Taste of the Nation menu

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If you’re planning on attending the Maine Taste of the Nation event, you better snag tix quickly. I posted details previously, but here’s the menu:

• Back Bay Grill, Larry Matthews, Jr., Chef/Owner
Cumberland Lamb sausage on mini brioche buns – fresh potato chips

• Cinque Terre, Lee Skawinski, Executive Chef
Berkshire pork and duck terrine + Maine rabbit and pork rillete + duck liver and cognac mousse cotechino sausage with fruit mostarda

• David’s Restaurant, David Turin, Chef/Owner
Ahi tuna tartar Napoleon with coconut chili and white truffle oil, sweet potato goufret

• The Edge Restaurant, Bryan Dame, Executive Chef
Maine tofu with red wine emulsion

• Eve’s at the Garden, Earl Morse, Executive Chef
Riesling Braised Lapin (Rabbit) – Crispy Carrot Spaetzle, Morels, English Peas, and Smoked Loin

• Farmer’s Table, Jeff Landry, Chef/Owner
Braised local pork, silvery moon brie polenta, sour cherry sauce and seared salmon, honey-soy mushrooms and bok choy

• Five Fifty-Five, Steve Corry, Chef/Owner

Chef’s Signature Selection of ice creams and sorbets

• Fore Street, Brant Dadaleares, Pastry Chef
Brioche-vanilla bean bread pudding with rhubarb compote, rhubarb sorbet and pistachio praline

• The Grill Room & The Front Room, Harding Lee Smith, Chef/Owner
Duck and goat cheese grilled cheese

• Hugo’s, Rob Evans, Chef/Owner
Maine Oysters with Beet and Horseradish

• Local 188, Jay Vilani, Chef/Owner
Turlu turlu (a Moroccan roasted vegetable dish)

• Natalie’s Camden Harbour Inn, Lawrence Klang, Executive Chef
Fresh Chevre, Cucumber and Lobster Gazpacho, Marinated Heirloom Cherry Tomatoes, Avocado Gel, Curried Mustard Seed Dressing

• Sea Glass Inn by the Sea, Mitchell Kaldrovich, Executive Chef
Lobster Éclair, lightly spiced-lobster salad served in a savory Profiterole cup “Éclair” with lemon Glaze

• Solo Bistro, Esau Crosby, Executive Chef
Seared all Natural Pork Tenderloin Black Quinoa and Black Lentil Pilaf Blueberry, Pomegranite, Ginger Barbecue Glaze

• Whole Foods Market Portland, Culinary Team
VIP reception: Sushi, handmade by the market’s sushi team, artisan local and regional cheeses served with Marcona almonds, fig spread. Jumbo shrimp with house-made cocktail sauce, Crudite and fruit, and artisan breads.