Provender Kitchen News Today

There are dozens of plant-based meat companies in the U.S. and currently at least a dozen producing “seafood” from various ingredients such as peas, soy and vegetable protein, chickpea and

There are dozens of plant-based meat companies in the U.S. and currently at least a dozen producing “seafood” from various ingredients such as peas, soy and vegetable protein, chickpea and

There are dozens of plant-based meat companies in the U.S. and currently at least a dozen producing “seafood” from various ingredients such as peas, soy and vegetable protein, chickpea and

No need to rely on the national brands. Plenty of Maine businesses are crafting their own vegan bacon, fried chicken, pepperoni and more.

ELLSWORTH — Love, they say, is timeless, but Valentine’s Day is a one-shot deal each year. If you’re celebrating, it helps to plan early. Book those reservations, grab a card

Chef Daron Goldstein from Provender Kitchen + Bar in Ellsworth joins us in the 207 kitchen with a recipe using Maine maple syrup.

Stock your pantry and liquor cabinets. Maine cooks and authors share enough fond food memories, cherished recipes and smart techniques to keep you well fed and amply lubricated all summer long.

Chef Daron Goldstein from Provender Kitchen + Bar is back in the 207 Kitchen showing us how to turn pistachios into a creamy pasta sauce.

“It is a time-consuming process for each batch, but we feel it is necessary to make a good product,” Light explained

Chef Daron Goldstein shares his recipe for salmon with a maple glaze, using Maine maple syrup