PORTLAND - Farm fresh products are the centerpiece (as well as center of the plate) at Harvest on the Harbor's Top of the Crop: Maine's Best Farm to Table Restaurant this coming week. Competing at the October 25 event from noon to 2:30 p.m., will be Chef Chad Conley with braised Maine pork belly, stewed Jacob's cattle beans, celeriac, radishes and pickled mustard seed; Chef Kerry Altiero from Café Miranda, making a dish with cider braised pork belly, sour apples, garlic Lacinato kale and little neck clams; Chef Rich Hanson from Cleonice Mediterranean Bistro, preparing roasted pork sausage ragu with Morgan Mills polenta; and Chef David Levi from Vinland Restaurant with a dish that features beet chip - dehydrated raw beet rounds, ghee (for frying), strained yogurt, Hollandaise sauce, cucumber, chive and herb salt. The event takes place in the Ocean View Room at Ocean Gateway.
Serving as emcee will be Chef Sam Hayward of Fore Street, winner of a James Beard Award for the Northeast's best chef in 2004 and one of the leaders of the farm to table movement. Hayward, who sees his personal culinary style as one of "unembellishment," is often skeptical of new cooking innovations, but never about "a beautifual artisanal cheese or a perfect head of Maine lettuce."
Judging the competition are Chef Eric Flynn, Harrakeeset Inn, Susan Axelrod, Portland Press Herald/Maine Today Media and Ted Quaday, newly appointed executive director from the Maine Organic Farmers and Gardeners Association.
Other event features include a dessert demonstration by Annette Roy of Gone Loco Café and No View Farm & Bakery Coop in Rumford, ME. Wines will be paired to the event offerings by Robert Kacher Selections from SoPo Wine. Visit www.harvestontheharbor.com for more details and tickets.