The Food & Dining section in today’s Press Herald includes an interview with Fore Street’s chef Sam Hayward about his new line of Maine Fresh seafood pies,
“It took months of trials – mostly down here at Fore Street in my spare time, and also in my home – to come up with a format that worked for different seafoods, and we settled on four species that are harvested locally,” Hayward said. “So there are Maine shrimp, Maine scallops, Maine lobster and rock crab.”
On the first day of the local eating adventure, Fuller and Madison showed this isn’t a deprivation diet. Their meals that day included a kale, onion, Gouda and goat cheese omelet with home fries for breakfast and a dinner of boiled lobster, roasted red beets and parsnips complemented by a wheat berry salad with delicata squash.