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We're watching Portland's very own Chef Rob Evans of Duckfat on Chopped Champions tonight on The Food Network!... fb.me/2t1cxTLHZ
Fish & chips with curried tartar sauce at Frontier in Brunswick! bit.ly/WvEBtm fb.me/Ho3xlxBS
A sweet treat before your 2 o'clock blues courtesy of 50 Local. fb.me/1tDqantcO
Ask the Rosemont Market and Bakery butcher what you should be for dinner tonight... bit.ly/SyFtAW fb.me/1PTxbMGs0
January's Eat Maine feature highlighted the Portland legend Fore Street. It's more than just a restaurant...... fb.me/UtGnZGNR
"They ended up with enough smelt to coat some of their catch in cornmeal, salt, and pepper, and serve them... fb.me/23BfWPYyf
Morel and black trumpet mushroom gratin and mushroom-Madiera cream shooter fb.me/x5mry4Fo
These boys know exactly what they're doing with Chef David Turin leading the way on the line at his newest... fb.me/2oYGTk16o
Read about the folks at Fore Street who set the bar for the farm-to-table dining movement in the January issue of... fb.me/yTsFhbrd
Not a bad place to hunker down, drink some local brew and see what chef's cooking up. Big window seat to watch the... fb.me/tgVmYXqe
Truffled beef tartare with egg yolk and white anchovies at Back Bay Grill, a Portland legend.... fb.me/1lPGhJpRY
Annual paella feast at Local 188...Spanish style with a twist of Maine. fb.me/268jBHaKt
"It's the first night of the head-to-tail tasting menu featuring eight pigs—a total of 2,300 pounds—raised on... fb.me/1O857AxpE
"I want every single dressing that I create to be interesting, with layers of flavor that work in harmony with... fb.me/1NrHnqmex
"I want every single dressing that I create to be interesting, with layers of flavor that work in harmony with... fb.me/2wYm0tPlr
"The cakes are lightly coated with panko before being pan-fried to a crisp golden brown and topped with a spicy... fb.me/1ru3Owj5K
Fresh rainbow trout, stuffed with cranberries, apple, and lobster tail meat, wrapped in black pepper bacon, and... fb.me/1KJBdjNSx
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