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.)