In food, flavor is created in color. Crimson explodes in the mind when you are biting into a perfectly ripe summer tomato, eating a juicy peach is like having a slice of golden orange sunshine on your taste buds.

This year’s Food Journey is centered around the book “Color: A Natural History of the Palette” by Victoria Finlay

Join us this winter, as we travel the world through our tastebuds and the color of food. — Melody

Reservations requested. 207-593-9110.

◼︎ January 25 / Ochre / Uluru, Australia / Menu / Photo Gallery

◼︎ February 1 / Celadon / China / Menu / Photo Gallery

◼︎ February 15 / Carmine / Santiago, Chile / Menu / Photo Gallery

◼︎ February 22 / Ultramarine Blue / Afghanistan / Menu / Photo Gallery

◼︎ February 29 / Red Ochre / Altamira Caves, Spain / Menu / Photo Gallery

◼︎ March 7 / Bordeaux / France / Menu / Photo Gallery

◼︎ March 14 / Rose Madder / Iran / Menu / Photo Gallery

◼︎ March 21 / Burnt Umber / Umbria, Italy / Menu / Photo Gallery

◼︎ March 28 / Prussian Blue / Germany / Menu / Photo Gallery

◼︎ April 11 / Sap Green / Ancient Rome / Menu / Photo Gallery

◼︎ April 18 / Orange Mastic / Greece / Menu / Photo Gallery

◼︎ April 25 / Indian Yellow / Bihar, India / Menu / Photo Gallery

◼︎ May 2 / Violet / Lebanon / Menu

◼︎ May 9 / Cerulean / Switzerland / Menu

◼︎ May 16 / Gamboge / Cambodia / Menu