Wednesday, December 4, 2013
Chef Jonathan Cartwright from The White Barn Inn in Kennebunk was in London this week for the third stage in a culinary world tour with 45 other Relais & Chateaux Grands Chefs.
The chefs gathered at Old Billingsgate Monday evening to create the annual Dîner des Grands Chefs, consisting of 15 unique five-course menus paired Pommery vintage champagne for 600 guests. The theme was “The World’s Kitchen by the Thames.”
Cartwright, one of five U.S. chefs at the dinner, prepared a Morel-Dusted, Seared Beef Tenderloin with Spring Leeks, Jersey Royals and Marsala Cafe au Lait Sauce.
The chefs worked in teams of three. Here’s chef Cartwright (center) with the other members of his team, Patrick O’Connell (right) from the Inn at Little Washington and Colin Bedford (left) from Fearrington House in London.
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