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.
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.