November 2009 MAINE COASTAL NEWS Page 13.
Commercial Fishing News
MAINE LOBSTER CHEF OF THE YEAR CROWNED
PORTLAND – Maine Lobster Chef of the prepared by the finalists in the competition, awarded $1,000 in prize money and a limited reau, brings nationally recognized chefs us-
Year 2009 was crowned after a cook-off com- the audience enjoyed wine provided by edition Maine Lobster jacket. He will have a ing Maine products and blends them with our
petition at Harvest on the Harbor, the three- Maine’s own Cellardoor Winery and Vine- display plaque identifying him as the Maine own award winning local chefs in celebrating
day food and wine festival underway on yard and Spruce Head Smoked Scallop Lob- Lobster Chef of the Year. Maine as a culinary travel destination. Last
Portland’s waterfront. ster Bisque provided by Hancock Gourmet. Copies of the recipes by all three contes- fall, Harvest on the Harbor was named one of
Mackenzie Arrington, a recent graduate Maine Lobster Chef of the Year tants can be found at the “Top Ten Seafood and Wine Festivals”
of the Culinary Institute of America, earned Mackenzie Arrington grew up in Boothbay, www.lobsterfrommaine.com. by Coastal Living magazine and it was at-
the title of Maine Lobster Chef of the Year Maine, and was practically raised in the in- Harvest on the Harbor, presented by the tended by more than 3,000 foodies from
today with his dish of Roasted Lobster Tail dustry, with Chef Margaret McLellan as his Greater Portland Convention & Visitors Bu- Maine and around the country.
on Braised Cabbage and Cornbread. Two mom. In high school, he worked at local
hundred lucky attendees tasted dishes pre- restaurants and attended the Bath Region
pared by three chef competitors, watched Vocational Center’s Culinary Arts program.
each chef demonstrate their recipe, and then After high school, Mackenzie attended The
voted on their favorite. Culinary Institute of America (CIA) in Hyde
Arrington competed against Melissa Park, New York. During summer breaks, he
Bouchard, Chef at DiMillo’s Floating Restau- worked at Spruce Point Inn in Boothbay
rant in Portland, who prepared Maple Butter Harbor and completed an externship at The
Poached Lobster Tail served with Sweet Po- Phoenician Resort & Spa in Scottsdale, Ari-
tato & Fuji Apple Bisque and Frizzles of Green zona. Mackenzie graduated from CIA with an
Onion, and Rick Skoglund, Sous Chef at the Associates Degree in Culinary Arts, and
Samoset Resort in Rockland, who prepared moved to Clearwater Beach, Florida to work
Butternut-Mascarpone Lobster Ravioli with at The Sandpearl Resort. He went back to CIA
Balsamic Pomegranate Spinach Salad. All for his Bachelors Degree in Hotel/Restaurant
three chefs were selected from a field of Management and graduated just last week.
professional chefs who submitted recipes At the competition, Mackenzie was
over the summer. A panel of judges reviewed
the recipes, minus identifying information
from the submitting chefs, and selected the
Red Tide
three finalists based on a variety of criteria.
Continued from Page 12.
“We are proud to sponsor this annual
competition,” stated Dane Somers, Executive
growth and the University of Texas team will
Director of the Maine Lobster Promotion
investigate environmental triggers of bloom
Council. “The chefs did an exceptional job
decline.
developing recipes that feature Maine Lob-
“In addition to refining forecasts, these
ster and incorporate ingredients that share
are all important steps toward pioneering
lobster’s peak fall harvest time.” Harvest on
unique prevention and control strategies for
the Harbor, Maine’s premier food and wine
Alexandrium outbreaks, an area where less
event, was the ideal venue for crowning the
research progress has been made,” Dortch
new Maine Lobster Chef of the Year. This is
added.
the first year that the event was open to the
The ECOHAB program has been operat-
public, and also the first year that the audi-
ing since it was first authorized by the Harm-
ence determined the contest winner.
ful Algal Bloom and Hypoxia Research and
In addition to tasting the three dishes
Control Act in 1998.
BATH INDUSTRIAL SALES
DownEast Lobstermen's
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120
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(207) 338-1406
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