Sunday, February 2, 2025 - 4:00pm

Magnus on Water - Biddeford

Chef Rafael Zimmerman began his culinary career in Maine under chef Guy Frenette at Artemisia Café. After years of practice within French and American cuisines, Rafi turned to his roots, experimenting with the traditional Peruvian dishes of his childhood. Inspired by these explorations, Rafi launched The Lost Llama pop-up, where he introduced Peruvian flavors to Maine through private dinners and events. Today, Rafi’s menus at Magnus feature Chifa (Peruvian-Chinese fusion) and Nikkei (Peruvian-Japanese fusion), highlighting the vibrant diversity of Peruvian cuisine. 

Founded by Julia Russell, Brian “Cat” Catapang, and other passionate co-owners, Magnus on Water is an intimate restaurant and cocktail bar located in Biddeford. Magnus bar program is led by Beverage Director Brian Catapang, whose menu seeks to harmonize flavors and explore cultural identities, honoring both Brian and Chef Rafi’s shared ingredients and familial traditions, with a touch of dry humor. With GM Cherie Kahrman at the helm, Magnus is known for its creative use of local ingredients, exceptional hospitality, and relaxed, approachable elegance.

Dietary notes: No accommodations available this evening.

Saturday, February 8, 2025 - 4:30PM

Big Tree Catering - Portland

Returning for his third season we welcome back Adrian Arvizu, Executive Chef of Big Tree Catering, from the James Beard award winning team behind Eventide Oyster Co. and The Honey Paw. Chef Adrian Arvizu has been with Big Tree Hospitality for almost 9 years now, including time as Sous Chef at Eventide's flagship location in Portland. Adrian has since helped to grow Big Tree catering into one of the most sought after catering companies in New England. 

Hailing from Mexico, Chef Adrian explores creative and unexpected ways to meld the flavors of home with the Big Tree’s unique dishes, inspired by flavors and favorites from The Honey Paw, Eventide, and the late Hugo’s. 

Dietary notes: Gluten-free, vegetarian and shellfish accommodations available.

Thursday, February 13, 2025 - 4:30PM

Aragosta - Deer Isle

Returning for a second season, we welcome back Devin Finigan, the Executive Chef and proprietor of Aragosta at Goose Cove, as well as her incredible team. Chef Finigan grew up in the mountains of Vermont with a culinary upbringing and a passion for cooking at an early age. Her father, Kevin Finigan, is one of Vermont’s great chefs. Finigan began working in kitchens at age 14 and has never stopped. 

Throughout her culinary career, Devin Finigan has worked alongside many well-known chefs including Thomas Keller (The French Laundry and Per Se), Jean-Georges Vongerichten (Jean-Georges), Dan Barber (Blue Hill and Blue Hill at Stone Barns), and Kyle Connaughton (Single Thread Farms). Finigan strives to maintain inspiration in her work. Traveling the world into others’ kitchens helps to fuel that creativity. Finigan’s food invites you to an intimate relationship with Deer Isle. She creates exquisite meals with a commitment to locally-sourced ingredients from the island and the ocean around it.

Dietary notes: Vegetarian, gluten-free, nut and shellfish allergy accommodations available.

Sunday, March 2, 2025 - 5:00pm

Nina June - Rockland

We are so excited to welcome Chef Sara Jenkins of Nīna June, with collaborating chefs Dustin Martin and Lauren Radel, this season. 

Take the finest ingredients Maine has to offer, then give it a fresh, tasty Mediterranean spin—that’s what you’ll find at Nīna June (the name comes from Sara’s childhood nickname). Chef Sara was born in Camden but raised in Italy, Spain, and Lebanon. She brings her Mediterranean passion to the magnificent array of products from the richness of Maine’s oceans and farms. She began her professional kitchen career in Boston with Barbara Lynch at Figs, then went on to work as a chef in Florence and the Tuscan wine country, before returning to the United States to bring back all she had learned and put it to work in different kitchens in NYC. 

Chef Dustin Martin is currently the Sous Chef at Nīna June, and brings to the evening a wealth of experience in Maine restaurants and beyond, including time as Sous Chef at Primo and Chef at Broad Arrow Farm. 

For Chef Lauren Radel, based between NYC and the Hudson Valley, her multi-cultural background of Basque, Peruvian, Russian, and Polish forms the foundation of her relationship with food. She has worked in kitchens such as Michelin Star, Oceana as tournant, at Porsena as Executive Sous Chef, at Empire Diner as Chef de Cuisine, and a butchering apprenticeship with Dario Cecchini in Panzano, Italy. Notably, she worked alongside Jenkins to open the beloved Porchetta in the East Village. 

Dietary notes: Vegetarian and gluten-free accommodations available