Executive Chef Andrew Chadwick, of Sea Glass restaurant at Cape Elizabeth’s Inn by the Sea, will pay homage to Maine’s farmers, foragers, and fishermen at Manhattan’s James Beard with a five-course Maine-made menu on April 5, 2018.
Each course will be paired with a selection from the inn’s wine cellar by Sea Glass Sommelier Donald Linscott. The cellar won the Wine Spectator’s Best of the Award of Excellence 2017.
“I am thrilled and honored to be invited to cook at the James Beard House in New York,” Chadwick said. “To be even a small part of that amazing legacy is a life goal for most chefs.”
Make reservations for the New York dinner through the James Beard Foundation at 212-627-2308; proceeds help support the foundation’s work
Can’t make it to New York? No prob: After his return from New York, Chef Chadwick will recreate the James Beard dinner for the Sea Glass restaurant. It will be available April 13 to 21; call 207-799-3134 for rez.
