Cookbook author and talented home chef Martha Greenlaw always has something cooking on Isle au Haut. In this issue of Maine Food & Lifestyle magazine, she offers up for our readers a sizzling recipe for “Beef Steak with Madeira and Chutney.”
image: Jim Bazin
Flavorful and easy to prepare, this dish also looks beautiful plated up! Great to make when company comes to call on short notice.
Find Martha’s new recipe in the latest issue of Maine Food & Lifestyle magazine. Subscribe today!
Sailed Around the World, and Recycled in Maine! Maine Food & Lifestyle magazine editor Melanie Hyatt doesn’t go anywhere without her new Sea Bag.
The new issue of Maine Food & Lifestyle magazine sports a blue lobster on the cover. Where did we find such a great specimen? Jess’s Market in Rockland! And inside the new magazine issue is an in depth article on this favorite local seafood market.
For over 20 years, Jess’s has been providing the freshest catches to the midcoast community and shipping their quality seafood all over the country. They also provide many local restaurants and schooners with their fish, lobster, and shellfish.
Learn the story behind Jess’s Market: what it takes to run a successful seafood business, where they source their fish and lobster, and try your hand at owner Sharon O’ Brien’s recipe for Scallops and Mushrooms Gorgonzola.
And in case you haven’t been to Jess’s, this time of year you can get your entire Mainely sourced meal right there, from Maine wine to Mainely grown produce.
As always, we provide enticing photographs to bring the story to life for you, our readers. Order your subscription to Maine Food & Lifestyle magazine today and see what you’ve been missing!
Make way for Maine scallops: this popular bivalve is coming to a plate near you.
Fascinating for both its taste and its symbolic nature, the tasty scallop is certainly versatile. Read Mary Syrett’s story on Maine scallops in the new issue of Maine Food & Lifestyle magazine, (learn how you should pronounce them when in Maine), how best to cook them, and more.
Mary also shares three wonderful recipes you’ll want to try at home. Exclusive Maine scallop coverage in the new issue of Maine Food & Lifestyle magazine! Order here!
Issue Number 11 of Maine Food & Lifestyle pays homage to one of Maine’s finest coffee roasters, Rockland’s own Rock City Coffee. In preparing an article for this issue, we had the pleasure of working with Rock City’s owner and Master Coffee Roaster Patrick Reilley. Patrick brought his extensive knowledge and expertise in coffee roasting to Rockland, establishing Rockland’s now famous coffee roasting operation.
Patrick helped us organize and describe our coffees in a special coffee cupping we did at Rock City Coffee Roasters for this issue. This will always be a special memory to us, as it was not long after that Patrick lost his long struggle with cancer. Our sincerest condolences go out to his wife and business partner Suzanne Ward, their family, and many friends.
In our new issue, the article entitled “The Science of Coffee Cupping, ” we took a lesson from Rock City Roaster’s Yvonne Smith as she shared her knowledge, talents, and techniques with us. Yvonne had been hired by Patrick at Rock City back in 1998, and in 2005 she became his assistant roaster. Now Yvonne is an award-winning roaster in her own right.
L to R: Patrick Reilley, Yvonne Smith, Melanie Hyatt, Eric Hopkins
How do you prepare for a cupping and go about analyzing different samples? What are the variables to consider when evaluating different coffees? Just what is “slurping?” And is there such a thing as “bad coffee?” All this and more we answer for you in the new issue.
And as an added note, our From the Pantry column in this issue gives you a sampling of some of our favorite Maine roasted beans.
Get perky! Wake up and smell the coffee…and subscribe today!
In this issue, we introduce you to a new columnist, French-trained chef, caterer, and former restaurateur Laura Cabot. Laura’s passion for utilizing the freshest foods from her garden and the most local foods around the state naturally lead us into her kitchen. There we indulge in making her family favorite recipe for Buttermilk Rhubarb Cake.
If you’re wondering just what to do with all that fresh rhubarb growing in your backyard besides the usual jams and pies, this is it! Delicious, fresh, and nothing says Maine spring better! Order a subscription today for this great recipe and so many more!
Forgiveness is the fragrance that the violet sheds on the heel that has crushed it.~ Mark Twain
So much has been documented about the common violet. It turns out that this plant is anything but, and boasts a long history with documented uses that run from culinary to medicinal to industrial…to magical! Continue reading “Common Violets: The Gardener’s Flirty Muse and Culinary Companion” »
Rockland is well represented in the new issue of Maine Food & Lifestyle magazine. We all know Rockland is a hot foodie destination, but did you know that Rockland’s Four Historic Inns are also cooking up some delicious fare?
Talented innkeepers at Old Granite Inn, Berry Manor, The Captain Lindsey House, and Limerock Inn all graciously share their hospitality in the kitchen. In issue Number 11 of Maine Food & Lifestyle magazine, each inn shares their story, their individual charms, and a sampling of their delightful and easy-to-make-at-home recipes.
You’ll want to learn how to make Old Granite Inn Traditional Maine Strata, Cranberry Baskets from The Captain Lindsey House, The Limerock Inn’s Cinch in a Pinch Mini Quiches, and Berry Manor’s Brown Sugar Cinnamon Baked French Toast.
Subscribe here now. Good food, great stories, and stunning photography are just a click away!
Artist Tina Ingraham shares her philosophy on the sustainability of food and art in this issue of Maine Food & Lifestyle magazine. Tina sees and explores the figurative nature of food in art through astute observation of everyday life. She discusses how food and art are common threads woven through her world and her work.
We first meet Tina at her Bath studio, where we learn her fascinating life story and view some of her paintings. She then invites us to dine at her home, where she prepares a beautiful and scrumptious gourmet dinner party—an artistic vision itself.
Tina shares her full menu with you in the new issue of Maine Food & Lifestyle magazine:
Her appetizers, a Homemade Butternut Squash and a Walnut Risotto and Arugula and Pear Salad; a main course of Eggplant Parmesan, complete with her homemade tomato sauce, is rounded out with Spanish Chocolate Cake for dessert.
In issue Number 11, you’ll meet a creative talent who sees and creates beauty at both her canvas and her table. Explore the intriguing world we call “The Food of Art.” Subscribe today!
Rockland continues to blossom onto the food scene, and the latest place in full bloom is Sweets & Meats Market. In the new issue of Maine Food & Lifestyle magazine, we sit down with owner Julia McClure and chefs and bakers Jessica Shepard and Kiai Masrar for a gustatory chat.
L to R: Julia McClure, Jessica Shepard, Kiai Masrar
Purveyors of local products, great wines with rockin’ labels, and an impressive inventory of specialty cheeses and meats, Sweets & Meats takes their food and their fun seriously! Great food and friendly and knowledgeable customer service is their business.
Fresh baked Rugelach at Sweets & Meats
Owner Julia states,”Rockland businesses complement and support each other well.” A testament to the true spirit of the Midcoast, stop by Sweets & Meats for more than just great food. And check out the new issue of Maine Food & Lifestyle for the full story on this delightful foodie haven, (plus a couple of their favorite recipes). Get your copy today…subscribe here!
Yes, the merry month of May has been designated by some foodies as the month to honor ‘burgers. Americans eat over 25 billion hamburgers per year, and the per capita consumption of ground beef in the USA weighs in at just about 30 pounds per year. Maybe we should change the saying “As American as apple pie” to “As American as a big, juicy, hamburger with all the fixin’s.”
Continue reading “Happy National Hamburger Month!” »
Imagine our surprise when we found this blue beauty hanging out at Jess’s Market in Rockland. Jim said he “had to take a photo of this lobster” since it was so unusual. It was only later that we agreed this image belonged on the cover of our current magazine issue.
The blue lobster is a rare crustacean native to the North American seaboard. In fact, only one in two million lobsters is blue. A genetic defect causes a blue lobster to produce an excessive amount of protein. This protein, and a red organic pigment molecule known as astaxanthin, combine to form a blue complex know as crutacyanin, giving the lobster its blue color. Every time the blue lobster molts, its color becomes a brighter blue.
Although the blue lobster is very rare, the albino lobster (one in 100 million), the half-and-half (colors perfectly divided on each side of shell…one in 50 million), and the yellow lobster (one in 30 million) take the “most and more rare” honors. And our blue lobster won’t begin to measure up in size to the record lobster from Nova Scotia…with a length of 3 1/2 feet and a weight of 44+ pounds. Even a true Mainer would have trouble eating that one, at least in one sitting.
Despite the impressive credentials these other lobsters have, the “Best In Show” award will definitely go to a blue lobster…at least if we are voting.
Art, beauty, energy. People connecting with people. Great local food, ideas and dreams. Sound like the ideal place and the ideal state of mind? Achieve it as soon as you drive up to this Route 90 fun factory called Farmers Fare and walk through their door.
With large and colorful hanging panels reading three word phrases like “Dogs, Doughnuts, & Dirt?” your curiosity will be piqued. “A baffled mind is an engaged mind,” say Teri Thompson-Christie, founder of Farmers Fare, the innovative new Rockport market featured in the new issue of Maine Food & Lifestyle magazine.
Difficult to define and full of amazing local food, this is a place that grows dreams. It’s worth the trip on so many levels. An innovative indoor market run on concepts and karma, learn why they are the self-proclaimed “Cirque du Soleil of Markets” in the new issue of Maine Food & Lifestyle magazine. Subscribe today!
If you live in Maine’s MidCoast, you already know how fortunate you are. If not, you’ll get a peek into what makes it so special. Maine Food & Lifestyle Issue Number 11 shares the love for this vital city by the sea with a stroll down Rockland’s Main Street to make a few stops.
Pick up some uber-fresh seafood at Jess’s Market; rove up the street a bit for some Sweets & Meats, a chic foodie haven; a few hundred feet more will take you to Rockland’s own Rock City Coffee Roasters to recharge you for an in-depth tour of Rockland’s Four Historic Inns. It’ll be a stroll to remember! Order your copy today!
We are pleased to debut the new issue of Maine Food & Lifestyle magazine, which is already at some retail locations as of today. On the cover is a blue lobster we discovered hanging out in a tank at Jess’s Market in Rockland. He’s rare… only 1 in 2 million lobsters are blue!
In this issue, we take a stroll down Main Street in Rockland to visit Jess’s Market, Rock City Coffee Roasters, Sweets & Meats Market, and Rockland’s Four Historic Inns. See what’s going on at Rockport’s Farmers Fare, the Cheese Iron in Scarborough, and what’s good to eat in Damariscotta.
Learn more about Maine scallops, read our new columns “Locavore’s Kitchen” and “Wine ‘n Dine,” and meet artist Tina Ingraham and her love and appreciation for food and art. Sizzle up a steak, forage for fiddleheads, indulge in comfort foods, and find some amazing recipes for Maine turkey and local tempeh.
Issue #11 shares more of the Maine we all love: the people, their stories, their connection to the land, and their favorite recipes. Get your copy today!
When you buy the soft shell crabs, they will clean them for you at the fish market. Don’t be intimidated! Soft shell crabs are easy to prepare, and make a great presentation. This is a wonderful dish.
Continue reading “Soft Shell Crabs” »