Chefs Soirée

| Print | E-mail

9th Annual Chefs Soirée

St. Mary's Health System's Nutrition Center held the 9th Annual Chefs Soirée, Exploring Our Roots, on Friday, September 12th.  The event was inspired by the 125th Anniversary of St. Mary's Regional Medical Center and the Nutrition Centers, Lots to Gardens, program's15th anniversary. Courses throughout the evening featured root vegetables and other culinary delights from local farms and producers. 

Chef Paul Landry of Fish Bones American Grill, Cody LaMontagne, co-founder of Forage Market, Karen Bolduc of South Auburn Organic Farm and Gerry Walsh of Forage Market educated and entertained guests with their collective knowledge and great food. The evening was filmed so guests either inside or outside in a tent could view their demonstrations.  

Sarah Spring of Spring Day Creamery in Durham and Pat O'Brien of Fiore Artisan Olive Oils & Vinegarsin Freeport offered samples of their product for tasting. A display of recently harvested vegetables and flowers from 4 Season Farm Market in New Auburn gave the Nutrition Center a market atmosphere. The Nutrition Center's Community Cooking Educator, Paul Drowns, and Fiston Mubalama Lowitiwiya, a Nutrition Center Fellow, set up the Center's bicycle cart kitchen outside and served Beet Carpaccio with Caramelized Onion Marmalade.

The four course meal featured roasted butternut squash, beet and goat cheese galette with a salad made with South Auburn Organic Farm's mixed greens and Spring Day Creamery's award winning blue cheese and warm apple cider dressing. Chicken kebobs with Ricker Hill Farm's apples, and turnips were served with mushrooms (Maine forged) risotto and Fiore's Wild Mushroom & Sage Olive Oil. The third course featured North Star Sheep Farm grilled lamb burgers topped with Pineland Farm's feta cheese and greens drizzled with a mint chimichurri aioli and served with salad nicoise. Gerry Walsh of Forage Market created a Chocolate Torte made simply with eggs, chocolate and cream to finish off the evening.

Susan Hall of The Vaulta specialty wine and craft beer shop in Lewiston pared each course with wine. Baxter Beer of Lewiston donated four varieties of craft beers to the evening's festivities.

THANK YOU to our sponsors, guests, participants, vendors, supporters and volunteers! We couldn't do it without YOU!

2014 Chefs Soirée Sponsors!

Surgical Systems, Distributor for Exactech

Lauren and Wayne Moody

Spectrum Medical Group
Terry Samson

BGA Financial
Mechanics Savings Bank
Oxford Networks

Hebert Construction, LLC
Metz Culinary Management
Norman Hanson and DeTroy
Rancourt & Co. Shoecrafters
SMRT, Inc
Transamerica Retirement Solutions
Walmart Distribution Center

Fred and Janet Bishop
Champoux Insurance Company
Davis Landscaping, Co.
DeBlois Electric/Lighting Concepts
Maine Family Federal Credit Union
Orchid Restaurant
Precision Builders
Tarbell & Brodich, PA

The proceeds will support St. Mary's Nutrition Center and its programming. The Nutrition Center serves as a hub for healthy food initiatives across Lewiston and Androscoggin County.  Key programs include the a food pantry, cooking and garden education programs for people of all ages, the Lewiston Farmers' Market, and Lots to Gardens, which uses downtown gardens to create access to fresh local food, empower youth, and to build community. For more information contact the Nutrition Center at 207-513-3848.

© 2014 St. Mary's Regional Medical Center 93 Campus Avenue, Lewiston, Maine 04240 Phone: 207-777-8100