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Friday, May 16th
Show Hours 11 a.m. to 6 p.m.

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12:00 – 12:45 TBA

 

 

1:00 – 1:45 Pietree OrchardsPie_Small

Alanna Doughty
Sweden, ME
207-647-9419
www.pietreeorchards.com

Dish: Maple Cidered Apple Galette - fresh baked summer dessert served warm with a slice of room temperature cheese or a scoop of vanilla ice cream.

Recipe

 

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Bio: My name is Alanna Doughty.  I am beginning my second year at Pietree Orchard in Sweden.  Growing and eating food from the garden is something that I was fortunate enough to grow up with, and continue to share with my daughter.    My favorite times are walking out to the garden in the late afternoon with our basket, creating something simple and delicious in the kitchen, pulling a sourdough out of the oven, and sitting down to share it all with everyone at the table.  Food connects us and nourishes us if we take a moment to let it.  In the height of the growing season at Pietree, surrounded by the vegetables, orchard and mountains, I cannot help but feel grateful to be a part of it all.  I hope to see you at the show!

Pietree Orchard is here to grow great local food and stronger local community. The McSherry family established the orchard  about seventy-five years ago. The King family purchased the orchard in 2007, to keep this land a working orchard and farm. Today, we grow apples, strawberries, blueberries, peaches, plums, nectarines, pumpkins and many garden vegetables. In 2013, we saw the addition of pick-your-own green beans and peas, and a host of garden vegetables from asparagus to zucchini. Future you-pick crop in early production or planning stage are: cherries, raspberries, herbs and flowers. Our heritage apple orchard, featuring more heirloom varieties continues to grow.

We offer pick-your-own strawberries, blueberries, apples and pumpkins.  Our farmstand is open daily in season, with the freshest fruits and vegetables, cider donuts, pies, pastries, savories, and, during apple season, fresh-pressed cider. On Apple Pick-Your-Own weekends, we feature our own very special brick-oven pizza.

A pick-your-own visit to Pietree Orchard provides a fresh-air outing for the whole family on one of the most beautiful sites in western Maine, with gob-stopping views of the White Mountains. Like a really fine apple, the experience offers the rich cidery taste of a long proudly cultivated lineage, the crisp never-fresher bite of fruit right off the tree, and a feast for the heart, soul, and eye.

 

2:00 – 2:45 Cabot Creamery Cooperative Cabot-e1330960099398

MJ Crace – Food Emcee
www.cabotcheese.coop
Facebook.com/MaineFoodFrenzy

Dish: Cheddar Corn Cakes w/ BBQ Pulled Pork – paired with a sweet cole slaw and we will even make out own BBQ sauce!

Recipe

Bio: Former Mid-Coast Restaurant General Manager and interim Chef at one of Portland’s prestigious 4 Star Bed & Breakfast Inn; MJ Crace has a deep seated love and appreciation of food, both in where it comes from and how the dish is prepared. Farm to Table has been a way of life for MJ and her family for a very long time. Having fabulous gardens and “putting-up” the wonderful produce they grew, was how life was lived while raising her children. That now translates to being an avid Farmers Market shopper. “It doesn’t get any better than talking with the grower of the food you’ll be eating in tonight’s supper.”photo (1)

Being part of many food related events brought about the idea of a television show about local food and local “food” celebrities and bringing that into people’s homes. As MJ says, “Maine is finally being recognized as one of the great Foodie places to visit; and even better, to live. And thus, Maine Food Frenzy was born.”

Whether she is cooking for her family, including her four grandchildren or for friends and clients alike; one thing is for sure, there will be lots of healthy, delicious food to go around, plus that extra special ingredient of love that she puts into everything she cooks. Recently MJ & Maine Food Frenzy have added in “Chef-To-Go” Healthy Cooking Services with a Farm to Table philosophy in your home or special location. We’ll bring the feast to you or you can even have a cooking class with a few of your friends.

Clients rave about the experience; “We enjoyed our daughter’s graduation party so much, know all the food details we taken care of. It was especially exciting for the guests to be gathered around the kitchen while MJ and her staff were preparing our dinner. It was like having our own TV show hostess in the house.” Marcie B., Falmouth, ME

Be watching for an upcoming announcement for a new season of Maine Food Frenzy, maybe you’ll even get to be in the audience.

 

 

3:00 – 3:45 True Brick Ovens (Outside)David with outdoor oven and title

David Neufeld
Sweden, ME and Wolfeboro, NH
207-650-3978
www.truebrickovens.com

Dish: “Fire Roasted Easy” - Fire roasted vegetables over long grain rice

Bio: David Neufeld builds authentic brick ovens much like those used for centuries all over the world. Custom designed to compliment both the entertaining environment and the cook’s propensities, these ovens hold heat for up to three days on one firing with a small quantity of wood.

 

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Saturday, May 17th
Show Hours 10 a.m. to 6 p.m.

 

11:00 -11:45 Café Miranda/Northeast Flavor Magazine Red ltrs Black Background

Kerry Altiero, Chef/Owner
Rockland. ME
207-594-2034
www.cafemiranda.com

Dish: TBA


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Bio: In 1993, Chef/Owner Kerry Altiero decided to open up a restaurant that was fueled by his passion for great food, multi-culture cuisines, his Italian heritage and Rockland, Maine.  He and his family renovated the historic Owl Benevolent and Fraternal Club (an interesting story for another time) located at 15 Oak Street in the heart of downtown Rockland.  The result was an edgy- yet intimate multi-cultural cuisine restaurant that has become a ritual for residents and visitors alike.

Chef Altiero oversees a large, seasonal and culturally diverse menu which features fresh local ingredients, house-made pastas, and their signature foccacia bread that is made daily in Café Miranda’s wood fired oven.  At Café Miranda you don’t have to settle for the mundane – dinners range from the simple to a variety of adventurous dishes that delivers the punch and full potential of the ingredients. Chef Altiero was named the 2012 Maine Lobster Council Lobster Chef of the Year and was awarded the 2013 Harvest on the Harbor Top of the Crop - Best Farm To Table Restaurant.

 

12:00 – 12:45 Fiore Artisan Olive Oil Fiore-__Color_Logo.jpg

Pat O’Brien
Bar Harbor, ME – Rockland, ME – Freeport, ME
603-801-8292

www.fioreoliveoils.com 

Dish: TBA

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Bio: FIORE Artisan Olive Oils & Vinegars is a tasting room/retail enterprise with locations in Bar Harbor, Rockland, Freeport, Bangor, and Lewiston, Maine, with seasonal locations in Northeast Harbor, Vinalhaven and North Haven. Specializing in the freshest ultra premium extra virgin olive oils from around the world and aged balsamic vinegars from Modena, Italy, FIORE offers tasting prior to purchase. Your bottle will be filled once you’ve made your selection. FIORE Artisan Olive Oils & Vinegars…”Come In And Taste For Yourself!”

 

 

 

1:00 – 1:45 Northeast Flavor MagazineNEF_logoBigTag

Jean Kerr
Kittery, ME
207-703-2312
www.northeastflavor.com

Dish: Asparagus and New Potato Vichyssoise - This is a great, healthy makeover for a classic cream based soup.

Gravlax - Gravlax is a traditional Scandinavian method of curing fish in a blend of salt, sugar, and dill. 

Recipes

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2:00 – 2:45 New Hampshire Mushroomsnhmc_final

Eric Milligan
Tamworth, NH
603.323.0097
www.nhmushrooms.com

 

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Dish: Sautéed mushrooms three ways as toppings for flatbread - (1)King oysters in a garlic cream sauce, (2) Stir fried veggies with a medley of fresh organic mushrooms, (3) Chestnut and  bears head mushrooms in a spicy curry sauce.

All three preparations will be used as toppings for flatbread to be cooked in the brick oven. However they are pretty versatile and can be used with dozens of other dishes from pastas to meats and fish. 

 

Bio: Eric is not a professional chef, but certainly enjoys good food. After  moving to NH 13 years ago he started foraging wild mushrooms and studying mycology as a hobby. Two years ago he and his partners decided to turn their hobby into a business, hence the New Hampshire Mushroom Company was formed.

 

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Sunday, May 18th
Show Hours 10 a.m. to 4 p.m.

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11:00 – 11:45 Black Cap Grille Black Cap Grille

Josh Burkett, Executive Chef
North Conway, NH
603.356.2225
www.blackcapgrille.com
Dish: TBA

 

Bio: Josh graduated from Kennett High School in 2000 where he then attended Plymouth State University for two years as an economics major. This career path was not working out and he decided to take a semester off where he moved home and got a job at a 421195_3291979709027_1666792475_nlittle general store/deli/pizza place. It was here Josh started to realize his passion for the culinary world . He toured culinary schools and chose New England Culinary Institute. After completing his studies and interning at Fore Street in Portland, ME, him and his fiancé came back to the Valley to settle down. Chef Josh met with Ben Williams shortly after returning and they ran the Wildcat Inn and Tavern for two years followed by 16 months at the 1785 Inn and Restaurant. His next endeavor was a very fun opportunity – to open the Black Cap Grille in North Conway, NH. Today Josh is the executive chef at Black Cap Grille where they strive to source local ingredients as often as seasonally possible and provide delicious wholesome well thought out food.

 

 

12:00 – 12:45 Stonehurst ManorStonehurstLogo

Avi S. Dieter, Executive Chef

North Conway, NH
800-525-9100
www.stonehurstmanor.com 

Dish: “Of Quinoa and Queens” - A wholesome salad featuring Tri-Color Quinoa, Buckwheat Groatmeal, Sweet Onion Vinaigrette and Handmade Malfadine with Pea Tendrilportrait avi

Wine Pairing: Riesling

Bio: Avi joined the Manor team as Executive Chef late in November, 2012. He earned a bachelor of science degree in Culinary Arts from Johnson & Wales University in Providence, Rhode Island. After graduation, he worked at the historic Hotel Viking in Newport before moving to the White Mountains. For the past eight years he for 99 Restaurants in management focusing on staff and operations.

He missed being in a kitchen and an opening at the Manor was just what he was looking for. Besides the unique characteristics that are part of an historic property, he found the Manor team to consist of loyal and happy long-time employees. He is glad to be cooking again, and hopes he can be a mentor to others in the kitchen to help them grow and find their culinary niche as well.

After working with the Manor menu for a few months, a new spring menu was launched in April 2013which is moving towards more of an Italian influence. Not just traditional Italian entrees, but use of Italian ingredients and continuing focus Manor-made fresh pasta. He is particularly excited about the ravioli of the week item which allows everyone in the kitchen a chance to try something new and different in creating both the filling and the sauce to top them.

When not at work, Avi lives on a farm with his wife and nine year old daughter. Much of his time is devoted to showing her the value and rewards of hard work which begins with daily chores on their farm gardening and tending to their animals.

 

 

1:00 – 1:45 Pearson’s Café at St. Joseph College 

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Christian Bassett, Executive Chef
207.893.6681

www.sjcme.edu

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Dish: Pearson’s Town Farm Grilled Rabbit Confit with an early summer red wheat berry salad - served with Olivia’s micro green salad and Goss Berry Farm Raspberry Gastrique 

Pearson’s Town Farm Grilled Rabbit Confit Recipe

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