Posts Tagged ‘Maine’

Fresh from Maine- Sustainable Seafood Expert Chef Barton Seaver….And Lobsters- The Connected Table LIVE!

He’s making waves. Chef Barton Seaver is on a mission to restore our relationship with the ocean, the land, and with each other- through dinner. After overseeing seven restaurants in Washington, DC, and earning numerous accolades, Chef Seaver  now leads the Sustainable Seafood & Health Initiative sat the Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health.

Barton Seaver




And if you think that’s a mouthful to say, just think about what it means given the fact that our oceans and waterways are under continuous threats against environmental pollution and overfishing. Chef Seaver is an internationally recognized speaker who in 2012 was named by Secretary of State Hillary Clinton to the U.S. Culinary Ambassador Corp. He also served as an Explorer for the National Geographic Society.

He is author of  Two If By Sea: Delicious Sustainable Seafood  and a new book, American Seafood, which covers just about every species of fish.







Barton Seaver joins The Connected Table LIVE! October 11 to share his encyclopedic knowledge about fish and why now more than ever we all need to try and eat more sustainably. And we’ll discuss one of our favorite foods from Maine- lobster! Wednesday, October 11, 2pm EST on W4CY. Podcast to iHeart.


The Connected Table Live

Melanie Young and David Ransom are the insatiably curious culinary couple. Connect on Facebook/ConnectedTable  Twitter@connectedtable Learn more at








Is This the Best Asian Food in Maine?

On a frosty March weekend we visited the tiny college town of Brunswick, Maine, for a family gathering that included one of the best and most creative Asian dinners we’d experienced in a long time.

Duck Three Ways

Duck Three Ways

Fried goat cheese with local strawberries

Fried goat cheese with local strawberries

Radish salad with trout roe shiso heirloom tomato and buttermilk yuzu and whte soy dressing

Radish salad with trout roe shiso heirloom tomato and buttermilk yuzu and white soy dressing








Cara Stadler‘s Tao-Yuan blends local ingredients, Chinese flavors and the chef’s French training into creative dishes that are light in spirit (and on the stomach) and heavy on crisp, balanced flavors, from spicy, salty and savory to delicately sweet. Cara was inspired by her Chinese mother, Cecile. who runs Tao-Yuan with her as well as Cara’s local dumpling bar Bao Bao. Cara and her mother also ran the successful Gourmet Underground dining club in Beijing.

Chef Cara Stadler

Chef Cara Stadler, Tao Yuan Restaurant

Cara recalls her mother’s extensive Asian dinners at home, an early influence that inspired her to pursue cooking versus a traditional college degree. At 16 she presented her parents a 10 year business plan that convinced them to let her follow her dream. She enrolled in the prestigious Le Cordon Bleu cooking school in Paris and trained in top rated restaurants in France and China.

Now in her late 20s Cara has met and exceeded her 10 year plan, with Tao Yuan and Bao Bao, as well as recognition in 2014 as a Food & Wine magazine Best New Chef, a James Beard Foundation Award 2015 Semi-Finalist and a major feature in the November 2015 issue of Saveur magazine. Yet, her growing fame has grounded her even more. Cara’s focus is on her next 10 year plan including a hydroponic garden and aquaculture.


Website: Tao Yuan  Facebook/TaoYuanRestaurant   Twitter@Tao_Maine  Tao Instagram: @taoyuanrestaurant


We visit with Cara Wednesday, November 11, 2:28p.m EST on The Connected Table LIVE! Tune into W4CY or listen post show on Here is the cut and paste link: