From the land.
From the sea.
From the people.
A film series in five chapters
Watch the SeriesThere is a seriousness to Maine cooks, a dedication to using local ingredients and spinning them in new and boundary-breaking ways.
Kathy Gunst
Kathy Gunst is a James Beard award-winning food journalist who lives in southern Maine. She is the author of 16 cookbooks and the resident chef for NPR’s award-winning show, Here and Now.
In the early 1980’s, when friends and colleagues heard I was leaving New York City and moving to a small town in southern Maine they all had the same response: “Wow, you’ll get to eat lobster every day!” Lobster and blueberries were pretty much the only foods associated with Maine at that time. Today friends—both out of state visitors and fellow Mainers—proudly share insider tips about the state’s dynamic food scene: “Have you tried that new Japanese-inspired restaurant in Portland, or been to the amazing bakery in Yarmouth, or the brewery in Kittery, or the grist mill in Skowhegan? Have you been to the ice cream shack on the lake? Or hiked with that talented forager?”
Exploring the state to discover culinary gems is now as much a part of visiting Maine as hiking Katahdin, camping at Acadia National Park, sailing on Casco Bay or spending a week on a crystal-clear pond.
Truth is, this state has always offered an abundance of extraordinary fresh food. The seafood caught in the icy waters of the Gulf of Maine is some of the best in the world. Maine farms—many of them protected for future generations—produce incredible vegetables, herbs and fruits. Cheesemakers and bakers across the state create world-class products that are artisanally made and often organic. And there are older traditions that continue to thrive like beachside clam bakes, lobster shacks, bean-in-the-hole suppers, pick-your-own berry farms and apple orchards, and sugar houses that produce Maine maple syrup.
According to the National Restaurant Association, in the 1980s, Portland had around 2,000 restaurants. Today the number exceeds 3,400. Portland has one of the highest concentrations of restaurants per capita in the country. And our chefs and food artisans have received national recognition—James Beard award-winning chefs, Maine cheeses winning national awards and bakeries and doughnut shops with lines winding outside the door before most people have had their morning coffee.
There is a seriousness to Maine cooks, a dedication to using local ingredients and spinning them in new and boundary-breaking ways. The creativity that has blossomed in past years is unprecedented. Maine now offers one of the most exciting, pulsing, dynamic food scenes in the country. Who knows what the next decade will bring. One thing’s for sure, it will definitely involve more than lobster and blueberries.
Le journal alimentaire saisonnier du Maine présente des recettes locales, des conseils de chef et plus encore.
S’inscrire
In Maine, cold waters meet the rugged coast, cherished traditions spark new ideas, and flavors from near and far find their way onto the same plate. Generations of Indigenous people, longtime Mainers and people putting down new roots bring their own stories to the kitchen, creating something richer together. Pull up a chair, pass a dish and get to know your neighbor. There’s a seat at the table for all of us.
