Amy traverso and richard1/23/2024 > So, if you want, you can start breaking the garlic apart. > Yeah, West African chicken and peanut sauce. So we're making a chicken with peanut sauce, right? > TRAVERSO: Oh, wow, all right, well, how about we go in the kitchen and start cooking? There's so much beautiful art on the wall- I'm noticing that mask right there. My guests, when they come, I want them to feel at home. > It is- the restaurant was born out of the dinner party. First of all, I'm seeing a lot of evidence of your love of antiques in this room. > All the meats in this case are from small family farms. > TRAVERSO: So, yeah, tell me, where are you sourcing all this really beautiful meat from? > But our mission is to promote sustainable agriculture in Maine. > We've been in business about ten years now, and we started as a very small whole-animal butcher shop. How long have you had this beautiful market? > TRAVERSO: So tell me a little bit about this place. > TRAVERSO: So I understand we're getting some chicken and. > TRAVERSO: All right, let's go get some chicken. > We're going to go to my favorite butcher shop to get some chicken. > TRAVERSO: Well, do we have all the ingredients you need for cooking? > TRAVERSO: You live in an antique house, you said, yeah. > And, also, you know, I like to take drive, checking out different antique stores. > I think, first, the natural beauty of Maine. > (chuckles) > TRAVERSO: So what do you like about living here? Nobody's making food like that around here. > So I start inviting my colleagues and students to my house for dinner parties.Įverybody start asking me, "When are you going to open a restaurant?" > I thought it would be a good idea just, you know, to go back and start making stuff my mom used to make for us. So, when I realized that I really miss home cooking. > TRAVERSO: I'm so- I've been hearing about your food, and I'm so interested in hearing about your work, because you're both a musician and a chef. > TRAVERSO: Hi, it's so nice to meet you. So, I'm so excited to taste his food, hear his music, and just talk about his really interesting life. Now, Jordan is from Togo in West Africa, and he's a professional musician, he's a percussionist.īut living here, teaching percussion at Colby College, he started to miss the flavors of home, and he began cooking food from home, and people loved it.Īnd now he has a restaurant called Mé Lon Togo. > TRAVERSO: I'm here in beautiful Rockport, Maine, and I'm going to be meeting someone I've been wanting to meet for a while. > And by American Cruise Lines, exploring the historic shores of New England. > The Barn Yard, builders of timber frame barns and garages. ♪ ♪ > Series funding provided by the Vermont Country Store, the purveyors of the practical and hard-to-find since 1946. ♪ ♪ > Massachusetts is home to a lot of firsts. It's the ultimate travel guide from the people who know it best. Join explorer and adventurer Richard Wiese and Yankee's senior food editor, Amy Traverso, for behind-the-scenes access to the unique attractions that define this region. > NARRATOR: So, come along with us for a once-in-a-lifetime journey through New England as you've never experienced it before, a true insider's guide from the editors of Yankee magazine. > If you have one of our candelabras on a table, nobody's going to walk in that room and, and not say something about it. We get an up close look at their unique designs and signature pieces. > NARRATOR: Continuing on to New Milford, Connecticut, We join husband-and-wife team Stacy Kunstel and Michael Partenio of Dunes and Duchess. > That little planet that we live on is only as big as a little marble, if you get the right distance and the right perspective from it. We also get an insider's tour of a 50-year retrospective of Josh's work. > NARRATOR: Moving south to Massachusetts, adventurer Richard Wiese meets up with former NASA astronaut Cady Coleman and her husband, well-known local glass artist Josh Simpson. (laughing): I know that's, they're all going to love it. > TRAVERSO: This is already a favorite family recipe. They source chicken from a gourmet butcher shop, then cook up his mother's memorable peanut chicken stew and celebrate at a party filled with music. Jordan shares his journey from Togo, West Africa, to coastal Maine. NARRATOR: This week on Weekends With Yankee, senior food editor Amy Traverso explores Rockland, Maine, with chef Jordan Benissan of Mé Lon Togo.
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