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.

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.

In the height of summer, Erin opens a storefront; Isa is out for the week so Ashley joins in the kitchen staff; Erin plans a menu with fresh peaches, gazpacho, 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.