This week on Simply Ming, Maine’s master of fresh, local and sustainable food - chef Sam Hayward joins Ming in the kitchen. With his restaurants Fore Street and Scales Restaurant & Seafood Market, Sam is credited with transforming Maine’s food scene. Today both Sam and Ming cook 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.
