Wednesday Slalom
If it's midweek in winter, it's high time for some fast moves on the slopes.
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Deanna Sherman | President and CEO of Dead River Company
Deanna Sherman began at Dead River Company in 1986 as assistant manager of procurement. Over the next two decades she moved up to district manager, region manager, and then vice… Continue reading
Freeport, South Freeport, + Brunswick
…August heat. I cross the one-way bridge to the farm and come upon a pasture of grazing sheep and campers in tie-dyed shirts running to greet their parents. At the… Continue reading
The Burleigh at the Kennebunkport Inn
…are comfortable and welcoming with generous upholstered chairs. Even the bar stools are incredibly cushy. Outside, a big deck complete with a stone fireplace beckons on a sunny day. “The… Continue reading
Sonny’s
…in town,” he says. Join Maine Magazine at Sonny’s on March 3 for our Maine Restaurant Week Cocktail Competition! Sonny’s | 83 Exchange St. | Portland | 207.772.7774 | sonnysportland.com… Continue reading
Saint Joseph’s College
…Olson began a small garden project at the Whites Bridge property. By 2009, a full-time farm manager had been hired and the garden was supplying produce to students at meals…. Continue reading
Nebo Lodge on North Haven
…and lemon. And then there are the smells and the homey commotions coming from the kitchen. But it is a Thursday night on North Haven in the summertime and, for… Continue reading
Farm Stay: Freeport
…young farm manager says that he and other crew will be out there in the sunshine (and moonlight) for as long as the dry days last—cutting and baling in the… Continue reading
Carla’s, Portland
…pink sign with the tipped hat won’t be going anywhere anytime soon. 414 Fore St. | Portland | 207.879.6306 | carlasonline.com 30 Ocean Ave. | Kennebunkport | 207.967.2206 | carlasonline.com… Continue reading
Eventide’s Mike Wiley and Andrew Taylor win James Beard Award
…coming from Pemaquid, North Haven, Flying Point, and other locales based on availability, but you’ll also find oysters from away. The menu is creative without being complicated, offering crudo, sandwiches,… Continue reading
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