I first met Annie Copps when she was the food editor for Yankee Magazine. She came on board during a romantic, misty night in August for a dinner of turkey confit, housemade spaetzle, and I can’t remember what else. We instantly hit it off. Our love of food, local, New England, Maine, and writing just sealed the deal.
That was in 2010, and after naming the Riggin one of the top 10 places to have “Dinner with a View”, we lost touch a bit. But as social media will do for most anyone, we kept in touch sort of watching and cheering for the good work we each were doing. But as it happens in our small, foodie world, things circle back around and Annie (Copps), after adding PBS Food to her extensive resume, is now writing cookbooks. Like me. Her latest is The Little Local Maine Cookbook and it’s a gem filled with traditional Maine recipes, history, and stories. It’s perfect for a gift or for the cookbook collector.
The fantastic part of this whole story is that Annie will be on board August 18 to 20th and we’ll be cooking up a storm, sharing stories, cooking demos, kitchen tips, and lots of delicious food. Plus we’ll laugh. A lot. We’ll be cooking out of each other’s books – recipes such as her delicious Tourtiere, Lobster Rolls (the correct and traditional way, thank you very much), and Blueberry Boy Bait and my Roast Pork Loin with Brandy Cream Sauce, Oysters Mignonette, and Lemon Berry Tartlet.
The link to the original Yankee Magazine article and video is still live, if you’d like to see where this creative trip began almost ten years ago.
We’ll be talking about our areas of love and expertise – which of course encompasses anything from knife skills to lobster history and bread baking to recipe development. You’ve got both of us for a full 3 days, so let’s talk food and sample the Annies’ cookbooks to our hearts content!