The Lost Kitchen

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 the season's first dinner service: a menu of locally sourced ingredients for an unforgettable, three-cabin dinner in the woods that celebrates the resiliency of The Lost Kitchen.

Service is at full capacity for the first time in two years, and limited available local ingredients inspire Erin to get creative by bringing a new seafood dish to the menu. Later, Erin must work quickly to avert a dessert disaster.

Entering the third week of service, Erin hopes her team can find their groove. Together, they create a balanced menu of new summer dishes and some familiar favorites to help them get back on track.

Erin opens the dining room for the first time since 2019 and plans a special menu full of favorite dishes to celebrate the occasion. However, she must quickly reimagine her menu when a walk-in fridge fails and she loses key ingredients.

Erin and her team are inspired by the local summer produce available and get creative with all-new dishes for the menu. They prepare a dinner service to remember, complete with fried, stuffed and steeped flowers that are not only edible, but drinkable.

It's blueberry season, so Erin finds unique ways to include Maine's most famous fruit into her menu. When she sources shallots close to her childhood home that is for sale, Erin is inspired to cook up some of her most sentimental and nostalgic recipes.