The Boothbay Harbor Region Chamber of...

The Boothbay Harbor Region Chamber of Commerce


Presents

The 2nd Annual Claw Down

Chef’s “Lobster Bite” Competition

September 19, 2013



Thanks to our

Presenting Sponsors!



Thanks to our

Slipper Sponsors!



Thanks to our

Reef Sponsors!



Thanks to our

Cull Sponsors!



Thanks to our

Shuttle Sponsors!


Lobster Bite: Maine Lobster Mascarpone Cheese-Cake, Blueberry Guilee

The Boathouse Bistro & Tapas Bar, Boothbay Harbor Owner: BBHRG – Boothbay Harbor Restaurant

Group

Executive Chef: Karin Guerin

Austrian born and raised, Karin grew up on a farm where her family grew all of their own produce and raised all of their own livestock. Inspired by her mother, who was a very talented chef in her own right, Karin developed an appreciation for farm fresh ingredients when she was very young. She carried that appreciation with her, at the ripe old age of 15, to an Austrian culinary school where she trained to follow her dream and become a chef like her mother. At 19 she was taken under the wing of a Michelin rated Master Chef who honed her skills at a Five Star Resort in the Austrian Alps. Karin's influence and inspiration is evident throughout their new menu and Tapas style format. She brings over 23 years of experience to the Claw Down competition.


Lobster Bite: Lobster Sashimi on crushed ice in an oyster shell, daikon radish, wasabi peas, pickled ginger, cucumber, and wasabi infused olive oil

Boothbay Harbor Country Club, Boothbay Owner: Paul Coloumbe Executive Chef: Geoff Cornell

Geoff has strong ties to the Boothbay Harbor Region having summered on the Peninsula ever since he was an infant. Geoff’s professional life took a sharp turn when he switched gears from the Front of the House at the Hilton International to the cutting boards at the French Culinary Institute in NYC in 1999 and later at the Toscana Saporita Culinary School, Italy and Le Cordon Bleu, France. He has worn several hats in the hospitality industry including managing all operational facets for two multimillion dollar estates, a 5-star ranch resort in Arizona and as a private chef to a Wall Street executive for more than a decade. Executive Chef Cornell brings his love for innovative use of ingredients, wine pairings, and esthetic presentation to the Claw Down.


Boothbay Lobster Wharf, Boothbay Harbor Owners: Todd & Kim Simmons Chef: Todd Simmons

Lobster Bite: Lobster on a Ritz

Todd is the chef, owner and a lobsterman who offers a real working lobster wharf with a waterfront restaurant in Boothbay Harbor, rain or shine! He owns the wharf with his wife, Kim. Along with their restaurant, they sell seafood from their market and will ship Maine lobsters & seafood! Their lobsters arrive fresh daily to supply their customers with the freshest seafood available. The Boothbay Lobster Wharf is a working Maine lobster pound where you can watch all the steps involved in handling lobsters. Pick your own Maine lobster from their salt water tanks, add an order of steamers and corn on the cob or enjoy dinners, chowders, sandwiches & grilled food on the wharf or in their enclosed dining area. It is a real Maine experience!


Lobster Bite: Fresh Maine Lobster served on a Roasted Red Pepper Risotto Cake, Lobster Porcini Mushroom Sauce

Brown’s Wharf Inn, Boothbay Harbor Owner: Ken Brown Executive Chef: Micah Jones

Micah won the Judges’ Choice award at the First Annual Claw Down. He has been in the restaurant business for eighteen years. Starting out on the west coast, Chef Micah worked as an apprentice chef, working his way up to a full chef. He has worked in Washington State, Oregon, Alaska, Montana, Wyoming, Florida and Maine. Chef Micah now spends the winters as a chef in Arizona. Because of the various places Chef Micah has worked, he draws on a broad variety of cooking influences and likes to work with local ingredients of the region creating one-of- a-kind dishes. When Chef Micah is not at Brown’s in the kitchen he enjoys fishing, mountain biking and cooking for his fiancée at home.


Lobster Bite: Lobster & Blue Cheese en Petit Choux and Fig Balsamic Glaze

Eventide Specialties, Boothbay Harbor Owner: Kim Martin & Denise Demeter Executive Chef: Kim Martin

While the rest of Boothbay Harbor is in a deep slumber, Kim Martin is up at 3a.m. and baking off loaves of artisanal bread to sell at Eventide Specialties – a gourmet specialty store that sells world class Extra Virgin Oliver Oil, Balsamic vinegars, gourmet treats, cheeses, and artisanal bread. Kim and her partner Denise moved to the Boothbay peninsula 16-plus years ago from Cleveland, Ohio with a dream to one day open a business that would fulfill a need and benefit the community year round. “We decided to follow our passion and take the challenge to open a specialty shop that could "feed" the need. We took classes. We researched. We trusted our guts. We knew with our idea, we could change the way folks looked at food, cooked food and more importantly, enjoyed food. We could feed the mind, body and soul. We wanted Eventide Specialties to stimulate all the senses and have worked hard to make that a truth. Each person who walks into Eventide Specialties is greeted and our goal is to help them experience the flavors of the world.”


Lobster Bite: Lobster Ceviche with Fresh Mango and Sweet Potato Chips

Fisherman’s Wharf Inn,

Boothbay Harbor Owner: Lafayette Group Executive Chef: John Reed

John got his start in the restaurant industry at the ripe old age of 11, when his parents put him to work washing dishes at the Lawnmere Inn, Southport. Honing his craft, John worked every station in the kitchen until he became a chef at twenty-years-old. Chef Reed has spent many winters at Sugarloaf, working at Gepetto’s, Truffel Hound, the Sugarloaf Inn and Bullwinkle’s. Chef John’s previous tenure at the Fisherman’s Wharf Inn and Restaurant lasted 17 years. He is excited be back as Executive Chef. He is proud of his many protégées that have gone on to become executive chefs all over the country.


Lobster Bite: Herbed Puff Pastry Cracker topped with Crab, Maine Lobster tail, Maine Shrimp and Corn Shoot, drizzled with Kaler’s own Lobster Sauce

Kaler’s Restaurant, Boothbay Harbor Owner: Kaler Family Head Chef: Sam Kaler

Chef Sam grew up in Boothbay Harbor but went to college in Chicago where he earned his degree in Business & Marketing. Sixteen years ago, his parents approached him about running the family seafood restaurant back in Boothbay Harbor….Sam didn’t flinch. He knew there was no better place to settle down, work and raise a family. “It’s a gentler way of life here in Boothbay Harbor…folks appreciate one another and look out for each other!” Sam doesn’t claim to be a chef, but a cook…we work as a team here at Kaler’s…no egos in the kitchen….but one thing is for sure…we have some of the freshest seafood in town.”


Lobster Bite: Lobster Tamale ~ Traditional Steamed Masa Cornhusk-wrapped Tamale with Lobster and Creamy Pure Sweet Corn sauce

McSeagull’s Restaurant, Boothbay Harbor Owner: BBHRG – Boothbay Harbor Restaurant Group Executive Chef: Ralph Smith

Chef Ralph Smith has worked alongside great chefs all over the country. With over 28 years of culinary experience, Ralph is a successful restaurateur and self-taught chef. He co-owns three successful waterfront dining restaurants in Boothbay Harbor (BBHRG). McSeagulls’ newly expanded deck area overlooks Boothbay Harbor Marina, where some of the largest and most famous yachts are docked just a few feet from their outside dining area. Chef and restaurateur Ralph cannot begin to stress the importance of an event like Claw Down for the region. “I signed up all three restaurants for Claw down…because it’s an important event for us to participate and compete in...an event like this brings folks to our region and gives all our local restaurants an opportunity to bring their best bite to the competition…”


Lobster Bite: Savory Herb Crisp, topped with Roasted Corn Butter, Maine Lobster, Meyer Lemon Drizzle and Sea Salt Foam

Newagen Seaside Inn, Southport Owner: Scott & Corinne Larson Executive Chef: Fiona Dunlap

Winner of the People’s Choice winner of the First Annual Claw Down, Fiona Dunlap was born and raised in Bath. Growing up she recalls enjoying her summers in the Boothbay Harbor Region. At 14 she got her first job at the Ocean Point Inn. She is now living her dream as the executive chef at Newagen Seaside Inn. “I get a chance to grow and explore with every dish I create for our guests. “ Fiona credits her passion and love for cooking to her mother’s incredible attention to detail in planning big memorable Holiday feasts for the family. “She would plan the menu a month in advance at least and put so much love and passion into it.” Fiona brings a decade of experience to the Claw Down. This past week, Chef Fiona had the privilege of representing the Boothbay Harbor Region on Channel 6’s Food Show – “ 207” !!!


Lobster Bite: Lobstertini ~ Citrus Marinated Lobster, Avocado and House Made Pico De Gallo

Oliver’s At Cozy Harbor Wharf, Southport Owner: Paul Coloumbe Executive Chef: Stacy McLellan

“One afternoon, one of my customers came up to me and said I should compete in the Claw Down with my Lobstertini…and so here I am, ready to Claw Down with the best chefs in our region, “says Chef Stacy. A former special education teacher, pottery store manager and part-time caterer Stacy says, “…I’ve been catering for over 10 years and I felt like I was ready to run an entire restaurant. I just love working with people and I love food…so it’s the best combination for me….every day is an adventure in the kitchen.” Stacy’s husband comes from a line of lobstermen and she understands the importance of a working harbor in our Region. “I think we can’t promote lobster enough in this region…so many of us depend on it…you just gotta have a working waterfront! That’s why Claw Down is so important…it not just about the competition…but about promoting Maine Lobster and helping our local lobstermen!”


Lobster Bite: Lobster Mini Caprese ~ Maine Lobster, Organic Grape Tomatoes, Buffalo Mozzarella, Endive bed and Basil-infused extra virgin olive oil

Ports of Italy, Boothbay Harbor Owner: Sante Calandri Executive Chef: Fabrizio Ventricini

Chef Fabrizio and owner Sante Calandry are in this competition to showcase Ports of Italy’s flair for elevating the freshest ingredients and making every bite in your mouth count for a memorable culinary experience. Fabrizio left his homeland of Italy for Chicago 23 years ago and never looked back. He has worked alongside some of the finest chefs in Chicago and Florida, but ultimately credits his mother’s passion for fresh ingredients as a major influence on his signature style. Owner Sante spotted Fabrizio’s culinary talent and together, owner and chef have brought their Italian roots to every dish on the delectable menu and daily specials. Maine Magazine recently voted in Ports of Italy as one of the Top 50 dining spots in Maine.


Lobster Bite: Deep-Fried Golden Lobster Beignet ~ Savory Blend of Local Lobster, Mascarpone Cheese and Traditional New Orleans House-Made Remoulade Drizzle

Robinson’s Wharf & Tugs Pub, Southport

Owner: David Winslow Executive Chef: Jason Chamnes

Jason began his culinary career at the age of 13 at his grandmother’s catering company in Washington, D.C. where he was born and raised. It was here that he “caught the culinary bug” and has been working alongside several accomplished chefs for 25 years. Jason moved to Maine 11 years ago with his wife, who is a Boothbay native, and together they have a beautiful daughter, Jordan, who is their pride and joy.


Lobster Dock, Boothbay Harbor Owners: Mitch & Dawn Weiss Executive Chef: Mitch Weiss

Lobster Bite: Lobstador – Brandied lobster, fire roasted peppers, Crimini mushroom in petite filo shell with crispy arugula and shaved Parmesan

A self-taught chef who has worked in the business for over 30 years started at the young age of 16 washing dishes, prepping, line cooking. Acquired his culinary chops from a CIA trained chef and a list of highly reputed restaurants in Connecticut. Tired of the corporate rat race, Mitch decided to change professions, gave up his corporate job and moved to Boothbay Harbor with his family and opened The Lobster Dock. Featured on the: “Throwdown with Bobby Flay” show for his famous crab cakes.


Lobster Bite: Lobster Shooter ~ House made Vodka- infused lobster bisque in a mussel shell, on a ricotta-lemon polenta cake, popcorn shoots, and magenta edible orchid

The Rocktide Inn, Boothbay Harbor Owner: Betsey Kipp, Susan Miller, Jane Griffin & Jim Steane Head Chef: Joe Pinkham

Chef Joe was born and raised in Bath. The son of a banker and fisherman, Joe has been working ever since he can remember. At 14 he got his work permit and went on the be a ‘JOAT’ – Jack Of All Trades at Cabbage Island Clambakes, a popular clambake establishment held at a private island in Linekin Bay. After a year, he was promoted to the kitchen staff where he prepped the entire bake, made the signature family chowder and sky-high Blueberry Cake. Joe graduated from Boothbay Region High School and went on to earn his Culinary Arts Certificate from a Vocational School in Bath. He worked in several restaurants in the Boothbay Harbor area and is now the Head Chef at the Rocktide Inn. “If you don’t have creativity you should have no place in the kitchen…being a chef is like being an artist,” says Joe.


Lobster Bite: Maine Lobster Corn Fritter with Honey-Sriracha Crème Fraiche

The Thistle Inn, Boothbay Harbor Owners: Max & Jennifer Ross Executive Chef: Tony Bickford

A traditional meat-and-potatoes kind of guy, Tony Bickford says he gets to play when he comes to work each day. “The Thistle Inn is all about comfort food with a twist…..its fun putting a spin on a traditional meal for our guests.” Born in North Carolina and raised in a military family, he moved to Maine at 6 and went to school in Wiscasset. A self-taught chef, Tony moved to Portland, worked at the Sebago Brewery for 7 years and honed his culinary chops as a line cook. He finds himself crafting his nightly specials on his 20-minute ride from Wiscasset to Boothbay Harbor. His biggest fans are his two little girls, Charlotte, 4 and Isla, 2, who love Daddy’s home-made bread. Baking fresh artisanal bread is one of the highlights of his day at the Thistle Inn.


Lobster Bite: Torched Crunchy Lobster Sushi ~ Sweetened Rice Vinegar-Sushi Rice, Seaweed, Iceberg Lettuce, Cucumber, Mango, drizzled with Maung Mayonnaise and Crunchy Shallots

The World Is Mine Oyster, Boothbay Harbor Owner: BBHRG – Boothbay Harbor Restaurant Group Sushi Chef: Harrison Maung

Harrison Maung’s smile is contagious….and so is his passion for sushi. In 2003 Harrison left Burma due to the political unrest and moved to Bocaraton, FL where he worked as a junior mechanical engineer on Carnival Cruise Lines. After 10 years, he snagged a job on a huge cargo vessel travelling the Pacific Ocean. It was during this sailing contract that Harrison fell in love with Sushi and learned how to make it from the locals in Nagasaki. Fusing his own ethnic background into traditional sushi recipes Harrison quickly won accolades for his handcrafted sushi pieces all over Shop Rite Supermarkets in NJ. Sushi Chef Harrison feels so fortunate to work for the BBHRG group, in the Boothbay Harbor Region and to Claw Down with his Crunchy Lobster Sushi Bite!


Lobster Bite: Herbed Cream Cheese Stuffed Lobster Cannoli with Blueberry Crème Anglaise

Tugboat Inn, Boothbay Harbor Owner: Lafayette Group Executive Chef: Mike Ham

Mike has worked for the Lafayette Group for 15 years. In the late afternoons, Mike can often be spotted snipping herbs at the herb garden in front of the Tugboat Inn. He enjoys fresh citrus notes in his cooking and keeping things simple but tasty for his restaurant guests. With over 36 years of experience, Mike says he is looking forward to competing in the Claw Down because it’s phenomenal way to promote lobster and our Region


Windows on the Harbor,

Boothbay Harbor Owner: Lafayette Group Chef: Patrick Jones

Lobster Bite: Caribbean Jerk Lobster, Micro greens and Mango Vinaigrette

“Food is my pride and joy,” says Chef Patrick Jones. “Growing up in Jamaica, my mother’s cooking was my biggest influence … I’ve been cooking with her since I was 13 years old.” Patrick admits that it’s hard for him not spice things up in the kitchen at the Boothbay Harbor Inn. “I have to remember I am not cooking for my family but our guests…who might not be able to handle the heat!!!” For the Claw Down however Chef Patrick is determined to bring his Caribbean flair to his competing bite. So watch out folks, Chef Patrick is turning up the heat at the Claw Down.



Tonight's event promotes:

• Local lobstermen

• Local chefs and restaurants with a subsidy

• The Chamber in its efforts to bolster local

businesses; serve as guardian of the

region’s economic well-being; advocate on

behalf of area businesses; and promote

avenues of tourism



Fun 2nd Annual Claw Down

Lobster Factoids:

• 450 pounds of shucked lobster was used in tonight’s bites

• 18 local chefs sourced 2,250 lobsters from local lobster

wharfs to satiate 400 lobster lover’s appetites

• 18 states represented including: NJ, PA, MA, VT, OR, OH,

NY, TX, FL, RI, LA, CA, SC, DC, GA, MI, KS and ME

• Two consecutive years: Claw Down chefs have been featured

on WCSH Channel 6’s famous foodie show: “207”

• 70 member businesses & Friends of the Chamber have joined

us tonight! Thank you!



Thanks our emcee!

Host Celebrity Chef Michele Ragussis Executive Chef at The Pearl restaurant in

Rockland and a finalist in the Food Network show "The Next Food Network

Star" and "Chopped.”



Thanks our judges!

Special thanks to:

Angie Helton, Ted Axelrod Photography, Greg Powers, Jonne Trees,

Peter Robison, Jonathan Tindal, Martin Page & BBHRC Volunteers, Board & staff

• Chef Kerry Altiero: 2012 Lobster Chef of the Year, owner and Executive Chef at Café Miranda

• Chef Lynn Archer: a.k.a The Queen of Clubs, owner/Executive Chef of Archer's on the Pier and The Brass Compass Café and winner of the "Lobster Dekkah" challenge on the Food Network Show

• Sandy Oliver: Maine food historian, Bangor Daily News food columnist and author of “Maine Home Cooking”



Thanks our

Restaurants & their Staffs

&

Chefs

&

Volunteers

&

Guests!

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