The crew from Timber, from left: Mike Westcott, bar manager Henry Jost, Melissa Mulholland and owner Noah Talmatch.
A tray with samples of cucumber vodka martinis made by Henry Jost and Noah Talmatch of Timber Portland is on display at The Signature Event. Jill Brady/Staff Photographer
Cucumber cups with smoked salmon goat cheese mousse and Tobiko made by Henry Jost and Noah Talmatch of Timber Portland at The Signature Event, the sold-out cocktail and appetizer event anchoring Maine Restaurant Week, held at Prime Mercedes Benz in Scarborough. Jill Brady/Staff Photographer
From left, Averil Burner, David Turin, Sasha Brouillard, Dylon Leddy and Bo Byrne of David's Opus Ten in Portland at The Signature Event. Jill Brady/Staff Photographer
Pulled pork sliders with house pickles on beignets are served in colorful cupcake papers by David's Opus Ten in Portland at The Signature Event. Jill Brady/Staff Photographer
Joshua Alds and David Pendexter, sous and executive chefs, respectively, at the Brunswick Hotel & Tavern, prepare a tray of beef tenderloin brochettes on roasted potatoe cakes and roasted fingerling potato bites topped with seared filet mignon and drizzled with a blackberry Merlot reduction during The Signature Event. Jill Brady/Staff Photographer
A Black Rose Lemon Drop made with Double Cross Vodka, Lemoncello Liquor and house made Blackberry Rosemary syrup by Sam St. Pierre at the Tavern and Brunswick Hotel on display for sampling at The Signature Event. Jill Brady/Staff Photographer
Samples of a Winter Madras, made with Double Cross vodka, Del Maguey Vida mezcal, orange juice, unsweetened cranberry juice and pomegranate molasses made by Ken Courtney of Lolita at The Signature Event. Jill Brady/Staff Photographer
Citrus coffee escabeche is served on spoons by Local 188 of Portland at The Signature Event, the sold-out cocktail and appetizer event anchoring Maine Restaurant Week. Jill Brady/Staff Photographer
Chef Kevin Cunningham, center, with bartenders from Marche in Lewiston.
The Metropolis cocktail from Marche in Lewiston, topped with a skewer of roasted beet, orange and grapefruit segments , baby spinach and pomegranate-balsamic vinaigrette.
Brian and Shanna O'Hea of The Kennebunk Inn with their Meatball Slider topped with fried mozzarella.
Chef Ethan Toby and bar manager Christina Klein from Sonny's in Portland.
Tiqa's cocktail, The Little Miss Muffet, made with Double Cross Vodka, Vya dry vermouth, labne whey and garnished with a Palestinian olive.
Food 
