If you’ve ever dreamed of traveling from city to city sampling food prepared by some of the country’s best chefs, well, now the chefs are coming to you.

The annual “East Meets West” event at Arrows Restaurant in Ogunquit is hosting more chefs, food writers and other culinary professionals than ever this year. The Sept. 16-18 event features themed lunches and dinners, book signings, garden tours and the extremely popular Grand Fair tasting.

Among the chefs who will be attending are Tony Maws of Craigie on Main in Boston; Barbara Lynch of No. 9 Park and B&G Oysters in Boston; Bill Telepan of Telepan in New York City; Josiah Citrin of Melisse in Los Angeles; Loretta Keller of Coco500 in San Francisco; Louisiana chef/restaurateur John Besh; Parke Ulrich of Waterbar in San Francisco; Paul Kahan of Blackbird Avec in Chicago; and many more.

Between them, they have enough culinary credentials and James Beard bling to blind a dining room full of restaurant critics.

Mark Gaier and Clark Frasier, chef/owners of Arrows and MC Perkins Cove, created “East Meets West” several years ago to bring together their chef friends from both coasts for some camaraderie and a little competition.

Melissa Kelly, chef/owner of Primo in Rockland, participates every year, as does Rebecca Charles of Pearl Oyster Bar in New York City.

This year’s events include a five-course cookbook author dinner on Friday, a three-course celebrity chef luncheon at MC Perkins Cove on Saturday, and a six-course “East Meets West” dinner at Arrows Saturday night.

The Sunday afternoon Grand Fair tasting, which began years ago as a small, elegant garden party, has grown over the years to be one of the most popular parts of “East Meets West.” For just $35, guests can wander the Arrows gardens while sampling food and wines prepared by the celebrity chefs and local purveyors. Cookbook authors will be signing their books at the tasting as well.

A six-course dinner Sunday night at Arrows will benefit the York County Land Trust, which is celebrating its 25th anniversary.

For more information, reservations and a complete list of participating chefs, go to arrowsrestaurant.com/index.cfm.


Staff Writer Meredith Goad can be contacted at 791-6332 or at [email protected]