Wing and a Prayer Farm

Mornings on a farm are typically known for the early rising hours, checking in on…

The Maple Harvest

“Before the reward there must be labor. You plant before you harvest. You sow in…

Vers Cape Cod

Vers is a casually elegant restaurant in Orleans, MA offering a Modern American menu. Their food is locally-sourced and divine…

Bondir Cambridge

Bondir Cambridge is a cozy, farmhouse-style restaurant with 28 seats and a small fireplace salon. The menus showcase the

Brandmoore Farm

There’s a growing concern in agriculture that there won’t be enough young farmers in the…

Farm Field Sea

On a warm summer night on the island of Martha’s Vineyard …

Flourless Mexican Chocolate Pudding Cake

There’s really nothing better than an ooey-gooey, ultra-chocolatey cake that’s warm from the oven. This recipe for Flourless Mexican Chocolate Pudding Cake, From the sensational blog Family Style Food, is simple to…

Smashed White Bean Salad Tartines

Buttery Mushroom and Clam Pasta

Indian Coconut Butter Cauliflower

Orange Blossom Madeleines

DAY TRIPS

Discovering Salem, MA: More than History

Day Trip: Chatham, MA

Country Magic in Tamworth, NH

CALENDAR

Jump Months

april, 2019

Filter Events

18apr6:30 pm8:30 pmKnife Skills Class with My Chef Lara, April 18

18apr6:30 pm8:30 pmCheese and Wine Tasting: Cheesemonger

19apr5:00 pm8:30 pmFood Truck Friday at Carousel Village

20apr9:00 am10:00 amEaster Brunch Weekend

21apr10:00 am1:30 pmEaster on the Farm

21apr10:30 am2:00 pmEaster Brunch at Stonewood Tavern

21apr10:30 am2:30 pmEaster Jazz Brunch with Green Jazz Band

23apr7:00 pm8:00 pmMaine Voices Live with Matt Ginn and Christian Hayes

Event Details

Maine Voices Live features 1:1 conversations between Portland Press Herald writers and notable Maine voices. Audience members can expect a memorable night and a chance for Q&A at the end.

These two chefs with roots and restaurants in Maine have showcased their skills on national television as competitors, and winners, of the Food Network’s cooking game show, “Chopped.”

As executive chef of Prentice Hospitality Group, Matthew Ginn oversees menu creation and operations at Evo Kitchen + Bar in downtown Portland and Chebeague Island Inn. Ginn has been interested in food since his first job at age 14 picking strawberries at Maxwell’s Farm in Cape Elizabeth. His first culinary position was working the busy line at Five Fifty Five in Portland before moving to Boston, where he honed his skills at several award-winning restaurants, then returned to Five Fifty Five in 2012 as chef de cuisine. He and his wife are the proud parents of their son, Bryce and baby girl, Claire.

Christian Hayes is an eighth generation Mainer whose deep ties to the ocean spawned his love and appreciation for seafood. Starting as a dishwasher in his early teens, Hayes quickly found his footing at the prep table, then the pass, working his way from sports bar grub to dim sum boards. At the same time, Hayes launched a three-piece band Sidecar Radio, which released four studio records, but ultimately Hayes had to make a career choice, and he chose food. Christian and his wife, Christine, launched Dandelion Catering in Yarmouth in 2009 and are planning to open an adjacent restaurant, called The Garrison, this year.