In April, we were lucky enough to help Mercy Hospital honor their nurses with a special event at Cellardoor Winery. We put together a big spread of some of our favorite dishes. Here are two that were the most popular…perfect for any springtime event!   Asparagus and Goat Cheese Tart Ingredients 3 1/2 oz Feta Cheese 4 oz Cream Cheese 1/2 cup Heavy Cream 3 Eggs Zest of 1 Lemon 2 tbsp Parsley 1/2 tsp Salt Ground Black Pepper 12-14 trimmed Asparagus Spears Pre-cooked Savory Shortcrust Pastry Shell…

A few days ago, I filmed a segment on grilling tips with Norm Karkos from WMTW News Channel 8 here in Portland. If you are like me, you use your grill all year round. If not, maybe you’re just thinking about firing up your grill because the weather is getting nicer! Either way, I thought I would share a few tips with you. Gas vs. Charcoal Grilling It is a preference, really: gas is easier because you just turn a knob. It takes only 10 to 15 minutes…

Spring is coming. How do I know? Certainly not because of the weather outside—it continues to be frightful this year! I know because Maple Sunday is coming right up on the 23rd! The sugar in maple sap only appears when warm, sunny days and below-freezing nights follow each other for days on end, as they do during Maine’s long, slow spring. It is quite a treat to go to farms all over Maine on the fourth Sunday in March. You can experience the process and see a real…

Now that spring is in full gear, I like to make lighter foods to eat. I came across this recipe on the internet: http://www.mattleeandtedlee.com/recipes/newambrosia.php I added finely chopped ginger and lime juice along with the juices of the citrus fruits I used. I used Tangelo, Ruby Red Grapefriot and Oranges. I did not use the dressing in the recipe. Wow what flavor! Simple and clean tasting. Sweet and spicy! Try it and see what you think! Bon Apetite! Chef Nance