Hi. I'm Heather Hopkins, and I'm the Executive Chef at the Blaine House for the First Family. As the Chef, I have many tasks working the kitchen. My kitchen runs like most everyday household kitchens. I shop for all the groceries, using as many fresh and locally-grown Maine products as possible. I plan menus for all the events that occur at the Blaine House. These events include special luncheon buffets, the First Lady's Tea, Receptions, State Dinners, tea parties, Special Events, and family dinners.
I prepare everyday comfort foods as well as gourmet dishes. I enjoy making homemade breads, rolls, pies, cakes, and cookies.
This year we've canned fresh produce from the Blaine House vegetable garden such as pickles, salsa, tomatoes, applesauce, and other sauces.
The meals and special dishes I prepare are very basic so that anyone can put together an eye-appealing dish that looks too complicated, but really is not. I hope you enjoy the recipes that follow and have as much fun cooking as I do!
Blaine House Recipe Collection
Appetizers
Entrées
- Beef-Vegetable Stir-Fry
- Cranberry Cheddar Sandwich
- Double Stuffed Baked Maine Russet Potatoes
- Easy Blaine House Maine Potato Bake
- Gazpacho
- Goat Cheese Over Pasta with Sautéed Vegetables
- Lazy Lobster
- Lobster Bisque
- Maine Lamb Stew
- Maine Mussels Steamed in Wine
- Maine Salmon with Blaine House Spicy Seasoning*
- Potato and leek soup with chives and chive oil
- Seafood Chowder
- Simple Oven-Roasted Maine Fingerling Potatoes
- Southwestern Corn Chowder
Desserts