Thursday, June 20, 2013
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John Golden has written about food, dining and lifestyle subjects for Downeast magazine, the Boston Globe, Cottages and Gardens magazine, Gourmet magazine, Cuisine magazine, the New York Times and the New York Post.
In his highly opinionated blog, John reports on his experiences dining out all over Maine and his visits with food personalities, farmers and farmers’ markets throughout the state.
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Strawberries need no introduction, even to the kitchen naif who may appreciate their taste, texture and sweetness but knows nothing whatsoever about how to use unless it’s something ready made.
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At the height of the season (now through most of July), strawberries are everywhere in the markets followed by raspberries, blackberries and ever-bearing strawberries
Pies are the usual suspect into which they get heaved about, usually mixed with rhubarb or a cornucopia of other berries as they appear in the markets. Maine’s farmers’ markets offer lots of berry varieties from raspberries to blackberries; but their availability is
From New York to Portland, Maine, and points in between, this was a good week for dining diversity. I discovered a charming but authentic Chinese outpost for Sichuan cooking in Midtown Manhattan and finally made it to the Waverly Inn, the uber bold-face hangout in the West Village.
Even my trip back to Maine on Amtrak with a meal at my seat wasn't half bad. But I returned to some very good eats right here: from bagels to Thai delectables to incredible cupcakes. Here's a look.
No one really expects to eat well at any of Vanity Fair honcho Graydon Carter's various eateries in New York (the Monkey Bar, the Beatrice Inn, el al), but the food at the celebrity-packed Waverly Inn isn't half bad, and this organic Amish chicken with a sweet mustardy glaze set over a squash puree was
On one of those dreary rain-splattered evenings last week, walking into the Royal River Grillhouse put us immediately at ease. The post and beam double-height room that overlooks the river and boat yard is a dramatic setting in which to have very well prepared grilled fare.
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Beyond its attractive shingle-style exterior, a very pleasant waterfront setting awaits
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Adam Perry Lang,, chef and cookbook author, made a name for himself as a pit master with his first restaurant, Daisy Mae’s BBQ USA in the heart of Hell’s Kitchen in Manhattan.
His first cookbook, Serious Barbecue, was an ambitious tome on the art of BBQ. His methods were somewhat different from his mentors down south—BBQ masters who were born into the genre rather than aspiring to it.
I’ve followed many of his recipes in the first book as well as a simpler version called BBQ 25, referring to the 25 most frequently, easily prepared recipes that most cooks attempt on the
The Saltwater Grille is everything a dockside eatery should be. Its perch on the South Portland side of Portland Harbor overlooking an active marina off Front Street offers some pretty dazzling views of the Portland skyline.
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The main dining room flanked by the open kitchen and active lounge offers a dramatic waterfront setting
When the weather cooperates, the waterside dining deck is a very popular spot at lunch or dinner. With comfortable chairs, sturdy umbrellas and tables spaced nicely apart, it’s one of the few waterfront establishments that offer comfort with a view to
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