Kevin Walsh Ex Che of Earth at Hidden Pond Named Best Farm to Table Restaurant at Harvest on the Harbor
Portland, Maine (August 2012)— Earth at Hidden Pond ,based in Kennebunkport, with Chef Kevin Walsh took the honors at this year’sTop of the Crop: Best Farm to Table Restaurant competition at Maine’s premier food and wine experience, Harvest on the Harbor. Chef Walsh prepared Farro Cavitelli, Chicken Ragout, Wild Mushrooms and Heirloom Squash. The dish was paired with Domanie de la Petite Cassagne Blanc for the sold out crowd to enjoy.
Four chefs took the Viking Cooking Demonstration Stage last night and created amazing dishes for a packed house at Ocean Gateway. Eric Flynn, executive chef at the Harraseeket Inn in Freeport prepared a 48 hour Slow Braised Buffalo Short Ribs with Blueberry and Red Beet Demi Glace, Parsnip Puree and Beet, Carrot and Crispy Parsnip Chips. Jeff Landry, executive chef and owner of The Farmer’s Table in Portland made Daube: Braised Archer Angus Beef Brisket, Locally Foraged Mushrooms, Laughing Stock Farm Root Vegetanles and Herbes de Provence. Executive chef and part owner, Shannon Bard, of Zapoteca in Portland prepared Pineland Farms all natural Filet of Beef rubbed in Ancho Powder, Spices and Brown Sugar and topped with a Sauce of Local Oyster Creek Mushrooms, Ancho Pepper and Lincolnville’s own Cellardoor Red Wine and served with Rustic Garlic Mashed Potatoes and Crisp East End Micro Cilantro.
The chefs were selected to compete based on their farm to table philosophy, relationship with local farms, and how well their restaurant menus reflect the farm to table movement on a year-round basis.
Judges for the competition were Kathleen Fleury, Managing Editor of DownEast magazine, Katherine Gunst, Cookbook Author and Joe Fournier , Produce Manager at Rosemont Market & Bakery in Portland.
All the wines at the event were provided by So Po Wine Co. and the Yellow Roman Candles played music played throughout the evening. Attendees also enjoyed desert from Stacy Begin and Kate Bernatche of Two Fat Cats. The sweet duo made Pumpkin Pie with Praline Sauce. Coffee by Design provided coffee throughout the event.
Harvest on the Harbor continues with more events today and tomorrow including:
Cutting Edge: College Culinary Competition
Savory Samplings at the Marketplace
Please visit www.HarvestOnTheHarbor.com to purchase tickets.
Event Sponsors include: Down East Magazine and WHOM 94.9FM
Photo by Ted Axelrod
Caption–Chef Kevin Walsh of Earth at Hidden Pond chosen as Top of the Crop: Best Farm to Table Restaurant
Media Contacts:
Angie Helton
Northeast Media Associates
or
Barbara Whitten
Convention +Visitors Bureau
207.772.4994 ext. 228
Top of the Crop Chef Bios–
Eric Flynn, Harraseeket Inn
Long recognized as a gem in the Maine culinary landscape, Executive Chef Eric Flynn offers comfortable elegance and a devotion to the best ingredients. His style has been described as refined, contemporary New England fare with a savory dash of French flamboyance, focusing on the local, seasonal, and organic bounty of Maine. Chef Eric uses bright colors and exciting textures to awaken the most seasoned of palates.
Eric’s Farm to Table Philosophy
We at the Harraseeket Inn believe that doing business with local purveyors helps the community by keeping its economy strong. Our first priority is purchasing locally grown and harvested foods. There are many reasons for this: supporting local farmers and fishermen, preserving traditional skills and open space, and reducing the energy expended to transport foods great distances. We purchase organically grown produce whenever possible because we believe it is a healthier choice for our customers and our planet.
Jeff Landry, The Farmer’s Table
Jeff Landry is Executive Chef and Owner of The Farmer’s Table. He and his wife, Suzie Altemus-Landry, are partners in the restaurant. Previously, Jeff served as Executive Chef of Eve’s at the Garden Portland Harbor Hotel; he has also worked in kitchens at Portland’sCinque Terre and Freeport’s Harraseeket Inn. Jeff owned his own restaurant, Seasons Cafe in Lewiston. He was the Maine Restaurant Association’s Chef of the Year in 2007. Jeff earned his culinary arts degree from New Hampshire Community College.
Jeff’s Farm to Table Philosophy
As our name implies, we feel strongly about supporting the local farm to table movement. Furthermore, we feel that we have made responsible, socially conscious decisions regarding our suppliers. The Farmer’s Table has been recognized by the WSPA (World Society for the Protection of Animals) for our use of humanely raised animals and dairy products. Also, we embrace every opportunity to use organically farmed vegetables and fruit. We believe in simplicity of our food and commend those who raise it that way.
Shannon Bard, Zapoteca
Growing up in Oklahoma, Shannon Bard and her family would sit together and enjoy large meals prepared by her grandmother who owned a Mexican restaurant. Shannon would join her grandmother in the kitchen and spend hours making vibrantly flavored meals prepared from scratch. These early influences inspired Shannon to attend culinary school. Following her training at the Culinary Institute of America in San Antonio, TX, Shannon along with her husband, Tom Bard and long-time friend, Sergio Ramos, openedZapoteca Restaurante Y Tequileria at 505 Fore Street in the Old Port.
Shannon’s Farm to Table Philosophy
Shannon’s father and grandfather, both small farmers, imparted lessons on seasonal produce, and the hard work and dedication farmers put into each and every crop. Shannon is dedicated to be offering authentic, seasonally influenced Mexican dishes with bold, modern flair. Zapoteca’s menu has a strong Oaxacan influence and is comprised of unique, wood fired dishes with bold, authentic flavors that you aren’t likely to find anywhere else in New England.
Kevin Walsh, Earth At Hidden Pond
A 2003 graduate of the Culinary Institute of America, Chef Walsh brings a diverse culinary background to Earth. Chef Walsh cooked for several years on the line for the Bedford Village Inn. He worked as Sous Chef for Baldwin’s on Elm, then left to join Radius in Boston. Chef Walsh’s was able to work under Michael Schlow, a multiple award winning chef. In 2009, Chef Walsh worked at Flour and Water in San Francisco. During his time there, Flour and Water received a James Beard Award nomination for “Best New Restaurant in America”. Chef Walsh returned to the East coast to serve as Chef De Cuisine at Deuxave for two years before being hand-picked by Chef Oringer, to lead the charge at Earth where he has perfected pasta making and wood oven firing techniques – two ofEarth’s signature offerings.
Kevin’s Farm To Table Philosophy
We believe that the quality of a menu begins with how and where its ingredients are grown, and are firm in supporting our local farm partners. We also have an incredible array of herbs, vegetables, fruits and edible flowers right out our back door…we will continue to experiment with what we can successfully grow to ensure we’re serving the best food we possibly can. We could create dishes from ingredients overnighted from an international city, but it wouldn’t taste as good and we wouldn’t feel good serving it.
Angie Helton
Northeast Media Associates
141 Brigham Street
South Portland, ME. 04106
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