Featured Chef Dana Moos

Featured Chef
Dana Moos

Featured chef, Dana Moos, is a cookbook author (The Art of Breakfast), Innkeeper, and Realtor specializing in B&Bs throughout Maine. Dana says,  “I’m a passionate hobby photographer, blogger and freelance food writer/photographer. I am a guest chef instructor at Stonewall Kitchen in York, Maine offering brunch classes, B&B style.”

A native Washingtonian Dana grew up in the Maryland suburbs before moving to Maine where she bought her first  bed and breakfast. Her 3 mottoes:  “Maine, the way life should be” “everything in moderation & wine and cheese daily” and lastly “my glass is always half full, unless I’m drinking from it.”



  • Lay thick cut slab bacon flat on a non-stick lined sheet pan (parchment or “Release” foil), and lightly coat each piece with light brown sugar and freshly cracked black pepper.
  • Bake at 350 degrees until crispy and caramelized, about 35 to 45 minutes.
  • Drain on a wire rack, but not on paper towels, as the sugar will cause the bacon to stick to the paper as it sets up. And that doesn’t taste good! Alternatively, you could drizzle pure maple syrup instead of brown sugar and bake (don’t use imitation, it won’t set up properly).

Try both and see what you think!