Restaurants and breweries across the state have introduced fish shacks, igloos, and heated patios for cold-weather dining.
I’m moving a little slowly the morning after attending a cocktail party, wine dinner, and an after party. I postpone my morning run to focus on writing and hydrating, but after a few cups of coffee it’s time to
I wake up Wednesday morning craving coffee and a run. If I’m going to experience this culinary festival the right way, by eating and drinking with wild abandon, I need balance and physical activity. The staff at the Kennebunkport Inn
It’s a gorgeous June afternoon and a perfect start to the Kennebunkport Festival. I check into the Kennebunkport Inn, my home away from home for the week, unpack my bags, and settle in. The cocktail party tonight is at One
With its craggy coastline and stunning views, the Kennebunks embody the feeling of New England and its classic, natural beauty. It’s also a community teeming with creativity and culinary appeal. Each spring, the Kennebunkport Festival kicks off the summer season
It’s early May in Bar Harbor and the restaurants, bars, and shops are just starting to open for the season. As I explore the area and talk with the innkeepers, bartenders, and shop owners, they praise Mache Bistro for its
It’s Friday afternoon at Rising Tide Brewing Company. There’s a game of cornhole set up outside, a group of people on a tour, and another group tasting beer. Inside, the vibe is laid back and casual. This is a great
Before you arrive at this popular East End haunt, you can smell the delicious, ever-so-familiar aroma of fried food. Duckfat is changing the fried food world and using what culinary tastemakers call “liquid gold” to do it. This isn’t any
When she was in fifth grade, Cheryl Lewis threw her classmates a “fiesta” and gave them all homemade Mexican cookbooks. She drew flowers on the cover of each book and wrote the word “Recipes” in big bubble letters. Now, the
When I worked as a reporter, deadlines dictated my lunch hour and I often ate at my desk. Now that my schedule is more flexible, I savor the lunch hour. I usually make it at home, but occasionally I take
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