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Chef Kevin Walsh of Earth and Wood Oven Fired Margarita Pizza

Friday, April 27th, 2012

Wood Oven Fired Margarita Pizza

When Norm and I attend the Kennepunkport Festival, June 5-9, we will be staying at Hidden Pond. We’re happy to say we will have the opportunity to visit Earth and experience Executive Chef Kevin Walsh’s cooking first hand. Kevin will be cookin at An Evening at Earth – Saturday, June 9^{th. There will be so much talent that weekend, it will be fantastic.}

My interview with Keving was published on CityRoom on April 17, 2012. He had some great comments. If you are only interested in the recipe, you can click here.

Naturally, I’ll want to check out The Tree Sp;a. The entire atmosphere appears so serene and relaxing, it will provide a great contrast to our full afternoons and evening of art galleries, dining, and wine.

Executive Chef Kevin Walsh

If any of you who read my posts are attending this great festival, let me know. We’d enjoy meeting you.

This event is produced and presented by Maine Magazinein cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

NoraLyn Ltd.

Member: Society of Professional Journalists

Kennepunkport Festival 2012

Tags: Chef Kevin Walsh, Earth, Hidden Pond, Kennebunkport Festival, maralyn d hill, Margarita Pizza, The Epicurean Explorer, Where and What in the World
Posted in Destinations, Events & Activities, Lodging, Resorts, Spas, chef interview, chef profile, chefs, recipes, travel | No Comments »

Chef Pierre Gignac of 98 Provence With Recipe for Fisherman’s Soup

Tuesday, April 17th, 2012

As most of you realize by now, I will be attending the Kennepunkport Festival 2012 and quite excited about the event. I’m featuring profiles of the

Fisherman's Soup Photo: Maine Magazine

chefs who will be cooking at the Art of Dining Dinners as well as one of their favorite recipes.

Chef Pierre Gignac

Born in Montréal, Canada, Pierre graduated from the Institut d’Hôtellerie et de Tourisme du Québec. He apprenticed at “Chez La Mère Michelle” and had his first chef position at “Prego,” before working under Austrian chef Heinz Kattenfeld at “Amici” in Winnipeg. After traveling and learning throughout Europe and Asia, Pierre opened his first restaurant in Ogunquit, Maine, 98 Provence. His southern French cuisine has pleased locals, tourists and critics for the past 17 years.

This one if from my article freatured on CityRoom.com on April 9, 2012.

Click here for the bio and her for the Fisherman’s Soup. Photos are courtsey of Maine Magazine.

Kennepunkport Festival 2012

This event is produced and presented by Maine Magazine in cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.

….

Maralyn D. Hill, The Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Blogs: Where and What in the World & Success with Writing

Tags: 98 Provence, Chef Pierre Gignac, Fisherman's Stew, Kennebunkport Festival, Kennebunkport Festival 2012 Tickets, Kennebunkport Maine, Maine Magazine, maralyn d hill, recipes, Share our Strength, The Epicurean Explorer, travel, Where and What in the World
Posted in Culinary Travel, Destinations, Events & Activities, Seafood Recipes, Soup Recipes, Tastes, Tastes - Fish, Tastes - Seafood, Tastes - Soups, chef interview, chef profile, chefs, culture, fish recipes, recipes, travel | No Comments »

Butter Poached Smoked Kennebunkport Lobster from Jonathan Cartwright of the White Barn Inn

Wednesday, April 11th, 2012

Smoked Lobster

Since I will be going to the Kennebunkport Festival 2012, I am eager to share some recipes and bios about the chefs who will be participating.

Jonathan Cartwright will be cooking Tuesday June 5^thAn Intimate Evening, 7pm-10pm – The White Barn Inn

This AAA Five Diamond and Forbes Five Star-rated restaurant is the setting for a truly one-of-a-kind dining experience and hosted by Executive Chef Jonathan Cartwright.

My bio of Jonathan with a few interview questions is featured on CityRoom. To learn more about him click here.

Served on Summer Corn Puree & Paprika Butter Sauce

Jonathan Cartwright

courtesy of Chef Jonathan Cartwright of the White Barn Inn

Ingredients:

2- 1.5LB lobster steamed and broken out of the shell

6 – Ears of summer corn

0.75L (about 3 cups) heavy cream

225 g (about 8 ounces) butter, unsalted

120 ml (4 ounces) heavy cream

250 ml (8.5 ounces) lobster reduction

250 ml (8.5 ounces) Quady Essencia wine

125 ml (4.25 ounces) cognac

10 g (2 teaspoons) lobster coral

1g (1/4 teaspoon) paprika

½ Lemon for juice

salt, cayenne pepper

Apple wood chips and a smoking gun

4 Servings

Method:

In a thick bottom pan, reduce the cognac, Essencia and lobster reduction by half, add the cream and reduce by half.

Wisk in the cold diced unsalted butter and reserved lobster coral.

Season to taste with salt, cayenne pepper, paprika and a few drops of lemon juice. Strain and keep warm.

Peel the corn ears and shred the corn kernels off into a small pot.

Cover with cream and simmer for 30 minutes.

Strain and reserve liquid.

Place the corn kernels in the blender, blend and slowly add reserved liquid to make a fluid purée.

Season with salt and pepper.

Gently poach the lobster in beurre fondue until warm, place on top of a streak of corn purée.

Drizzle the paprika butter sauce around, cover and smoke, using the smoking gun with the apple wood chips.

The Kennepunkport Festival 2012 is produced and presented by Maine Magazine in cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.