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Yankee Magazine Touts Portland's Top Chefs

Yankee Magazine Touts Portland’s Top Chefs
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Dublin, New Hampshire (April 2008)–Yankee Magazine’s Travel Guide to New England, on
newsstands from May 6 through the end of August, features five Portland chefs in Food Editor
Annie B. Copps’ article, “The Maine Course.”

“Portland’s culinary reputation continues to grow nationwide,” says Copps. “It’s not unusual
to talk with people who vacation in Portland just to dine–the scene is that varied and that

According to Copps, Portland is a city of fine cuisine whose top chefs rely on locally
produced ingredients. The five chefs and their respective restaurants mentioned in the story

  • Sam Hayward, Fore Street,
  • Rob Evans, Hugo’s,
  • Lee Skawinski, Cinque Terre,, and Vignola,
  • Steve Corry, 555,
  • Krista Kern, Bresca,
    The Portland chefs’ inspired recipes, available at, include:
    pan-roasted Coombs Island mussels with garlic and almonds; asparagus salad with butter-poached pullet egg, tempura fiddleheads, and smoked dulse sabayon; risotto with fiddleheads and morels; bacon-and-cornbread?stuffed spring chicken with Meyer lemon and rosemary; and rhubarb soup with wild-strawberry beignets and white-pepper cr

Updated Friday, April 25th, 2008

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