CAMDEN — The cover story of the April/May 2016 fine Cooking Magazine highlights Waffles for Dinner, Waffles Beyond Breakfast. It includes a recipe from local Windward House B&B Chef, Jesse Bifulco.

Bifulco and his family have owned the Windward B&B for 11 years. Bifulco crafted the Inn's breakfast to blend contemporary trends, local and organic ingredients and traditional family recipes to create something exciting and unique. If the online reviews are any indication it has been very well received.

In late 2015, fine Cooking Magazine editors were impressed with recipes on the Windward House website and contacted Jesse Bifulco to publish his savory waffle recipe.

In 2013, Jesse crafted a sweet and savory smoked salmon recipe that was influenced by a gift. A young pilot and owner of a smoked fish company frequented the Inn and on one of his visits to the Midcoast gifted the Bifulco's his company's smoked salmon. At the time of the gift, Mr. Bifulco's youngest son preferred eating waffles to anything else. Mr. Bifulco adapted the fine smoked salmon to a savory waffle recipe to "get some omegas into the boy". Like many parents, Jesse often sneaks healthy ingredients into his children's favorite dishes. The experimentation with the waffle ingredients created a new and exciting recipe for the Windward House. The recipe was posted on the Windward House website where fine Cooking found it. The article includes a brief question and answers section with Chef Bifulco. A mouthwatering photo and detailed instructions and tips on making waffles can be found on page 71 of the magazine. Fine Cooking Magazine has a distribution of 250,000 and a brand universe of 6,330,230.