STONINGTON — A two-star Michelin chef has opened Acadia House Provisions, a seasonal restaurant in the former Aragosta location on Main Street in Stonington. Island residents and visitors have been feasting on oysters on the half shell and tucking into “butter burgers,” lobster rolls, lobster grilled cheese and “The Acadia Dog,” prepared by Chef Ryan …
Berry good cause At 9 a.m. on Sunday, Sept. 1, Fogtown Brewing Co. invites the public on a huckleberry-picking expedition in Frenchman Bay Conservancy’s Baker Hill Preserve reached via the Punkinville Road in Sullivan. The picked fruit will be used to make a limited edition huckleberry beer to be released at a party from 5 …
The cucumber season is at full tilt, and friends have “gifted” me more than 60 pounds of pickling cucumbers. Bright green, blocky, crunchy fruit that ranges in size from 4 to 6 inches long. The perfect type for making old-fashioned crock pickles. Of all the pickles I make, these crock pickles are my favorite because …
ELLSWORTH — Stanley Grindle has worked the line for years. You may recognize him from his many years cooking at the Union River Lobster Pot or Finn’s Irish Pub, if you happened to peek into the kitchen. But Grindle always felt like he wanted something more: something with four wheels and an even tighter cooking …
All about herbs Incorporating herbs into tea, honey, oils and pesto as well as into cooking is the focus of Jody Mountcastle’s “Herbs Every Day” workshop from 11:30 a.m. to 1:30 p.m. on Saturday, Aug. 17, at the Maine Seacoast Mission’s Weald Bethel Community Center in Cherryfield. Sponsored by the Women’s Health Resource Library in …
Nineteenth-century New England women managed their kitchens frugally, which meant that they had to be clever in the use of leftovers. Lacking refrigeration, they had to recycle cooked foods promptly. Sometimes that meant cooking more than they knew they needed in order to have enough ingredients for tomorrow’s dinner. Leftover baked beans became bean soup, …
Nibbles High time A refreshing cup of fine tea, assorted finger sandwiches and sweets are served up on Wednesdays (except Aug. 14) through July and August at Woodlawn in Ellsworth. A tradition started by the historic Black family estate’s longtime caretaker Irma Eliason, the high tea costs $22 per Woodlawn member and $25 per …
STEUBEN — The Meadow’s Takeout co-owner Ryan Roderick doesn’t like to talk. But he likes to cook. So it all works out. “I do the talking, plenty of talking for the two of us,” quipped Vera Small, who co-owns the eatery with Roderick.. The gregarious Harrington resident and her quiet Milbridge neighbor — who live …
The Colonial Revival was a nationalistic movement in architecture, interior design and garden design that looked back to 18th-century America, especially New England, for inspiration. Symmetrical design, many-paned windows, elaborate doorways and clapboard, shingle, or brick construction characterized Colonial Revival architecture; period textiles served as interior design models. Although the style is still an influence, …
Easy as pie Spare yourself toiling in a hot kitchen. Snap up one of the Philanthropic Educational Organization members’ pies from 9 a.m. to noon on Wednesday, July 3, in front of Renys at 175 High St. in Ellsworth. Apple, cherry, pecan, blueberry and strawberry are the standard pies available. A limited number of pumpkin …
DEER ISLE — “My husband and I are always looking for that next big thing,” said chef Devin Finigan, whose restaurant Aragosta was just named “Best Waterfront Restaurant in Maine” by Down East Magazine. Finigan and husband Luke Hartmann, a jeweler, found just that through their acquisition of the historic Goose Cove Lodge, which dates …
Authentic Chinese food Longevity noodles, Vietnamese herbed pho (rice noodle soup), Thai pineapple fried rice and Shanghai golden fried rice with crumbled bacon are on the menu of Gouldsboro chef Helen Chen’s cooking class “Helen Chen: Asian Noodles and Rice” from 3 to 5:30 p.m. on Sunday, June 30, at the Dorcas Library Learning Center …
