So I love writing about food and the garden and my kids and our boat but reeeeeally don’t like writing about myself. Luckily I’m surrounded by good writers and people who love me and so instead of me writing about myself – here is what they have to say.

Annie Mahle is the culinary force behind the fabulous meals prepared and relished by guests sailing on the Maine Windjammer the J&E Riggin. Her love of cooking and unique sense of style is expressed all summer long in the healthy, classic, country-style food. Annie gravitates to meals comprised of fresh, local ingredients from her garden, local farmers and food artisans.

The magical combination of comfort food, the coast of Maine and a classic windjammer provide for a unique perspective, creative recipes and fun conversation. Anne Mahle is certainly the queen of her galley domain. While she prepares food on a woodstove on a wooden ship at sea for up to 30 people, her recipes can be easily be prepared at home. If you’re looking for authentic Maine food and recipes – you’re going to love At Home & At Sea. As you read you’ll know that Anne cares not only about the food itself but the where and how the food and ingredients comes to her.

In addition to her own boat captain credentials (she hold a 100 ton captains license), Annie has over 25 years of experience in the food industry, is a graduate of the University of Michigan, has studied baking at the Culinary Institute of America and spent three years under the tutelage of Swiss Chef Hans Bucher. After working for several years as a personal chef in the private yachting industry, Anne settled in Maine with her husband Captain Jon Finger and their two daughters. As a family they organize sailing trips on the 120 foot wooden boat the Schooner J&E Riggin out of their home harbor of Rockland, Maine and sail passengers along the Maine coast..

Annie is the author of two cookbooks,  “At Home At Sea: Recipes from the Maine Windjammer J&E Riggin” and “Sugar & Salt: A Year at Home and At Sea (The Blue Book)”. She wrote a food column for Maine’s largest newspaper Portland Press Herald for 10 years and now writes a summer feature section. She has also written for Maine Food & Lifestyle and the Maine Liquor magazine. Annie and the J&E Riggin have been covered by the Boston Globe, Traditional Home, Women’s Day, Family Circle, Bon Appetit, Chicago Sun Times, Woman’s Day, Maine Boats, Homes & Harbors, Yankee Magazine and the Smithsonian. In addition, Annie has made appearances on the the local NBC affiliate station WCSH’s “207” program numerous times, as well as on the Today Show, New England Cable News, the Food Network and multiple appearances on the local NBC affiliate WCSH’s 207 Show.Annie’s cooking has been recognized by Yankee Magazine as a one of the “Top 10 Places to have Dinner with a View” and as the “Best Windjammer Fare” in the Best of New England series.

2 thoughts on “About

  1. I would like to buy some sour dough starter please .should I start some now then ad yours (if you have some )would I truly have real 100 year old starter to cook with for my family? Sincerely Pat P.s need address thanks

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