{"id":6042,"date":"2012-05-14T12:05:37","date_gmt":"2012-05-14T19:05:37","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=6042"},"modified":"2012-06-15T13:44:37","modified_gmt":"2012-06-15T20:44:37","slug":"savoring-maine","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/savoring-maine\/","title":{"rendered":"Savoring Maine"},"content":{"rendered":"<p>Summerguide 2012<\/p>\n<h3>Boston\u2019s Barbara Lynch on Maine ingredients dazzling Beantown diners.<\/h3>\n<p>Interview by Colin W. Sargent<\/p>\n<div>\n<p>If <strong>Maine lobster<\/strong> were a movie star, who would it be?\u00a0\u201c<strong>Meryl Streep<\/strong>.\u201d<br \/>\n\u2013Superchef Barbara Lynch<\/p>\n<p>Barbara Lynch, 47,\u00a0the multiple James Beard Award-winner <em>Boston Magazine<\/em> has called the \u201cerudite bad girl,\u201d\u00a0loves to dazzle her diners with ingredients from Maine at her constellation of eight trendy eateries, including No. 9 Park, B&amp;G Oysters, Stir, Menton, and Sportello. One of <em>Food &amp; Wine\u2019s<\/em> Ten Best New Chefs, she\u2019s acutely focused, charmingly high energy, and always has something edgy cooking\u2013that is, she\u2019d make the perfect good Maine girl if she weren\u2019t from South Boston and a world celebrity.<\/p>\n<p><a href=\"http:\/\/www.portlandmonthly.com\/pdf\/Savoring%20Maine.pdf\" target=\"_blank\">download this story as a .pdf<\/a><\/p>\n<p><a href=\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2012\/05\/lynch3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6167\" title=\"lynch3\" src=\"http:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2012\/05\/lynch3.jpg\" alt=\"\" width=\"400\" height=\"450\" srcset=\"https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2012\/05\/lynch3.jpg 400w, https:\/\/www.portlandmonthly.com\/portmag\/wp-content\/uploads\/2012\/05\/lynch3-266x300.jpg 266w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p style=\"text-align: center;\">\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Summerguide 2012<br \/>\nBoston\u2019s Barbara Lynch on Maine ingredients dazzling Beantown diners.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8],"tags":[],"class_list":["post-6042","post","type-post","status-publish","format-standard","hentry","category-featured"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/6042","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=6042"}],"version-history":[{"count":13,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/6042\/revisions"}],"predecessor-version":[{"id":6166,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/6042\/revisions\/6166"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=6042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=6042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=6042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}