I wrote a very small story in Plate Magazine’s July/August issue, which focuses on how traditions shape America’s regional cuisine and how restaurants incorporate those traditions. I did a brief write-up for the food mag’s front-of-book section (aptly named Small Plates) on Maine cuisine, interviewing Chef David Levi of Portland’s Vinland.
Levi is truly talented, pushing culinary boundaries by sourcing everything within the state. He doesn’t use cane sugar, black pepper, lemons, or any ingredients from outside of Maine, and instead, uses his imagination and culinary prowess to craft some pretty amazing dishes. Think yogurt’s lactic acid instead of citrus, and parsnips for custards and breads. Levi is forging a new food frontier and redefining the farm-to-table philosophy. cheers, marissa