Thursday, December 5, 2013
The O'Heas with their signature lobster pot pie. (Photo: The Kennebunk Inn)
Chefs Brian and Shanna O'Hea of Acedeme Brasserie at The Kennebunk Inn in Kennebunk will visit Grey Havens Inn in Georgetown for a special "Toast to the Coasts" dinner on Sunday, Sept. 8, beginning at 6:30 p.m.
The six-course tasting menu, served in Grey Havens' restaurant Blue, will include two of the O'Hea's signature dishes, Maine lobster white truffle pizza and Maine lobster pot pie, which was featured on The Food Network's "Best Thing I Ever Ate," Travel Channel's "Food Paradise," and in O Magazine.
Each course will be paired with a wine from Austria.
The dinner is $70 per person, excluding tax and tip. Grey Havens has a "Dine and Stay" package with rooms at a 25 percent discount. For reservations: 207-371-2616, 855-473-9428, or email@example.com.
Maine Lobster White Truffle Pizza
Watermelon Water, Muddled Lime, Basil and Absolut Cilantro Vodka
Watermelon Gazpacho with Jumbo Lump Crab Meat, Avocado Ice Cream and Dill Chip
2012 Steininger Young (Gruner Veltliner, Sauv Blanc, Muskat), Kamptal
Duck Confit and Anjou Pear Strudel: Watercress, Arugula and Endive Salad with Cranberry Vinaigrette and Humboldt Fog Cheese
2012 Anton Bauer Rose (Zweigelt/Syrah), Wagram
Miniaturized Maine Lobster Pot Pie: Poached lobster including tail, knuckle and claw meat, peas, corn, potatoes and hand rolled puff pastry
2011 Strauss Pinot Blanc, Styria
Sage and Mustard Crusted Lamb Loin with Dijon Lamb Demi-Glace over Pork Belly and Caraway Spaetzle with Baby Glazed Carrots
2011 Netzl Zweigelt, Carnuntum
Triple Tribute to "Blue" at Grey Havens: Blueberry Lemon Cheesecake Push-Pop, Classic Maine Blueberry Shortcake, and Blueberry Oatmeal Cookie Ice Cream Sandwich
NV Hillinger Secco Sparkling Pinot Noir, Burgenland
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