A classic cake by legendary food editor Marjorie Standish, this recipe showcases Maine wild blueberries in a bright, summery dessert, perfectly suited for sunny beach picnics and backyard get-togethers. Try the original, or opt for a modern variation, also available here.
SOUNDS LIKE MAINE On this episode of the Atlas Obscura podcast, chef Jason Williams shares the humble beginnings of his hyper-local restaurant in the seaside town of Cape Elizabeth, The Well at Jordan’s Farm. LISTEN
At Bresca & the Honeybee at Outlet Beach, chef Krista Kern Desjarlais elevates the ice cream shack experience with inventive flavors that showcase Maine's seasonal fruits, flavorful herbs and unexpected savory elements.
When summer days bring sun-ripened fruits (Maine is the country’s top producer of wild blueberries, after all), this berry bowl crafted by Coastal Maine Drifts Pottery makes enjoying the season’s bounty all the sweeter. LEARN MORE
Made from 100% Maine wild blueberries, Bluet sparkling wine is dry and bright with a tart edge and subtle earthy funk, reminiscent of a pét-nat. And at just 6–7% ABV, it’s an easygoing pour for summer.
On a Maine windjammer cruise, exceptional cuisine is all part of the experience. An onboard chef handcrafts fresh, family-style meals from the galley kitchen, and the journey often includes an island stop for a traditional lobster bake.
SET SAIL
Portland, Maine earned the top spot on Food & Wine magazine’s list of best small U.S. cities for food and drink, thanks to its working waterfront and “tight-knit community of artisans constantly refining tiny-town charms.”
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