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Log inRichmond chef is top lobster cook
Richmond chef is top lobster cook
by Outspoken on Wed Jul 23, 2008 6:26 am
Richmond chef is top lobster cook
BY CRAIG CROSBY
Staff Writer Morning Sentinel
AUGUSTA -- Margaret McLellan grew up helping her family haul lobsters from the water off Boothbay Harbor, so it makes sense that she would know how to prepare the famous crustaceans better than just about anyone else.
McLellan, corporate chef at Shucks Maine Lobsters in Richmond, was named Maine Lobster Chef of the Year during Tuesday's cookoff at the Blaine House.
"I grew up on a fishing boat," said McLellan, who continues to live in Boothbay. "It's a great honor, being a Mainer, to win this title and represent the industry."
Approximately 100 people -- including friends and family of the chefs and representatives of the lobster industry -- spent more than an hour making the rounds between the five tables where each of the finalists presented their culinary delights.
McLellan was named top lobster chef by a panel of four judges, comprised of fellow chefs, who scored the finalists' dishes on presentation, flavor, taste and texture.
Those who attended the reception were asked to vote for the "People's Choice" award. That went to Lawrence Klang, chef de cuisine at Natalie's Camden Harbour Inn in Camden.
Zeph Belanger of the Camden's Hartstone Inn was the judges' first runner-up; and Pete Murphy, executive chef at Boothbay Harbor's Historic Russell House Restaurant and Tavern, was second runner-up.
Joshua Clark, chef de cuisine at Camden's Atlantica Restaurant, also was selected as a top-five finalist.
Judges evaluated a record number of recipes on complexity and ingenuity to select the five finalists chosen for the cookoff, said Dane Somers, executive director of the Maine Lobster Promotion Council, which, along with Maine Food and Lifestyle magazine, sponsored the event.
"The competition was really impressive, and that speaks volumes for the high regard that so many chefs and their customers have for Maine lobster," Somers said. "I thought the dishes were absolutely fantastic. These are world-class presentations by world-class chefs."
http://kennebecjournal.mainetoday.com/news/local/5256253.html
BY CRAIG CROSBY
Staff Writer Morning Sentinel
AUGUSTA -- Margaret McLellan grew up helping her family haul lobsters from the water off Boothbay Harbor, so it makes sense that she would know how to prepare the famous crustaceans better than just about anyone else.
McLellan, corporate chef at Shucks Maine Lobsters in Richmond, was named Maine Lobster Chef of the Year during Tuesday's cookoff at the Blaine House.
"I grew up on a fishing boat," said McLellan, who continues to live in Boothbay. "It's a great honor, being a Mainer, to win this title and represent the industry."
Approximately 100 people -- including friends and family of the chefs and representatives of the lobster industry -- spent more than an hour making the rounds between the five tables where each of the finalists presented their culinary delights.
McLellan was named top lobster chef by a panel of four judges, comprised of fellow chefs, who scored the finalists' dishes on presentation, flavor, taste and texture.
Those who attended the reception were asked to vote for the "People's Choice" award. That went to Lawrence Klang, chef de cuisine at Natalie's Camden Harbour Inn in Camden.
Zeph Belanger of the Camden's Hartstone Inn was the judges' first runner-up; and Pete Murphy, executive chef at Boothbay Harbor's Historic Russell House Restaurant and Tavern, was second runner-up.
Joshua Clark, chef de cuisine at Camden's Atlantica Restaurant, also was selected as a top-five finalist.
Judges evaluated a record number of recipes on complexity and ingenuity to select the five finalists chosen for the cookoff, said Dane Somers, executive director of the Maine Lobster Promotion Council, which, along with Maine Food and Lifestyle magazine, sponsored the event.
"The competition was really impressive, and that speaks volumes for the high regard that so many chefs and their customers have for Maine lobster," Somers said. "I thought the dishes were absolutely fantastic. These are world-class presentations by world-class chefs."
http://kennebecjournal.mainetoday.com/news/local/5256253.html
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Plato (427-347 BC)
Plato (427-347 BC)
