Food

  • The Flowered Apron offers place to sit for a spell

    The Flowered Apron offers place to sit for a spell

    BAR HARBOR — Have you ever wanted to sit on the porch of a clapboard Mount Desert Island home, sip coffee and nibble a lemon bar or some other home-baked goodie? Now you can. Pull up a chair at The Flowered Apron, tucked down a quiet side street in Bar Harbor, where Karen Ressel serves

  • Bunker’s Wharf offers up-close dining experience

    Bunker’s Wharf offers up-close dining experience

    GOULDSBORO— Maine is a wonderful place for seafood but especially so if the fishing boat laden with freshly harvested lobsters can be seen from your dining room table. Such is the case at Bunker’s Wharf, a fine dining restaurant, overlooking Bunker’s Harbor in Birch Harbor. Chef Kristin Giroux and lobsterman Dana Rice Jr. run the

  • Lobster gussied up in savory cakes

    Lobster gussied up in savory cakes

    I love a good fish cake, crab cake, even clam cake. There’s something so sensuous about biting through a crispy crust into a tender morsel infused with delicate flavor. Smear it with a good tartar sauce, aioli or ketchup; use plenty of napkins, that’s my kind of street food heaven. To hold together, these seafood

  • Strawberry harvest is in full swing

    Strawberry harvest is in full swing

    BLUE HILL — Strawberries from Homewood Farm have been described as the sweetest berries you’ll ever taste, says farmer Jeff Beardsworth. Beardsworth and his wife, Trudy, own the farm, which is perched atop a hill straddling a wide ridge at the end of Ackley Farm Road. Maybe it’s the fertilizer, which includes manure from the

  • Moo-ve over dairy

    Moo-ve over dairy

    We Americans love our ice cream, consuming more than 900 million gallons a year. Before the advent of modern refrigeration, ice cream was a luxury reserved for special occasions. Homemade ice cream was laborious to prepare, and had to be consumed immediately with no freezer capacity available. The process relied entirely upon ice harvesting, a

  • Old diary entry inspires pie baking marathon

    Old diary entry inspires pie baking marathon

    In researching what New England women were cooking in the 19th century, I have read a few diaries by farm women who recorded the work they accomplished indoors and out, the weather, their health concerns, visitors and family events. The diary of Jane Briggs Smith Fiske (at the American Antiquarian Society) was a gold mine

  • Nibbles: Cooking class, BBQ and beans

    Farm-to-table cooking Chef Frank Giglio, whose cooking career took him across the country to learn how to cook elk, king crab and other wild game and seafood, will teach a workshop on how to cook in tune with the harvest of summer produce starting at 5:30 p.m. on Thursday, July 19, at the Maine Organic

  • Wood-fired pizza coming to Mill Mall

    Wood-fired pizza coming to Mill Mall

    ELLSWORTH — The secret to a good pizza, says Harry Luhrs, co-owner with his wife, Ashley, of the soon-to-be-open DragonFire pizza restaurant in the Mill Mall Plaza, isn’t the dough. “It’s the oven,” he said. So the Luhrs sought out the best they could find: a gas and wood-fired behemoth that can cook up to

  • Benefit pie sale in Ellsworth July 3

    Benefit pie sale in Ellsworth July 3

    ELLSWORTH — The women of Chapter K of P.E.O. (Philanthropic Education Organization) are holding their eighth annual sale of homemade pies on Tuesday, July 3, from 9 a.m. to 1 p.m. between Renys and Family Dollar in the Shaw’s Shopping Center in Ellsworth. To order a specific pie to be reserved for you, call Ann

  • Taste of Ellsworth returns June 30

    Taste of Ellsworth returns June 30

    ELLSWORTH — For the second year in a row, residents and visitors will have a chance to gather for a community picnic with a view of City Hall as part of the annual Taste of Ellsworth event. On Saturday, June 30, the Franklin Street extension (between Elizabeth’s on one side and the J&B Atlantic building