09/30/2026
122 Corson Fall Newsletter
Fall foliage is at peak right now in Central and Western Maine as once again, Mother Nature turns on a show that celebrates the end of summer and welcomes us into the cooler seasons. If at all possible, take a drive up into the foothills or beyond into the mountains and get an eye full of color. It feeds the soul and acknowledges why we live in beautiful Maine.
In addition to celebrating the ‘beautiful’ season, this is a quick post to highlight the upcoming meals at 122 Corson for October. This coming Saturday is full, but the 3 remaining Saturday’s and the last Friday of the month have tables available.
We are happy to have local Chef, Erik Levine, cooking on October 10th. Erik has created an imaginative menu celebrating Greek recipes using locally sourced ingredients. The roasted artichoke & red pepper Moussaka and the lemon oregano Cornish game hen spanakorizo sound delicious. Erik has been wowing guests at Bigelow Brewing and The Millers Table for years, with his magical touch turning simple ingredients into mouthwatering meals.
Our house Chef, Kat Kirwan, has created outstanding food menus from Maine ingredients for the rest of October. I would promote October 17th where Beef Wellington is listed, but there is only one table left for that evening; however, Saturday October 24th featuring lamb shanks, and Friday October 30th featuring lobster, still have availability for couples or groups.
Chef Kat is working on the November menus which will be listed shortly, and for a heads-up, the restaurant will be open through December 31st.
Happy autumn!
Mary & Bob
www.122corson.com
