Curry Zucchini Salad

It’s a good idea to have a few go-to ingredients in your culinary arsenal–the combination of the ingredients, and the resulting flavors in this dish, translate to fresh, all-season comfort food.

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Quickles! Housemade Quick Pickles

Quickles are an expeditious way to always have fresh “pickled brightness” close at hand; helping you add a pop of sweet and sour crunch to your favorite recipes.

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Chef’s Pantry: Labor-Saving Scones

Although scone dough is relatively easy to make, it does take time to produce, and it can add an unnecessary bake shop-style mess to your limited kitchen space. That said, one of my favorite labor-saving items is the Pillsbury scone dough line.

fried shrimp wrapped in potato

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.

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Wild Maine Blueberries, Touring Wyman’s with Chef Tim

The Wyman’s mission is simple: They want to help the world eat more fruit. To do that, they impeccably maintain barrens of antioxidant-rich wild blueberries, and source from some of the best fruit farmers on the planet, revolutionizing how it’s all grown, harvested and fresh frozen.

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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.

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Caribou Russet Potatoes

The Caribou Russet is a dual-purpose purpose, delivering classic russet flavors while working well in both mashed and fried offerings. The Caribou russet is also hearty, producing high yields with greater blight resistance and mid-season maturity.

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Chef’s Pantry: Pickled Onions

Refine your red onions. This easy method will add both flavor & visual stimulation to your garnish station; without adding significant cost to your dish.

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Chef’s Pantry: Spaghetti Squash

When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.

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Chef’s Pantry: Roasted Garlic

Although raw garlic is absolutely delicious it sometimes has a mild metallic flavor and may be to overpowering for some recipes. Roasted garlic on the other hand becomes far more subtle during the roasting process…

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Broiled Clams with Saffron & Sausage

There is something to be said of the simplicity of a good broiled clam dish. Many chefs render there own renditions of this traditional age old classic dish…

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Chef’s Pantry: Frips

This freezer to fryer style sliced potato quickly becomes a house fried product once dipped in your fryer. Toss your house fried chips with whatever flavor profile is fitting for your establishment. The possibilities are endless so have fun with it!

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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.

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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.

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White Meat Chicken Wrap

All natural white meat chicken, served on a sun dried tomato wrap, topped with fresh arugula with a side of fresh, seasonal fruit. 

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Empire State Bagel Sandwich

Smoked turkey breast and crisp turkey bacon are surrounded by fresh greens and the peppery zest of house-made watercress cream cheese, adding a modern twist to the New York bagel club. Serve with a side of red cabbage coleslaw to add even more veggies to the meal.