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Keywords: chef

Historical Items

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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

Item 102565

Wentworth Hotel, Kennebunk, ca.1900

Contributed by: Brick Store Museum Date: circa 1900 Location: Kennebunk Media: Glass Negative

Online Exhibits

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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 Pages

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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."

My Maine Stories

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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