Prepared with grilled maitake and oyster mushrooms along with a corn-parsnip ragout, this is the recipe … Natalie’s winning Butter-Poached Lobster recipeRead more
Author: Pat and David
Natalie’s celebrates lobster on its home waters
Natalie’s co-chef Shelby Stevens is a Mainer, but she’s not from lobster country. She grew up … Natalie’s celebrates lobster on its home watersRead more
Popping into Portland’s Danforth for Natalie’s popup
With nine handsome rooms in an 1823 Federal mansion, Portland’s Danforth Inn (danforthinn.com) is a nifty … Popping into Portland’s Danforth for Natalie’s popupRead more
Compelling CARO marries Mendoza and Bordeaux
In November, we wrote about the CARO Amancaya blend of Malbec and Cabernet Sauvignon as a … Compelling CARO marries Mendoza and BordeauxRead more
Oceania’s ‘Marina’ features fine dining five ways
Experienced cruisers expect a Grand Dining Room—and that’s exactly what Oceania Cruises (oceaniacruises.com) calls its spacious … Oceania’s ‘Marina’ features fine dining five waysRead more
Jumping ship for a taste of the port
When Oceania Cruises (oceaniacruises.com) culinary director Kathryn Kelly designs the culinary shore excursions for Marina and … Jumping ship for a taste of the portRead more
When life gives you lemons, make limoncello cakes
Executive chef Kathryn Kelly (above) tells her culinary class aboard the Marina that lemon is as … When life gives you lemons, make limoncello cakesRead more
Cruising with an appetite on Oceania Marina
Despite an industry-wide upgrade to shipboard dining in recent years, few cruise lines dare to make … Cruising with an appetite on Oceania MarinaRead more
Tenderness and restraint are key to pizza love
We had always assumed that good pizza required a certain amount of drama. Showboat pizzaiolos sometimes … Tenderness and restraint are key to pizza loveRead more
Perfecting pizza, one ball of dough at a time
Rosario Del Nero bites into a slice of pizza and savors it for a moment. “It’s … Perfecting pizza, one ball of dough at a timeRead more