Austin and Mary-Ellen Chadd run a CSA and neighborhood produce stand from their idyllic Cape Elizabeth farm. They grow some of the finest organic melons, tomatoes and shishito peppers money can buy, to say nothing of their breathtaking Fairy Tale eggplants! They have been instrumental in keeping our menus local and exciting and we look forward to their cheerful and bountiful deliveries.

After commissioning Alison to produce the dishes for our sister restaurant, Eventide Oyster Co, we collaborated with her to develop a custom "Hugo's Collection" of plates, bowls and mugs that are the mainstay of our ever-growing arsenal of serving vessels. Each piece is molded and glazed by hand and a truly functional work of art. Stop by her studio and gallery on Maine Street in Yarmouth and get some of your own!

We affectionately refer to the three owners of Tandem as "coffee nerds" - a title they have rightfully earned through years of dedication to the science and art of sourcing, roasting and brewing great coffee. Will, Vien and Kathleen opened their cafe and roastery in the up-and-coming Bayside neighborhood of Portland in 2013. With their help, we are proud to be the first restaurant in Maine offering single-origin coffee brewed using the siphon, pour-over and french press methods.

Allagash started as a one-man operation in 1995. Founder Rob Tod was committed to bringing traditional Belgian-style brews to the emergent craft beer movement in the US. Now an iconic Maine brewing company run by a small army of talented brewers, their constantly evolving selection is well-loved by Mainers and beer connoisseurs the world over. We proudly pair Allagash beer with our entire menu.

At their farm in Whitefield, Maine, Simon and Jane frost raise hogs, grow beautiful vegetables and ferment an array of pickles, slaws and kimchi. Thankfully, they commute to the Portland Farmer's Market. We love their tomatoes, peppers, cipollini onions and their well-curated selections of roots reggae.

Meg & Ryan Mitchell grow an impressive array of organic vegetables on their 10-acre farm in Freedom, Maine. Each variety is full-sized and blemish-free. While they are reluctant to harvest the baby vegetables we are known to request, they are adventurous enough to grow ginger. They set a high standard for organic farming in the state.

The pristine oysters farmed by father-son team Johnny and Jim Hennessey in West Bath are consistently a favorite among our guests. The nutrient-rich salt water tides of the Gulf of Maine are partly responsible for their exceptional quality, but we also credit the salt-of-the-earth folks who raise them from 2mm seeds to the 3.5 inch beauties we enjoy year-round.

Phil and Lisa Webster have been raising sheep the right way in Maine since 1984, operating the historic 225-acre Stevens Farm in Windham. The pair have been recognized locally and nationally for premium quality purebred sheep, but their recent efforts also include raising some beautiful pigs and rabbits. Great farmers and even better people, it's always an exciting day in the kitchen when they stop by with their products.

Ian Jerolmack has been running Stonecipher Farm in Bowdoinham since 2009, along with his wife Emily, and children Gideon, Anna, and Hugo (no relation). Ian was formerly a bike messenger in New York City, with a couple cameos in the documentary "Line of Sight," about underground urban bike messenger races. It's on Netflix.