Lunch, dinners celebrate Julia Child’s time in Maine

The latest New England Farm 2 Fork dining experience celebrates Julia Child’s time in Maine. Scheduled for Saturday and Sunday at Raven Hill Orchard in East Waterboro, the event includes one lunch and two dinners.

Julia Child’s husband, Paul Child, had a family home on Mount Desert Island, where the couple often vacationed and where Julia perfected her Bouillabaisse a la Blue Hill Bay, which will be part of the menu.

Other items on the menu include haddock cakes, boeuf bourguignon, pain francaise and chocolate almond cake.

A four-course luncheon takes place from 11 a.m. to 3 p.m. Saturday and tickets cost $25 per person. Two six-course dinners will be served at 6 p.m. Saturday and Sunday, and cost $50 per person.

Make reservations by calling 459-4271.

Florida cook wins contest with ‘lobstah’ puff recipe

Sue Jobes of Davie, Fla., won last weekend’s Seafood Cooking Contest at the 63rd Annual Maine Lobster Festival in Rockland with her “lobstah” puff recipe.

She was joined on the winner’s podium by Julia Irace of Portland, who took second with her lobster eggrolls with citrus aioli dipping sauce, and Jessie Gearson of Falmouth, who took third with her crunchy haddock tacos topped with caramelized onions and sriracha lime cream.

“It was a stiff competition and first, second and third were only separated by one point each,” said festival spokesperson Kelly Woods.

The amateur cooking contest had a purse of $200 for first place, $175 for second and $150 for third. The prize money was sponsored by Village Soup.

Maine chef ties for third in New Orleans cook-off

A chef from Maine tied for third place Saturday in the Great American Seafood Cook Off held in New Orleans.

Mackenzie Arrington, a chef at Morrison’s Maine Course, tied for third with Peter Fischbach, a chef at the New Jersey Institute of Technology. Morrison’s Maine Course is a seafood products company based in Portland known for its chowders and stews.

Capturing first place and the title of King of American Seafood was chef Dean Max of 3030 Ocean at Marriott Harbor Beach and Spa Resort in Fort Lauderdale, Fla. Wesley True of True Restaurant in Mobile, Ala., won second place.

Arrington prepared pan-seared North Atlantic red crab cakes with citrus aioli, roasted red pepper coulis and micro okra and tangerine greens.

Now in its seventh year, the cook-off highlighted domestic seafood and the importance of sourcing product from sustainable fisheries. Fourteen chefs, each from a different state, vied for the title in this year’s contest.

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