The Six Course Tasting Menu is included at the end of this release.
For Immediate Release
August 13, 2013
Contact:
Gillian Britt, (207) 775-2126
gBritt PR
Guest Chefs Prepare Special Six Course Dinner “Toast to the Coasts”
at Blue, Grey Havens Inn
GEORGETOWN, Maine – The best of Southern Maine and Midcoast Maine will come together during a September dinner “Toast to the Coasts” at Grey Havens Inn in Georgetown on Sunday, September 8. Chefs Brian and Shanna O’Hea of Academe at the Kennebunk Inn in Kennebunk will visit Grey Havens to prepare a special six-course tasting menu to be served at Blue, the restaurant at Grey Havens Inn.
The tasting menu will include two of the O’Hea’s signature dishes: Maine Lobster White Truffle Pizza and Maine Lobster Pot Pie. The Lobster Pot Pie has been featured on The Food Network’s “Best Thing I Ever Ate,” Travel Channel’s “Food Paradise,” and in Oprah Magazine. Other courses include Watermelon Gazpacho, Duck Confit, and Roasted Lamb Loin.
Each course will be paired with an Austrian wine, known for their balanced fruit-driven acidity, elegant body, fresh style and expressive aromas. “The Austrian wine tagline is ‘Small is Beautiful,’” said Shanna O’Hea from Academe, “a line that describes both of us, two small Inns with independent restaurants and a dedication to our craft.”
The dinner will take place at 6:30 pm on Sunday, September 8th, and is $70.00 per person including select beverages; excluding tax and tip. Grey Havens Inn is offering a Dine and Stay Package with rooms at 25% off. Space at the dinner is limited and reservations are highly recommended. Reservations for the rooms and the dinner can be made by calling the Inn at (207) 371-2616 or (855) 473-9428 or by emailing innkeeper@greyhavens.com.
The O’Heas are able to accommodate any dietary restrictions or vegetarian requests, please inform the front desk when booking a reservation.
About Academe:
Academe, the restaurant of The Kennebunk Inn, is run by Chef-Owners Brian O’Hea and Shanna Katherine Horner O’Hea. The two draw on their culinary and artistic backgrounds to create imaginative and enticing soups, salads, sandwiches, burgers, and entrees served in an informal, brasserie-style setting.
The O’Heas are graduates of the Culinary Institute of America and have been guest chefs at Walt Disney World’s Epcot International Food & Wine Festival, Houston’s “Sugar Land Food & Wine Affair, and on Holland America Cruise Line. The O’Heas are scheduled to be guest chefs on Oceania Cruise Line in 2014. For more information on the O’Heas and Academe, visit www.thekennebunkinn.com.
About Grey Havens Inn:
Originally built in 1904, Grey Havens Inn has been owned and operated by Eve and Dick Roesler and Chuck Papachristos since 2011. The Inn houses 13 guest bedrooms, including 4 turret rooms, a large shared living room with floor-to-ceiling fireplace and 12-foot windows overlooking the Atlantic, and a 2,000 square foot wrap-around porch. The Inn’s restaurant, Blue, is led by Executive Chef Esau Crosby and makes use of fresh, local ingredients supplied by local fishermen and farmers. For more information, visit www.greyhavens.com.
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Six Course Tasting Menu
Sunday, September 8
Passed Appetizer: Maine Lobster White Truffle Pizza
Cocktail Pairing: Watermelon Water, Muddled Lime, Basil and Absolut Cilantro Vodka Cocktail
First Course: Watermelon Gazpacho
Served with Jumbo Lump Crab Meat, Avocado Ice Cream and Dill Chip
Wine Pairing: 2012 Steininger Young (Gruner Veltliner, Sauv Blanc, Muskat), Kamptal
Second Course: Duck Confit and Anjou Pear Strudel
Watercress, Arugula and Endive Salad with Cranberry Vinaigrette and Humboldt Fog Cheese
Wine Pairing: 2012 Anton Bauer Rose (Zweigelt/Syrah), Wagram
Third Course: Miniaturized Maine Lobster Pot Pie
Shanna and Brian O’Hea’s signature dish featured on The Food Network “Best Thing I Ever Ate,” Travel Channel “Food Paradise,” and Oprah Magazine. Poached lobster including tail, knuckle and claw meat, peas, corn, potatoes and hand rolled puff pastry
Wine Pairing: 2011 Strauss Pinot Blanc, Styria
Fourth Course: Roasted Lamb Loin
Sage and Mustard Crusted Lamb Loin with Dijon Lamb Demi-Glace over Pork Belly and Caraway Spaetzle with Baby Glazed Carrots
Wine Pairing: 2011 Netzl Zweigelt, Carnuntum
Dessert: Triple Tribute to “Blue” at Grey Havens
Blueberry Lemon Cheesecake Push-Pop, Classic Maine Blueberry Shortcake, and Blueberry Oatmeal Cookie Ice Cream Sandwich
Wine Pairing: NV Hillinger Secco Sparkling Pinot Noir, Burgenland