Boothbay Harbor chef named 'Maine's lobster chef of the year 2017'
Courtesy / Gillian Britt, gBritt PR
Nathaniel Adam, an executive sous chef at Boothbay Harbor Country Club, is the winner of the annual Maine Lobster Chef of the Year competition held Oct. 20 as part of Portland's Harvest on the Harbor Festival.
Nathaniel Adam, an executive sous chef at Boothbay Harbor Country Club, is the winner of the annual Maine Lobster Chef of the Year competition held Oct. 20 as part of Portland’s Harvest on the Harbor Festival.
More than 200 guests gathered at O’Maine Studios on Danforth Street to dine on nine courses of lobster as part of the two-hour luncheon competition, which was a benefit for the nonprofit anti-hunger organization Full Plates Full Potential.
Judges for the competition were Karen Watterson, food editor of Maine Magazine and Old Port Magazine; Susan Povich, Red Hook Lobster Pound; Erin Ovalle, MaineLife; and Christopher Papagni, food writer and consultant.
Adam’s Lobster in Foliage dish featured caramelized shallot, lobster agnolotti, lobster Newburgh, hazelnut brown butter. Last month he won the annual Claw Down lobster competition in Boothbay Harbor with a dish featuring sweet corn and candied thyme brown butte emulsion with butter-poached lobster, topped with vanilla tarragon foam and a sea salt coral tuile.
Stephen Richards, regional executive chef of Lafayette Hotels, which has 27 hotel properties in Maine and New Hampshire, was named the “People’s Choice 2017 Lobster Chef of the Year. His dish featured smoked lobster, mascarpone stuffed tempura battered zucchini blossom with truffled corn confit fondue, sticky cranberry, while the professionally judged chef’s dish was pumpkin seed granola and black trumpet powder.
“Competition was intense but a lot of fun,” said event co-producer Stefanie Manning. “The chefs really came up with such different, and creative dishes, making the event even more interesting.”
Other competitors and their dishes were:
- Isaac Aldrich, Sebasco Harbor Resort, Phippsburg: Lobster bisque, with lobster sweet corn cake, mascarpone crème, tarragon oil, micro cilantro.
- Baxter Key and Andy Gerry, HighRoller Lobster Co., Portland: Lobster cheese-crisp demi-tacos.
- Avery Richter, The Black Tie Co., a catering company based in Portland: Lobster Toast, white bean fondue and spicy pickled beets and cilantro micro greens.
- Melissa Bouchard, DiMilllo’s on the Water, Portland: Lobster bolognese with butter basil capellini and brown butter foam.
- Bo Byrne, TIQA, Portland: "Croquette De Homard" Butter Poached Lobster, Charred Carrot Croquette, Vanilla Bean Beurre Monte.
- David Squillante, Shipyard Brew Pub, Eliot: Native Lobster and corn chowder served Portuguese style.
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