A Focus on Dan Stevens, Head Chef at Newagen Seaside Inn

 

 

            His goal is to be fresh. Farm-fresh and sea-fresh, that is. 

            Head chef Danny Stevens enjoys playing around with foods and gets a kick out of introducing new dishes to appreciative diners.  But what he especially loves about menu-designing and cooking for Newagen Seaside Inn guests is that he can talk to farmers or fishermen and have locally grown and harvested vegetables and seafood in hand and on the table the next day.

            “Freshness and farm-to-table is our emphasis,” says Stevens, adding that he can pick lettuce or other greens right from the Inn’s own gardens. Lobsters that are served one night were likely caught right off Southport Island that morning. 

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His Way, Her Way, Their Story - A Coastal Maine Wedding at Newagen Seaside Inn

 

 Amy and Kevin met on the softball field, playing for opposing teams.

“Amy was playing second base, and I hit a double and easily cruised into second,” says Kevin. “I tried to make a joke, but Amy’s team was losing at that point and she only scowled at me.  That’s how it started.”

At some point, Amy says she had a crush on Kevin and “he finally looked in my direction.”

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