As the food service industry weathers its second pandemic winter, Maine Restaurant Week’s mission to boost business is more relevant than ever.
Tim Cebula
Staff Writer
Tim Cebula has been a food writer and editor for 23 years. A former correspondent for The Boston Globe food section, his work has appeared in Time, Health, Food & Wine, CNN.com, and Boston magazine, among other publications. He is also a former judge for both the restaurant and journalism portions of the James Beard Awards. He was most recently senior editor at Cooking Light magazine, where he worked for 13 years. Tim lives in Old Orchard Beach.
Posted inMaine, News
As more breweries open their own kitchens, tasting rooms are getting tastier
To stay competitive and keep customers happy, more Maine breweries are offering full menus of food made in-house.
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