People Spotlight

Local chef featured in Washington Post

This chef closed her high-pressure kitchen to make innovative ice creams by the lake

|Kathy Gunst, Washington Post|

NEW GLOUCESTER, Maine — Outlet Beach on Sabbathday Lake looks like a lot of Maine swimming holes: crystal-clear water, a crescent-shaped strip of sand, picnic tables under tall pines, and parents watching their kids dive off the board on the little dock or squiggle down the waterslide.

And, of course, there’s ice cream.

But take a look at the chalkboard outside the slightly lopsided yellow ice cream shack at Bresca and the Honeybee at Outlet Beach. The flavors are anything but typical: blueberry panna cotta ice cream with brown butter streusel; pear shiso sorbet; salted licorice ice cream; nasturtium leaf ice cream with pink peppercorn ribbon; and black raspberry chip with chocolate sea salt shell, to name just a few. Keep reading