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August 2, 2013

Maine Lobster Festival Seafood Cooking Contest 2013

Another delicious time was had by all again this year at the annual Maine Lobster Festival Seafood Cooking Contest. Held Friday morning at the North Entertainment Tent on the Lobster Festival grounds, the event drew a record crowd. Despite the rain, the heat was on as this year’s five finalists entertained festival-goers and impressed judges with their unique seafood recipes.

This event is always a lively, fun time in great part to outstanding emcee Louise MacLellan-Ruf and volunteer Celia Crie Knight. Audience participation is encouraged as lobster lore is discussed and there is an opportunity to ask questions of the panelists as they prepare their dishes.

The five amateur chefs who shared their culinary talents this year were John Ruppert, Brunswick, ME; Adam B. Marcus, Owls Head, ME; Tyrrell Hunter, Brunswick, ME; Justin Libby, Tenants Harbor, ME; and Gerald Huang, Jersey City, New Jersey.


Contestants and Judges (L to R): Adam B. Marcus, Allison Fishman Task, Lynn Archer, Melanie Beckett Hyatt, Louise MacLellan-Ruf, Gerald Huang, Tyrrell Hunter, John Ruppert, and Justin Libby.

L to R: Allison Fishman Task, Tyrrell Hunter, Lynn Archer, Melanie Beckett Hyatt, Louise MacLellan-Ruf

This year’s winner (and her second year in a row taking the top prize), was Tyrrell Hunter for her Spectacular Seafood Cannelloni.

Judges were Lynn Archer, owner and chef at Brass Compass Cafe and Archer’s on the Pier in Rockland; Allison Fishman Task, host of the Yahoo! Original Program, Blue Ribbon Hunter; and Melanie Beckett Hyatt, editor of Maine Food & Lifestyle.

Check our blog in the coming days for complete stories, recipes, and images! As always, we had a great time covering and helping promote this special event!

June 7, 2013

Arrows Restaurant Butternut Squash Donuts

Today is National Donut Day and instead of hitting up the local Dunkin, James Beard winning chefs Mark Gaier and Clark Frasier suggest whipping up a batch of their Butternut Squash Donuts with Warm Maple Syrup. Light and crispy, moist butternut squash is complemented by maple syrup made on-site at Arrows, their acclaimed farm-to-table restaurant in Ogunquit, ME (


Butternut Squash Donuts with Maple Syrup
Created by Mark Gaier and Clark Frasier (

2 eggs
1¼ cup sugar
1 cup peeled, cooked, pureed butternut squash
½ cup milk
2 Tablespoons unsalted butter, softened
2 teaspoons vanilla extract
3½ cups all-purpose flour
1½ teaspoon baking soda
1¼ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon cream of tartar
½ teaspoon kosher salt
¼ teaspoon ground ginger
Oil, for deep-fat frying
2 cups hot maple syrup

Combine the eggs, sugar, squash, milk, butter, and vanilla in a bowl. In a separate bowl, combine the flour, baking soda, nutmeg, baking powder, cream of tartar, salt, and ginger. Add the dry ingredients to the squash mixture. Mix well, cover, and refrigerate for 1½ hours.

Place the dough onto a floured board and roll it out to a half-inch thickness. Cut with a 3-inch donut cutter. Heat 1 inch of oil in a heavy pan to 375°. Fry a few at a time, until golden on both sides. Drain on paper towels and serve drizzled with maple syrup.

Yields 2 dozen donuts.

April 18, 2013

Warm Dandelion Greens Salad

With a spring chill lingering in the air before the arrival of May flowers, chefs Mark Gaier and Clark Frasier suggest their Warm Dandelion Greens Salad. The salad is a great way to take advantage of early spring produce, while still providing a warm, hearty side dish to any meal.

Dandelion greens are not always for sale in the supermarket but you’ll frequently see them in season or at the farmers’ market. They do seem a bit intimidating because they’re in these big, unwieldy, long bunches, but just chop them up to get a real treat. They have a unique flavor not unlike Belgian endive or radicchio. We think this is a great technique for preparing any kind of warm salad. Serve as a start to dinner or as a side to a main.–Chefs Mark Gaier and Clark Frasier (

Warm Dandelion Greens Salad
recipe and image courtesy of Chefs Mark Gaier and Clark Frasier, Arrows Restaurant and MC Perkins Cove, Ogunquit, ME

1/3 cup finely chopped onion
1 teaspoon finely chopped garlic cloves
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon chili flakes
1 Tablespoon sugar
1/3 cup dried currants
1/2 cup white vinegar
1/4 cup canola oil
1/3 cup pine nuts
1/2 cup olive oil
10 cups (about 3 ounces) dandelion greens, washed and chopped
Kosher salt and freshly ground black pepper

In a nonreactive saucepan, make the vinaigrette by mixing the onion, garlic, rosemary, chili flakes, sugar, currants, vinegar, and canola oil. Heat the vinaigrette over medium heat until just hot. Toast the pine nuts in a dry sauté pan over medium heat until just lightly brown. Heat the olive oil in a sauté pan and toss in the dandelion greens to warm, about 2 minutes. Toss the greens in the vinaigrette and top with the pine nuts. Serve at once.

Yields 6 servings.

February 4, 2013

Arrows Restaurant: Roasted Salmon with Mom’s Sauce, String Beans and Pine Nuts

James Beard Award winning Maine chefs Mark Gaier and Clark Frasier of Arrows and MC Perkins Cove Restaurants in Ogunquit, ME are getting some national attention in Rachael Ray’s magazine, EveryDay with Rachael Ray. They are featured in an article entitled “For the Love of Food” and are one of three chef couples from hot restaurants around the country, sharing a recipe that brought them closer – perfect for foodies who also love Valentine’s Day.

Mark and Clark have shared their Roasted Salmon with Mom’s Sauce, String Beans and Pine Nut recipe which reminds them of a special dinner at Clark’s family’s house – sealing Mark’s new love of salmon and of course the relationship.

Screen Shot 2013-01-25 at 3.16.14 PM
image and recipe courtesy of

Roasted Salmon with Mom’s Sauce, String Beans and Pine Nuts
Mark Gaier and Clark Frasier, Arrows Restaurant and MC Perkins Cove, Ogunquit, ME

¼ cup red wine vinegar
¼ cup balsamic vinegar
2 Tablespoons firmly packed brown sugar
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1½ teaspoon grainy mustard
1½ teaspoon finely chopped fresh rosemary, plus 2 whole sprigs
Coarse salt and black pepper
9 Tablespoons EVOO, plus more for brushing
Ice water
6 ounces green and yellow string beans
2 skinless salmon fillets (6 to 7 ounces each)
1 Tablespoon butter
2 Tablespoons pine nuts, toasted

Position a rack in the center of the oven; Preheat to 424°. In a medium bowl, stir together the two vinegars, brown sugar, Worcestershire, soy sauce, mustard, and chopped rosemary; season with salt and pepper. Whisk in 9 Tablespoons EVOO.

In a large pot, bring 2 quarts water and 1 Tablespoon salt to a boil. Fill a medium bowl halfway with ice water. Add the string beans to the boiling water and cook until brightly colored and al dente, about 1 minute; drain and plunge immediately into the ice bath to cool completely. Drain again, then pat dry.

Lay the salmon fillets skin side down on a greased baking sheet. Tuck a rosemary spring under each. Brush the fillets with EVOO; season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and just cooked through, about 3 minutes. Remove and tent with foil.

In a medium skillet, melt the butter over medium heat; cook until light golden, 1 to 2 minutes. Immediately add the toasted pine nuts and cook for another 30 seconds, stirring to coat with butter. Add the beans, season with salt and pepper and cook, stirring occasionally, until hot, about 2 minutes. Divide the beans and pine nuts between 2 plates.

Using a spatula, transfer the salmon fillets to the plates and drizzle each with another spoonful of sauce. Serve immediately.

Dinner for 2.

June 17, 2012

Classic Lobster Rolls and Lobster PLT

James Beard Award winning chefs Mark Gaier and Clark Frasier of the acclaimed Arrows restaurant in Ogunquit, ME, offer the ultimate lobster roll at the nearby MC Perkins Cove, their sleek, more casual restaurant dedicated to classic New England fare with stunning ocean views. The chefs have certain criteria for their Classic Lobster Roll, it must be a “top-loader,” buttered and grilled, with plenty of house-made lemon mayo. The roll is sprinkled with fresh herbs from the Arrows garden, accompanied by a pickle and French fries.

Alternatively, the chefs offer the Lobster PLT. The chefs use pancetta to contrast with creamy, sweet lobster and add sliced garden tomatoes, arugula, and house-made tarragon mayonnaise atop toasted sourdough bread. (

image © Patrick McNamara

Classic Lobster Rolls
Mark Gaier and Clark Frasier, Arrows restaurant and MC Perkins Cove, Ogunquit

½ gallon water
¼ cup kosher salt
4 live lobsters (about 1¼ pounds each)
1½ cup mayonnaise
3 Tablespoons lemon juice
6 top-loading hot dog buns
3 Tablespoons unsalted butter
¼ cup finely chopped fresh tarragon
¼ cup finely chopped fresh parsley
¼ cup finely chopped fresh chervil
¼ cup finely chopped fresh chives

To prepare the lobsters, fill a large heavy pot or standard clam steamer pot with the water and the kosher salt. Set over high heat and bring to a boil. Place the lobsters in the pot and cover tightly. Boil for 14 minutes. Remove the pot from the heat and carefully pour the lobsters and the water into a deep sink or colander. Cover with ice for about 10 minutes. Take the meat out of the shell.

Cut the lobster meat and place into a bowl. Toss with mayonnaise and lemon juice. Slather the outside of the rolls with butter and quickly grill on both sides either in a skillet or on an outdoor grill. Fill the grilled rolls with the lobster salad. Combine the herbs, mix well, and sprinkle over the salad. Serve immediately.

Serves 6.

Lobster PLT
Mark Gaier and Clark Frasier, Arrows restaurant and MC Perkins Cove, Ogunquit

12 slices pancetta
12 ounces lobster meat
½ cup tarragon mayonnaise
12 slices sourdough bread, toasted
12 arugula leaves
2 tomatoes, sliced

Preheat the oven to 350°. Place the pancetta on a baking sheet and bake until crisp, about 10 minutes depending on the thickness. Remove the pancetta and blot on paper towels. Toss the lobster meat with the tarragon mayonnaise until it’s the consistency you like. Assemble the sandwiches with 6 slices toasted bread topped with lettuce, tomato, pancetta, and finally the lobster. Top with the other slices of bread.

Serves 6.

March 29, 2012

Spring Asian Vegetable Recipe

With spring in the air, change is in the wind at Arrows restaurant in Ogunquit, ME. James Beard Award winning chefs Mark Gaier and Clark Frasier have just launched the Arrows revolution, a menu redesign and restaurant re-concept that includes a newly expanded Asian Vegetable garden. In honor of the changes, here is a recipe for Baby Bok Choy with Chives and Smoked Ham.


Mark Gaier and Clark Frasier, chefs and co-owners of Arrows, MC Perkins Cove and Summer Winter (located inside the Burlington Marriott) Photo © Ron Manville.

“In the spring, we grow row upon row of bok choy in our greenhouse. Outside one of the first herbs to appear is chives, so the two ingredients combined are a natural for us. Bok choy are quite hearty and can be grown outdoors as soon as the ground has thawed. We recommend this side dish with our Grilled Rib-Eye Steak or Lemongrass and Lemon Roasted Chicken.” –chefs Mark and Clark

Baby Bok Choy with Chives and Smoked Ham
Mark Gaier and Clark Frasier, Arrows restaurant, Ogunquit

2 Tablespoons vegetable oil
6 cloves garlic, peeled and thinly sliced
6 heads baby bok choy, leaves pulled apart, washed and dried
½ cup chicken stock
2 teaspoons soy sauce
4 ounces Smithfield or other smoked ham, cut into 1 x ¼ inch matchsticks
1 bunch chives, cut into 1-inch lengths, about ½ cup

In a large sauté pan or wok, warm the oil over medium-high heat until just smoking. Add the garlic and sauté, stirring frequently, until barely golden brown, about 2 minutes.

Add the bok choy and sauté, stirring constantly, until the leaves start to wilt. Add the chicken stock, soy sauce, and ham and cook until the liquid is reduced by half.

Transfer the bok choy to a serving dish. Sprinkle with the chives and serve at once.

Serves 6.

January 15, 2012

Broiled Oysters with Bacon and Herbs

“This dish works as a nice passed appetizer if using small oysters or as a first course with larger, plumper oysters. Two of our favorite food groups—tarragon and bacon—are included here! At Summer Winter, we’re lucky to have year-round access to this great herb thanks to the restaurant’s on-site green house, but fresh tarragon can be found at most local farmers’ markets and groceries. ” –Mark and Clark


Broiled Oysters with Bacon and Herbs
Mark Gaier and Clark Frasier, Chefs of Arrows in Ogunquit, Maine; MC Perkins Cove and Summer Winter in Burlington, MA, and authors of Maine Classics

24 oysters on the half shell
6 strips of bacon, cooked and chopped
1 cup panko breadcrumbs
4 Tablespoons unsalted butter, melted
¼ cup grated Parmesan cheese
½ Tablespoon chopped fresh tarragon
½ Tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper

Preheat the broiler. Arrange the opened oysters and their shells on a cookie sheet. Combine the bacon, breadcrumbs, butter, cheese, tarragon, and thyme in a bowl. Add salt and pepper to taste. Spoon the breadcrumbs mixture evenly over the oysters. Broil until golden brown and serve at once.

January 8, 2012

Chilled Oysters on the Half Shell with Herb and Red Wine Sauce

“Oysters on the half shell are a festive way to start a special dinner or party. Some New Englanders still buy them by the bushel! We like to serve them right in the kitchen on large iced platters. It’s very important to keep oysters cold; room-temperature oysters are not at all pleasant. Red wine with oysters you say? Absolutely! Just a little bit of this simple, vibrant sauce really brings out their briny flavors.” – Mark and Clark


Chilled Oysters on the Half Shell with Herb and Red Wine Sauce
Mark Gaier and Clark Frasier, Chefs of Arrows in Ogunquit, Maine; MC Perkins Cove and Summer Winter in Burlington, MA and authors of Maine Classics

½ cup medium-bodied red wine, such as Beaujolais
½ cup red wine vinegar
2 Tablespoons finely chopped red onion
1 Tablespoon finely chopped tarragon
¼ cup sugar

Combine the ingredients in a bowl and mix lightly. The sauce can be made ahead of time and kept for a few days in the refrigerator if sealed tightly. The recipe is enough for twenty-four oysters, lightly drizzled on top after opening.

Yields 1 cup.

December 20, 2011

Holiday Subscripton Offer 2011

What’s the perfect gift for… the foodie on your list? The relative or friend who is currently a Mainer in exile, longing for a taste of their home state? The person who has everything? Yourself?


It’s not too late to order the gift of Maine Food & Lifestyle magazine, a gift that will continue giving all year long with great recipes, local chef profiles, in-depth articles, and stunning photography.

Give the gift of Maine’s original food magazine, and make someone smile this holiday season. We’ll send the recipient a gift letter stating this gift is from you. Subscribe today for yourself or someone special on your holiday list!

Happy Holidays to you and those you love!

Melanie Hyatt & Jim Bazin

November 19, 2011

Yukon Gold Potato and Wild Mushroom Gratin

Mark & Clark love to utilize the bounty of their surrounding wilderness, and are known to scour the forest floor for wild mushrooms, fiddleheads, thickets of wild blueberries, acorns, and honey. This recipe reflects their love for the forest by incorporating freshly foraged wild mushrooms into a holiday meal. Though many Mainers have access to wild mushrooms in their very own backyards, plenty of Mark & Clark’s favorite varieties are available in the supermarket or at the farmers’ market.

M&C foraging

photo by Ron Manville Continue reading “Yukon Gold Potato and Wild Mushroom Gratin” »

November 10, 2011

Arrows Restaurant: Sweet & Savory Pear Gravy

For the holiday season, James Beard Award-winning Chefs Mark Gaier and Clark Frasier have created a savory and sweet Pear Gravy. A twist on a traditional Thanksgiving favorite, the recipe features pear juice, a touch of dark rum, and fresh marjoram. Mark & Clark like to pair this recipe from their recently released Maine Classics cookbook with their Herb-Brined Turkey.

Mark & Clark, 20+ year restaurateur veterans, have pioneered sustainable dining with their three restaurants: the acclaimed Arrows in Ogunquit, Maine; MC Perkins Cove and Summer Winter in Burlington, MA. The duo recently released their Maine Classics cookbook, complete with more than 150 recipes of Down East eats reflecting their commitment to farm-to-table cuisine.


Pear Gravy
Courtesy of Chefs Mark Gaier and Clark Frasier

4 Tablespoons unsalted butter
½ cup all-purpose flour
2 cups low-salt chicken broth
1 cup pear juice
2 Tablespoons dark rum
Kosher salt and freshly ground black pepper
3 Tablespoons chopped fresh marjoram

Melt butter into a large saucepan over medium heat and mix in the flour. Stir and cook until light brown, about 2 minutes.

Gradually add the chicken broth and pear juice. Simmer until thickened, stirring frequently, about 10 minutes.

Stir in the rum, season with salt and pepper to taste, and serve.

Yields 8 servings.

August 18, 2011

Maine Sweet Clams with Risotto and Arugula

One of our favorite greens to grow is arugula, which is so versatile—delicious warm or chilled. Its sharp, peppery flavor complements the sweet, briny taste of Maine clams, which are similar to the tiny Adriatic clams favored in Italy.

image: Continue reading “Maine Sweet Clams with Risotto and Arugula” »

July 5, 2011

Arrows Summer Salad

For this salad, try to find white balsamic vinegar, available in many supermarkets and specialty markets. Because it is not aged, it is much lighter (and less viscous) than brown balsamic vinegar, although it is still more intense than conventional white wine vinegar. You can substitute a good-quality brown balsamic vinegar.

image: Continue reading “Arrows Summer Salad” »

June 1, 2011

Grilled Quail with Rhubarb Compote

Rhubarb is one of the first crops of spring, when it usually appears in dessert pies, often with strawberries. This recipe features it in a savory dish. You can substitute 3 small ducks or chickens for the quail, in which case you should split the birds and allow a half for each person. Cooking time should then increase to about 15 minutes per side. This dish goes well with chive mashed potatoes.

Simple-Recipes-Grilled-Quail Continue reading “Grilled Quail with Rhubarb Compote” »

May 9, 2011

Lemongrass and Lemon Roasted Chicken

People are always amazed that we can grow lemongrass, an essential ingredient of Southeast Asian cooking, in Maine. Actually it grows quite well here; it needs very little care and doesn’t seem to interest Maine’s many bugs.

Lemongrass is typically used in savory dishes, but we also make lemongrass tea, sorbet, and ice cream. This chicken is easy to prepare and perfect with steamed jasmine rice and sweet-and-sour fennel salad.


Continue reading “Lemongrass and Lemon Roasted Chicken” »

April 20, 2011

Spring Lamb Loin with Rosemary

The strong, piney taste of rosemary goes well with lamb. It’s also one of those herbs, like oregano and marjoram, that you can dig up in the fall and move indoors for the winter. Then you’ll have it fresh in the spring, when lamb is at its best.

To grown rosemary indoors, pick a plant that’s not too big, say a foot or so high. Water it well, then dig out enough of the roots and soil to fill a 10- or 12-inch round pot; they like to be a little root bound, so better to have a pot that’s slightly small rather than too large. Water it again after positioning it snugly in the pot (you may beed to add a little potting soil) and transfer it to a sunny spot in the house. Don’t let it get too dry and be sure to bring it outdoors again in spring, because rosemary can’t really survive indoors year-round. (You can replant it in the ground or keep it going in a large pot.)


Continue reading “Spring Lamb Loin with Rosemary” »

April 2, 2011

Sautéed Maine Cod with Burnt Tangerine and Star Anise Sauce

Cod is a sweet, delicate fish that in New England is often overpowered by butter, bread crumbs, and stuffing. We like to pair this northeastern classic with Far Eastern spices. This is great served with baby bok choy with chives.

star anise image:

Continue reading “Sautéed Maine Cod with Burnt Tangerine and Star Anise Sauce” »

January 29, 2011

Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette

Plank-roasting is an ancient method of cooking among the Indians of the Pacific Northwest. For important feasts known as potlatches, whole salmon fillets were suspended on cedar planks and placed around a fire to cook.

Plank-roasting in your home oven is simple and infuses the salmon with a complex woody flavor, similar to the way oak barrels add flavor to wine. At your local lumberyard or home center, select a piece of 1 x 8-inch or 1 x 6-inch cedar just long enough to fit inside you oven. (The salmon fillets will be laid out in a row on this board.) About 20 inches long should work, but measure your oven to be sure. Pine or fir can be substituted, with a little less aromatic flavor; it’s better to spend a few dollars more for the real thing. Make sure the wood has not been primed or treated with any chemicals.

At Arrows, we often use fresh herbs or dry seasonings to add another level of flavor the the plank-roasted fish. Rosemary, with its robust character, is a perfect match for salmon.


Continue reading “Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette” »

January 7, 2011

Cole Slaw with Creamy Mustard-Ginger Vinaigrette

Cole slaw is not just for summer picnics. If you save your fall harvest of cabbages in a cool, dry place, you can enjoy slaw throughout the winter.


Continue reading “Cole Slaw with Creamy Mustard-Ginger Vinaigrette” »

January 1, 2011

Arrows Cookbook Preview

We were thrilled to receive a sneak preview of Arrows restaurant chefs Mark Gaier and Clark Frasier’s new cookbook, Maine Classics–100 Delicious Recipes From Down East. Set to be released in May 2011, this book will become an instant Maine Classic in your kitchen. Here is a sensational sample recipe:


At the turn of the century and before the Russian Revolution, all things Russian were fashionable in the culinary world. This relish was inspired by Oysters à la Russe, a dish served on the Titanic and one we like to serve at our annual Titanic dinner at Arrows when we bring the elegant menus from the voyage to life on the table. Guests dress in period clothing and the Moet White Star Champagne flows. Use a citrus vodka for extra zing.

Citrus Vodka Relish with Herbs
½ cup good quality vodka
1 Tablespoon red wine vinegar
1 orange, peeled, sectioned, and roughly chopped
1 lime, peeled, sectioned, and roughly chopped
1 teaspoon finely chopped chives
1 teaspoon finely chopped chervil
1 teaspoon finely chopped parsley
1 Tablespoon finely chopped red onion
1 teaspoon freshly ground black pepper

Combine all ingredients in a bowl and mix gently. This is best made the day of serving, but it can be made one day in advance if necessary and stored in the refrigerator.

Yields 2 cups.