Meg Weston
…about communityhow you learn as much from other people around you as you do from faculty, and how important it is to push yourself beyond your comfort zone, to really… Continue reading
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Cantina El Rayo
…from scrap metal into something special. They are looking forward to this summer when they can share it with the community. 85 York St. | Portland | 207.780.8466 | elrayocantina.com… Continue reading
New England Distilling, Portland
…feel that this is a significant component of what we are doing.” But it’s not just a science. As a commercial photographer for nearly 15 years, Fisher appreciates the connection… Continue reading
Duckfat, Portland
…our charcuterie plate, our duck confit panini and fries arrive. The ideal combination of sweet, spicy, and savory, the panini is the perfect complement to the fries. The spicy mayo… Continue reading
Rosa Noreen, Professional Belly Dancer
…I got injured and had to quit when I was 16. I was about to take the next big step and go away to boarding school for balletit was my… Continue reading
Rising Tide’s Maine Island Trail Ale
…additional information about the MITA and how you can help, visit mita.org. 103 Fox St. | Portland | 207.370.2337 | risingtidebrewing.com 58 Fore St. | Portland | 207.761.8225 | mita.org… Continue reading
Thomas Birtwistle
…is “stuff that’s on purpose and stuff that’s accidental.” Well, that’s life. His sure and humane eye renders the ordinary breathtaking. Birtwistle has found a grid: stacked cubbyholes. This scaffolding—its… Continue reading
Ports of Italy
…at Ports of Italy; our meal continues and customers around us come and go. At one point during the four-hour meal the entire room sings happy birthday to a table… Continue reading
Amy’s Culinary Adventures at the Kennebunkport Festival: Day 5
…and food lovers. When it comes to the food, some of the culinary highlights include dishes from Earth in Kennebunkport, Francine Bistro in Camden, and Trattoria Athena in Brunswick. Earth’s… Continue reading
88 Restaurant
…kale. The rosemary sprig threaded through the golden brown scallops imparts an herbal quality, but it’s the gastrique, made with vinegar, sugar, caramelized citrus, and a touch of habanero pepper,… Continue reading
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