Tuesday, March 11, 2014
Another boldface name has been added to the impressive line-up of chefs cooking this summer and fall at the Flanagan's Table dinner series in Buxton. Jason Loring of Portland's Nosh Kitchen Bar will cook on Monday, Aug. 19. The five-course dinner begins with a reception at 6 p.m. and reservations are now open: $100 per person with welcome drink and 2 glasses of wine; $120 pp includes wine with each course.
Served inside The Barn at Flanagan Farm, the dinners are in partnership with Maine Farmland Trust, which receives a portion of the proceeds. Menus feature local ingredients, wine and Maine beer.
Previous chefs include Cara Stadler of Tao Yuan in Brunswick, Andrew Taylor and Mike Wiley of Eventide Oyster Co. and Hugo's, and Masa Miyake of Miyake and Pai Men Miyake - all in Portland.
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.