51 33 from Left: some da Prods sPorteLLo Pat PiasecKi 177 t g t Step inside Henry Knox’s Mont- pelier mansion, re-imagined. From Staff & Wire Reports 181 t c i l t The fading darling of Maine’s menus traces its origins directly to the Paris stage. From Staff & Wire Reports 182 c i The Trumpeter of Krakow Open the door to an author’s island getaway. From Staff & Wire Reports f d&drin 81 e “Bad girl of the food world” Bar- bara Lynch takes us from lobster soirées with Caroline Kennedy to trips to Italy with Maine chefs. Interview by Nina Livingstone PLUS: “My Lobster Encounter: Spiky, Elusive, Delicious” A blind writer explores Maine with her sense of taste–with sur- prising revelations. By Nina Livingstone 241 e s Dare to pair irreverence with beauty as we consider wines for an endless summer. By Ralph Hersom 246 d g 247 r r Spend an evening in the company of delicious dishes and stunning views at the Inn By The Sea’s Sea Glass Restaurant. By Diane Hudson art&StyLe 299 A Shaggy Dog” By Joan Connor 304 We catch you being you. 43 43 81 81 Summerguide tm m a i n e ’ S C i t y m a g a z i n e 184 w a Surf’s up in Maine! From Staff & Wire Reports 187 o AnneMorrowLindbergh’slyrical takeonNorthHavenIslandfrom theairisansweredbyfellowpilot ElizabethMaynardasshenavi- gatestheheavensoverCascoBay. By Anne Morrow Lindebergh & Elizabeth Maynard PerS naLitieS 43 l t l t Swamp blues star Kenny Neal talks Cajun cooking and Maine connections before The North Atlantic Blues Festival July 16. Interview by Colin W. Sargent t its origins directly to the s u m m e r g u i d e 2 0 1 7 3 5