This entry in the Black Fly Stew series offers a creative take on Maine seafood, including overlooked but delicious fresh caught species. Your mouth will water as you read these eclectic seafood combinations paired with wine, beer, and spirits. Recipes include Arugula Pesto and Halibut, Lobster Salad with Sweet Ginger Sherry Vinaigrette, and Salmon Jerky.
Black Fly Stew: Free Range Fish and Lobster
Written by Kate Gooding
Publication Date: 2013
Dimensions: 5.5 x 8.5 x 0.2
Shipping Weight: 0.30 lbs.
Kate Gooding was raised between Enfield, Connecticut and Jackman, Maine. Working and running restaurants, catering events and private parties, she put herself through college. A self-trained chef, Kate hostesses annual Solstice Parties, creating culinary adventures for friends on the longest night of the year. She holds an ABA from the University of Southern Maine and a BA in Communications and Marketing from Northeastern University. She has worked as a project consultant for several companies over the course of the last twenty years.
In addition to Black Fly Stew: Wild Maine Recipes, Simple Gourmet Lamb with Side Dishes and Wine Pairings, 50 Ways to Eat a Beaver and Free-Range Fish & Lobster, Kate has also written two specialty cookbooks for private companies.