Two Maine chefs to join forces on James Beard House dinner


The chefs from two of Camden, Maine’s, finest inns have been invited to prepare a join dinner at the James Beard House in New York. Chef Geoffroy Deconinck, of the Camden Harbour Inn, and Chef/owner Michael Salmon, of the Hartstone Inn,will prepare From Maine with Love, a five-course dinner highlighting Maine seafood and seasonal ingredients, paired with French wines and wines from Maine’s Cellardoor Winery, on Feb. 9, 2011.

Here’s the menu:

Reception: Maine delicacies, including Pemaquid oyster shootera with a Maine-apple mignonette and house-smoked salmon and pickled red onion panini; mini lobster buns with fines herbes, lemon seasoning and red oak leaf; and duck terrine on grilled sourdough bread.

Dinner: Each chef will prepare individual courses.

First course:savory peeky toe crab cheesecake with a lemon-walnut crust, prepared by Chef Michael Salmon.

Second course: seared sea scallop with braised endives, speck and black truffle sauce, prepared by Chef Geoffroy Deconinck.

Third course: Maine lobster and butternut squash charlotte with a rosemary-vermouth cream, prepared by Chef Michael Salmon.

Fourth course: lamb duo of braised belly, roasted loin, parsnip puree, and winter vegetables, prepared by Chef Deconinck, is a

Dessert: chocolate and hazelnut ganache with caramel corn and poached local pear, maple ice ream, gingergbread croutons, and crushed walnut, prepared by both chefs.

Details, details: The evening begins with a reception at 7 p.m.; dinner begins at 8 p.m. The James Beard House dinners are limited to 80 guests. If you’re interested in attending the dinner, contact either the Camden Harbour Inn or Hartstone Inn; the dinner is $170 per person for non-members and $130 per person for members.

And if you can’t get to the Big Apple for the Big Event, then book a stay with dinner at one—or both—of these gems. And here’s a hint: Winter rates are a steal at both.


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