Maine Magazine Food Issue + James Beard semi-finalists

By Irene Yadao

Our copy of the March issue of Maine Magazine just arrived, and we’re extremely excited because it’s the annual Food Issue.  In it, a roster of celebrated Maine chefs — including local chefs Bas Nakjaroen (Long Grain) and Brian Hill (Francine Bistro, Shepherd’s Pie), as well as Portland chefs Masa Miyake (Miyake, Pai Men Miyake), Rob Evans (Hugo’s, Duckfat), and Steve Corry (555)  — discuss favorite dishes they take pleasure in cooking for their restaurants.

There’s also a feature on mushroom forager Evan Strusinski and an appearance from our own Annemarie Ahearn, who shares what she enjoys preparing in the spring.  Overall, great coverage from the editors and writers of Maine Magazine.

The Food Issue couldn’t have arrived at a better time, too.  The James Beard Restaurant and Chef Award semi-finalists were announced on February 21, and Maine was well-represented.  Among the semi-finalists:  Brian Hill, Melissa Kelly (Primo), the Chase’s Daily team, and four Portland chefs.  Congratulations to all.