The Lost Kitchen

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.

Erin transforms the outdoor dining cabins into sleeping cottages to host her first overnight guests, motivating her to prepare not only dinner, but breakfast as well. A heatwave spurs Erin to create a menu that will keep her guests cool and refreshed.

For the last service of the season, Erin hosts a magical outdoor dinner on Victoria's farm. It's a celebration of how far she and her team have come and a reminder that The Lost Kitchen isn't about its walls, but about what they bring to the table.