Listen to the hot five on Nicole Taylors radio program Hot Grease. As I talk about the five things people don”t know about lobster.
This week on Hot Grease, Nicole talks with Kamal Grant about the history and future of doughnuts. Also on the show for The Hot Five, Ed McFarland of Ed’s Lobster Bar. Click on the link below and enjoy!
Hot Grease
Dear Lobster Industry Members:
The 2010 Canadian/US Lobstermen’s Town Meeting is scheduled for Portland, ME March 26-27.
The focus of this year’s meeting is: Where do we go from here? Discussing steps to secure the economic future of the lobster industry. Discussion includes pertinent subjects to the industry with topic speakers focusing on recommendations for the future direction of the industry.
Attached is 2010 Town Meeting registration form please complete and return to Deb Seekins at the Lobster Institute, 210 Rogers Hall, Orono, ME 04469 or scan and email to deb.seekins@maine.edu or fax to …
Chicken Wings and Yogurt Sauce
(serves 2)
8 chicken wings
1 tablespoon Old Bay
1 tablespoon cayenne
1 teaspoon garlic powder
½ teaspoon ground pepper
carrot sticks
celery sticks
8 oz. Greek yogurt
1 tablespoon chopped garlic
1 teaspoon lemon juice
1 tablespoon chopped dill
Pam or non-stick cooking spray
Preheat oven to 500 degrees.
Mix together spice mix in a bowl big enough to dredge the wings. Line a large baking sheet with foil and spray with Pam.
Rinse wings and pat dry. Remove wing …
Forwarded from Bob Bayer from the Lobster Institute. Click here to watch a brief video about lobstering in Maine and sustainability.
Apps Only: Ed’s Lobster Bar
Ben Fishner—also known to Serious Eaters as FozzieBayer. He’ll be joining us each week with “Apps Only,” eating his way through New York’s appetizer, bar, and lounge menus as your guide to fine dining on a budget.
This theory led me and a friend to Ed’s Lobster Bar on Lafayette Street. A long bar makes up the bulk of the space, with a few tables set up in the back; there’s an extensive raw bar full of exceedingly fresh seafood, but that’s not on the post grad …
