About Anthony
I cook dinners in people’s homes around southern Maine. Most of what reaches the table is made from scratch: the pasta, the bread, the ice cream, the chocolates.
Cooking and celebrating have always been the same thing to me. Somebody is turning fifty, or getting married, or has finally got everyone under one roof for a weekend, and dinner is the part of that night everyone sits down for.
So I cook for each person at the table, not just for the table.
Formerly of Fore Street, Portland.
Featured in the Portland Press HeraldMaine Sourcing & Handmade Craft
Farm Sourcing: Sourced directly from local Maine farms & artisan Italian importers.
Handmade Craft: Fresh pasta by hand, cultured butter, pastry, artisan bread & chocolates.
How I got here
I started at Fore Street in 2016, washing dishes. A couple of months later I moved to savory prep. I left for a while, came back, and worked my way from prep into pastry, where I ran pastry production under Travis Olson.
I went there for the reputation and stayed because of the farms. Farmers walk through that door every day, and what they bring is the reason the cooking is honest.
Before that I studied business in Florida, and I trained in Bologna.
One of my early services, 2017.
Local ingredients, local community
My approach is simple: cook honest food, sourced from people who care, for people who care. It’s about respect: for the ingredients, the craft, and the folks who sit around the table. Good food, shared with good people, made the right way.
My time in Italy
If you’re planning a dinner
Tell me the date, the kitchen, and who’s coming. I’ll build the menu around it.