Chowder at the Red Barn
Augusta, the capital of Maine, has had a struggling economy since the decline of American manufacturing in the 1970s. One of the city’s bright spots, The Red Barn, a family-operated restaurant, has fed locals and visitors great seafood for nearly 40 years. Remarkably, it has also nurtured the community with its philanthropy, having raised over 2 million dollars for charitable causes, mostly for veterans and the elderly. Read the Forbes article here.
Owner Laura Benedict and her kitchen crew couldn’t have been more accommodating as I prowled the kitchen looking for photo ops during their lunchtime rush. They graciously provided their beloved seafood stew recipe, as well.
First published October 2016