Diving into Maine’s bounty with Chicago chef Ryan McCaskey of Acadia.
Tandem Coffee and Bakery in Portland, Maine. (Ari Bendersky / Chicago Tribune)
The wine for the lobster bake came from Blue Hill Wine Shop. (Ari Bendersky / Chicago Tribune)
The garden at Four Season Farm in Harborside, Maine. (Ari Bendersky / Chicago Tribune)
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A celery gimlet and an Eventide lobster roll. (Ari Bendersky / Chicago Tribune)
The Goose Cove Resort on Deer Isle in Maine. (Ari Bendersky / Chicago Tribune)
Lighthouses are plentiful in Maine’s Penobscot Bay. (Ari Bendersky / Chicago Tribune)
A lobster boat looking to haul in cages of crustaceans off the coast of Maine. (Ari Bendersky / Chicago Tribune)
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Fishermen hard at work on a lobster boat in Maine. (Ari Bendersky / Chicago Tribune)
Chicago chef Ryan McCaskey, left, and fellow chef George Mendes of New York, kicking back in Maine. (Ari Bendersky / Chicago Tribune)
Chicago chef Ryan McCaskey, left, with Four Season Farm owners Barbara Damrosch and Eliot Coleman. (Ari Bendersky / Chicago Tribune)
Chefs George Mendes (New York’s Aldea), from left, Phillip Foss (Chicago’s EL Ideas) and Ryan McCaskey (Acadia) in Maine. (Ari Bendersky / Chicago Tribune)
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Peekytoe crab toast. (Ari Bendersky / Chicago Tribune)
A beachside table awaits hungry guests at a lobster bake in Maine. (Ari Bendersky / Chicago Tribune)
Sprague’s Lobster in Wiscasset, Maine. (Ari Bendersky / Chicago Tribune)
A smiling Tina Gray is known locally as the Crab Lady in this part of Maine. (Ari Bendersky / Chicago Tribune)
