October 9, 2013

Here’s your fill of tidbits about Harvest on the Harbor

The lobster competition and beer tasting are already sold out, but you can still make your own wine

(Continued from page 2)

click image to enlarge

Chef Chad Conley displays a pepperoni with pickled chiles pizza at Gather in Yarmouth.

Photos by John Patriquin/Staff Photographer

Think you could blend a winning wine? Give it a try at a wine tasting workshop on Oct. 25 at Harvest on the Harbor.

Courtesy photo

Additional Photos Below

WHEN: 6 to 8:30 p.m. Oct. 24

WHERE: Ocean View Room at Ocean Gateway Pier, Portland

HOW MUCH: $55

Chef Mitchell Kaldrovich of Sea Glass at the Inn by the Sea in Cape Elizabeth will be making the gnocchi he used to make with his grandmother back in Argentina. He’ll be demonstrating making, rolling and cooking gnocchi from scratch.

In Argentina, apparently, children are served a bowl of gnocchi with a dollar on the bottom of the bowl. If they eat all of it, they get to keep the dollar.

TOP OF THE CROP: MAINE’S BEST FARM-TO-TABLE RESTAURANT

WHEN: Noon to 2:30 p.m. Oct. 25

WHERE: Ocean View Room at Ocean Gateway Pier, Portland

HOW MUCH: $55

The chef lineup for this event is good, but a little strange, too, because one of the contestants won the Lobster Chef of the Year competition last year, and another doesn’t even have a restaurant yet. But I bow to the decisions of the judges, who chose the contestants based on the chefs’ recipes and farm-to-table philosophies.

The finalists will be chefs Chad Conley of Gather in Yarmouth, Kerry Altiero of Cafe Miranda in Rockland, Richard Hanson of Cleonice Mediterranean Bistro in Ellsworth, and David Levi, who will open a restaurant called Vinland in Portland in November.

DOWN EAST INSIDER EXPERIENCE – WINE TASTING

WHEN: 5 to 6:30 p.m. Oct. 25

WHERE: Ocean View Room at Ocean Gateway Pier, Portland

HOW MUCH: $75

Lyeth Estate, a California winemaker, is celebrating the 25th anniversary of the Meritage Alliance by holding a number of wine-blending workshops across the United States. Meritage (rhymes with heritage) wines are blends of two or more Bordeaux-style grape varieties.

In this intimate (for Harvest on the Harbor, anyway) event, 60 guests will be able to blend their own wine using five different red varietals from Lyeth and take a bottle home with them. There will also be a little contest, with one of the amateur blends being crowned the winner.

“It’s this kind of unique and interactive evening where you become the winemaker for the night,” said Melissa Rancourt of Central Distributors, the company that helped bring the event to Portland.

Rancourt said red wine blends, using varietals such as merlot and malbec, are “huge” right now.

“It seems like every winery that we’re dealing with, it’s the new thing,” she said. “A couple of years ago, it was moscato. Everyone was coming out with a moscato. Well, this year everyone is coming out with a red and a white blend. It’s just kind of the in thing right now.”

The workshop will be led by Glenn Augustine, northeast regional manager of Boisset Family Estates.

DOWN EAST INSIDER EXPERIENCE – BEER TASTING

WHEN: 5:30 to 7 p.m. Oct. 25

WHERE: Oceanside Pavilion at Ocean Gateway Pier, Portland.

HOW MUCH: $55

This event focuses on the brewers at Oxbow in Newcastle, and – no surprise – it is sold out. Those lucky enough to have a ticket will taste five Oxbow beers, and will get one-on-one time with the brewers. A small amount of food – cheese, oysters – will be served as well.

BREWS & BLUES BBQ

WHEN: 7 to 10 p.m. Oct. 25

WHERE: Oceanside Pavilion at Ocean Gateway Pier, Portland

HOW MUCH: $65

If you couldn’t get into the Oxbow event, no worries. There will be plenty of other brewers at this event – and you get barbecue too, from restaurants as varied as the Portland & Rochester Public House, Cafe Stroudwater, Buck’s Naked, the Porthole, Little Tap House, the Pepperclub and more.

Chef Kevin Cunningham will be serving a sandwich off his fall menu: blueberry barbecue pork tenderloin on a grilled baguette with mixed greens and caramelized red onions.

(Continued on page 4)

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Additional Photos

click image to enlarge

Conley checks on a pie in the oven while a spinach and roasted fennel pizza rests on the counter at Gather. Conley will compete in the Oct. 25 Top of the Crop competition, along with Kerry Altiero of Cafe Miranda in Rockland, Richard Hanson of Cleonice Mediter-ranean Bistro in Ellsworth, and David Levi, who will open a restaurant called Vinland in Portland in November.

click image to enlarge

Chef Chad Conley makes a pepperoni, with pickled chillis pizza at Gather restaurant in Yarmouth.

Photos by John Patriquin/Staff Photographer

click image to enlarge



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