The Food & Dining section in today’s Maine Sunday Telegram includes an article about the 1939 Maine Chowder King,
Lafayette chef George Miller had pitted his creamy New England clam chowder against the tomato-based, Manhattan-style chowder of Philadelphia chef Julius Savinese (or, according to some accounts, Savineur). The judges’ verdict on the Philadelphia chowder, according to the next day’s Boston Daily Globe: “Not a bad vegetable stew.”
“I’ve always known since I was born that my grandfather was the Clam Chowder King,” Michel told me when I reached out to her.
and the paper checks in with folks around the state about the dining experiences they’re most looking forward to once the pandemic is under control.
This month, I asked eight fellow food-and-drink-focused Mainers to share their own expectations of what’s to come. We might not all frequent the same neighborhood bars and restaurants, but we’ve got remarkably similar plans for the post-pandemic future.