Over twenty years ago, chefs Mark Gaier and Clark Frasier pioneered sustainable dining with the opening of Arrows in Ogunquit, Maine, where their farm-to-table philosophy still governs the restaurant today. The chefs champion old world practices that include growing and foraging their own crops, curing their own meats, and making their own cheese.  In 2010, the prestigious James Beard Foundation named the duo as "Best Chefs in the Northeast."  Their inimitable style of seasonal cooking and farm fresh recipes have been featured in the nation’s leading magazines including Bon Appétit, Food & Wine,  Time, Travel + Leisure and Vanity Fair and they have made frequent appearances on local and national television programs including the CBS Early Show and NBC’s TODAY show. 

 

Together, the culinary team penned “The Arrows Cookbook: Cooking and Gardening from Maine’s Most Beautiful Farmhouse Restaurant,” (2003) a collection of the restaurant’s most celebrated and accessible recipes with useful cooking and gardening tips.  In spring 2011, the Maine-based duo released their second cookbook, “Maine Classics,” 150 delicious recipes from Down East. In 2012, the chefs competed on Bravo’s Top Chef Masters Season 4.