Archive for the “Arrows” Category
Posted by Arrows Restaurant in Arrows, Blogs & Sites, Books, cookbook, Food and Drink, Gardening, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, Ogunquit, recipe, Recipes, Red and Golden Beet Salad with Sherry-Shallot Vanaigrette, red and golden beets, salad, Sherry-Shallot Vinaigrette, The Arrows Cookbook, vinaigrette dressing
This is a beautiful salad with a lot of different flavors: sweet beets, salty cheese, and tangy vinaigrette.
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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, 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, 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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Posted by Arrows Restaurant in Arrows, Arrows Restaurant, Blogs & Sites, Food and Drink, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine cod, Maine Perspective, Maine Restaurants, Ogunquit, recipe, Recipes, Sauteed Maine Cod with Burnt Tangerine and Star Anise Sauce
Cod is a sweet, delicate fish that in New England is often overpowered by butter, bread crumbs, and stuffing. We like to pair this northeastern classic with Far Eastern spices.
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Posted by Arrows Restaurant in Arrows, Arrows Restaurant, Books, cookbook, fish, Food and Drink, Food Traditions, Local Ingredients, Maine Chefs, Maine Chefs and Restaurants, Maine Perspective, Maine Restaurants, Plank-Roasted Salmon with Rosemary-Mustard Vinaigrette, recipe, Recipes
Plank-roasting salmon in your home oven is simple and infuses the fish with a complex woody flavor.
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