Blue Spoon
It is the warmest day of the summer when I pay an overdue visit to the Blue Spoon on Portland’s Munjoy Hill, the kind of weather where even I crave lighter fare despite my usual indifference on the matter. Chef
Portland
Portland Lobster Company
No food quite encapsulates Maine like lobster. In the summer, all those ubiquitous lobster shacks that looked eerily abandoned in the winter suddenly overflow with throngs of hungry diners. Many towns throughout the state boast multiple eateries dedicated solely to
Maine Branded
Reimagining the romance of Vacationland, one logo at a time The black and white vintage sign that says “Murphy Empire Design” looks anachronistic. Mounted on a historic Center Street building, the enigmatic, spare emblem offers few clues. No lights, no
Jay Villani: Local 188, Sonny’s, and Salvage BBQ
“The prodigal son returns. I really don’t know what that means, but I do know it’s what one is supposed to say in this situation,” says Jay Villani. This is typical of him: an offhand comment that is seemingly dismissive,
The Maine Center for Creativity
Fostering the art of the possible There is a beautifully surreal glow on Portland’s Congress Street on this late May afternoon, the kind of bittersweet hue that comes after a thunderstorm. Hints of color emerging from forsythia shrubs and birch
Caiola’s Restaurant
Following my visit to Caiola’s, co-owner Lisa Vaccaro told me, “it was nice to actually sit down and relax in my own restaurant, I haven’t done that in quite a long time.” She added it was nice to remember ”why
Vignola: Rooted in Region
In 2002, after I spent five tumultuous years working in high-profile Chicago restaurants, I found myself back in Portland seeking employment. The very first place I walked into was Cinque Terre, and I landed a gig waiting tables. I’ll never
Bill Caron and MaineHealth: Better Care for Maine People through Partnerships
I bought my first stethoscope in 1992: a burgundy model from Littman Cardiology, purchased on the recommendation of my professor at the University of Vermont College of Medicine. Bill Caron became the treasurer and vice president of Maine Medical Center
Farmer’s Markets
Chefs are fond of proclaiming their dedication to farm-to-table, but even those without culinary degrees are enjoying the bounty of the natural landscape, thanks to a proliferation of farmers’ markets. Bringing the consumer closer to the producer, these markets are
