Author Archive
Posted by Arrows Restaurant in Arrows, Arrows Restaurant, Baby Bok Choy with Chives and Smoked Salmon, Blogs & Sites, bok choy, Books, Clark Frasier and Mark Gaier, Food and Drink, Food Traditions, Gardening, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, Ogunquit, recipe, Recipes
With spring in the air, change is in the wind at Arrows restaurant in Ogunquit, ME. James Beard Award winning chefs Mark Gaier and Clark Frasier have just launched the Arrows revolution, a menu redesign and restaurant re-concept that includes a newly e…
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Posted by Arrows Restaurant in Arrows Restaurant, Broiled Oysters with Bacon and Herbs, Clark Frasier, cookbook, Entertaining, Food and Drink, Local Ingredients, Maine Authors, Maine Chefs, Maine Chefs and Restaurants, Maine classics, Maine oysters, Maine Perspective, Maine Restaurants, Mark Gaier, MC Perkins Cove, oysters, recipe, Recipes, Summer Winter
“This dish works as a nice passed appetizer if using small oysters or as a first course with larger, plumper oysters. Two of our favorite food groups—tarragon and bacon—are included here! “—Mark and Clark
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Posted by Arrows Restaurant in Arrows Restaurant, Books, Chilled Oysters on the Half Shell with Herb and Red Wine Sauce, Clark Frasier, cookbook, Entertaining, Food and Drink, Food Traditions, Local Ingredients, Maine Authors, Maine Chefs, Maine Chefs and Restaurants, Maine classics, Maine oysters, Maine Perspective, Maine Restaurants, Mark Gaier, Ogunquit, oysters, recipe, Recipes
“Oysters on the half shell are a festive way to start a special dinner or party. Red wine with oysters you say? Absolutely! Just a little bit of this simple, vibrant sauce really brings out their briny flavors.” – Mark Gaier and Clark Frasier, Arro…
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Posted by Arrows Restaurant in Arrows, Arrows Restaurant, Blogs & Sites, Books, Food and Drink, holiday recipe, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, Ogunquit, recipe, Recipes, Yukon Gold Potato and Wild Mushroom Gratin
This recipe reflects Mark & Clark’s love for the forest by incorporating freshly foraged wild mushrooms into a holiday meal.
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Posted by Arrows Restaurant in Arrows, Arrows Restaurant, Blogs & Sites, Books, Burlington, Clark Frasier, Food and Drink, Food Traditions, gravy, holiday recipe, Local Ingredients, MA, Maine Chefs, Maine Chefs and Restaurants, Maine Classics cookbook, Maine Restaurants, Mark Gaier, MC Perkins Cove, Ogunquit, recipe, Recipes, Summer Winter, Sweet & Savory Pear Gravy, Thanksgiving recipe, Uncategorized
For the holiday season, James Beard Award-winning Chefs Mark Gaier and Clark Frasier have created a savory and sweet Pear Gravy. A twist on a traditional Thanksgiving favorite, the recipe features pear juice, a touch of dark rum, and fresh marjoram. Ma…
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Posted by Arrows Restaurant in Arrows Restaurant, arugula, Blogs & Sites, Books, cookbook, Food and Drink, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine clams, Maine Perspective, Maine Restaurants, Maine Sweet Clams with Risotto and Arugula, Ogunquit, Recipes, risotto, Uncategorized
One of our favorite greens to grow is arugula, which is so versatile—delicious warm or chilled. Its sharp, peppery flavor complements the sweet, briny taste of Maine clams.
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Posted by Arrows Restaurant in Arrows Restaurant, Blogs & Sites, Books, cookbook, Food and Drink, Gardening, Maine Authors, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Ogunquit, recipe, Recipes, salad, summer salad, Uncategorized, White Balsamic Vinaigrette with Orange Sections
A light, flavorful, and good-for-you summer salad!
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Posted by Arrows Restaurant in Arrows Restaurant, Blogs & Sites, Books, cookbook, Food and Drink, Grilled Quail with Rhubarb Compote, grilling recipe, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, Ogunquit, quail, recipe, Recipes, rhubarb, rhubarb compote, Uncategorized
Rhubarb is one of the first crops of spring, when it usually appears in dessert pies, often with strawberries. This recipe features it in a savory dish to complement grilled quail.
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Posted by Arrows Restaurant in Arrows Restaurant, Blogs & Sites, Books, chicken, cookbook, Food and Drink, Gardening, kaffir lime leaves, lemongrass, Lemongrass and Lemon Roasted Chicken, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, recipe, Recipes, The Arrows Cookbook
Lemongrass is typically used in savory dishes, and this chicken dish featuring it is easy to prepare and perfect.
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Posted by Arrows Restaurant in Arrows, Arrows Restaurant, Blogs & Sites, Books, cookbook, Entertaining, Food and Drink, Food Traditions, lamb, Local Ingredients, Maine Authors, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, Ogunquit, recipe, Recipes, rosemary, Spring Lamb Loin with Rosemary
The strong, piney taste of rosemary goes well with lamb. It’s also one of those herbs, like oregano and marjoram, that you can dig up in the fall and move indoors for the winter. Then you’ll have it fresh in the spring, when lamb is at its best.
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