Adapted from Maine Mead Works.1-inch piece fresh ginger2 lime wedges, divided2 ounces cachaça (Brazilian rum)½ ounce HoneyMaker Semi-Sweet Meadsplash ginger beer (such as Captain Eli’s) 1. In a dry mixing glass, muddle the ginger and 1 lime wedge.2. Add the cachaca and mead and fill with ice. Shake and strain into a tall glass filled with ice. Top with ginger beer and garnish with remaining lime wedge.Makes 1 serving Photograph by Sara Beth Nelson

This nibble consists of chili scented crispy kale plus bite-size pieces of pumpkin-sunflower seed granola; the pairing is an usual and addictive salty-sweet combo. Louis says the inspiration initially came from the Marcona almonds served at many tapas restaurants in Spain. The dish evolved to include local oats and kale; turning the oats and seeds into chunk-style granola, with a side of fried kale, gave a new England twist to the crunch offered by those almonds.

Serve this New England themed mousse in martini glasses for an elegant finish to a meal. For added maple flare, top with granulated maple sugar or a drizzle of syrup, and garnish the plate with a maple  sugar candy.

The winning cocktail of the 2013 Spring Craft Cocktail Competition by Neal Jacobs of Moxy, is a creative concoction of smoothness. Choosing to use the "Art in the Age" Spirit, Rhuby, as a base, it is enhanced by locally sourced liquor, rounding it out with a sleek flavor.

Surf tops these crab cakes with a Louisiana-style remoulade. Adapted from Executive Chef Michael Buckley of Surf Restaurant.

This refreshing variation on the popular chilled soup gets a kick from horseradish and Tabasco. Adapted from 2012 Best of Taste Winner for Best View, Latitudes and Wentworth by the Sea

This luscious chocolate terrine is a cross between a truffle and a flourless chocolate cake. Serve garnished with fresh raspberries or strawberries.