Food, more often than not, has a story. And, while a meal has a history alone just in how it was cooked, that story can expand to include anything from where you ate it or who you shared it with, to whatever it is that very last bite will always remind you of.

With Real Maine Food (available for purchase at COOK!) Ben Conniff and Luke Holden of Luke’s Lobster compiled the stories and recipes they found in Maine, alongside many of their own, to showcase the story of Maine food. With the book out and the summer just ahead, they took the time to stop and share some of the stories and bites with us.

Our meal started with fresh oysters, topped with Maine Blueberry Mignonette and Ginger Maple Mignonette.

After enjoying these, we moved to crab cakes. Ben makes his cakes in a slightly unorthodox manner: he includes raw corn for a textural crunch, and refrigerates before frying them to help keep their shape. He also strongly suggests keeping them small to keep them neat! Served with lots of lemon and dill seasoned tartar sauce, and spiced with cayenne.

From there, Ben served up clam chowder and recounted the story of Hurricane’s Soup and Chowder in Maine to go along with the recipe they had gleaned from them. Though this recipe did contain just a touch of gluten, Hurricane’s original recipes had all been inspired by his daughter’s experience with Celiac Disease and thus used potato starch to thicken their soups; truly a family-oriented business.

The wild clams were briny and bright in this dish, complimented by just a touch of cream and herbs.

Next? Toasts with smoked bluefish and lemon aioli, topped with capers and lemon zest.

And while the final course began to cook, Ben took us through many of the stories in the book. Aided with the beautiful photographs in the book, he discussed his time working on a schooner, getting up crazy early, hoisting sails, and eating surprisingly elegant food fresh out of the sea.

Meanwhile, the gnocchi were cooking away in brown butter alongside lobster, then plated with a light summer salad.

Lastly, corn custards with blackberry sauce and maple popcorn.

A big thanks to Ben Conniff of Luke’s Lobster for sharing the new book with us, and for reminding us to keep track of our food stories. They are created each time you stand over a stove, or take a bite as much as they are who you cook for, and who you cook with. For us last Wednesday, the story was of new friends, classic Maine tastes, and perfect summer fare. We can’t think of much better than that.