2017 Meet the Chefs Schedule

Saturday, February 18, 2017

Kitchen Studio Located on Concourse Level
Entrance by Booth 853
Times and presentations may change

11:45 – 12:30 Dana Moos

Dana is the author of the cookbook “The Art of Breakfast” and is frequently a guest chef instructor at Stonewall Kitchen in York. In addition, Dana is a former innkeeper and a bed and breakfast broker. Cookbooks will be available for purchase!

Dish: Poached Egg Topped with Cabot Cheddar, Truffled Sour Cream with Chives, Crispy Buttered Breadcrumbs and Bacon

12:45 – 1:30 Chef Bo Byrne

Tiqa, 327 Commercial Street, Portland, ME
Named one of Maine’s 10 Restaurants to Watch in 2015 by DownEast Magazine

Dish: “Beet Carpaccio ” – Roasted Heirloom Beets, Whipped Feta Cheese and Pistachio Crumble with Cranny Granny Gastrique and Baby Beet Greens

1:45 – 2:30 Chef Emil Rivera

Sur Lie, 11 Free Street, Portland, ME
Named one of Maine’s Best New Restaurants by DownEast Magazine in 2015                    

Dish: White Bean Dip made with Maine Grown Navy Beans, Bacon, Alliums, Aioli, Jalapeño and Lavash

2:45 – 3:30 Chef/Owner Brant Dadaleares

Gross Confection Bar, Coming to Portland in 2017!
Featured in “Knives and Ink”, a book about chefs and the stories behind their tattoos; Chef Brant will have limited books available for purchase!

Dish: Brown Sugar-Cream Cheese Ice Cream with Orange Cardamom and Bacon Fat Chocolate Crumb

Sunday, February 19, 2017

Kitchen Studio Located on Concourse Level
Entrance by Booth 853
Times and presentations may change

11:45 – 12:30 Chef Colin Kelly

Gather, 189 Main Street, Yarmouth Maine

Dish:  Dublin “Ramen” Bowl; an Artisan’s Twist on the New England Boiled Dinner 

12:45 – 1:30 Chef Matt Howe

Sushi Maine, 800 Main Street, Suite 2, South Portland, ME
Sushi Maine owner Matt Howe will review the simple steps to set up your kitchen for home sushi production and show you how to make your own beautiful and delicious sushi rolls.   The presentation will feature sustainable Maine coast and Gulf of Maine fish and shellfish and guidance on where to secure fresh, high quality local seafood.  He will also discuss creative ideas for veggie and fruit sushi to please the vegetarians and others less inclined toward fishy things!

Dish: Sushi with a Maine Coast Flavor!

Cutlery provided by:

cutcoLogo_reg

CUTCO Cutlery has been made in Olean, New York since 1949 and has grown to be the largest US manufacturer of high quality cutlery –now with over 19 million satisfied customers across the country.