In a charming home, within its sunlit, pristine kitchen, the edible MAINE team and our guest embarked on a walk down memory lane. Blake Hayes, a beloved morning radio host from Coast 93.1, welcomed us with his infectious enthusiasm and a recipe close to his heart. As we set the stage for what promised to be an intimate cooking experience, Blake brought a slice of his childhood to life, one sandwich at a time.
Blake, exuding his characteristic warmth and wit, introduced us to a dish that epitomizes comfort and simplicity: bacon, egg, and cheese sandwiches. “This is breakfast,” he declared with a smile. “It’s what my mom always made before school. Even now, she sends me off with one when I visit.”
His mom’s quick and practical version involved precooked bacon, eggs, cheese, and a bun—perfect for busy mornings. Blake, however, added his twist, infusing the dish with local flavors and a hint of culinary flair. He opted for brioche buns instead of the traditional English muffins and included roasted red peppers, inspired by his childhood evolution in taste. The final touch? A drizzle of maple syrup and a dash of hot sauce, an homage to his Portland favorite: OhNo Café.
Blake shared insights into his world as a morning radio host between cracking eggs and flipping bacon. “I do a morning show on Coast 93.1,” he explained. “It’s early, but it’s amazing. It’s been my safe space during hard times, like losing loved ones or enduring the pandemic. Our morning community is a constant source of support.”
Blake’s co-hosts, Kelly and Todd, are not just colleagues but best friends. They share a bond forged through shared challenges and a mutual love of food. “Half of our conversations are about food,” Blake laughed.
As the conversation flowed, so did the memories of summer grilling. Blake admitted he had never grilled until he owned a house, but now it’s a favorite pastime. “Anything grilled, whether on the grill or a pan on the side burner, is my go-to. Being outside while cooking is a game changer.”
Maine’s scenic beauty amplifies the culinary experience, he avowed. “You don’t have to be near the water in Maine, but if you can be, it’s amazing. Even the simplest food tastes better outside.”
With the bacon sizzling and the eggs gently cooking, Blake reminisced about the comforting flavors of his childhood. “Egg sandwiches remind me of breakfast with my mom, early hockey games with my brother, and even my pediatrician, Dr. Sclair, who was concerned about my bacon, egg, and cheese habit,” he chuckled.
His adult take on the sandwich, enhanced with Maine’s local ingredients like Kate’s Butter and Frontier Maple Sugarworks maple syrup, added layers of richness and nostalgia. The addition of roasted red peppers and a hint of spice provided a sophisticated twist while still evoking the warmth of home.
Blake’s journey from a newcomer to a true Mainer is heartwarming. “I came to Maine thinking I’d stay for a couple of years, but I fell in love—with the place and the people. It’s hard to articulate why Maine feels like home. It’s the proximity to hiking, the coast, the food scene, and the people. It’s a feeling of belonging.”
This sense of community extends to his connection with me before becoming edible MAINE’s owner and publisher. “We had this close-knit group of friends. Reconnecting with Chris always feels like coming home.” I too remember those post-college days in Boston, Blake.
As the interview drew to a close, Blake presented his beautifully crafted sandwiches, embodying his culinary journey and personal history. “Thank you for sharing this recipe, Blake. And thank you, Mom,” Maggie Knowles, our former editor-in-chief, chimed in, capturing the essence of the segment.
With a toast to friendships old and new, and a delicious sandwich in hand, we wrapped up our visit, leaving readers with the promise of many more heartfelt culinary stories to come.
Blake’s story is rich with nostalgia and flavored with local pride. As edible MAINE continues to explore the state’s vibrant food culture, one thing is sure: The heart of Maine’s culinary scene lies not just in its ingredients, but in the stories and people that bring them to life. Cheers to Blake for cooking with us and reminding us that the simplest dishes often carry the most profound memories.
