Clark Frasier
In 1988, chefs Mark Gaier and Clark Frasier opened Arrows, a sustainable dining experience set in a restored 18th century Maine farmhouse. It was chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet. The chefs champion old world practices that include growing and foraging their own crops, curing their own meats, and making their own cheese. They have cultivated over two acres of gardens, including an abundant greenhouse, which supply the restaurant with its handpicked produce and herbs. In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, Maine, a sleek and more casual restaurant dedicated to classic New England fare with stunning ocean views.Read More
In 1988, chefs Mark Gaier and Clark Frasier opened Arrows, a sustainable dining experience set in a restored 18th century Maine farmhouse. It was chosen as "One of America's 10 Most Romantic Restaurants" by Bon Appétit and “One of America’s Top 50 Restaurants” by Gourmet. The chefs champion old world practices that include growing and foraging their own crops, curing their own meats, and making their own cheese. They have cultivated over two acres of gardens, including an abundant greenhouse, which supply the restaurant with its handpicked produce and herbs. In 2005, Mark and Clark opened MC Perkins Cove in Ogunquit, Maine, a sleek and more casual restaurant dedicated to classic New England fare with stunning ocean views. In 2007, the chefs partnered with Marriott to open Summer Winter in Burlington, MA. In 2010, the James Beard Foundation named the duo as "Best Chefs in the Northeast." They have been featured in Bon Appétit, Food & Wine, Time, Travel + Leisure, and Vanity Fair and they have made frequent appearances including the CBS Early Show and NBC’s TODAY show. Clark Frasier grew up in Carmel, California, where vegetables and fruit were available all year round. It wasn't until he went to China to study Chinese that he learned about the seasons and the wonder of produce in its season. During the harsh winters in Beijing, the people dried, salted and pickled cabbage, which became the only vegetable available during three months of the year.
