Grazing, Share our Strength, Taste of the Nation

A Preview of Taste of the Nation

Next Thursday, on the SMCC Campus, Share Our Strength’s Maine organization will be holding their Taste of the Nation. Weather permitting, it will be outside overlooking the ocean but, with the week out forecast already predicting rain, it’ll probably be moved into the gym. Personally, I would like to see a game of dodge ball start up.
This will be my first year attending, because of Comp tickets not because I could actually afford to drop that much money for my partner and I. I’m sure I’ll have more than a few pictures by next Friday.

Here’s the menu that was sent out last week:

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