Red’s Dairy Freeze launches its 70th season this week and Kennebunk’s White Barn Inn names new executive chef.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inBooks, Food
New England’s first nature guidebook turns 350
Written by an Englishman living in Maine, the rare book identifies the region’s native plants and animals and offers natural remedies galore.
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Posted inFood, Local & State, News
Yarmouth chef headed overseas to help feed Ukrainian refugees
Christian Hayes will leave his restaurants and businesses behind for two weeks to join World Central Kitchen’s hunger relief effort.
Posted inBusiness, Food
The Wrap: The top Spirit Quest pairings, and a new market opens in Scarborough
Maine Restaurant Week’s Spirit Quest winners, Rosemont Market and Harbor Fish meld in Scarborough, and a fundraiser for Ukraine.
Posted inFood
After growing up hungry in Portland, Cognac entrepreneurs help fight food insecurity in Maine
Golden Wat Cognac founding partner Kevin Ly relied on free food programs as a kid in Portland. Now, his company is donating 100 percent of its first-year profits from Maine sales to Full Plates, Full Potential.
Posted inBusiness, Food, Local & State
Back Bay Grill, a fixture on Portland’s restaurant scene, will not reopen
The 34-year-old fine-dining institution closed in December and had planned to change its concept.
Posted inBusiness, Food
The Wrap: Italian seafood coming to Kennebunk, a new vegan-friendly brunch menu in Portland
An Italian osteria in Washington D.C. expands to Kennebunk this spring, vegan brunch launches at Bird & Co., plus restaurant reopenings and expansions in Portland.
Posted inBusiness, Food, Local & State
Maine Restaurant Week gets off to a strong start
Restaurant staffers expect good crowds for this year’s event, saying it offers Mainers a much-needed chance to enjoy themselves in public again.
Posted inDo This, Food
Maine Restaurant Week pairs eager diners with empty tables
As the food service industry weathers its second pandemic winter, Maine Restaurant Week’s mission to boost business is more relevant than ever.
Posted inBusiness, Food
As more breweries open their own kitchens, tasting rooms are getting tastier
To stay competitive and keep customers happy, more Maine breweries are offering full menus of food made in-house.