Monday August 26, 2013 | 04:53 PM

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


Maine Lobster White Truffle Pizza

Watermelon Water, Muddled Lime, Basil and Absolut Cilantro Vodka

First Course
Watermelon Gazpacho with Jumbo Lump Crab Meat, Avocado Ice Cream and Dill Chip

2012 Steininger Young (Gruner Veltliner, Sauv Blanc, Muskat), Kamptal

Second Course
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

Third Course
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

Fourth Course
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

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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