Wednesday October 24, 2012 | 06:22 PM

More than 400 people showed up for Wednesday night's 2012 Harvest on the Harbor's "Grand Tasting on the Harbor" event along Casco Bay in Portland.

Here's some wild boar sliders with apple chutney from Chef Eric Flynn of the Harraseeket Inn:

In the photo below, Chef Chris Bassett of Azure Cafe makes mini steak and eggs with beef tenderloin from Pineland Farms, buffalo mozzarella & truffled mustard for a "yolk."

Here's a closer look at the mini steak and eggs:

In the photo below, sesame-seared tuna with jasmine rice, veggies and Chinese five-spice wontons from Chef Paul Landry of Fish Bones American Grill.

Below is a lobster grilled cheese from DiMillo's:

Chef Shannon Bard of Zapoteca serves a little red chile-glazed pork belly on a tamale. Bard will be competing in the farm-to-table event Thursday.

In the photo below, Fern Hill Farm goat cheese crostini with sangria-braised figs and hazelnuts from Chef Mitchell Kaldrovich of Sea Glass at the Inn By the Sea.

Below is crispy hamhock & trotter terrine with pickled apple and celery salad from Spread. One of my favorite dishes of the night. I ate two.

And here's some chicken liver pâté with cranberry reduction and micro basil from Sea Grass Bistro.

Below is local roasted beets with beet greens, goat cheese and sugar spiced walnuts on crostini from Lisa Kostopoulos at The Good Table.

Here's some shrimp and monkfish ceviche in sweet potato nests from the Cabot Creamery Cooperative.

Lastly, a roasted duck and chicken liver pâté, with pink pepper biscotti, shiitake mushroom cracklings and hazelnuts from Chef Tim Labonte at the Portland Harbor Hotel.

To see a complete schedule of Harvest on the Harbor events, which run through Saturday, click here.

This blog post will be updated as the night progresses.

About the Author

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.

Meredith can be contacted at 791-6332 or
On Twitter: @meredithgoad

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