Chef Justin Walker assembles a dish of pan-roasted pork loin at the Cape Neddick Inn in York, soon to become Walkers. Staff photo by Gregory Rec
Walker works on a kale salad to replace one he found dated. Walker and his staff are testing two dishes a week as he works on a menu to transition the old Cape Neddick Inn to the new Walkers. Staff photo by Gregory Rec
Salad with kale, broccoli greens, lime-serrano vinaigrette, shaved vegetables and spicy peanuts at the Cape Neddick Inn in York. "People started going crazy over it," Chef Justin Walker says. Walker gets his inspiration chiefly from the seasons. He rarely consults cookbooks or looks to other chefs' tastes. Staff photo by Gregory Rec
The pan-roasted pork loin at the Cape Neddick Inn. Chefs approach recipe tasting differently. Walker takes copious notes and watches his staff's reactions when they taste something. Staff photo by Gregory Rec
Walker's pork loin is arguably the most successful dish. It replaced a pork schnitzel made from frozen cutlets. "The flavors are designed to work together," Walker said. Staff photo by Gregory Rec
Walker's version of the pork loin is brined and pan-roasted, served with chicharrones. Staff photo by Gregory Rec
Walker replaced a frozen-at-sea Icelandic haddock, baked with crushed Ritz crackers, with a pan-roasted local hake, above. It's basted in brown butter and served with new potatoes, roasted turnips and an herb salad. Staff photo by Gregory Rec
The pan-roasted local hake at the Cape Neddick Inn in York is one of a number of dishes that chef Justin Walker is developing for the reopening of the restaurant after it undergoes renovations. Staff photo by Gregory Rec
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