• Taco Trio opened Monday at 119 Ocean St., South Portland. Hours are 11 a.m. to 3 p.m. daily except Sunday; dinner is served 5 to 9 p.m. Friday and Saturday.

• Francesca Bowman, the former pastry chef at Back Bay Grill, has been appointed pastry chef of the Chebeague Island Inn and Diamond’s Edge Restaurant & Marina. Bowman, a native Mainer, attended the Culinary Institute of Florence, where she was a teaching assistant and trained under award-winning chocolatier Andrea Bianchini.

• Jordan’s Farm Stand on Wells Road in Cape Elizabeth will open for the season today. Hours are 9 a.m. to 6 p.m. until the end of November. Look for parsnips, kale, fiddleheads and veggie seedlings.

• Green Spark and Barnswallow Farms will open a new organic farm stand June 2 on Fowler Road in Cape Elizabeth. Shop every Thursday from 3 to 6 p.m. through Thanksgiving.

• Thorne Conley and Jane Conover have opened an at-home bakery in Bath called “C is for Cupcake.” The bakery donates a portion of its profits to nonprofit causes such as soup kitchens, the Maine Cancer Foundation and Southern Maine Hospice. The cupcakes range in price from $15 to $36 per dozen. For more information, call Conley at 841-0237 or Conover at 837-3288, or email cisforcupcake7@ gmail.com.

• In the June/July issue of Every Day with Rachael Ray, editors of the magazine reveal their top picks for foodie stops along three famous American highways, including U.S. Route 1 in Maine. Their top three choices in Maine are Bob’s Clam Hut in Kittery for its fried clams and lobster rolls; the Maine Diner in Wells for “Grandma’s Lobster Pie”; and Round Top Ice Cream in Damariscotta for its black raspberry chocolate chip ice cream.

• The Incredible Breakfast Cookoff, held during Restaurant Week, raised $3,750 for Preble Street. That’s more than three times the amount raised in 2010. Next year’s cookoff will be held March 9.

• Starting May 22, Havana South will be open seven nights a week for dinner. Service begins nightly at 4:30 p.m.

• Scott Yakovenko, owner of the former Dip Net in Port Clyde, has opened a new waterfront restaurant in Thomaston called The Slipway. The custom woodwork interior includes driftwood from Mosquito Head, Owls Head and Burnt Island. The menu will include old Dip Net favorites such as bouillabaisse and the Oyster Poi Boy. The restaurant is at 24 Public Landing and will be open from 11 a.m. to 10 p.m. over Memorial Day weekend. Then it will be open from 11 a.m. to 10 p.m. Thursday through Sunday until mid-June.

— Staff Writer Meredith Goad