The Maine Street restaurant opened in late December.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inBusiness, Food & Dining, Things to Do
Tap Lines: Early worries about the pandemic-era beerscape in Maine allayed by study
There’s been plenty of tough times, but by spring of 2021 there was a ‘broad sense of optimism,’ according to a new study by UMaine economists and the Maine Brewers’ Guild.
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Posted inFood & Dining, Maine Gardener
Maine Gardener: When you plant a tree or shrub, get to the root of the matter
Healthy root systems are key to growing a successful plant.
Posted inFood & Dining, Recipes, Vegan Kitchen
Vegan Kitchen: Low in fat, high in protein, tofu is delicious, too
These two recipes are reliable kitchen workhorses.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Mix and match chowder rules
As long as you’ve got the key components – the broth, the star, the chunk and the thickener – you can make chowder of any sort.
Posted inFood & Dining, Maine Gardener
Southern pine beetles are not an immediate threat, the experts say, but they are a cause for concern
The invasive beetles have been spotted in Maine and could be a harbinger of other damaging bugs to come.
Posted inFood & Dining, Things to Do
Tap Lines: Maine brewers get crafty with nonalcoholic beers
These breweries are making breaking from booze a lot easier to swallow.
Posted inFood & Dining, Recipes
In a new year, is it time for some new skills? These cooking classes can help
Even in a pandemic, the options are good and various, and range from croissant-making to sushi rolling.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: This little piggy is better for the farmer, the field and the eater
The farmers at Roaring Lion Farm are raising Meishan heritage pigs.
Posted inFood & Dining, Vegan Kitchen
Vegan lunches restart in Portland’s elementary schools, making the district a national leader
Despite challenges from supply chain disruptions, staff shortages and the pandemic, the food services director says her team continues to refine the options.