Caribou Lasagna

This gluten free rendition of lasagna was inspired by the Greek dish Moussaka, which I first experienced on my recent visit to Athens. Moussaka, much like lasagna, is a Greek dish comprised of layers of potato, ground meats, eggplant and tomatoes.

Caribou Shrimp

Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.

Caribou Spaghetti

This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal. 

Split Pea Soup, a Winter Staple

Growing up in Maine, the smell of split pea soup simmering was always tell tale sign that the chill of changing seasons was officially upon us and winter was about to settle in for the long haul.

Caesar Salad Bread Bowl

For this Caesar salad, I like to treat the bread bowl as if it was a crouton (a giant round crouton), seasoning with the same garlic flavor profile as I would a standard crouton.

Is it Bread Boule or Bread Bowl?

The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the seasonal appetite changes of our guests.

Timbale of Crab, Avocado & Watermelon

This timbale is an ideal representation of summer. Fresh layers of mildly spicy crab, sweet watermelon, buttery avocado and vine ripe tomatoes are flavor balanced in a way that spotlights the individuality of layers…

Gazpacho

Whoever said summer is not soup season has clearly never experienced Gazpacho. This vibrant refreshing soup is well known in Spain, parts of the Mediterranean and other areas of the world that boast a subtropic/tropical climate.

Panzanella Bread Salad

Summer is upon us and so to is the transition from slow cooked heavy braised foods of winter, to the fresh vibrant colored dishes of Summer. One of my favorite salads is the panzanella…

Chicken Thigh Croquettes

A crispy golden fried exterior enveloping a moist creamy center are a few of the many things that make croquettes the perfect finger food appetizer…

Fire Braised Turkey Sandwich

Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.

Fun with Flatbread

Last month the Maine School Nutrition Association (MSNA) invited our very own Chef Tim to do a breakout presentation a their annual Winter Food Show. Tim showed the attendees some fun ways to get creative with flatbread!

Poutine Potato Cups

This recipe captures the wicked-craveable flavors of a French-Canadian classic. That of course, is the cheese curd covered and gravy smothered French fry dish known as poutine. This poutine dish however is prepared uniquely, in a fried potato cup.

Roasted Tomato Bisque in 4 Steps

A good tomato soup has always been a go to for me, both at home and in a professional capacity. Growing up tomato soup was sort of a comfort food item, a cold day offering, or as an easily prepared dish to serve when life was too busy for cooking, usually from a can… add water and serve.

Baked Gnocchi Mac & Cheese

As the mac & cheese craze marches on, so too must the constant flow of recipe ideas for this steadfast classic of comfort. In this rendition I’ve used gnocchi (potato dumplings) in place of the traditional use of pasta, add blue cheese and onions to the mix and you have crock full of YUM!

Clam Rolls Two Ways

Chef Tim, and Adam Robinson from Island Made Ocean Clams are cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.

Sesame Beef Naco

Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on a traditional taco. This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterpart.

Island Made Clams Linguine

This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell clams from Island Made Clams, which give you a taste of the deep Atlantic waters from which they came.

Atlantic Shrimp Fritters

As Chef Tim says “Love me some fritters!” This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.