Cafe Miranda named best farm to table restaurant

Oct 28, 2013
Photo by: Ted Axelrod Chef Kerry Altiero chosen as Top of the Crop: Best Farm to Table Restaurant and Chef Sam Hayward of Fore Street Restaurant in Portland.

Portland — Cafe Miranda based in Rockland with Chef Kerry Altiero captured the title of Top of the Crop: Best Farm to Table Restaurant besting strong competition at Harvest on the Harbor.

Altiero’s victorious entry was a cider braised pork belly, sour apples, garlic, lacinato kale with little neck clams.

Four chefs faced off on the Viking Cooking Demonstration Stage and prepared tasteful creations of Maine’s local foods in front of a sold-out crowd at Ocean Gateway. One of the original farm to table chef's Sam Hayward of Fore Street Restaurant, emceed the event.

Chad Conley, executive chef at Gather in Yarmouth prepared braised Maine pork belly, stewed jacob's cattle beans, celeriac radishes and pickled mustard seeds.

Chef David Levi, executive chef and owner of Vinland Restaurant soon to open in Portland prepared beet chip, dehydrated raw beet rounds, ghee for frying, strained yogurt, hollandaise, cucumber, chive, herb salt.

And Chef Rich Hanson of Cleonice Mediterranean Bistro in Ellsworth prepared roasted pork sausage ragu with Morgan Mills polenta.

The chefs were selected to compete based on their farm to table philosophy, relationship with local farms, and how well their restaurant menus reflect the farm to table movement on a year-round basis.

Judges for the competition were Chef Eric Flynn of The Harraseekett Inn in Freeport; Susan Axelrod, food columnist for the Portland Press herald and MaineToday Media; and Ted Quaday, executive director of the Maine Organic Farmers and Gardeners Association.

All the wines at the event were provided by SoPo Wine and Robert Kacher.

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