Kitchen Garden Dinners
kitchen-garden-dinners
kitchen-garden-dinners
kitchen-garden-dinners
kitchen-garden-dinners
Kitchen Garden Dinners

Kitchen Garden Dinners


2015 KGDS Hugo's and Eventide Oyster Company

Wednesday, September 16
6:00 p.m. to 8:00 p.m.
In the Kitchen Garden Cafe

Using modern cooking techniques and fresh, local ingrediants Chefs Andrew Taylor and Mike Wiley have wowed the Portland food scene and its devotees consistently with their menus at Hugos and Eventide Oyster Company.  Hugo's was named the #2 restaurant in New England in 2013 by Opinionated Diners website & food blog.  Chefs Taylor and Wiley named as Food & Wine's 2013 "Best New Chefs in New England", Hugo's and Eventide also hold, respectively, the #4 and #7 positions in Eater Maine's 2014 "18 Essential Maine Restaurants" list.

Hugo's
www.hugos.net

Eventide Oyster Company
www.eventideoysterco.com


2015 KGDS The Rooms-Portland

Thursday, October 1
6:00 p.m. to 8:00 p.m.
In the Kitchen Garden Cafe

Acclaimed Chefs Harding Lee Smith and Sean Doherty will represent The Rooms-Portland. "I wanted to make a neighborhood gathering spot - to have that homey feel like when you step into someone's living room…"

Harding Lee Smith, chef and owner of The Front Room Restaurant & Bar, The Grill Room & Bar, The Corner Room Kitchen & Bar and Boone's Fish House and Oyster Room, is a Mainer by birth. Once he graduated from Portland’s Deering High School, Harding left Maine to experience the rest of the world. After earning a Bachelor of Science degree from Boston University, he moved to the San Francisco Bay area and attended the Culinary Institute of America's West Coast campus in Napa Valley. After an apprenticeship in Venice, Italy, Chef Smith relocated to Maui, Hawaii where he was the chef of several well-known restaurants. After six years on the island, family and the Red Sox were calling and he returned to Maine in the fall of 2003. After spending the winter of 2005 at the venerable Back Bay Grill in Portland, Harding embarked on his dream, the opening of a casual neighborhood restaurant and bar… Ten years and 4 award-winning restaurants later, Chef Smith has rightfully earned the title "Hardest Working Chef" by the Maine Sunday Telegram. All of his restaurants were recognized as "Best New Restaurant" in the year of their opening by the Phoenix Readers Poll and The Corner Room is the proud recipient of 3 consecutive Wine Spectator Awards of Excellence.

www.theroomsportland.com/


2015 KGDS Vinland

Tuesday, October 13
6:00 p.m. to 8:00 p.m.
In the Kitchen Garden Cafe

Vinland is the first and only restaurant in the world to use 100% locally sourced ingredients in every dish-even down to the salt. Chef David Levi creates dishes that embrace indigenous foods, cuisines and traditions of New England and are influenced by the New Nordic Movement in Scandinavia. Hailed as "a serious star...Portland's leading contemporary restaurant" by The Financial Times of London, awarded a perfect 5-star review by the Portland Press Herald and honored with a dinner at the James Beard House, Vinland lives up to its #5 rating in Eater Maine's 'Top 18 Essential Maine Restaurants in 2014'.

www.vinland.me


2015 KGDS 40 Paper Italian Bistro

Wednesday, October 28
6:00 p.m. to 8:00 p.m.
In the Kitchen Garden Cafe

Join Chef Josh Hixson, Executive Chef and owner of 40 Paper, his lauded restaurant in Camden, which serves traditional Italian cuisine with regional Mediterranean influences and 3 Crow in Rockland, his modern take on traditional Southern American cuisine, for a delicious evening at the Gardens. All of Chef Hixson's dishes are meticulously hand-crafted with the freshest and brightest ingredients which has earned him accolades as one of Maine's finest chefs.

40 Paper
www.40paper.com

3 Crow
www.3crow.com


2015 KGDS Tao Yuan Restaurant

Tuesday, November 10 6:00 p.m. to 8:00 p.m.
In the Kitchen Garden Cafe

Asian-inspired ingredients and flavors hallmark award-winning Chef Cara Stadler's unique and delicious cuisine that is prepared with only the freshest, locally produced ingredients.  Varied, sublime tasting courses are served family style.  Recent awards and citations for Tao Yuan and Chef Stadler include:
2014 James Beard "Rising Star Chef of the Year" semifinalist
Food & Wine's 2014 "Best New Chef" award
Portland Press Herald's Maine Sunday Telegram's 2013's Top Maine Restaurant

www.tao-yuan.me