The week that was Harvest on the Harbor showcased Maine food and dining in stunning display.  But of all the events the one that cast the widest net was the Stage Dinner at Merrill Auditorium.  It’s where some of the region’s best chefs cooked a six-course dinner for a seated crowd–but this time we were not there sitting in the audience but rather participating at tables set up on stage. It virtually allowed everyone to experience the cooking from six restaurants all in one fell swoop.

Top: participating chefs, left to right--Guy Hernandez, Shannon Bard, Josh Berry, Isaul Perez

Top: some of the participating chefs, left to right–Guy Hernandez; Shannon Bard with sous chef;  Isaul Perez with Mike St. Pierre and Chris Basset

Being on stage and looking out to an empty orchestra and balcony always seems a bit surreal as though something out of a Luis Buñuel satire (Discreet Charm of the Bourgeoisie comes to mind).

The chefs were  Guy Hernandez of Lolita; Isaul Perez and Mike St. Pierre of Isa; Kerry Altiero of Café Miranda; Josh Berry of Union at the Press Hotel; Shannon Bard of Zapoteca and Chris Basset of Azure Café.

Every dish—which was excellently paired with appropriate wines–was a success, but my favorite preparation was from Josh Berry.  He prepared Maine salmon with chestnut brown butter, cauliflower, caper berries, roast grapes and smoked salmon powder.  That this was done with style and culinary wit in the makeshift kitchen was a remarkable feat.

Served as course four, Maine salmon prepared by Josh Berry

Served as course four, Maine salmon with chestnut brown butter, caper berries, roast grapes, cauliflower and smoked salmon powder prepared by Josh Berry

Course one and two: mussels escabeche (Guy Hernandez) and grilled octopus (Isaul Perez)

Course one and two: mussels escabeche, coal roasted beefs with toasted nut component (Guy Hernandez) and grilled octopus with cous cous (Isaul Perez)

Course three:  Wood roasted Francesca Farm buttercup squash (Kerry Altiero)

Course three: Wood roasted Francesca Farm buttercup squash, local greens, fig, coconut secret spice sauce, chicken cracklin, shredded cuke and lemon (Kerry Altiero)

Co;urse five and six: butter poached filet of beef, red chile-marrow wine sauce, blac, harlic rubbed Northspore mushrooms and queso roasted potatoes (Shannon Bard); Maple almond buttercream cake, fresh banana, maple bourbon creme brulee and balsamic toffee almonds (Chris Basset)

Course five and six: butter poached filet of beef, red chile-marrow wine sauce, black garlic rubbed Northspore mushrooms and queso roasted potatoes (Shannon Bard); Maple almond buttercream cake, fresh banana, maple bourbon creme brulee and balsamic toffee almonds (Chris Basset)