Thank you to all the chefs and restaurants who participated in Harvest on the Harbor 2016!
ISAAC ALDRICH
Executive Chef Aldrich’s mission, and that of Sebasco, is simple: provide our guests with the best food this region has to offer with creative, healthy and delicious results. We believe that the food we grow, procure from the local community and cook in the place that we call home, define who we are… It’s Pure Maine. Chef Isaac is a native of Durham, Maine but spent eight years in Denver as Executive Sous Chef for Epicurean Catering, LLC, which provided exclusive dining for the Denver Broncos Executive Suites. Chef Isaac has been a finalist two years in a row for the Maine Lobster Chef of the Year and champion at Maine Restaurant Week’s 2016 “Incredible Breakfast Cook-off” with his signature Maine Lobster Egg Taco.
Isaac Aldrich
Sebasco Harbor Resort
BRANDON BLETHEN
Chef Brandon Blethen spent his childhood in his Sicilian mother’s kitchen in Kittery, Maine, and developed an early appreciation for enjoying the fruits of one’s own culinary labor by making everything on his family’s dinner table from scratch. This upbringing fuels Brandon’s passion for farm-to-table cooking, working closely with organic farms, local fishermen, oyster farms and local artisans as the Executive Chef at Robert’s Maine Grill in Kittery, Maine. At the start of his culinary career, Brandon spent six years at Weathervane in Kittery followed by a Sous Chef position at Latitudes at Wentworth By the Sea Hotel. Brandon then returned to his home state of Maine as Executive Chef at the Beach House in Ogunquit in 2007, before taking the helm at Robert’s Maine Grill in 2010. At Robert’s, Brandon offers updated twists on classic New England seafood and regional specialties, with a particular emphasis on perfecting the raw bar experience, his passion for great BBQ and produce sourcing from his favorite local farms.
Brandon Blethen
Robert’s Maine Grill
MELISSA BOUCHARD
Chef Melissa Bouchard heads up the culinary team at DiMillo’s On the Water in Portland, Maine where she has worked with the DiMillo family for more than 15 years. Bouchard grew up in Eastport, Maine a small island off of the Bay of Fundy closely neighboring New Brunswick, Canada. Bouchard started her career seeking a nursing degree, but left school realizing her true passion was her love of cooking in a place she affectionately calls her second home. Chef Bouchard focuses on simply prepared cuisine, highlighting Maine’s abundant agriculture and seafood products. She is a two-time finalist in the Maine Lobster Chef of the Year competition, appointed to represent the state of Maine in the Great American Seafood Cook off in New Orleans, and named the Maine Restaurant Association’s first female Chef of the Year in 2013.
Melissa Bouchard
DiMillo’s on the Water
BO BYRNE
Chef Bo Byrne joined his mother in the kitchen at an early age and took his first cooking class when he was 13. Byrne was a member of the first graduating class at SMCC’s culinary school, where he studied under Will Beriau. Byrne worked with Chef David Turin for 13 years, acting as head chef at David’s Monument Square, David’s 388 and David’s Opus Ten. He was designated as a Certified Executive Chef by the American Culinary Federation in 2013 and is a resident of South Portland.
Bo Byrne
Tiqa
ANDREW CHADWICK
Chef Andrew Chadwick, Executive Chef of the ocean view Sea Glass Restaurant at Inn by the Sea, creates menus around simple food with great flavors,
sourced from local growers, producers and the sea. Previously Chadwick had a distinguished career at renowned Chatham Bars Inn where he managed all 6 of the resort’s restaurants, developing a reputation for showcasing a modern approach to food and presentation, while respecting classical techniques. Earlier, Chadwick was Executive Chef at Cherrystones Restaurant and Oyster Too, in Falmouth, Ma. He attended the International Institute of Culinary Arts, working under certified Master Chefs George Karousos and Christian Schunmann.
Andrew Chadwick
Sea Glass at Inn by the Sea
SAM CHASE
Singer songwriter Sam Chase has made a name for himself in his short time living in Maine. Perhaps you’ve heard his soulful rasp at a cocktail party during the Kennebunkport Festival, or or seen his face on the back pages of Maine Magazine, or heard his James Taylor influenced originals on the deck at Portland Lobster Co. in the Old Port. Regardless of where, it’s his voice you won’t forget.
A native of Scituate, Massachusetts and a graduate of Berklee College of Music (’08), Chase has released two full length records, shared the stage with notable acts such as Marc Cohn, Lori McKenna, John Gorka and Howie Day, and even took home Best Songwriter honors at the 2011 Connecticut Folk Festival. His third album, Lift Me Up, is due out in late November.
Sam’s motto is simple. Pick good songs, and play them well. Whether it be a James Taylor tune from the 70s, a throwback Motown tune of the 60s, or a new country tune from today Chase covers all his bases and seamlessly puts his own spin on the songs. With his originals mixed in the set, it’s hard to know where the covers end and the originals begin.
With a tambourine on one foot, a bass drum pedal under the other, his guitar in his lap and an assortment of pedals at his feet, Chase showcases his immense talent and influences in this one man band performance.
Sam Chase
Musician
STEVE CORRY
Chef Corry attended the New England Culinary Institute in Vermont where he graduated with distinction and began internships at Smokejacks in Burlington, VT and Domaine Chandon, Napa Valley, CA. Shortly after receiving his degree he accepted a position at the award-winning Domaine Chandon Restaurant and Winery working closely with Chef Robert Curry and then broadened his experience by working with gourmet catering company, Elaine Bell. In 2003, Corry and his wife, Michelle opened five fifty-five where Corry was named one of the 10 “Best New Chefs” from Food and Wine Magazine. Other accolades include, “Small Business of the Year” from the City of Portland and Chef of the Year in 2011 from the Maine Restaurant Association. Other Corry establishments include Point five lounge, a bar and lounge with a more casual menu and atmosphere, Petite Jacqueline, which was nominated for “Best New Restaurant” by the James Beard Foundation in its first year, and a bakery and patisserie in the Old Port.
Steve Corry
Five Fifty-Five
Karl Deuben
As a Colorado native, Karl was influenced early on by his Texas-born grandmother’s lavish picnics of fried chicken, stewed green beans with ham hocks, and mashed potatoes with milk gravy – a pastime that instilled an appreciation for family meals and homemade American classics. Karl discovered Maine’s burgeoning food scene after graduating from college and went on to work under David Grant of Aubergine and Rob Evans of Hugo’s. From there, he spent time in Chicago under Grant Achatz of Alinea before moving back to Maine with his wife to start a family. Karl worked for Masa Miyake before reuniting with his friend Bill Leavy and striking out on their own together to start SmallAxe food truck. Karl has an endless fascination and fondness for the ocean, and dreams of having time to maintain a killer garden, or rehab a car. For now, he enjoys taking his two sons to Thursday Night Thunder at Beech Ridge Moto Speedway, and spending time outdoors.
Karl Deuben
East Ender
MATT GINN
Matt has been interested in food since his first job picking strawberries at Maxwell’s Farm in Cape Elizabeth at the age of 14. For over 10 years he has been cooking professionally in Portland and Boston. In Boston he honed his skills at several award winning restaurants, including Harvest and L’Espalier. He returned to Maine in 2012 as Chef de Cuisine at Five Fifty-Five where he continued his pursuit of excellence while cultivating and maintaining close relationships with local farmers. Matt currently oversees the kitchens at Evo and Chebeague Island Inn.
Matt Ginn
EVO
BAXTER KEY AND ANDY GERRY
The Highroller Lobster Co. was established in 2015 by Portland, Maine natives Baxter Key and Andy Gerry. After years of working in restaurants and seafood markets the duo decided to open a food cart that specializes in a superior lobster roll. Made with the freshest possible lobster on a fresh, locally baked brioche bun and homemade sauces.
Baxter Key & Andy Gerry
Highroller Lobster Co.
KARIN GUERIN
Austrian born and raised, Karin grew up on a farm where her family grew all of their own produce and raised all of their own livestock. Inspired by her mother, who was a very talented chef in her own right, Karin developed an appreciation for farm fresh ingredients when she was very young. She carried that appreciation with her, at the ripe old age of 15, to an Austrian culinary school where she trained to follow her dream and become a chef like her mother. At 19 she was taken under the wing of a Michelin rated Master Chef who honed her skills at a Five Star Resort in the Austrian Alps. Karin’s influence and inspiration is evident throughout their new menu and Tapas style format. She brings over 25 years of experience to the Claw Down competition.
Karin Guerin
Boathouse Bistro Tapas Bar & Restaurant
NICK KRUNKULA
Executive chef Liquid Riot bottling company, Nick has always had a passion for food and loves using the natural resources Maine has to offer to create inventive playful dishes. After attending culinary school at the Culinary Academy of Long Island, Nick worked in kitchens across New York City and Long Island until he moved back to his native Maine 5 years ago where he’s been busy ever since. While at Liquid Riot Nick won “Best Chicken Sandwich in America by Hospitality Magazine and was a finalist for Lobster Chef of the Year in 2015. Nick took home both the people’s choice award and the judges top prize in the Boothbay harbor claw down for his creative take on the perfect lobster roll last fall. Nick looks forward to participating with his fellow chefs this year.
Nick Krunkkala
Liquid Riot
BILL LEAVY
Originally from New York City, Bill grew up with an Italian-American mother who did all of the cooking with his grandfather for Sunday family dinners. While he spent hours watching them cook, Bill was also the kid who’d steal meatballs when no one was looking. Bill studied at the French Culinary Institute and went on to work in the kitchens of David Bouley. In Portland, Bill worked as the pastry chef at Hugo’s, where he met his business partner Karl and his wife, Janet. Days off are spent fishing, learning about conservation and sustainability practices, and occasionally beating Janet at bocce. Bill likes the challenge of owning a year-round restaurant in a food-centric town like Portland, and continues to be inspired by everything Maine has to offer – both for his kitchen and state of mind.
Bill Leavy
East Ender
GERMAN LUCARELLI
German Lucarelli, celebrated chef and restaurateur in Buenos Aires, Paris, London, Beirut, Istanbul, Miami, New York, and now Maine, is bringing years of worldly experience for all of Kennebunk and guests to enjoy. Originally from Argentina, German began helping his grandmother Maria Elena in the kitchen at eight and by 17 he packed his bags and moved to Mendoza where he got his first job as a dishwasher – soon becoming a line chef. Whatever he cooks, Lucarelli’s personal passion and commitment to using only the best, highest quality ingredients is reflected in his philosophy of consistency, authenticity and harmony.
German Lucarelli
Ports of Italy
TROY MAINS
A local native new englander Chef Troy Mains has a modern flare for contemporary new England cuisine. Troy has changed the cuisine at the inn with techniques and the ever changing seasonal bounty Maine provides. Mains got the majority of his training at the Robinhood Free Meetinghouse learning invaluable production techniques and management skills. Staging as well at Restaurant August in New Orleans learning under Chef John Besh. Mains has been with the Inn for three years now initially starting as the chef de cuisine in the Maine Harvest and then being promoted to Executive Chef. He spends his off time with his wife Nichole and his two daughters Maisie and Ruby. Mains is also and avid hunter and fisherman and loves the Maine Winters.
Troy Mains
STEPHEN RICHARDS
Chef Stephen has called Maine home since age 10, when his family relocated to Wiscasset from New Jersey. It was in his adopted home state that he developed a love of cooking under the tutelage of his mentor and friend, the late Chef Christopher Russell, former owner of the popular Boothbay Harbor restaurant, Christopher’s Boathouse. Developing his culinary skills in a way that meets his customers’ demand for traditional Down East favorites while providing unexpected, signature twists is what Chef Stephen loves most. His innovative approach to familiar flavors helped Richards win the People’s Choice award for best lobster bite at the 3rd Annual Claw Down and won the prestigious Maine Lobster Chef of the Year competition in 2014.
Stephen Richards
Fisherman’s Wharf Inn
AVERY RICHTER
Chef Avery Richter graduated from the University of Maine in 2012 with a BA in Food Science and Human Nutrition. She opened and ran her own food truck called Wrap N’Roll in her hometown of Belgrade, Maine for 2 seasons as well as making and locally sourced breakfast and lunch items that were sold at a local farmers market. She joined The Black Tie Co. in 2013 and now serves as their Executive Chef.
Avery Richter
The Black Tie Co.
KYLE ROBINSON
Kyle grew up in Kennebunk where he got his start in the industry working as a dishwasher when he was 15. He really enjoyed the fast paced nature of the kitchen and quickly began working as a prep cook and line cook in different seasonal restaurants in Kennebunkport. Deciding to pursue a career as a Chef he attended Johnson and Wales University in Providence receiving an Associates Degree in Culinary Arts and a Bachelor’s degree in Food Service Management. After graduation Kyle moved to the mountains of Utah to be a Sous Chef at the Grand Summit Hotel at the Canyons resort for 4 years. He then moved to Las Vegas for a stint at Michael Mina’s Nobhill and then spent almost 3 years as a Sous Chef at Wolfgang Puck’s Spago. From there Kyle moved to Aspen Colorado to be the Chef de Cuisine at the five star five diamond Little Nell where he spent 4 years. He was an integral part of the relaunch and remodel of the hotels restaurant where it was renamed Element 47. Kyle then made the decision to move back to the area to be closer to family and join the team at 555 as Chef de Cuisine.
Kyle Robinson
Five Fifty-Five
WILSON ROTHSCHILD
Wilson Rothschild grew up in a small town in Vermont. He gained culinary experience in various restaurants in the southern and central parts of the state, as well as in California, Colorado, New Hampshire, Mexico, and the Bahamas. All of these travels have led him to Portland, where he contributes to our exciting food scene. He has been serving Portlanders his bold and spicy flavors at Terlingua, on Washington Avenue in Portland, since its inception in 2015. When not cooking at Terlingua, he likes to spend time with his wife, three kids, and hound-dog.
Wilson Rothschild
Terlingua
YAZMIN SARAYA
Yazmin is originally from Mexico City, where she attended culinary school for her Bachelor’s Degree at Centro de Estudios Superiores de San Angel.
While attending school, she spent time working in Spain at Melia Princesa Madrid which made her realize that she wanted to explore other cultures.
She moved back to Mexico and worked at the Intercontinental in Mexico City in the pastry department. She then returned to Centro de Estudios Superiores de San Angel, but this time as part of the teaching team and Sous Chef for the school’s restaurant SCUOLA and CREHA, and Chef Assistant for different culinary classes. In December 2012 she moved to Aspen, Colorado. To work at the five star-five diamond hotel The Little Nell, making desserts for the fine dinning restaurant Element 47 and banquets. Finally she moved to Maine where she became part of our team, and has created one of Maine’s premier sweets list.
While attending school, she spent time working in Spain at Melia Princesa Madrid which made her realize that she wanted to explore other cultures.
She moved back to Mexico and worked at the Intercontinental in Mexico City in the pastry department. She then returned to Centro de Estudios Superiores de San Angel, but this time as part of the teaching team and Sous Chef for the school’s restaurant SCUOLA and CREHA, and Chef Assistant for different culinary classes. In December 2012 she moved to Aspen, Colorado. To work at the five star-five diamond hotel The Little Nell, making desserts for the fine dinning restaurant Element 47 and banquets. Finally she moved to Maine where she became part of our team, and has created one of Maine’s premier sweets list.
Yazmin Saraya
Five Fifty-Five
Ben Slattery
With Midwestern roots, Ben has invested interest in whole animal utilization and the solitude found outdoors in the woods. He spent his childhood years with his mom in the kitchen. He lived a vegan lifestyle in his early teens, before moving to New York City for four years to attend school. He moved to Maine and joined Whole Foods Market shortly thereafter, where he became an expert butcher. His culinary inspiration lies in meat thrift and Mexican street food influenced dishes.
Ben Slattery
Somerset Tap House
HARDING LEE SMITH
Harding Lee Smith (chef and owner of The Front Room Restaurant & Bar, The Grill Room & Bar, The Corner Room Kitchen & Bar and The Boone’s Room ) is a Mainer by birth. Once he graduated from Portland’s Deering High School, Harding left Maine to experience the rest of the world. After
earning a Bachelor of Science degree from Boston University, he moved to the San Francisco Bay area and attended the Culinary Institute of America’s West Coast campus in Napa Valley. After an apprenticeship in Venice, Italy, Chef Smith relocated to Maui, Hawaii where he was the chef of several well-known restaurants. After six years on the island, family and the Red Sox were calling and he returned to Maine in the fall of 2003. After spending the winter of 2005 at the venerable Back Bay Grill in Portland, Harding embarked on his dream, the opening of a casual neighborhood restaurant and bar.
Harding Lee Smith
Boone’s Fish House and Oyster Room | The Rooms Portland
DAVID TURIN
David Turin is chef and owner of David’s Restaurants: David’s Monument Square and David’s Opus Ten in Portland, Maine, David’s 388 in South Portland, Maine and David’s KPT in Kennebunkport, Maine. Each of the restaurants is known for aginative flavor combinations showcasing fresh, quality ingredients with an eye to the season. David was honored by the Maine Restaurant Association as Maine’s 2012 Chef of the Year. David’s 388 received 4½ stars in a 2012 Maine Sunday Telegramreview, calling it “home to one of the finest high end casual dining menus in greater Portland.” In 2014 it was again awarded 4 ½ stars in the Portland Press Herald. Food critic John Golden called Opus Ten’s tasting menu a “show-stopper… of exquisitely complex preparations meant to wow, which they did, and tantalize, mission accomplished.” David has owned and operated his own restaurants for nearly 30 years. In October 2014 Opus Ten presented a special dinner at the James Beard House in NYC. When he’s not in the restaurant cooking, he can often be spotted pursuing his other passion, surfing.
David Turin
David Turin
David’s Monument Square and David’s Opus
David’s Monument Square and David’s Opus
MARCIA WIGGINS
We are small batch whoopie pie bakers who love creativity in the kitchen. From the moment we tasted our first whoopie pie, we dreamt of endless flavor combinations with unique ingredients in a true gourmet indulgence. We believe in using only the freshest and finest, remaining chemical and preservative free, and making everything from scratch. Baking is our passion, and so is sharing our creations…if you love them like we do, you can find us at Fork Food Lab baking our hearts out for you!
Thank you, again, for the opportunity to be the dessert item at the Chef Showcase. I look forward to helping to make the event a night to remember! Let me know if there is anything else you need from me.
Marcia Wiggins
Cape Whoopies
ALYSIA ZOIDIS
Alysia Zoidis was born and raised in Maine. After living in Boston in New York and working in the fashion industry, Alysia returned to Maine to open a cupcake shop. East End Cupcakes started in her East End neighborhood apartment in 2010. In 2011 Alysia opened East End Cupcakes current location on Fore Street in Portland’s historical Old Port.
