Maine’s Newest White Hot Culinary Destination

Mallside is no longer a secret amongst the Gastronauts For years, the Maine Mall area in South Portland […]

Food Coma on the News!

This is, by far, our most ambitious production. The first installment in our Food Coma: The Hell Out […]

My Complicated Divorce From Alcohol My insatiable need to drink alcohol has always been based on the equally […]

In 2019 I was commissioned by Conde Nast Traveler to write their Portland, Maine travel guides for hotels […]

Originally published in the March 2019 issue of Decor Maine Photos by Lauryn Hottinger In the case of […]

Originally published in the November Issue of Down East Magazine Spiders and water bugs are main courses at […]

Originally Published in the Portland Phoneix, June 15, 2018 On the morning of Friday, June 8, I woke […]

Originally published in the August issue of Down East Magazine The entrepreneurs behind Tourmaline Spring are betting on […]

Originally published in the November 2016 issue of Dispatch Magazine Not long ago, after a particularly nasty bout […]

Originally published in the May 2016 Issue of Down East Magazine Photographs by Mark Fleming I’ve logged enough […]

Originally published in the May 2016 Issue of Dispatch Magazine Illustration by Lewis Rossignol “No, 30 days isn’t […]

To read Chef Todd’s previous diary entries go here. Chapter 9: So you think you’ve got what it takes to […]

Photo Credits Zack Bowen/Knack Factory “I really came into this expecting to like more than a couple of […]

Hell awaits – also there will be wine..

Chapter 1: Salutations! To the denizens of Albuquerque, allow me to introduce myself. I am Master Chef Todd […]

Originally published on vice.com in May 2014 Though Kristen Kish is arguably one of the most prominent rising […]

Published in the October 2015 issue of Dispatch Magazine Pete Bissell tells us why it’s about more than […]

Two years ago, after an extended hiatus from the restaurant business, I decided to plunge back in, and […]

Published in the October 2015 issue of Dispatch Magazine Why the tiny coastal town remains the last pure, […]

This is a dish, much like Bolognese for the Italians, that has a strong foundation in traditional preparation […]

There is no exact science to Ragu all Bolognese, and while it is a dish that everyone can […]

Originally Published in the October 2019 Issue of Down East Magazine Small plates have a big impact at […]