For six months, Jessica Shephard's mobile wood-fired oven churns out the stuff of pure fantasy for Maine's hungry coastal masses (who are likely starved for the stuff from six months of not eating it), having honed the skills to cook up just about anything between her studies in North Carolina and experience in Portland (Oregon, that is). And just about anything, in this case, resembles everything from Moroccan-spiced lamb pizzas for dinner to egg and and lime-pepper goat cheese bialis for breakfast the next day. Wash either meal down with a pomegranate-hibiscus iced tea, and consider yourself all fueled up for all the insatiably long hours between you and your next visit. All things considered, chances are there won't too many of those.
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