Lee Skawinski, chef at Cinque Terre, uses mostly local ingredients to fill his restaurant’s menu.
(Photos By David Lyon for The Boston Globe)
Food and Travel
Down East cuisine has Northern Italian accent
Lee Skawinski, chef at Cinque Terre, uses mostly local ingredients to fill his restaurant’s menu.
(Photos By David Lyon for The Boston Globe)
PORTLAND, Maine - Executive chef Lee Skawinski starts planning his summer and fall menus when the snow is still flying. “I’m making my September menu when I start planting seeds in March,’’ he says. (Full article: 583 words)
This article is available in our archives:
Globe Subscribers
FREE for subscribers
Subscribers to the Boston Globe get unlimited access to our archives.
Not a subscriber?
Non-Subscribers
Purchase an electronic copy of the full article. Learn More
- $9.95 1 month archives pass
- $24.95 3 months archives pass
- $74.95 1 year archives pass
