This week on Simply Ming, Ming is joined by Maine's master of fresh, local and sustainable food, chef Sam Hayward. With his restaurants Fore Street and Scales Restaurant & Seafood Market, Sam is credited with transforming Maine's food scene. Today both Ming and Sam are cooking with shellfish. Sam combines local Bang's Island mussels, local cider, leeks and sea greens with grilled bread while Ming makes wok-stirred Thai King Crab Legs with green papaya and crispy rice.
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Episode #1410 / Length: 26 minutes