The highly praised fine-dining destination was the only Maine restaurant to win the recognition.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inFood & Dining
Plant-based food columnist explores Maine’s buried vegetarian history
Avery Yale Kamila talks about her co-curated exhibit, ‘Maine’s Untold Vegetarian History,’ which opened this month at the Maine Historical Society Museum.
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Posted inBusiness, Food & Dining, Local & State
New program to provide free counseling for Maine food industry workers
The Behind You pilot program, funded by a Texas nonprofit and implemented by the clinical students at the University of Maine, will cover up to 200 hours of free counseling in its first year.
Posted inFood & Dining, Recipes
(Mostly) wild blueberries take a walk on the savory side
Explore blueberries’ piquant side with 2 craft products and a recipe.
Posted inLocal & State, News
Body of kayaker recovered in Bar Harbor
Search teams found the deceased 73-year-old Colorado man after more than 2 hours.
Posted inFood & Dining
‘Adventure dining’ comes to Maine – and brings its creators here, too
The Firles of South Portland run the nationwide, farm-to-table Secret Supper series, catering to affluent foodies who relish great food and the element of surprise.
Posted inBoston Red Sox, Food & Dining, Sports
Some of Fenway’s best food comes from, yep, Maine
Eventide Fenway and 2 Luke’s Lobster concessions booths at the ballpark offer top-quality food that’s in another league.
Posted inFood & Dining
For better burgers, up your bun game with these Maine-made rolls
Local bakers put out some of the best burger buns you can buy. Here’s the lowdown on seven of them.
Posted inFood & Dining
Sushi from Yosaku, ajo sauce from Maiz and more: Maine moms’ first bites after giving birth
For Mother’s Day, we talked to experts about the latest nutrition advice for pregnant woman and to moms about what they craved.
Posted inFood & Dining
From birria to lobster, our tacos can teach us a lesson
The variety of tacos available in Greater Portland speaks to the evolution of the Mexican dish. One professor teaches a whole course on it.