Images: Ali Lamoureux
Fish fries are a staple in the Black community, going back as far as our first days on this continent. On Saturdays, enslaved people would work until noon, and some would spend the rest of the day fishing, bringing back whatever they caught for the rest of the community. That time-honored tradition still stands today, reaching across the country, gathering together friends and families for celebration and fellowship. Read More
Images by Ali Lamoureux
My holiday season usually kicks off with the sound of Karen Carpenter, the Temptations, and Johnny Mathis. Next come decorations, holiday movies, and old Christmas episodes of favorite TV shows. My husband and I move through the season checking off this imaginary to-do list. Do we have hot chocolate in the pantry? What’s our budget for gifts? Are we finally going to get around to decorating the outside of our house like “real” grown ups? And perhaps my favorite—do we have enough butter and flour? Read More
Courtesy of our friend Steph at @thisisavocado
These light and flavorful tacos are just the thing to turn a weekday night into a mini celebration. You’ll find the recipe, and cooking instructions, below.
Our favorite experiences during the Maine summers usually involve friends, Allagash White on draft, and golden hour. Now that we have two kids, we’ve found it a bit harder to make it out to those roof-top happy hours. But that doesn’t mean we can’t kick back with our friends and kids to enjoy the summer evenings together. Cue the outdoor movie night, a regular summer Sunday tradition that literally everyone looks forward to. Read More
Here’s what you’ll need for a meal that serves two (hungry people):
They came back with one better: a trifle that uses our Interlude in the sabayon—a light custard made from sugar, egg yolks and, traditionally, wine—and Allagash Black in their ginger cake. The short version: it blew our minds.
The recipe for this incredible dish is below.
It’s obligatory to show the finished product first.
DOUGH:
The first step to making a pie is creating the dough. This is much easier than you may initially think, and while you can certainly use store-bought dough, it just tastes, and feels, better knowing you made it yourself.
When we learned we would have an opportunity to visit Chef Pierre Gignac of Ocean at the Cape Arundel Inn and Resort for a personal cooking class, and an opportunity to try a recipe he crafted with our Saison, we jumped at the chance and were inspired to repeat the recipe at home!
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