4 responses to “5 Questions & a recipe: Chef Timothy Labonte, Eve’s at the Garden, Portland Harbor Hotel”

  1. Constantine Karvonides

    Yum! A thousand times yum! Chef Timothy, your lobster popover is evil. But oh so great! It’s this kind of creativity that will help the Maine lobster industry really succeed.

  2. Constantine Karvonides

    Moderation? Meaning …?

  3. wende walsh

    Can’t wait to get to Maine and get to Portland to try the lobster popover. Been a fan since you were at Prism. Still looking for anything approaching the ectasy of your lobster velvet. I don’t suppose you could make that if I requested it? It was heaven on earth in my mouth.

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