Chef Rick Hirsch Cooks Up a Grand Finale for Fall 2011 Session

 Damariscotta River Grill and Anchor Inn Restaurant owner and chef Rick Hirsch brought this fall's program to a delicious end:  beef brisket with root vegetables, potato latkes with apple chutney, and cranberry almond bark! View photos of this session by clicking this link. (Click on individual photos for better image quality.)

Rick brings over two decades of culinary experience to his well known restaurants. Chef Hirsch was chosen as 2010 Chef of the Year by the Maine Restaurant Association, which acknowledged The Grill's support of local community efforts and charitable projects. Chef Hirsch has long been committed to purchasing locally grown ingredients and supporting nearby Maine farmers, producers and fishermen. At both of his Maine restaurants, he serves dishes which feature fresh Maine lobster and oysters from the Damariscotta River, supplied by Pemaquid Oyster Company. Chef Hirsch also offers patrons dishes, which feature wild mushrooms from Oyster Creek Mushroom Company, and  a variety of fresh produce from Morning Dew Organic Farm.

Tony Lavelle Introduces Us to Cambodian Cuisine

Chef Tony Lavelle of Solo Bistro combined Atlantic seafood with Southeast Asian dishes in Session Three: mussels in coconut milk with lemon grass for an appetizer, and followed by a red curry cod dish.  Delicious!!!

Solo Bistro has developed a well-earned reputation for sophisticated, flavor-filled cuisine and using fresh, seasonal Maine ingredients. "People come to a restaurant to enjoy good food and good company," co-owner Pia Neilson said.  "We strive to deliver great food every day, and to serve it with a modern sensibility that is warm, informal, and thoroughly professional."

Click this link to view photos of Chef Lavelle's session. (Click on the photos for better image quality.)

Mikael Andersson Demonstrates Le Garage's Fish Chowder

Did you know the best fish chowder is actually baked?  Le Garage executive chef Mikael Andersson shared that and many other food prep secrets last Monday during the second Meet Your Chefs session.

To view more photos of Chef Mikael's session,  click this link. (Click on individual photos for better image quality.)

Altiero Leads the Way with "Pork St. Philips"

The Wiscasset chapter of Meet Your Chefs is underway and off to a roaring start! Chef Kerry Altiero cooked up a delicious pork/apple/apple cider/kale/broth/Fiore vinegar dish with loads of humor for 16 participants on October 3rd at St. Philip's Episcopal Church.  When asked the name of the dish, after a brief pause, he responded, with a twinkle in his eye, "Pork St. Philips!" (Apparently Altiero's creation did not have a name until that moment.) The evening was a raging success: it included a discussion on buying local and affordable products, new food preparation techniques, and as always, bonus entertainment Chef Kerry seems to have no problem dishing up alongside his delectable concoctions.

View more photos by clicking this link: https://picasaweb.google.com/110803460228810715341/KerryAltieroCafeMiranda


Up next: Chef Mikael Andersson of Le Garage (October 17), Chef Tony Lavelle of Solo Bistro (October 24), and Chef Rick Hirsch of Damariscotta River Grill (November 7).

Meet Your Chefs Program Comes to Wiscasset!

This October, Wiscasset Adult Education, St. Philip's Church and chefs/owners from Mid-coast residents' favorite restaurants, including Kerry Altiero, owner of Café Miranda in Rockland, are coming together to offer the community a “taste” of the chefs’ culinary expertise in a 4-week food preparation demonstration series. The sessions will meet in the St. Philips kitchen 6-8pm starting Monday, October 3^rd. Each week will feature a new chef, who will demonstrate food preparation techniques that are used to create signature ethnic dishes of his or her specific restaurant.  Participants will also sample the cuisine and receive certificates for local restaurants.

Proceeds of the series will fund a new cooking and nutrition program for the “Help Yourself Shelf” food pantry.  A free cooking class is being designed for food pantry members.  Participating chefs will be hired to design and prepare delicious, nutritious, easy-to-prepare and inexpensive meals; and demonstrate (with flair and fun!) the preparation of these meals for participating families (full meal provided).  In addition, up to five “scholarships” per “Meet Your Chefs” weekly sessions will be awarded to food pantry participants and volunteers to attend the actual course.