Black Fly Stew: Wild Maine Recipes (Signed.Edition)

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.

Between writing cookbooks, Kate holds wild game cooking demonstrates from Maine-inspired dishes from Milwaukee, WI, to Perry, Maine. She has appeared on Portland, Maine's WCSH-TV show 207 for an "In the Kitchen" feature with Rob Caldwell, Lee Nelson and Sharon Rose, as well as the Travel Channel's "Bizarre Foods with Andrew Zimmern," a Boston show “how2heroes.com”, which is a video site specializing in cooking and food-related how-to videos, as well as George Smith’s Wildfire and many radio shows. She was also a food columnist for Dancing Spoon, an online food magazine, for two years.

In 2010, Kate founded non-profit Youth Entrepreneurship Adventures where her most recent grass roots curriculum is called Build A Biz. This free online program for Maine youth ages 5-18 provides them with materials, video, and an option to compete on television to show off their great business ideas and products before the statewide event each May.

Kate lives with her husband Don, who runs MCED. She divides her time between her ambitious husband, and their two rescue cats, Edgar and MoeJo. She also participates in Maine events benefitting and supporting local farmers, fair trade, and food and wine. Kate still manages time for fishing, kayaking, x-country skiing, snowshoeing, hiking, dancing, friends and family, travel and a good book.

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. 

"Kate Gooding is a culinary artist who compares the process she uses in developing a dish to the process visual artists use in developing a painting. She strives for the perfect combination of subject matter, flavors, textures, and color."
–– Mount Desert Islander

 

"A book which is number one fun and number two full of irresistible recipes to try even if game isn't on your culinary plate."
–– Courier Gazette

 

"Kate Krukowski Gooding is in a class all of her own. With an unbridled enthusiasm for food, culture and history, Kate makes spending time in the kitchen with her books a journey into another world. Using simple and tasty recipes, Kate makes the idea of expanding our culinary boundaries easily accessible for any cook. Bored of frozen supermarket chicken breasts? Looking for something out of the ordinary that is firmly rooted in honest and authentic cooking? Buy this book!"
–– Andrew Zimmern of Bizarre Foods with Andrew Zimmern on the Travel Channel

 

"When customers ask, if I could buy one Maine cookbook, which would it be? I always point to Black Fly Stew: Wild Maine Recipes."
–– Don Lindgren, Rabelais Cookbook Store

 

"Don't mistake this collection for some sort of backwoods compendium that requires a charter membership to the NRA. Her recipes are sophisticated, fun and layered with flavors."
–– Jean Kerr, Taste Magazine

"It's obvious the recipes have been tinkered with and tested until they are just right, and the seasonings have been crafted by someone who knows her way around a spice rack." 
–– The Mount Desert Islander

 

"Oriented to using local ingredients, whether obtained with a shovel or a shot gun." 
–– Working Waterfront