Press Room | Clients in the News
Examiner newspapers (DC, Baltimore & San Francisco) recommend Good Clean Food's "Maine Cider Sauce" as a primo fall comfort food.
AAA Car & Travel gets Maine Chefs Harding Smith (The Front Room Restaurant and Bar) and John Hughes (Windows on the Water) take on Comfort Food: "Now, comfort food is going gourmet, at least in Maine, where two chefs are pushing the culinary envelope."
New England Hotel magazine: "Is French Cuisine Past its Prime? Never!" Chef Ron Boucher of New Hampshire's Chez Boucher French Cooking School makes his case in the November/December issue.
Cuisine Noir magazine names Solo Bistro Chef Esau Crosby Chef of the Month: "As one of the few African-American chefs in the state of Maine, Chef Esau Crosby proves that passion, not location, is what cooking is all about."
Wine & Spirits magazine features Portland's Vignola in its "Wine Destinations" column: "Vignola masters the phrase 'less is more.'"
The Portland Press Herald / Maine Sunday Telegram: The Black Point Inn's new "The Point" restaurant earns its stripes: "At the Black Point Inn, a return to culinary glory. The service is smooth...the food is glorious," writes N.L. English.
WSMV TV / NBC 4 Nashville features MAFIAoZA's team: In the Kitchen demo - Apple with Puff Pastry & Bourbon Vanilla Sorbet
The Nibble raves: "Good Clean Food cooking sauces are certainly heating things up. Try [them] and see how easy it is to put good, fresh-tasting food on your table."
New Hampshire Magazine highlights popular cooking classes offered at Chez Boucher Culinary School: "(Chef) Boucher offers one of the most intense programs available in the area."
Nationally syndicated Wine and Dine Radio interviews Maine Food & Lifestyle's Merrill Williams about holiday issue.
Ohio's Suburban News Publications explore the lure of meals from Maine's Good Clean Food: "UA Graduate Brings Good Clean Food to the Table"
The Bangor Daily News picks Good Clean Food cooking sauces for holiday meals: "Looking for a quick, all-natural dinner solution? Before you order pizza or Chinese, simmer down - literally - with Good Clean Food's line of all-natural cooking sauces."
USA Today's Jerry Shriver adds Cinque Terre to "Dishes of the Year" list: Chef Lee Skawinski's "Pan-seared Scallops with Balsamic Vinegar Aioli" speciality makes the cut.
StarChefs.com profiles Vignola and Cinque Terre Chef Lee Skawinski in "This Week's Chef" feature.
New England Cable News gets the scoop on award-winning Robinhood Free Meetinghouse Cream Cheese biscuits.
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