When Bill and I moved to Maine a few years ago, we knew that we would see Canadian influences since Maine borders Quebec and ...

We are feeling lucky today, not just because it’s St. Patrick’s Day. We are in luck because we are back in the kitchen with our Bridge street chef Melissa Thorne. She whipped up a fun ...

MAKE THE GRAVY In a small saucepan, melt the butter. Add the flour and cook over moderate heat, stirring, until deep golden brown, about 5 minutes. Add the stock, demiglace, sage and thyme and ...