CLAW DOWN WRAP UP:
Judge’s Choice Winners – Best Bite
First Place: Dana Moos, Cookbook Author, Guest Chef – Stonewall Kitchen…
Cooking
Get your Claw Down tickets now before they sell out. Purchase online or stop by the Chamber. Don’t miss this gourmet lobster lovers dream on Thursday, Sept. 20, 5-10 p.m., Boothbay Railway Village…
Great entertainment and plenty of tasty oysters will be featured at the Pemaquid Oyster Festival Sun., Sept. 30 from noon to dusk at Schooner Landing in Damariscotta. The festival will also host…
Here are the judges for the 7th annual Claw Down being held at the Boothbay Railway Village on Thursday, Sept. 20 from 5 to 9 p.m. as part of the first-ever Boothbay Food & Music Festival.…
The first-ever Boothbay Food & Music Festival, Sept. 20-22, will kick-off with the popular Claw Down on Thursday evening, Sept. 20, 5 to 9 p.m., at the Boothbay Railway Village. At this…
Pat O’Brien, director of marketing for Fiore Artisan Olive Oils and Vinegars, will be the speaker at Skidompha’s Chats with Champions on Tuesday, Sept. 4, at 10 a.m. in the Porter Hall…
Gabrielle Hamilton, James Beard Award-winning chef, author, and owner of the restaurant, Prune in New York City, will be a guest at Skipompha Library in Damariscotta on Aug. 3.…
On Saturday, Sept. 8, chefs from central and Midcoast Maine will compete in the 6th annual Celebrity Chef Challenge. This year’s event will be held with Spectrum Generations’ partner, the Central…
Coastal Maine’s top seafood chefs will battle it out for the title of Best Crab Cake at a new event that will benefit the Windjammer Days Foundation.
The first-ever Windjammer Days Crab…
On Eating and Loving Food
Okay, this is it. My last column in the Boothbay Register. Kind of a good thing, kind of a sad thing.
I titled it The Last Supper, not for any deep, dark reasons – merely because my first…
On Eating and Loving Food
Do you order onion rings in restaurants? I don’t, unless I’ve seen some there, and I know they’re freshly made, and prepared and cooked right.
There have been too many times I’ve asked if…
Chef Nathaniel Adam is entering another cooking competition – this time pitting his culinary skills against other chefs from all over the U.S. and Canada.
Adam, the executive sous chef at…
On Eating and Loving Food
Okay so I’ve written about lobster before, but it’s spring in Maine, and that means lobster season is coming.
It’s not that you can’t eat lobster in the off-season, but it’s usually far…
Rising Tide Co-op is excited to share that we will be opening our doors earlier beginning Friday, June 1. For all of you morning commuters and early birds, the Co-op will now be opening at 7:30 a.…
On Eating and Loving Food
I’ve written about tacos in general, but I’m going to get specific here: Haddock tacos. Most restaurant menus list them as simply fish tacos. If they do that, and there’s no description with the…
Creamed Baking Co. in Wiscasset opened Saturday and owner Meghan Olcott said she sold out on her first day.
Olcott moved to Maine from Charleston, South Carolina where she studied baking at…
On Eating and Loving Food
So last week I wrote about Thai-inspired chicken soup. The next day I saw that Facebook friend Peter Ross had posted a recipe for Crispy Sesame chicken with a sticky Asian sauce, that called for a…
Cherie Scott is well known throughout the Boothbay area. She works full-time as the director of sales for Newagen Seaside Inn and Linekin Bay Resort, and is the mother of two young children.
…
On Eating and Loving Food
I have a cold.
Considering the winter and spring that I’ve just endured, this is nothing. Some day I’ll tell you all the details of the winter/spring of 2018, but it’s still too raw, and…
On Eating and Loving Food
Sometime last year I made an olive oil cake. I shared the recipe in a column. It was good, but what made it great was the ricotta, whipped up with some sugar and fresh-squeezed lemon juice, fresh…
On Eating and Loving Food
Mark Twain once wrote, "Training is everything. A peach was once a bitter almond; a cauliflower is nothing but a cabbage with a college education."
Whatever that means.
I think…
On Eating and Loving Food
No matter how you look at it, noodles are good. They’re comforting. They’re soft and chewy. They’re fattening ...
Noodles can be a base for pretty much anything. What is pasta? Noodles.…
The Boothbay Harbor Rotary Club’s annual Vidalia onion sale has begun. The cost for a 25-pound bag is $27. Stored correctly, the onions can last up to 10 months. Buy a bag or split the cost with a…
On Thursday, April 5 at 6 p.m., the Boothbay Harbor Rotary Club and Watershed Center for the Ceramic Arts will hold the 22nd annual Soup Bowl Supper at the American Legion Hall in Boothbay. The…
On Eating and Loving Food
On the day of that gorgeous, serene snowfall last week (easy for me to say – I didn’t lose power) Sue Mello sent me a link to a recipe for bread: “Slow bread.”
The headline, on Slate.com,…
On Eating and Loving Food
You know how all of a sudden it’s, like, 1 p.m., and you’re starving? You start searching the fridge, hoping lunch will magically appear.
That happened…
On Eating and Loving Food
“There is no love sincerer than the love of food.” – George Bernard Shaw
That was the first quote I borrowed for my…
On Eating and Loving Food
Roast a chicken. It costs somewhere around 6 or 7 bucks for a smallish one, and if you live alone, like I do, you can get a lot of mileage out of it. I love that,…
Those with a sweet tooth can have their cake and cheese it, too, in the upcoming one-night Central Lincoln County Adult Education course, “Say Cheese, Please!”
The class will be held on…
Mammy’s Bakery owner Jessica Deshiro and Monica Janczewski-Carrington of the shop, Beelicious, in Wiscasset have joined forces.
Beelicious at 60 Main St. offers honey and honeybee-related…
On Eating and Loving Food
Until a couple weeks ago I’d never baked bacon.
I had heard, from my sister, Wendy, and others, that baking bacon was the only way to go: No greasy frying pan splattering fat all over the…
On Eating and Loving Food
There are some serious spinach pies being made in a little hole-in-the-wall down a back alley in Damariscotta.
It almost sounds illegal, and the fist-sized pies are so ridiculously…
It’s time once again for the annual Souper Bowl at the Southport Town Hall, Monday, Jan. 15, from 11:30 a.m. to 1 p.m. Sponsored by the Southport Memorial Library Aides, the…
On Eating and Loving Food
Lucky for me, this absolutely mouth-wateringly delicious dish happened organically, right in my kitchen in Edegecomb — the one with the glossy new forest moss-green floor :-)
It was last…
On Eating and Loving Food
Pork pie. I grew up in Sanford, which was teeming with French Canadians. Most of my besties were French Canadian.
And most of my besties’ memères made tourtières. It always smelled heavenly…
On Eating and Loving Food
So, it’s the day after Christmas.
I woke up this morning and resolved to stop eating crap for the foreseeable future.
I headed to the kitchen and started…
On Eating and Loving Food
Thanks to Facebook I was recently reminded of a story I wrote four years ago – probably my first – when I was still doing graphics. It was published on Dec.15, 2013, and I was thrilled to see…
The Opera House at Boothbay Harbor was buzzing with wide-eyed kids and grownups all weekend. Cathy Sherrill and Kevin Kiley, with help from the gingerbread person, held court over the festivities…
On Eating and Loving Food
Okay so here’s something we probably all had growing up, before we started growing out: Mac 'n cheese.
What is less healthful, and more fattening than a plateful of ridiculously creamy,…
On Eating and Loving Food
Steamers with melted butter, a great salad, some good crusty French rolls, and wine. Hello.
I love steamed clams. But for some reason I never buy them. Why? I have no idea. Pinkham’s sells…
On Eating and Loving Food
Fish chowder is one of those things we eat year-round. It’s not a summer thing. It’s not a winter thing. It’s an everyday thing.
It’s on a lot of menus in…
On Eating and Loving Food
Thanksgiving. Turkey with stuffing and gravy, mashed potatoes, squash and cranberry sauce. Those are typically three of the items that will be found on most tables on Thanksgiving.
And how…
One may not associate the art of fine dining with senior living communities, but the chefs at The Lincoln Home in Newcastle take their food preparation very seriously. Head Chef Julie Adams, along…
On Eating and Loving Food
This week it’s not about a recipe of my mother’s, grandmother’s, or great-grandmother’s. Or mine.
Sanny Norton shared a recipe on Facebook last week and it looked mouthwateringly yummy. So…
It’s holiday cooking time! Fall and winter are a great time to get everyone involved in the kitchen. Join FARMS’ educator, Leslie Wicks, and Youth Program Director, Karen Kleinkopf, for a fall…
On Eating and Loving Food
Okay, I’m done fooling around. Last week after blabbing on and on about Jud Strunk performing his hit song, “A Daisy a Day,” for a bunch of drunk cowboys out in some backwoods bar in Colorado,…
On Eating and Loving Food
Back in the day, when I lived at Sugarloaf in the winter and Boothbay Harbor in the summer, part of a group we called “The Route 27 Club,” as Route 27 will take you from Southport directly to…
Guest instructor, Louise Miller, education director at Lincoln County Historical Association, will discuss recipes and historical customs that highlighted holiday…
On Eating and Loving Food
I think swordfish is my favorite fish. I love haddock. I love tuna. I love halibut. I love salmon. I love mackerel, as long as I don’t have to catch it and cut its…
Two Boothbay Harbor chefs were the big winners at the 2017 Lobster Chef of the Year competition in Portland on Oct. 20. Nathaniel Adam, executive sous chef of the Boothbay Harbor Country Club, was…
