One French-Canadian lunch favorite offered in local family-style restaurants is Shepherd’s Pie, a casserole of mashed potatoes, ground meat, and corn. Chicken stew is another favorite meal among Maine Acadians. Small, rolled dumplings are added to the boiling stock. The use of dumplings is a regular part of traditional maritime Acadian cuisine. Herbs and spices typically grown in home gardens are used to season chicken stew and other dishes, and are important elements of local cuisine. Cyr (1977) describes the use of parsley, chives, thyme, peppermint, and rosemary for cooking and medicinal purposes. Summer savory is another common ingredient; American Folklife Center fieldworkers (1992) observed bunches of the fresh herb hanging from the kitchen wall at Doris Cafe in Fort Kent Mills.