On April 5, executive chef Andrew Chadwick will leave the kitchen of Sea Glass Restaurant at Inn by the Sea in Maine to present a specially curated menu at the James Beard House in New York. His dishes draw directly from Maine’s abundant landscape and reflect long-standing partnerships with local farmers, fishermen and oystermen. Joining him will be Sea Glass sommelier Donald Linscott, who will select wines from the restaurant’s Wine Spectator–recognized cellar to complement the tasting menu.
The five-course “Maine Made” menu at the James Beard House will feature several of Chef Chadwick’s signature preparations. Guests can expect Maine lobster tacos finished with Serrano jam, a chilled lobster tail from Alewives Farm paired with creative blueberry elements, and a Nonesuch oysters stew. From the land, diners will enjoy Buck’s Farm pasture-raised braised pork cheek served with a Moxie barbecue accompaniment and kohlrabi stew, as well as a slow-roasted pork strip loin from Archer Farm. The meal concludes with a Maine-inspired whoopie pie accented by blueberry gel, dark chocolate and sea salt. For those unable to attend the James Beard House event, Sea Glass and Inn by the Sea—located just south of Portland in Cape Elizabeth, Maine—offer the opportunity to enjoy many of these regionally focused flavors closer to home.