Chef and Restaurateur Erin French prepares to end a memorable season of The Lost Kitchen with a special menu featuring last-of-the-season ingredients. Erin connects with local farmers to build a menu her guests won't forget.
When COVID-19 quarantine restrictions force The Lost Kitchen to remain closed, Erin must reinvent the restaurant or risk losing everything. She launches a no-contact farmers market and sets up an outdoor lunch service featuring her famous Fried Chicken.
The Lost Kitchen is ready to relaunch dinner service and Erin hopes to recreate its magic in a new outdoor setting, so she leans on tried-and-true recipes featuring Maine lobster. When the day finally arrives, there are some things Erin can't plan for.
Erin and the staff get back to work after a false positive COVID-19 scare forced them to cancel the first dinner of the season. Construction begins on the restaurant’s first private dining cabin, but it proves to be more challenging than Erin imagined.
The season is starting to change, and Erin builds a menu to reflect the first hints of fall with a rare pork entree and a squash soup from her childhood. Construction on the first private dining cabin is behind schedule.
The private dining cabin is finally ready and, with temperatures dropping, not a moment too soon. Erin prepares a special service that will debut the private cabin and feature apples in every dish.
Erin and her team prepare for a three-cabin dinner in the woods.
Erin gets creative with a local seafood ingredient to prepare a new dish.
Erin creates a balanced menu to help get service back on track.
Erin must reimagine her dining room reopening menu when a fridge fails.
Erin creates an all-new menu inspired by available local summer produce.
Erin prepares some of her most nostalgic recipes highlighting blueberries.
Erin converts the outdoor dining cabins into sleeping cottages for guests.
Erin hosts a magical outdoor dinner for the last service of the season.
It's winter in Maine, and the kitchen is closed down for the season; with time available for family and friends, Erin gathers loved ones for a more personal and relaxing feast: a fish fry out at Freedom Pond, complete with ice fishing.
Winter is ending, and Erin is planning for a new season that will bring big changes to the kitchen; the restaurant is growing, but Erin is also losing one of her oldest staff members; Erin takes one last chance to host a dinner for close friends.
Erin prepares to open the kitchen for the first dinner, joined by new team members; after getting everyone ready and up to speed, they serve up a beautiful meal celebrating spring and new beginnings.
With the first week of service behind them, Erin and her new team have grown more confident; Erin decides to push them with a new menu that reflects the promise and unpredictability of spring.
Erin expands the kitchen to take over the entire mill space, giving her the opportunity to start dreaming bigger for the restaurant; with the availability list low this week Erin gets creative, creating a menu that is simple and delicious.
Erin opens a storefront at summer time; Ashley joins the kitchen while Isa is away; Erin prepares a menu with gazpacho, fresh peaches, cod and a semifreddo dessert.
A family emergency forces Erin to rely on her team to prep for service.
Erin and Michael celebrate their fourth wedding anniversary at the beach.
Erin crafts a menu this week that says goodbye to summer and hello to fall.
Fall in Maine presents a chance to slow down from the fast pace of summer; it also brings a shortlist of available ingredients from Erin's local farmers; she reflects on the joys and challenges of running a locally sourced, seasonal restaurant.
Erin wants to give her guests warmth and comfort as they days become colder and darker; inspired by childhood memories, Erin creates a menu packed with fall flavors and features apples from her next door neighbor's tree.
Erin reflects on the challenges and changes of the past months; she prepares a rich and decadent menu to celebrate, full of favorites like mussels cooked in a hot skillet, duck two ways and ginger creme brulee.
