Mumbai to Maine!

A culinary adventure across the Atlantic

  • Home
  • SHOP
  • About
  • Podcasts
  • Media
  • Video
  • Contact

Coffee By Design – Community in a Cup

November 25, 2020 by Cherie Scott

Photo Credit: Michael David Wilson, courtesy, Coffee By Design

Back in 1994, Mary Allen Lindemann and Alan Spear launched Coffee By Design in what was the sketchy neighborhood of Munjoy Hill, Portland, Maine.

During a recession, Munjoy Hill, was not the hippest place to launch a coffee business. But as you will hear in this podcast, Lindemann and Spear’s vision was never about just selling coffee it was focused on creating and building a diverse community around its coffee brand. They are also super passionate about the arts and have been credited as the leaders in the revitalization of downtown Portland’s vibrant and thriving creative arts scene.

So it should come as no surprise that after being in business for 25 years, Coffee By Design won the prestigious 2020 Macro Roaster of the Year award and proudly operates as one of 10 B Corp’s in the state of Maine. If you read up on the criteria for both, it’s no easy feat.

Coming off this prestigious win, I invited Mary Allen to the studio to share the remarkable Coffee By Design maker story and journey as part of Maine’s Bicentennial Food Podcast series.

Right after this picture was taken, Mary Allen Lindemann got on a plane to Africa and upon her return faced a daunting realization that COVID 19 was not going away anytime soon. Her next trip to Africa had to get canceled for fear she would not be able to return or deal with the unknown.

Here in Maine, businesses, especially small businesses, were grappling with laying off their valued employees while frantically applying for PPP loans and also trying to staying open within CDC guidelines, all while trying to stay alive, keeping their core teams safe and operational and NOT shut down shop!

The stress was surmounting all the way around. Mary Allen and Alan Spear and their teams…looked at everything with fresh eyes, reconfiguring how they would stay operational, make new signage, set up news ways of servicing their loyal customers.

But most important, they continued to serve their communities – hand delivering boxes of Maine Made treats and fresh coffee to nearby hospitals and to health care workers who were on the front lines working marathon shifts for days.  As she and her team took on the toll of having to lay off a large percentage of the CBD team, she took the time to get back on a call with me and talk about Coffee By Design  – through the Pandemic and beyond. What was the next chapter going to look like, with no playbook or anyone to turn to for answers.

Lindemann, Alan and their team decided to take an introspective look at CBD’s core values – the idea that you should as a business owner hold on to those values during your highest peaks and lowest valleys, resonated with me deeply and what provided them with a compass in a world that felt like it was spinning out of control.

I want to thank Mary Allen for sharing these thoughts with me in a follow up podcast. It was heartfelt, eloquent, and so deeply meaningful, I simply had to include it here, unedited, in her very own words:

I am a small business owner. The journey began 25 years ago when the doors to Coffee By Design first opened when the vacancy rate in downtown Portland was at 40%. I’ve gone from sleeping on the shelving in the basement of our first store to owning my own home and running five retail locations and a wholesale business, what began with 2 of us and a part timer became 65 strong. We’ve been through at least three recessions, the tail end of the AIDS epidemic and ‪9/11. After years of business growth for Coffee By Design and Portland (Maine) which is listed on almost every top 10 list as the City to be in, nothing prepared us for COVID-19 and the impact it is having on our community – locally and globally – our business and we ourselves.

We know we are strong. We have a community which supports all of us. We are Maine. Working together we will keep our team intact and bring them back home. We got this.

These are the words I say every morning I get up and go to work.

Yes, we are fortunate in that we are able to remain open and continue with a small portion of our business but having to furlough 50, 75% of our team who are like family soon after celebrating our 25th anniversary and becoming 2020 Roaster of the Year has brought us from the top of the mountain to the deepest valley.

The truth of the matter is I’m scared. I don’t know a single small business owner who doesn’t feel the same. Every tool in the emotional toolbox is being used in ways that we never even imagined they would need to be.

How do I bring my staff back and ensure that they can be safe. How do I instill in them that I’ve provided masks but they would prefer not to wear and believe the physical distancing is enough along with hand-washing and sanitizer everywhere.

We are afraid that we may get the virus and not be able to continue to care for our families and lead our team. An Asylum seeking friend of mine shared a phrase I had never heard before about sleeping trapped within one’s home to keep outside the danger. Ville Morte Dead City. But what if the danger is inside?

Do the numbers work? Do we have enough to hold on and if so for how long should the doors not fully open again longer than we hope.

Yes, we received the PPP loan money but will I be able to grow the business fast enough as a deemed essential business open in the midst of a state stay at home order at this point for half of that time I need to bring the equivalent of 48 full-time people back. How can I compete against unemployment when people are being given what in effect is a bonus check which means that weekly they are paid more than if they were working with me.

How do I ask people who are scared to go out side to come back out and work with others whom they can’t be sure are isolating appropriately when at home themselves.

On a daily basis, I feel I am being asked to bring people back to work, pay them less and be unsafe. How do I tell people if you don’t come back to work now I can’t guarantee that there will be a job later not as a way to get back but because if I don’t grow the business now, if I don’t come up with creative ways to re-think about what you do I can’t help for every body. I can’t bring everybody back as I had thought initially I could.

What if I should fail?

I think about A.A. Milne and Winnie the Pooh.  “You are braver than you believe, stronger than you seem and smarter than you think.”

This moment will define who we are as small business owners but more importantly, who we are as citizens of the world.

Mary Allen Lindemann

April 28, 2020

*Published with permission from Mary Allen Lindemann, co-owner of Coffee By Design .

 

 

 

Filed Under: Uncategorized

MADRAS CURRIED CREAM LOBSTER PASTA

October 26, 2020 by Cherie Scott

Sunday dinners don’t need to be feast…but they do need to be a feast for the eyes!

Today was a PERFECT fall day!

I wanted to enjoy every minute of it. We woke up later than usual so I made the family a big brunch and had no plans on cooking up a big Sunday dinner. I typically make a a large Sunday supper from scratch. So I pulled out a pound of frozen Luke’s Lobster and a box of fresh Terra Cotta Pasta Co.’s hand crafted Egg Fettucine on my soapstone counter and headed out for a bike ride with Justus to our community dock.

As we headed down I felt inspired to throw a simple but flavorful Indian spin on our pasta dinner when we got back. I knew we would be starving. I was not in the mood to pull out my entire pantry…just a few ingredients.

Living in Maine, we are spoiled to be able to get a hold of the world’s freshest lobster caught by our local fisherman.

I pulled out some Maine-made ingredients to enjoy our Sunday lobster dinner! (And, chilled some Reisling, of course!)

SKORDO’s Hot Madras Curry powder
Casco Bay Creamery Co. unsalted butter
Stonewall Kitchen’s Organic Olive Oil
Oakhurst Dairy heavy cream
Farm-Fresh Asparagus & Shallots

This Curried Cream Lobster Pasta dish was too easy to throw together.  If you feel inspired be sure to check out www.lukeslobster.com and order the Lobster Pasta kit and put your own spin it.

The kit showed up within 48 hours, frozen, and with a fun recipe to make Luke’s Lobster’s amazing lobster rolls too!

Luke’s Lobster – all claw and knuckle and some of the best I’ve ever had in Maine. Sustainably sourced, traceable and the most important – delicious. Terra Cotta Pasta Co. – handcrafted fresh pasta, super flavorful and cooked to a perfect al dente.

I challenged myself to keep the core ingredients local Casco Bay Creamery – slow churned Oakhurst – gives back a percentage of every sale Skordo – an award-winning spice company on a mission to empower the homecook.

Egg Fettuccine cooked to perfection. Nice bite to it, lightly salted, loved the eggy taste.

Something about the combination of asparagus, Madras curry powder, a dash of olive oil at 400 for 20 minutes. I could eat this for lunch and dinner.

Mise en place for my Madras Curried Cream Lobster Pasta.

Browning up the shallots in unsalted butter.

Sautee up the lobster for a minute in the curried browned shallots.

A bit of heavy cream – because its the right thing to do!

Toss in the al dente pasta.

********
The great folks Luke’s Lobster did send me their Lobster Pasta Kit and asked me to have fun with it. So yes folks – this Luke’s Lobster Pasta kit totally saved me tonight. I so wanted take in every possible minute of this beautiful fall day with the family – day light savings is coming soon – too soon.

Filed Under: Uncategorized

The Holy Donut – Fry Them and They Will Come!

June 19, 2020 by Cherie Scott

Meet Leigh Kellis, the founder and co-owner of The Holy Donut and author of Women Who Need Donuts.

“I approached the business and my cravings with love, and the business has blossomed from making twelve donuts a day in a pot on my stove for $5/day to an eighty-employee, $6 million/year operation.” – Women Who Need Donuts

Back in 2011, Leigh started The Holy Donut, with nothing but a few simple ingredients in her pantry and a whole bunch of love and permission to indulge in her cravings. She was also going through a pretty tough time in her personal life. But soon donuts became more than a distraction. They became an obsession. She made batch after batch on her kitchen stove tinkering with recipes and finally landed on ‘The Holy Donut’!

Leigh will be the first one to say that her donuts are nothing out of the ordinary but loyal fans would argue that they are unforgettable. You are probably wondering what makes them so special. Let’s start with the not-so-secret ingredient…Maine mashed potatoes. Everyone knows mashed potatoes are the ultimate comfort food, but add them (without butter and milk) to some sugar, butter, flour and a few more baking basics like baking powder, baking soda and salt and you get a super moist donut that almost melts in your mouth. But here is why Leigh’s donuts came out on top. She came up with the most unique flavors like Maine’s favorite and inexpensive Allen’s Coffee Brandy; freshly squeezed and zested infused Lemon Glaze; roasted sweet potato donuts; vegan and gluten-free donuts (that actually tasted delicious); the addictive, Holy Cannoli Donut (with a ginger glaze and a ricotta filling) and the ultimate Bacon Cheddar Filled donut. The Dark Chocolate Sea Salt is my favorite!

I’m going to stop here before I go into a donut coma just writing about all this wholesome sugary goodness.

Leigh’s mission was simple: she aimed to make a sinfully delicious donut from scratch that she felt good eating. Take a listen to her podcast and hear the incredible story of how Maine’s reigning Donut Queen made it all happen with love, passion and family.

Women Who Need Donuts (Copyright 2018, Leigh Kellis)
Donuts

Donuts changed my life.

I decided to make donuts after years of telling myself I couldn’t have them, and instead listening to another voice that said,

“Yes you can.”

This book is the story of making a business — and all decisions — out of love.

Donuts were love for my appetite. Love for my cravings. Love for my community. Love for my life — needing to pay my bills. Love for my  family. Love for my daughter. My dad’s love for me.

This podcast would not feel complete without an homage to Leigh’s father, Allan Kellis, who was a co-owner and a huge part of The Holy Donut’s success. He was also a big time Barbershop quartet fan and composed this awesome Holy Donut jingle that we simply had to include in this episode in his memory.

Filed Under: Podcast

Mom’s Goa Caldine – A Celebration of Life, Love and Lobster!

May 23, 2020 by Cherie Scott

Lobster Caldine: Lobster simmered in a coconut milk gravy infused with turmeric, coriander, cumin, chilis and vinegar

Mother’s Day has traditionally been an action-packed weekend for my family with fun dance recitals, graduations and parties to attend all over town. But not this year. For the first time I can remember, our weekend was unusually wide open. With this quiet time on my hands, I found myself thinking of my mother and missing her cooking more than ever. Vivid memories of her Goan Caldine (Kahl-deen), a mildly spicy coconut-based seafood stew, kept coming back to me.

Back home in Mumbai, my mother’s kitchen was her happy place. It was the only place she was truly in her element.  The entire apartment building knew my mother was cooking up a storm when she hand-crafted her exotic Indian spices on her well-seasoned tava (skillet). I remember coming home from Sunday school starving for a snack. The fridge was tucked in the corner of the kitchen and getting to it was like an obstacle course. I had to squeeze through mom and her gas stove to get to it. I’d find her hunched over sitting on the most uncomfortable wooden seat fitted with a crescent-shaped iron blade grating coconuts like her life depended on it.  I have no idea how she ever had the patience to do this by hand. Huffing and puffing she would sway back and forth angling those coconut shells just so, to get every bit of that white flesh out. Then she’d gather up the coconut into cheesecloth and give it a firm squeeze, wrangling out every drop of coconut milk. After adding a bit of warm water to the cheesecloth she would squeeze it again with everything she had left in those tired arms to get the second and third press of milk.

The entire process of making this creamy, coconut seafood stew seemed daunting to me. And yet just thinking about it made me feel closer to my mom now that she has passed on. I decided it was time to try to make mom’s Goan Caldine in my kitchen with my kids, Sophia and Justus.

Before I go on, I need to set the record straight here: I went rogue and did not hand-grate coconuts. I had to keep things as simple and safe with my three-year-old son Justus involved. So I made peace with opening a couple of cans of coconut milk instead. Sorry mom!

I texted Corey Pottle a friend of ours who is a local lobsterman to see if we could buy some fresh lobsters off his boat. We agreed to meet up on the east side of Boothbay Harbor where he docks Brandy’s Girl. I splurged and bought a half dozen, pound-and-a-half lobsters from him and his brother, Brian.

On the way home, my husband Guy suggested we boil the lobsters in briny water right off our community dock. So, we swung by the garage, grabbed a bucket, some yellow rope and headed down to the dock in his red-pick up. Without any hesitation Sophia got out of the truck, grabbed the rope, got down on her knees and tied a firm bowline knot onto the red bucket. Her time at sailing camp sure came in handy! We all watched intently as Guy sent the bucket over the railing.

Now, it’s time to fess up. We’ve lived in Maine for over a decade and never cooked a lobster at home. It’s just always seemed way too easy to order them steamed and ready to go from our local lobster pound. I knew this was going to be quite an interesting evening for us.

Back in my kitchen, I transferred the pristine, Damariscotta river water into a large pot and got a roaring boil going on the stove. Sophia threw in a lobster and based on the horrified look on her face, that may have been her first AND last time ever cooking a lobster. Thankfully Guy came to her rescue and got the job done. While the crustaceans cooked and cooled down, the kids and I toasted some shredded, unsweetened coconut, coriander and cumin seeds along with a handful of Tellicherry black peppercorns and Kashmiri red chilis in a dry cast iron skillet. In that moment, I felt like I was standing next to mom again watching her pan roast her intoxicating Caldine spice blend on a Sunday afternoon.

As soon as the spices cooled down, we ground them up in my spice grinder. I added the aromatic mixture into some coconut milk and blended it into a thick, savory coconut smoothie. Caldine gets its signature bright yellow hue from a heaping spoonful of yellow turmeric powder. I knew Justus would get a kick out of adding it in, so I handed him the miniature silver spoon in my masala dhabba (an Indian spice container), and watched his eyes light up as he did the honors. Meanwhile, like a seasoned sous chef, Sophia turned on the stove and added the coconut milk to the thick coconut paste in her favorite blue Creuset. With her trusty wooden spoon, she gave it a gentle stir while I shucked the lobsters over the kitchen sink.

In Mumbai, we never had access to lobsters. Mom always made her Caldine with either fish or shrimp. She would always buy an extra handful of shrimp from our fishmonger Kamli because she knew it would not be enough with me around. I would eat all the shrimp on my plate and then scour the pot and everyone else’s plates for another helping. I can still hear her say to me, “Cherie, you better marry a fisherman when you grow up!”

I gently added in the tender lobster claws, tails and legs. As the Caldine simmered away, the creamy, coriander-scented coconut gravy made me weak in the knees. I know mom would agree that these Maine lobsters really took her savory Caldine to the next level. The anticipation for our Caldine lobster dinner was building up. I made up a batch of steamed Basmati rice while the kids ran into the garden to pick a bunch of daffodils for the dinner table. That evening as we all savored the lobster Caldine together, I decided that this should be the beginning of a new tradition for the Scott family. We had so much fun from start to finish and the best part was it gave me a chance to reconnect with my Portuguese-Indian (Goan) heritage, cook with my kids and share stories about their grandma, the best home cook.  If you decide to give it a go, here’s our family recipe. (Feel free to skip the coconut grating!) But please do toast those whole spices as this secret step releases the essential oils. And if you are in Maine, do indulge in lobsters if you can. The succulent, sweet tender meat definitely elevated this iconic savory Goan dish to dreamy status.

Corey Pottle, a friend, neighbor and Boothbay Harbor lobsterman on his boat, Brandy’s Girl.

Sophia tying the Bowlin knot on our bucket.

Pristine, briny Damariscotta river water to cook up our lobsters.

Sophia and Justus checking out the crustaceans.

Sophia hard at work shuckin’ some Maine lobstah!

Mise en place for Lobster Caldine, Part 1.

Dried Coconut infused with turmeric, toasted and ground coriander, cumin, Tellicherry peppercorns, Kashmiri Red chillis and coconut milk.

Gorgeous Daffodils from our garden.

My sweet boy, Justus, with a single daffodil for his mommy.

My kids, Sophia, Justus and our labor of love: Mom’s Lobster Caldine.

My gorgeous mother (check out her dimples), me ( I think I’m 2-years-old), Karen (my sister) and my handsome Dad (check out his sideburns) back in our little apartment in Bandra, Mumbai, India.

Mom's Goa Caldine - A Celebration of Life, Love and Lobster!
 
Print
Prep time
25 mins
Cook time
15 mins
Total time
40 mins
 
Lobster simmered in a coconut milk gravy infused with turmeric, coriander, cumin, chilis and vinegar
Author: Cherie Scott
Recipe type: Entree
Cuisine: Goan
Serves: 4-6
Ingredients
  • 6 lobsters – claws, tails and legs
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 cup of dry shredded coconut, unsweetened
  • 1 teaspoon peppercorns
  • 8 Kashmiri chilis
  • 1 tablespoon turmeric powder
  • 1 tablespoon coconut vinegar or white wine vinegar
  • 3 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 3 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 1 can (400 ml) of unsweetened (full-fat) coconut milk
  • 4 tablespoons of unsweetened coconut cream
  • 1⁄4 cup warm water
  • Pinch of sugar
  • Salt to taste
  • For garnish: 1 jalapeno and fresh cilantro
Instructions
  1. In a skillet or cast iron pan, on low heat lightly toast the shredded coconut, cumin seeds, coriander seeds, peppercorns and Kashmiri chilis for 30 seconds.
  2. Once cooled, grind this spice blend into a fine powder. In a blender, add this powdered spice blend with a can of coconut milk on high speed for 30 seconds. Set aside this wet spiced coconut mixture.
  3. Note: Traditionally, at this step, this mixture is put into a cheesecloth and given a firm squeeze, extracting just the spice-infused coconut milk. ( I skipped this step because I prefer the actual pureed coconut texture in my gravy.)
  4. Meanwhile, on the stove, heat the coconut oil in a heavy based sauce pan and add the finely chopped onions and fry for 5-7 minutes on medium heat until light brown. Add the garlic and ginger paste and sauté on low heat for another minute.
  5. Now add the wet coconut mixture (or spiced coconut milk extract) with the coconut cream and water into the onion mixture and stir together, gently on low heat.
  6. Add the vinegar, sugar and salt. Stir and taste the gravy before adding the lobsters. Gently add in the lobsters and let it simmer for 7 minutes in the gravy with the lid on.
  7. Ladle the Caldine stew over steamed white Basmati rice. Garnish with diced jalapenos and chopped cilantro. This seafood stew only tastes better the following day. So feel free to make an extra batch. It’s well worth the extra effort.
3.5.3251

Filed Under: Uncategorized

From Flying Chicken Fat to Anthony Bourdain…
A Second Helping of Melissa Kelly!

May 6, 2020 by Cherie Scott

On December 11, 2018, Melissa Kelly, walked into the local theater in my hometown of Boothbay Harbor to attend the screening of the pilot episode for my video series Mumbai to Maine. Why this two-time James Beard Foundation Award winner chose to make the drive from Rockland… on a snowy night… on her night off, will forever remain a mystery to me.

But I’m so thankful she did.

I’ve been extremely fortunate to interview Melissa at length not once, but twice in the last 6 months.

This past October, I was honored to host Melissa as my inaugural guest for the Talking Food In Maine, Intimate Conversations series at the historic Lincoln theater in Damariscotta created by the brilliant Executive Director, Andrew Fenniman. As you can imagine, it was a packed house. I was so taken with her and her career I knew I just had to have her on my podcast to share her story with everyone.

  

As soon as I launched my podcast, I asked Melissa to come sit down with me again, but this time, at my home studio in Boothbay. During the Gospel According to Melissa Kelly episode, we had so much fun chatting about her life’s work we totally lost track of time. This episode was so widely shared and so well received, I knew there were some die-hard Melissa Kelly fans out there who would love the additional stories that got edited out of the original podcast. I sat down with my audio engineer, Guy Scott, who came up with a neat idea to add a BONUS episode, entitled, A Second Helping of Melissa Kelly…a sequel! Thanks Guy!

This is a brief but fun 10-minute interview with some engaging moments that I’m sure will captivate you. If you’ve ever wondered what Melissa’s signature dish is at Primo, her award-winning ‘full-circle kitchen’ restaurant in Rockland, Maine? Or what it was like to cook for Anthony Bourdain on his show, No Reservations, take a listen, here is – A Second Helping of Melissa Kelly.

 

Filed Under: Podcast

Goa Xacuti…an homage to Chef Floyd Cardoz

May 5, 2020 by Cherie Scott

 

When I heard Chef Floyd Cardoz lost his battle to Covid-19 on March 25 I was shocked and felt a wave of deep sadness for his two sons, Peter and Justin; his wife, Barkha in New Jersey; his mother, Beryl, along with extended family in Bandra, Mumbai and his restaurant teams based in Mumbai and in New York City. I immediately texted my friend, Chef Melissa Kelly, owner of Primo, an award-winning ‘full-circle’ kitchen in Rockland Maine, who was at a loss for words. A few minutes later she sent me a text,  “I’m cooking Indian food to honor Floyd, can you be involved somehow?” I was so touched.

Chef Kelly had eaten at Tabla and the Bombay Bread bar and was a big fan of Chef Cardoz.  She was taken with his kindness, hospitality and the amazing food. She went onto share how he had brought Barkha and the kids to dine at The Old Chatham Sheepherding Company when she was executive chef there and won her first James Beard award for Best Chef, Northeast in 1993. “I admired him and his cooking for a long time,” Kelly said. “My first time meeting him. He was a kind, gentle soul with whom I connected instantly.” Sadly, they never cooked together.

I never knew Floyd. I never had the opportunity to dine at any of his restaurants but somehow he touched my life. I realized that we had quite a bit in common. We were both raised in Mumbai, in a bustling burb called Bandra, about 15 minutes from each other. I greatly admired his brother Kim Cardoz who was a fantastic local musician. I had never even heard of Floyd back in Mumbai, nor did I realize that he and Kim were brothers, until I heard of Floyd’s passing and read the numerous articles about his incredible career. I learned he originally went to college for Biochemistry and soon realized that the coat he truly wanted was the chef’s coat, not a lab coat. He had his sights on getting out of Mumbai and moving to New York and working with the best chefs in the world. He set his eyes on and attended one of the finest hospitality schools in the world, Les Roches, located in Switzerland, and soon found his way across the Atlantic to the big apple working for famed chef Gray Kunz at Lespinasse.

Back in 1997, he was the first Indian chef to elevate Indian cuisine with his smash hit restaurant, Tabla, in partnership with Danny Meyer from Union Square Hospitality Group.  One of my biggest regrets was not getting to eat at Tabla when I lived in the city. I was a college student back then at the American Musical Dramatic Academy, living on $3/day, and eating at Tabla was not in the cards.  But just knowing it existed gave me a sense of quiet pride. Thanks to Floyd’s hard work and passion, Tabla was more than an Indian restaurant, it was a statement to the world that world-class Indian cuisine had arrived in NYC!

In the following weeks after Floyd’s passing, I felt compelled to learn more about his life and career. I read hundreds of tributes and articles about Floyd. But it was one article on plateonline.com, written by a close friend of the Cardoz family, food writer Jacqueline Raposo, that deeply resonated with me.

“My heart breaks remembering him (Floyd) saying that his ideal “last supper” would have been his mom’s xacuti and Barkha’s saag gosht…,” Raposo writes.

I shared this quote with Chef Kelly who totally got it! Her mom’s eggplant Parmesan is legendary in her book!

We both knew Chef Kelly had to make the Xacuti in Floyd’s honor.

I felt inspired and took a stab at making my first chicken xacuti in my Maine kitchen while Chef Kelly decided to make her version showcasing Primo restaurant’s prized pork instead.

So, here’s to you Floyd Cardoz, in your honor, a dish close to your heart. Thank you for shining your light on your Goan culinary roots and Indian heritage. We are celebrating your life and legacy this week in Maine.

Goa Xacuti (pronounced SHA-koo-ti))

An iconic celebrated Goan dish bursting with complex flavor profiles of toasted ground coconut 🥥 infused with spicy red 🌶, coconut vinegar, star anise, coriander, cumin, cinnamon, cardamom, cloves, fennel, Tellicherry peppercorns, turmeric, garlic, ginger, bay leaves, curry leaves, tamarind paste, onions, potatoes, 🥥 oil and fresh cilantro.

🌴Back in Bandra, my mom would labor for at least two hours over the xacuti prep after mass on Sundays or on special occasions. She hand-grated the coconut 🥥 using her old-fashioned grinder, no short cuts. Then she would toast the fresh coconut flesh on her tava (skillet) with whole spices and then grind it all up mortar-pestle-style. Lunch was always a late one. I’d hover around mom in our tiny shoe-box of a kitchen asking over and over again in anticipation: “I’m hungry, is it ready yet?”

Years later, in my kitchen, it seems like nothing’s changed…xacuti still takes patience and time (minus hand-grating the coconut) and I do believe it tastes better the following day! There’s something magical about the warm melange of spices resting together overnight that must take it to the next level. I still find myself hovering around the pot as the aromas get more intense. Only now it’s my two kids, Sophia and Justus, who impatiently ask, “Is the Xacuti ready yet, mommy????????”

   

I am so thankful to my Aunt Claire for sending along our family Xacuti recipe all the way from Dona Paula, Goa.

5.0 from 1 reviews
Mom's Goa Xacuti...an homage to Chef Floyd Cardoz
 
Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
An iconic celebrated Goan dish bursting with complex flavor profiles of toasted ground coconut infused with spicy red chilis, coconut vinegar, star anise, coriander, cumin, cinnamon, cardamom, cloves, fennel, Tellicherry peppercorns, turmeric, garlic, ginger, bay leaves, curry leaves, tamarind paste, onions, potatoes, oil and fresh cilantro.
Author: Cherie Scott
Recipe type: Entree
Cuisine: Goan
Serves: 4-6
Ingredients
  • Xacuti
  • 2 pounds of boneless or boned in chicken
  • 2 white potatoes, each cut into ⅛ths
  • 2 large onions, finely diced
  • 1 cup unsweetened shredded dried coconut or freshly grated
  • 11/2 cups chicken broth
  • 4 tablespoons refined coconut oil
  • ¼ cup chopped cilantro - garnish
  • Masala Powder
  • 2 curry leaves, fresh preferred, or dry as substitute
  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 black cardamom
  • 2 tablespoons fennel seeds
  • 1 star anise
  • 2 Bay leaves
  • 2" piece, cinnamon stick
  • 8 cloves
  • ½ teaspoon peppercorns
  • ½ teaspoon black mustard seeds
  • ½ teaspoon turmeric powder
  • 1 tablespoon Kashmiri chili powder
  • Masala Paste
  • 10 dried red Kashmiri chilis
  • 4 teaspoons garlic paste
  • 2 teaspoons ginger paste
  • ½ tablespoon tamarind paste
  • ¼ cup Goa Toddy Vinegar (Coconut or Heinz vinegar may be substituted)
  • 1 teaspoon sugar
  • 1 tablespoon salt
Instructions
  1. Xacuti Masala Powder
  2. In a cast iron skillet, dry roast the coconut on low heat until slightly brown, but not burnt. Set aside and allow the toasted coconut to cool down.
  3. In a separate cask iron skillet, dry roast the whole spices and the turmeric and Kashmiri chili powder on low heat releasing their essential oils. Add the dry spices to the coconut and allow to cool.
  4. Grind the coconut and the spices in a spice grinder to a fine powder.
  5. Set aside this mixture to cool down for 15 minutes.
  6. Xacuti Masala Paste
  7. Meanwhile in a glass bowl soak the dried red chilis in the vinegar for 30 minutes.
  8. Once the xacuti masala powder cools down, add the soaked red chilis with the vinegar to it and grind it all together making a wet xacuti masala paste in the blender.
  9. Now, in a dutch oven, on medium heat, add the coconut oil and saute the finely chopped onions and the curry leaves until translucent.
  10. Add the garlic and ginger pastes and cook for another minute, stirring frequently.
  11. Now, add the chicken and saute until the meat is browned, for about 5 minutes.
  12. Add the wet xacuti masala paste, tamarind, chicken broth, salt and sugar and stir well.
  13. Gently add the quartered potatoes, give it a good stir and bring to a boil.
  14. Turn down to a simmer, cover the dutch oven and allow to simmer for 30 minutes.
  15. Add the chopped cilantro and serve with steaming hot rice.
3.5.3251

Filed Under: Uncategorized

The Gospel according to Melissa Kelly

April 22, 2020 by Cherie Scott

Melissa Kelly is the first two-time recipient of the prestigious James Beard award for Best Chef Northeast. It’s a notable fact, because it’s an unprecedented accomplishment. No other chef has ever won twice in the same category.

Recently, as I was scrolling through my news feed, I came across a Forbes.com article that claimed less than 7% of restaurant owners in the country are female. Almost immediately it occurred to me that Chef Kelly falls into that stark statistic . She is the Executive Chef and owner of her nationally renowned and award-winning restaurant Primo, located in Rockland, Maine.

Based on the full-circle kitchen philosophy, Melissa Kelly has proved that the ultimate farm-to-table experience is not only sustainable but can also be a profitable one. In fact Primo was so successful she was approached by J. W. Marriott to open two more locations, one in Arizona and the other in Florida and more importantly, given full creative ownership.

Melissa Kelly, owner and chef, Primo restaurant, Rockland, Maine.

In 2019, Primo celebrated its 20th anniversary – a huge milestone for this New York native and Maine’s culinary superstar, given that approximately 60% of restaurants close their doors in their first year. And, if that’s not impressive enough, Melissa was recently nominated for yet another James Beard Foundation award, but this time for Outstanding Chef!

Melissa Kelly sharing her entree course at the 20th Anniversary Diva Dinner, October 27, 2019

Primo Gardens

Like most chef-owners, Melissa is known to work long hours and often hard to pin down. During the day she can be found walking the nearly five-acre sustainable farm with a clipboard in one hand, pencil nestled behind one ear, and a cup of either Rock City iced espresso with coconut milk or PG Tips black tea with a splash of milk, in the other hand, checking in on 15 heritage pigs, 200 laying chickens, 150 broiler chickens, 5 ducks, 3 acres of vegetables, honey bees, two thriving greenhouses, an herb garden, house-aged charcuterie and garlic, vinegars, setting up in the barn for a wedding or prepping and teaching a sold-out charcuterie cooking class on a Sunday afternoon. This does not include pre-meal where she connects with her front and back-of-the-house sixty-person team, followed by an intense dinner service. Melissa curates the Primo menu at midnight, after dinner service is done, for the following night’s service. Dylan, her master gardener, leaves a clipboard hanging in the kitchen with a list of what is harvested or in prime at the end of his day. The relationship between the master gardener and the chef is vital and cyclical, especially when the menu is seasonal and to the moment, at Primo. To most folk, this life may seem exhausting and beyond comprehension, but to Melissa this IS the way life should be! She lives, breathes and believes in the Primo life-style.

Dylan Jacob, Master Gardener, Primo restaurant, Maine.

Melissa may have grown up in an Italian household in Long Island, N.Y., but at Primo, she focuses on showcasing the terroir of her adopted home, Maine. The restaurant incorporates only the freshest scallops, oysters, razor clams, Maine lobster, Haddock, heritage Primo house-raised pork, grass-fed local beef, free-range chickens and of course their eggs. Honey from the Italian bees will accentuate a dessert or be transformed into a honey-wine vinaigrette to delicately lace a farm fresh salad. Every plate is purposefully plated. Garnishes are often harvested minutes before service or late that afternoon right before dinner service kicks off.

What is the signature dish at Primo you ask?  You might think that when in Maine its lobster, but actually the star of the menu and the most frequently ordered dish is Pork “Saltimbocca”.  On average, Melissa said they can sell up to 35 orders of this comforting classic per night in season. This Italian classic is traditionally made with veal and was Primo Magnani’s (Melissa’s grandfather) favorite dish. A butcher by trade Primo Magnani can be credited for curating Melissa’s palate and sensibilities for charcuterie at an early age. It was her grandmother who taught her the Italian classics and how to make pasta from scratch. Melissa adds her unique touch and replaces the veal scallopini with Primo’s prized pork instead. The pork scallopini are lightly dredged in flour, pan-seared in olive oil, layered with house-prosciutto, topped with garden spinach, foraged mushrooms and a sage-infused Madeira jus. At Primo, the heritage pigs are raised on the farm and when harvested, not one inch of the animal is wasted. The animal is honored and celebrated with the utmost respect.

For those hardcore Primo fans out there who are going through bouts of quarantine home-cooking, I thought you would enjoy giving this savory dish a try in your kitchen. Be sure to tag @primorestaurant and @chefmelissak on instagram.

Melissa Kelly’s Famous Pork “Saltimbocca” 

Serves 4
2 pounds boneless pork loin, cleaned and cut into 3-ounce medallions
1 tablespoon olive oil
1 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup shiitake mushrooms, sliced
3 sprigs sage, chopped
½ cup Madeira wine
1 cup chicken or pork stock

Gently pound medallions into scallopini. Heat olive oil over high heat. Dredge pork in flour you have seasoned with the salt and pepper. Place pork in pan, being careful not to crowd. Brown well on first side, turn, cook for 10 seconds on the other side. Remove pork from pan and repeat with remaining pork. Once all of the meat is browned, add 1 tablespoon butter to pan. Once the butter foams. add mushrooms and cook until they are softened. Add sage and then deglaze with the Madeira. Cook the wine down in pan until it has evaporated. Add stock and reduce by one-third. Add last tablespoon of butter and swirl in to thicken. Taste and adjust seasoning. Add pork back to pan. Serve over a bed of mashed potatoes, wilted spinach and a thin slice of prosciutto.

Inserted with permission from Chef Melissa Kelly, owner and executive chef, Primo restaurant, Rockland, Maine.

Primo Pork “Saltimbocca” Image, credit to JW Marriott Starr Pass Tucson, AZ.

“We have an endless pursuit to accomplish a more sustainable ecosystem filled with love, creativity and respect for the food. Nothing is wasted — everything has its place. Any waste from the restaurant feeds the pigs, the chickens or is burned to fuel our wood burning oven. We consistently rotate gardens to keep the soil as healthy as possible. We give back as much as we take, for if we don’t, you get less nutritious food and it doesn’t taste as good. It is a continuous cycle that occurs throughout the restaurant with the kitchen, the animals and the gardens to savor every little piece…We’re not just a farm to table restaurant.We’re a farm that has a restaurant at the edge of it.” — Melissa Kelly, owner and executive chef, Primo, Rockland, Maine


Heritage pigs in their pens

When you are chef, especially in the Primo kitchen, your palette is paramount. Melissa does not permit her chefs cigarette breaks during work hours as she believes it compromises a chef’s ability to truly taste the food created. Pre-meal is not a just a time to nourish the team, but also to educate every front-of-the-house staff member on the daily specials so they too can be true ambassadors of Primo’s waste-nothing, full-circle, kitchen. There is only one switch at PRIMO and in season, it’s ON!

Primo is not just about the ultimate farm-to-table experience. It’s about how you are made to feel during the ultimate farm-to-table experience. The attention to detail from the front of the house is genuinely warm and inviting. Each room in the victorian style house has its own name, aesthetic, lighting, ambience and original art work commissioned by local artists.

Counter Room

Fireplace Room

The Bar

The Barn – seats 60 and can hold up to 100 guests. Primo hosts cooking classes, intimate weddings and events in this beautiful space.

This past fall I was granted exclusive access to the Primo kitchen for the 20th Anniversary Celebratory Diva Dinner.  I covered every diva and each course as the Primo team seamlessly executed 6 courses to a sold-out event. I couldn’t help but watch Melissa in action; she was completely poised and in control; a maestro leading her orchestra. There is no denying she lives and leads with what I think are the 10 commandments to survive and succeed in what can be a cutthroat culinary world: vision, hard work, grit, compassion, excellence, authenticity, kindness, respect, humility and unwavering leadership. But don’t take my word for it, take a listen to Melissa’s incredible story, in the podcast above – The Gospel According to Melissa Kelly.

Primo’s 20th Anniversary Diva Dinner, October 27, 2019 From L to R: Chef Emily Luchetti, Chef Ilma Lopez, Chef Melissa Kelly, Chef Kathleen Osterhaus Blake, Chef Nancy Silverton and Chef Jody Adams.

 

Filed Under: Podcast

Saag Murgh, an Indian Classic, Creamed Spinach & Chicken!

March 23, 2020 by Cherie Scott

Saag Murgh | Spinach Chicken 🐔

This luscious spiced infused creamed spinach dish originated in Northern 🇮🇳 Saag Paneer (Indian Whole Milk Cheese), Saag Gosht (Spinach Lamb) are other variations of the dish.

If you choose to eat chicken or lamb you should cut up boneless skinless chicken thighs or a boneless leg of lamb into 2”. (Vegetarians please substitute chunks of  paneer 😉)

Marinate these chunks in a bowl with turmeric, cardamom, cumin, coriander powder, garlic and ginger paste. Add thick Greek yogurt, salt and the juice of an entire lemon. This will tenderize the chicken or lamb. Let it sit and get happy in the fridge for at least two hours.

Meanwhile, blanch the baby spinach in hot water and then place it into an ice bath to chill out.

Using only premium Indian spices (you can order them online at SKORDO- an award-winning small Maine family business – roast them gently on a pan on medium heat, then grind in small batches and set aside.

Next sauté the roughly chopped the onions in ghee with the ground spices and then add the tomato paste for the perfect acid balance to the warm spices. Now add the spinach.

Simmer this spice-infused spinach mixture gently until you are almost giddy with happiness. The kitchen should smell divine. You may now use your blender and purée this spinach. Add in the cream (because it’s the right thing to do!!!)

Do not skip the cream!!!

If wouldn’t blame you if you wanted to stop here and bathe in this luscious creamed spinach.

Now with two knobs of ghee melted into a Dutch oven on medium heat, sauté the marinated chicken or lamb or paneer for 4 minutes.

Add in the purée spinach (saag) and stir well. Bring to a simmer and cover for twenty minutes.

Now chill a bottle of Gewurztraminer – it pairs perfectly with spicy Indian food.

Set the table, heat up some Stone-fired garlic naan and brush generously with melted ghee and sprinkle with cilantro.

This is when I’m reminded I’m an impatient human being with no self-control.

I tear off a chunk of Naan and dunk it right into the pot of luscious, rich and creamy saag Murgh!

 

Saag Murgh - An Indian Classic...Creamed Spinach & Chicken!
 
Print
Prep time
2 hours
Cook time
45 mins
Total time
2 hours 45 mins
 
Indian spiced-infused cream of spinach and marinated chicken
Author: Cherie Scott
Recipe type: Entree
Cuisine: Indian
Serves: 8
Ingredients
  • Saag Chicken
  • Indian spiced-infused cream of spinach and marinated chicken
  • Yields 6-8 servings
  • PART 1: To marinate the chicken
  • 2.5 pounds of boneless and skinless chicken thighs, cut into 2-inch pieces
  • 1.5 cups thick Greek yogurt
  • 2 teaspoons turmeric
  • 2 teaspoons of coriander powder
  • 2 teaspoons of cardamom powder
  • 2 teaspoons of cumin powder
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 1 teaspoon of salt
  • Juice of 1 lemon
  • PART 2: To makes the Spinach puree (SAAG)
  • 20 ounces of fresh baby spinach
  • 8 tablespoons ghee
  • 2 teaspoons of cumin seeds
  • 3 bay leaves
  • 2 black cardamoms, use only seeds
  • 3 serrano chilis,
  • 2 onions, roughly chopped
  • 2 teaspoons Kashmiri (mild) chili powder
  • 2 tablespoons garam masala powder
  • 1 tube of tomato paste (no spices added, salt-free)
  • ¼ cup of heavy cream
  • Handful of dried crushed fenugreek leaves or fenugreek seeds
  • Salt to taste
Instructions
  1. Directions for Part 1:
  2. Marinate: Mix the yogurt, turmeric, cumin, cardamom, coriander powder, garlic and ginger pastes, salt and lemon juice together in a large glass bowl. Add the chicken pieces and coat with the marinade. Cover with plastic, refrigerate and let the chicken marinate overnight or at least 2 hours. Remove the marinated chicken from the refrigerator and let it reach room temperature for a full hour. This is an important step, do not skip it.
  3. Direction for Part 2:
  4. Toast & Grind Spices: In a frying pan, on medium heat, toast the bay leaves, cumin seeds, fenugreek seeds, coriander seeds, cardamom seeds, black cardamom seeds (no husks). Set aside the whole spice mixture and allow it to cool down. Now grind these whole spices together in a spice grinder until fine.
  5. Meanwhile, in a large Dutch oven, add the ghee on medium heat. Add the roughly chopped onions and sautee for 5 minutes until golden brown.
  6. Now add the green chilis, the spice powder mix, garam masala, Kashmiri chili powder and stir for a minute.
  7. Add the tomato paste stir well and allow it to cook on medium heat for another 5 minutes until the mixture separates from the oil in the pot.
  8. Now add the spinach mixture and stir well.
  9. Take your handheld blender and puree this mixture. Set it aside.
  10. In a fresh pot, add the ghee on medium heat. Add the marinated chicken and stir well. Cover the pot and cook until the chicken changes color, about 10 minutes. Now add the pureed spiced-infused spinach mixture. Stir well and cover to cook for another 10 minutes on low heat. Add salt to taste. Give it another good stir. Now gently add the heavy cream (the creamier the better) and let it all simmer for another 5 minutes on low.
3.5.3251

Filed Under: Uncategorized

ROB DUMAS: The Food Science Innovation Go-to Guy!

March 2, 2020 by Cherie Scott

Rob Dumas, U of Maine’s Food Science Innovation Coordinator and Manager of the Dr. Matthew Highlands Pilot Plant. Check out that pasta maker!

Have you ever had a fabulous food idea that you wanted to develop and bring to the marketplace, like an Impossible Red Hot Dog or Maine’s Mushroom Burger, but didn’t know where to get started? Look no further than Rob Dumas, University of Maine’s Food Science Innovation Coordinator and the Manager of the Dr. Matthew Highlands Pilot Plant, a state-of-the-art research facility that aims to elevate, diversify and innovate Maine food products alongside big and small Maine food producers. The Pilot Plant is decked out with top-notch food processing equipment, including a pasta maker, meat chopper, dehydrator, blast freezer, steam cooker, cheese making equipment and packaging equipment.

A few months ago, I was researching how to start a specialty food product in Maine. The first link that popped up led me to Dr. Beth Calder, Food Science Specialist for the University of Maine Cooperative Extension and School of Food & Agriculture. Dr. Calder has been an invaluable resource to me in launching my culinary collection, ‘Journey in a Jar’ – signature shelf-stable Indian sauces, spreads and marinades.

Dr. Beth Calder, Food Scientist, holding my first product: Journey in a Jar’s Buttery Masala simmer sauce, heading for testing at University of Maine’s product testing lab.

Dr. Calder suggested I attend a training at MOFGA( Maine Organic Farmers and Gardeners Association) and that is where I first met Dumas who happened to be a presenter at the training. I was on the heels of launching Maine’s Bicentennial Food Podcast – Maine’s food story past, present and future. Intrigued by how Dumas’ role could shape Maine’s food landscape in the future, I invited him to share his thoughts and his vision on the podcast.

Dumas has the most fascinating food story, one that started in the southern state of Louisiana, and ended up in the northern state of Maine. He’s cooked in kitchens large, small and even presidential. From a submarine off the coast of Virginia, to the White House Navy Mess and even cooking for the Obama family while on the road. Yet, if you met him he would tell you he is facing his biggest challenge yet!

My head is already brimming with ideas I might want to develop alongside Dumas’ expertise and the top notch commercial equipment at the Dr. Matthew Highland’s Pilot Plant. It seems like a no-brainer to leverage the tremendous resources that the University of Maine’s School of Food & Ag have in place. Check them out here. There is a fee associated with the service and its based on the scope of the product being developed.

But first, be sure to tune into Rob’s insightful podcast to find out how a latchie kid from Slidell, Louisiana curated a deep understanding of food… one that greatly influences his gig as Maine’s food innovation go-to-guy!

Rob Dumas and Dr. Beth Calder in The Dr. Matthew Highlands Pilot Plant, University of Maine, Orono.

Filed Under: Podcast

Maine’s Modern Day Willy Wonka

February 23, 2020 by Cherie Scott

It’s not everyday that a talented chocolatier and chocolate-maker stops by bearing hand-crafted organic bean-to-bar candy, cacao soap, cacao-infused spices and nibs of dark chocolate to share. This past Holiday I was thrilled to host Kate McAleer, co-founder of Bixby & Co, located in Rockland, to share her entrepreneurial story on Maine’s Bicentennial Food Podcast.

Bixby & Co. is an organic chocolatier and chocolate-maker based in Rockland, Maine. Women owned, co-founders, Kate and her mother Donna, recently made Maine food history as the state’s first chocolate-maker of organic bean-to-bar vegan smoothie bars– innovation in chocolate making at its best!

It took hours of additional paperwork, federal and state regulations, grant-writing, demonstrations and testing in the kitchen with their talented team to innovate at this level. It didn’t come easily, but it paid off. There are only a few other organic bean-to-bar chocolate makers in the country.

The thing I love the most about Kate is her grit. Kate has won multiple entrepreneurial pitch competitions and written multiple grants to fund her business from the ground up in the last 8 years with no outside investment. She’s not afraid of the paperwork nor the regulations. She’s also not interested in an exit strategy.  She’s in this for the long run and truly wants to build a chocolate company with a moral conscience. A creative collaborator, Kate recently worked on incorporating her chocolate nibs with Gelato Fiasco, Maine’s beloved gelateria. Last year, two-time James Beard award-winning chef Melissa Kelly and owner of Primo restaurant in Rockland reached out to Bixby & Co. to launch her 20th Anniversary ’20 Karat Primo Bar’ featuring Primo’s popular and addictive signature bar snack, roasted almonds with a touch of Calabrian chili and rosemary. The bar was uniquely sweet, salty but also contained spicy notes infusing the 70% dark chocolate. Hundreds of bars were produced but only 5 bars contained a hidden golden ticket.

Its fun collaborative creative experiences like these that inspire Bixby & Co. to continue embracing Maine and its community of outstanding makers while growing its brand. Kate recently collaborated with Maine’s only organic bourbon maker, Split Rock Distilling, located in Newcastle, Maine, to create a chocolate bar (Split Rock Bourbon 70% Dark Chocolate Bar.)

Bixby & Co. retail store located in downtown Rockland also houses Maine’s first bean to bar chocolate factory. The production area is fun to watch through a glass window. I stopped by with my family and enjoyed sampling our way through Pumpkin Caramels, Needhams, Maine Blueberry Jam Bonbons and Dark Chocolate Almonds. We even got lucky and got to watch a chocolatier at work.  I’m sure you’ll find it hard to leave without a 2 lb dark or milk chocolate handcrafted Lobstah in your hand! For now, check out the pictures below and be sure to listen to Kate’s inspiring story on the podcast.  If you can’t squeeze in a visit to Maine soon Bixby & Co. also ships its delicious candy through its website.

Kate enjoying her Mumbai to Maine chai before we hit the studio.

Co-founders of Bixby & Co., Kate and her mother and inspiration, Donna McAleer.

“Kate the Great!”

Sampling Maine Sea Salt and nibs of organic chocolate.

Award-winning restaurant Primo’s 20 Karat Bar made with Bixby Chocolate

What a feast for the eyes or for any Vegan chocolate lover!

Chocolate making in action

A two-pound dark chocolate hand-crafted LOBSTAH!!!

Filed Under: Uncategorized

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • Next Page »

About Me

Hi, I'm Cherie Scott. Welcome to Mumbai to Maine where I reconnect with my cultural roots through family recipes and nostalgic anecdotes. I hope this blog inspires you to dig deep and share your culinary connections with me so we can journey together. I would love to hear from you.

Read More…

Let’s Connect…

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Twitter

Search Recipes

Recent Posts

  • Seal Harbor Annual Fair
  • COOKING ONLINE WITH CHRISTOPHER KIMBALL’S MILK STREET COMMUNITY

Archives

  • August 2022
  • June 2022
  • May 2022
  • April 2022
  • June 2021
  • February 2021
  • November 2020
  • October 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • July 2019
  • June 2019
  • November 2018
  • October 2018
  • September 2018
  • January 2018
  • February 2016
  • May 2015
  • March 2015
  • January 2015

Let’s Connect

  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Twitter

Recent Posts

  • Seal Harbor Annual Fair
  • COOKING ONLINE WITH CHRISTOPHER KIMBALL’S MILK STREET COMMUNITY
  • MUMBAI TO MAINE WALKS THE 2022 FANCY FOOD SHOW IN THE BIG APPLE!
  • NISID HIAJRI, BLOOMBERG OPINION EDITOR IN MY KITCHEN
  • MUMBAI TO MAINE HOSTS MSMT MOTHER’S DAY LUNCHEON FUNDRAISER AT MAINE TASTING CENTER

Copyright ©2023 · Mumbai to Maine™ - All Rights Are Reserved