The New York Times Agency May 2010
EN_00913897_2588
(NYT15) PORTLAND, Maine -- July 9, 2002 -- MAINE-CUISINE-3 -- Not so long ago, lobsters and baked beans pretty well defined the parameters of dining in Maine. In the last decade or so, Maine fishermen and farmers have begun harvesting a broader range of delicacies from the sea and more variety of vegetables from the state's thin, rocky soil. Home-grown chefs as well as newcomers have evolved cooking styles with a strong sense of place -- the beginnings of a regional, seasonal Maine haute cuisine. A lobster and mussel dish at Fore Street restaurant in Portland, Maine. (Tony Cenicola/The New York Times)
CENA MINIMALNA - 100 USD
2002-07-09
EAST NEWS
The New York Times Agency
Tony Cenicola/The New York Times/Redux
17337271
0,27MB
14cm x 10cm by 300dpi
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