Welcome to Mumbai to Maine: A Culinary Adventure! I'm Cherie Scott, creator and founder of Mumbai to Maine – a culinary blog and food podcast. When I left Mumbai 24 years ago, I never imagined that one day Maine would be my home. I knew I had to find a portal to somehow share my passion for Indian cuisine and tie it to my deep love for Maine’s rich and dynamic food scene. I created this podcast to bring you some of Maine’s most captivating, thought-provoking and inspiring food stories. So join me as I take you on a culinary journey with Maine’s formidable taste-makers, entrepreneurs and innovators with this Bicentennial Food Series, sponsored by Eat Maine.
Coffee by Design - Community in a Cup!
Coffee By Design recently won the prestigious 2020 Macro Roaster of the Year award. But as you will hear in this podcast, Mary Allen Lindemann and Alan Spear’s vision for Coffee By Design was never about just selling coffee it was focused on creating and building a diverse community around its coffee brand. This engaging conversation covers the remarkable Coffee By Design founder story. But it doesn't stop here. Stay tuned to the end of the podcast where co-founder Lindemann shares how Coffee By Design is relying heavily on its core values to help navigate through a global pandemic.
Leigh Kellis, The Holy Donut - Fry Them and They Will Come!
Meet Maine's reigning Donut Queen, Leigh Kellis, the founder and co-owner of The Holy Donut and author of Women Who Need Donuts. Back in 2011, Leigh started The Holy Donut with nothing but a few simple ingredients in her pantry and a whole bunch of love and permission to indulge in her cravings. But soon donuts became more than a distraction. They became an obsession. She made batch after batch on her kitchen stove tinkering with recipes and finally landed on 'The Holy Donut! Leigh's mission was simple: she aimed to make a delicious donut from scratch that she felt good eating. Take a listen to how she grew her donut empire from making a dozen donuts a day to two million donuts a year with three constants: love, passion and family.
From Flying Chicken Fat to Anthony Bourdain... A Second Helping of Melissa Kelly!
Chef Melissa Kelly's in depth interview and podcast, The Gospel According to Melissa Kelly, was so popular we knew her die-hard fans out there would be thrilled to tune into this sequel episode featuring bonus footage that didn't make it into the original episode. Find out what her signature dish is at her award-winning restaurant Primo, in Rockland, Maine, and what it felt like to cook for Anthony Bourdain and be featured on his hit show, No Reservations.
Melissa Kelly is the first two-time recipient of the prestigious James Beard award for 'Best Chef Northeast'. Based on the 'full-circle' kitchen philosophy, Melissa Kelly has proven that the ultimate farm-to-table experience is not only sustainable, but can also be a profitable one.
The Gospel According to Melissa Kelly
Melissa Kelly is the first two-time recipient of the prestigious James Beard award for 'Best Chef Northeast'. Based on the 'full-circle' kitchen philosophy, Melissa Kelly has proved that the ultimate farm-to-table experience is not only sustainable but can also be a profitable one. Find out what it takes to curate, maintain and sustain one of the most renowned farm-to-table restaurants in the nation for twenty years. Melissa was recently nominated for her third James Beard award, but this time for Outstanding Chef! This is one of the most exclusive, rare and in-depth interviews on Melissa Kelly's life and career.
Gelato Fiasco - "Inspired by Italy. Perfected in Maine"
Gelato Fiasco is the fastest growing independent gelato pint brand in the US. Since its launch in 2007, Josh and his business partner, Bruno Tropeano, have created over 1500 unique flavors in their flavor foundry flagship location, in Brunswick Maine. The best-selling flavors can now be found in 5,000 grocery stores across the country and at two charming scoop shops in Brunswick and Portland Maine. Join me as we find out how they created their award-winning brand of gelato inspired by Italy but perfected in Maine.
Rob Dumas - Maine's Food Science Innovation Go-To Guy!
Rob Dumas has the most interesting story in professional food. He's cooked in kitchens large, small and even presidential. From a submarine off the coast of Virginia, to the White House Navy Mess and even cooking for the Obama family while on the road. Yet, if you met Rob he would tell you he is facing his biggest challenge yet! Rob is University of Maine Orono's Food Science Innovation Coordinator. He also manages the Dr. Matthew Highlands Pilot Plant, a state-of-the-art research facility that aims to elevate, diversify and innovate Maine food products alongside big and small Maine food producers. Tune into Rob's podcast to find out how a kid from Slidell, Louisiana curated a deep understanding of food... one that greatly influences his gig as Maine's food innovation go-to-guy!