Keywords: chef
Item 16044
Chef's Special brand potato bag, Monticello, ca. 1970
Contributed by: Southern Aroostook Agricultural Museum Date: circa 1970 Location: Monticello Media: Paper
Item 103957
Kitchen and wait staff for the Governors Convention, Poland Spring, 1925
Contributed by: Maine Historical Society/MaineToday Media Date: 1925 Location: Poland Spring Media: Glass Negative
Exhibit
Poland Spring: Summering in Fashion
During the Gilded Age at the end of the nineteenth century, Americans sought to leave increasing urban, industrialized lives for the health and relaxation of the country. The Poland Spring resort, which offered a beautiful setting, healing waters, and many amenities, was one popular destination.
Exhibit
Maine Eats: the food revolution starts here
From Maine's iconic lobsters, blueberries, potatoes, apples, and maple syrup, to local favorites like poutine, baked beans, red hot dogs, Italian sandwiches, and Whoopie Pies, Maine's identity and economy are inextricably linked to food. Sourcing food, preparing food, and eating food are all part of the heartbeat of Maine's culture and economy. Now, a food revolution is taking us back to our roots in Maine: to the traditional sources, preparation, and pleasures of eating food that have sustained Mainers for millennia.
Site Page
Mount Desert Island: Shaped by Nature - Inns
"… as the Rodick required chambermaids, butlers, chefs, waitresses, kitchen help, clerks and managers—a total of 180 people."
Site Page
Islesboro--An Island in Penobscot Bay - Businesses and Cottage Industries
"… and large yachts, providing quick service to chefs who had placed their order earlier by phone."
Story
The Oakfield Inn
by Rodney Duplisea
This is a summarized article about the opening of the Oakfield Inn. It appeared in the Bangor Daily