Enjoy this week's collection of stories on the web...
Maine's 'Jewel By the Sea' has something for every taste
Nashua Telegraph - July 4, 2010
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New England: Enjoying the ocean's bounty
Burlington Free Press - July 2, 2010
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Cooking it up at home with the Red Sox
Gloucester Daily Times - July 13, 2010
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A Culinary Adventure in Vermont
Smithsonian Magazine - April 20, 2010
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All about shellfish
Martha's Vineyard Magazine
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No restaurant required for Hingham's newest great chef
Boston Globe - July 14, 2010
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How an authentic Maine Lobster Clam Bake is prepared and cooked at Stage Neck Inn
Chef Gert Rausch cooks Cape Cod Bouillabaisse
Maple Glazed Sea Scallops Prepared By Executive Chef Josh Berry at The BALSAMS Grand Resort Hotel in New Hampshire
GoProvidence.com Presents: Pan Roasted Scallop Salad with Waterman Grille
How to Cook Risotto with Executive Chef Josh Berry of The Balsams Grand Resort in New Hampshire
Chef Avi prepares baked stuffed lobster at Stonehurst Manor in North Conway, New Hampshire
