Friday, May 24, 2013
Mark Gaier and Clark Frasier make their second appearance on Top Chef Masters tonight at 10 on Bravo.
One thing you probably won’t hear a lot about on the reality cooking show is their garden.
The chefs recently expanded their Asian garden, where they now grow more than 50 varieties of veggies and herbs that are used in dishes at their Ogunquit restaurants, Arrows and MC Perkins Cove. Enclosed by a bamboo fence, the garden has an authentic Thai spirit house, a Buddha statue, and a yin-and-yang flower bed.
In September, the chefs will be offering, for the first time, a stage program for the public called the “Constant Culinary Gardener.” For $225 per couple, guests can get down in the dirt with the chefs and the restaurants’ resident master gardener and learn about culinary gardening. The price includes:
- a one-hour, hands-on tour of the Arrows garden, during which you’ll get tips and tricks from the experts.
- a lesson in using up all the tomatoes, eggplant, mint and other extra-bountiful produce your garden delivers this summer.
- a multi-course tasting menu.
But wait, there’s more.
You'll also get a copy of the chefs’ latest cookbook, “Maine Classics,” plus a gift set of Maine Classics sauces. You’ll receive the Numb & Hot Sauce, Strange Eggplant Dip (that’s not an editorial comment, that’s the name) and Wild Blueberry Vinaigrette.
This experience is being offered Sept. 5-30, Wednesdays through Sundays only. Reservations are required at least 48 hours in advance, with a two-person minimum.
For reservations, call (207) 361-1100.
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod
Wendy Almeida and her family have a smattering of livestock and a summer garden. After 10 years of her kids being involved in 4-H, she's finally accepted the term "hobby farm" to describe her family's work at sustainable living. These days her morning starts with milking a goat before heading into the office for her day job as an assistant editor for features.
Wendy can be contacted at wea [at] mainetoday.com or on Twitter @wea1021.