Chef de cuisine Thomas Pisha-Duffly, who was a runner-up for 2015's Chef of the Year, shared with Eater the process of preparing one of his most iconic dishes, the Coconut Chicken Curry with the intriguing inclusion of fermented rice noodles. 

Last year was a big one for the Maine restaurant scene, with plenty of openings and some sad closures, as well. It doesn't look like things will slow down in 2015 either, so here's a guide to what's on the radar in spring.