The Lost Kitchen

Erin wants to give her guests warmth and comfort as they days become colder and darker; inspired by childhood memories, Erin creates a menu packed with fall flavors and features apples from her next door neighbor's tree.

Fall in Maine presents a chance to slow down from the fast pace of summer; it also brings a shortlist of available ingredients from Erin's local farmers; she reflects on the joys and challenges of running a locally sourced, seasonal restaurant.

Erin crafts a menu this week that says goodbye to summer and hello to fall.

Erin and Michael celebrate their fourth wedding anniversary at the beach.

A family emergency forces Erin to rely on her team to prep for service.

In the height of summer, Erin opens a storefront; Isa is out for the week so Ashley joins in the kitchen staff; Erin plans a menu with fresh peaches, gazpacho, cod and a semifreddo dessert.

Erin expands the kitchen to take over the entire mill space, giving her the opportunity to start dreaming bigger for the restaurant; with the availability list low this week Erin gets creative, creating a menu that is simple and delicious.

With the first week of service behind them, Erin and her new team have grown more confident; Erin decides to push them with a new menu that reflects the promise and unpredictability of spring.

Erin prepares to open the kitchen for the first dinner, joined by new team members; after getting everyone ready and up to speed, they serve up a beautiful meal celebrating spring and new beginnings.

Winter is ending, and Erin is planning for a new season that will bring big changes to the kitchen; the restaurant is growing, but Erin is also losing one of her oldest staff members; Erin takes one last chance to host a dinner for close friends.

It's winter in Maine, and the kitchen is closed down for the season; with time available for family and friends, Erin gathers loved ones for a more personal and relaxing feast: a fish fry out at Freedom Pond, complete with ice fishing.