It's maple sugaring season! This quintessential New England flavor is enjoyed all year, but it must be made in the fading days of winter when the sap is rising in the trees but they can still freeze at night.

We spent two Saturdays exploring the sugarhouses of southern Maine learning the intricacies of maple syrup making.  We visited Hilltop Boilers in Newfield, Cooper's Royal Heritage Farm in Windham, and Goranson Farm in Dresden. It was a lot of fun, and very interesting. Here's what we learned.

Maple syrup comes from the sap of sugar maples, black maples, and red maples. At this time of year you can see plastic or metal buckets equipped with roofs hanging from maple trees all over New England. A gallon of syrup requires on average about 40 gallons of sap, and each tap produces 10 to 20 gallons of sap, so the buckets must be emptied frequently over the course of the season, which lasts about 6 weeks.

Mead is making it big in New England. There's good reason for it to do well, as another artisanal product in a region that hes been very good for foodie artisans. Even Yankee Magazine has noticed.

Mead is not just for Vikings anymore. It is one of the most ancient fermented beverages, known from many cultures around the world. It is brewed from honey, but the honey-sweetness varies greatly from very sweet to very dry depending on how you ferment it.  

Honeymaker Lavender Mead paired very nicely with a savory fresh ricotta tart made by Annette for our mead tasting dinner. It would make a lovely Valentine's Day dinner.  They make a variety of fine meads; I selected the lavender because I thought it especially suited Valentine's Day and because Annette loves the scent of lavender.

I love visiting windy, rocky Pemaquid Point in the winter. The rocks there are dramatic, long banded fingers of stone with crashing surf on all sides. It doesn't look like anyplace else in Downeast Maine. The lighthouse is photogenic, there are picnic tables and rest rooms, and it's easy to reach from Damariscotta and Newcastle, and even from Boothbay Harbor.

Our destination after Pemaquid Point was in the farm country just on the other side of Route 1. I had read about Oxbow Beer and even sampled their flagship Farmhouse Pale Ale at Le Garage in Wiscasset. I knew they brew a line of "freestyle" one-off brews and other interesting brews, taking full advantage of the flexibility offered by their small size and dedicated following.

We were not disappointed! We chatted with Celeste and Jake, two young but very helpful and knowledgeable employees (Lorna also got to meet the cute and furry Director of Security, Matilda Barncat).

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New Year's Eve is traditionally amateur night for drinkers. Christine and I like to find a happy home locally to get together with friends, cook good food, have a few drinks to celebrate the greatness of last year and happily bring in the hopes and dreams of the New Year.

I am making a dish that I cooked at a competition a year and a half ago. Even though it did not score that great with the judges, it is an amazing dish. Lime marinated scallops, wrapped in prosciutto on rosemary skewers.

As a competitor on the BBQ trail, I have had my fair share of highs, lows, and "Should Have Beens". While getting started in BBQ, some of the teams associated with NEBS (New England BBQ Society) will mentor rookies testing the waters. Originally, I was allowed to cook with Andy King and The Bastey Boys. I have become a Bastey Boy. I was fortunate enough to cook with Michelle Taft, Terry Sullivan, and Sully (no Gary Taft this time) of Lunchmeat at the 2011 Roc City Rib Fest in Rochester, NY.

As a mentoring BBQ cook, I cooked only one category. Being the coastal rat that I am, I selected scallops as my entry. Competition is tough in Rochester. Fifty BBQ teams converge on the shores of Lake Ontario for Memorial Day. These are not your run of the mill teams. The competition is some of the toughest around.