Amanda Palma

As a chef, my year tends to follow a different rhythm. Summers are packed with events, gatherings and dinner parties that keep me busy. The long days are filled with cooking for others who are enjoying the best of what the season has to offer. But once September arrives, things start to slow down. The days get shorter, the weather cools, and I get to take a breather. It's a welcome change of pace after the nonstop activity of summer.

Maine's culinary scene offers a wide variety of food, reflecting a commitment to fresh, locally sourced ingredients. Farmers markets are currently full of seasonal produce and exceptional cuts of meat.

Having grown up in Maine, I like to think the ocean helped raise me. It showed me how to connect to Mother Earth, surf, dig for mussels, and, most importantly, have fun.