PORTLAND — Chefs from the region’s top restaurants showcased Maine seafood at the fifth annual Gulf of Maine Seafood Celebration. Presented by the Gulf of Maine Research Institute, the celebration supports the Institute’s sustainable seafood work.
“We hope our guests will have an opportunity to try fresh, local seafood dishes and feel encouraged to choose Gulf of Maine seafood whenever possible,” said GMRI Sustainable Seafood Program Manager Jen Levin. “By working together with chefs and raising public awareness about local seafood, we’re supporting both the economic and ecologic health of the Gulf of Maine.”
Guests indulged in delectable seafood creations prepared by award winning chefs while enjoying live music and spring views of Casco Bay. Chefs include Sam Hayward of Fore Street (Portland), Evan Mallet of Black Trumpet (Portsmouth, NH), Mike Wiley of Hugo’s (Portland), Andrew Chadwick of Inn by the Sea (Cape Elizabeth), and Michelle Corry of Five-Fifty-Five (Portland).
The menu for the evening featured:
- Mook Sea Farms: “Mookie Blues” Oysters on ice, Cocktail Sauce, and Mignonette Sauce
- Black Trumpet Bistro: Finnan Polly Brandade on a Chickpea Vinegar Cracker with Spring Onion and Rhubarb Garnish
- Hugo’s: Hake Brandade with Celeriac
- Fore Street: Maine Mussels with Kelp Crisps and Seaweed Butter Sauce
- Inn by the Sea: Smoked Mackerel Pate, Citrus Parsley and Celery Salad, and Crispy Bread
- High Liner Foods: Cape Shark Tenders
- Five Fifty-Five: Scallop Crudo Tostada with Chile Morita Salsa, Avocado and Cilantro
About the Gulf of Maine Research Institute (GMRI):
The Gulf of Maine Research Institute pioneers collaborative solutions to global ocean challenges. Located in Portland, ME, GMRI is dedicated to the resilience of the Gulf of Maine ecosystem and the communities that depend on it. For more information, visit www.gmri.org