Food

  • Toast the French chef as part of tribute dinner

    STONINGTON — On Friday, Sept. 14, raise a glass to the great French chef Paul Bocuse as part of a five-course tribute dinner starting at 6 p.m. at Rabbit Hill Farm, Hosts chef Cheryl Wixson and Flip McFarland dined at Restaurant Paul Bocuse, and met its famed namesake in the French Collonges-au-Mont-d’Or in France’s Rhône-Alpes

  • Farm to host demo on cider-making

    Farm to host demo on cider-making

    STONINGTON — On Open Winery Day, Sept. 15, Rabbit Hill Farm will open its doors to the public to watch early varieties of Deer Isle apples being pressed and learn how to build a homestead fruit press. Cider maker Flip McFarland will operate the press and explain how he built his own press from 10

  • Chef Julia Child’s biographer recalls his great aunt and uncle

    Chef Julia Child’s biographer recalls his great aunt and uncle

    NORTHEAST HARBOR —When Julia Child got her first microwave oven “it was this magical space-age thing from NASA,” says her grandnephew Alex Prud’homme. “She was told you could cook everything in it.” Julia decided to test the machine at her house in Cambridge, Mass. She was throwing a dinner party. “And she put the frozen

  • Pass the ketchup

    Pass the ketchup

    The fresh, local tomatoes finally available in the market deserve some special attention. You might want to try making tomato ketchup at home, which allows you to control the amount of salt and sugar and to eliminate corn syrup entirely. If you asked for ketchup in the early 19th century, Americans would not assume that

  • Edible Island to feature notable chef

    Edible Island to feature notable chef

    DEER ISLE — Edible Island Culinary and Ecological Center will celebrate the opening of the Eggemoggin Schoolhouse with a benefit reception of wine and hors d’oeuvres prepared by guest chef Ross Florance from 5 to 7 p.m. on Saturday, Sept. 1. The event will include an auction with opportunities to support specific Edible Island programs.

  • Vietnamese-style sandwiches in demand at marina

    Vietnamese-style sandwiches in demand at marina

    WINTER HARBOR — One of the first things visitors stepping off the ferries encounter at the Schoodic Marine Center is The Hot Box Mobile Kitchen. A culinary surprise awaits them at the head of the ramp. “Around here it’s mostly seafood and burgers,” says Travis Bisson, who runs The Hot Box with his brother Alec.

  • How well do you know your Ratatouille?

    How well do you know your Ratatouille?

    Do you know Ratatouille? “Ratatouille” (ra-tuh-TOO-ee) is a delightful animated Disney film released in 2007 about a gifted French rat named Remy with highly developed senses of smell and taste who dreams of becoming a chef. Remy’s signature dish, ratatouille, saves the day in this fast moving, highly entertaining comedy about the intricacies of French

  • Cajun dishes served with contemporary twist at Thurston Company

    Cajun dishes served with contemporary twist at Thurston Company

    BLUE HILL — A little something different is on the menu at Blue Hill’s newest fine dining establishment: The Thurston Company Restaurant and Bar. Among the offerings, fried chicken with buttermilk biscuits, country gravy and coleslaw along with a dish of braised short ribs with blueberry demi glace and collard greens. “Being from [Baton Rouge]

  • Meet Ironbound’s mixologist of drinks and people

    Meet Ironbound’s mixologist of drinks and people

    HANCOCK — Ironbound Restaurant & Inn bartender Wanda Pinkham has a following. Customers reserve seats at the bar Pinkham presides over every Thursday, Friday and Saturday night at the Route 1 restaurant. “We have a lot of locals that come to the bar,” said Pinkham, who is in her third season tending bar there. If

  • The pleasures of pickles

    The pleasures of pickles

    With this latest spell of hot and steamy weather, my cucumber patch is exploding. Hundreds of bright yellow blossoms decorate the prickly, green vines. All sorts of pollinators buzz from early dawn until dusk, spreading the wealth that one day will become pickles. My husband likes to scour the cucumber plants early in the morning,