Today’s Maine Sunday Telegram includes a review of Judy Gibson,
The first rule of Judy Gibson is that you must start telling absolutely everyone you know about Judy Gibson. Let friends know that chef/owner Chris Wilcox (Eventide, Velveteen Habit) isn’t serving his pandemic-legendary fried chicken anymore, and that’s a good thing. Instead, he’s making excellent use of an encyclopedic larder of house-preserved local ingredients, adding a portion of pickled blueberry stems to his extraordinary tuna crudo, dusting dried ramp powder on a rich beef tartare hash brown … you get the idea.
and an article about four new food books with connections to Maine.
With summer here and leisurely pursuits on the rise, it’s time for a fresh batch of cookbooks and food writing from Maine authors. Here, we’re taking a look at four recent publications that will suit readers with a range of interest in food, from aspiring mixologists to nostalgic eaters.