Amber Lambke: Talking Food in Maine, Intimate Conversations

Talking Food in Maine explores Maine’s culinary scene with host Cherie Scott of Boothbay and notable culinary pioneers who have made a substantial contribution to the culinary arts in the state of Maine.
Mumbai-native Cherie Scott left India at the age of 16 and moved to Vancouver, BC. With a few stops in New York City and New Jersey, Cherie has been anchored in Boothbay, Maine for over a decade.
A move to Skowhegan after marrying opened Amber’s eyes to the joys and challenges of rural living. Rich with outdoor recreation, u-pick orchards, contradances and affordable farmland, rural towns like Skowhegan have also been hurt by the loss of natural resource-based jobs. Motivated to help, Amber volunteered with the Main Street program and later co-founded the first conversation about revitalizing regional grain economies at the 2007 Kneading Conference. The Conference motivated Amber to find solutions and in 2012 she launched Maine Grains, Inc., a gristmill and local food hub in a renovated jailhouse inspiring positive ripple effects worldwide.
In 2015, Cherie launched her culinary blog, MumbaitoMaine.com, to share her signature recipes and nostalgic anecdotes of her youth in Mumbai. In 2018, Cherie curated a series on regional Indian cuisine offered exclusively at the Stonewall Kitchen Cooking School in York. In 2019, Cherie hosted season 1 of ‘Talking Food In Maine, Intimate Conversations’, exploring Maine’s rich culinary scene with some of Maine’s most creative and accomplished culinary taste-makers at the historic Lincoln Theater in Damariscotta. In 2020, to celebrate Maine’s bicentennial and gastronomic talent, Cherie launched Mumbai to Maine’s podcast with a signature series: Maine’s Bicentennial Food Podcast, in partnership with Maine Magazine. The series takes a deep dive into Maine’s food scene and story- past, present and future.
Cherie launched her signature line of gourmet Indian simmer sauces with a trio of home-style sauces: Makhani, Saag and Caldine in December 2020. Inspired by her family’s heritage recipes, these simmer sauces are crafted with freshly roasted and ground spice blends, all-natural, preservative-free, gluten-free and handcrafted in small batches here in Maine. Mumbai to Maine is Maine’s first Indian-inspired culinary brand.
More information at: lincolntheater.net