Friday, May 16th
Show Hours 11 a.m. to 6 p.m.
Tim Karu – Owner
Dish: Root Vegetable Breakfast Casserole
Bio: Tim Karu is the owner and innkeeper of the recently-renovated Mercury Inn. He brings a passion for local food to his kitchen, and does his best to source all ingredients for his breakfasts from businesses in Maine. Along with his husband Jake, Tim employs a variety of environmentally-friendly practices to ensure that the inn as as good to the earth as it is to its guests.
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.
Sweden, ME and Wolfeboro, NH
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.
Candace Karu, Lifestyle Commentator
Saturday, May 17th
Show Hours 10 a.m. to 6 p.m.
11:00 -11:45 Café Miranda/Northeast Flavor Magazine
Kerry Altiero, Chef/Owner
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.
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.
Bar Harbor, ME – Rockland, ME – Freeport, ME
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!”
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.
Sunday, May 18th
Show Hours 10 a.m. to 4 p.m.
11:00 – 11:45 Black Cap Grille
Josh Burkett, Executive Chef
North Conway, NH
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 little 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.
Avi S. Dieter, Executive Chef
North Conway, NH
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
Christian Bassett, Executive Chef
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