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After the Catch

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SLIDESHOW: Maine Lobster On a summer morning, six Maine chefs and a lobsterman board Captain Tom Martin’s boat,... Read More »

Bonus Recipes from Portland Chefs

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Read about the five chefs in The Maine Course in May/June Yankee. Listen in as Annie B. Copps... Read More »

Chef Frank McClelland Digs Local Ingredients

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“I grew up on a farm in New Hampshire,” says Frank McClelland, “so I couldn’t imagine not having... Read More »

Evan Mallett — Portsmouth, NH

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Black Trumpet Portsmouth, New Hampshire blacktrumpetbistro.com “I confess that I’m a comfort-food-loving chef, and I celebrate winter’s hearty... Read More »

Five Portland Chefs: Maine Course

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Click here to download Spring Recipes. Although I’m a native New Englander, I confess that I hadn’t spent... Read More »

Josh Ziskin — Brookline, MA

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La Morra Brookline, Massachusetts lamorra.com “Oh, man–by the end of winter, it is the toughest time,” says Josh... Read More »

Krista Kern, Bresca

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Most of Krista Kern’s prior experience was in desserts, but this woman is a force to be reckoned... Read More »

Lara Atkins — Richmond, VT

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The Kitchen Table Bistro Richmond, Vermont thekitchentablebistro.com Lara Atkins feels lucky about her location near Burlington’s Intervale, a... Read More »

Lee Skawinski, Cinque Terre & Vignola

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Chef Lee Skawinski and his partner, Dan Kary, are so committed to local foods that they farm most... Read More »

Matt Jennings — Providence, RI

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Farmstead, La Laiterie, and Farmstead Lunch Providence, Rhode Island farmsteadinc.com “By the time the first ingredients start poking... Read More »

Melissa Kelly — Rockland, ME

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Primo Rockland, Maine primorestaurant.com “Anything. Anything. Anything green,” says Melissa Kelly. “It’s such a relief and a release... Read More »

Michel Nischan — Westport, CT

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Dressing Room Westport, Connecticut dressingroomhomegrown.com Chef Michel Nischan spends much of his time promoting local food systems and... Read More »

Rob Evans, Hugo’s

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Rob Evans is having a good time. After years of cooking gigs that had him bouncing back and... Read More »

Sam Hayward, Fore Street

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The plates that come from Sam’s kitchen carry strong Mediterranean influences, but the ingredients and simplicity are undeniably... Read More »

Steve Corry, 555

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“We [the kitchen staff] poke around at the farmers’ markets and snag what inspires us, what looks good;... Read More »



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