Posts Tagged ‘Mitchell Kaldrovich’

Two chefs team for Haiti relief

January 30, 2010

Okay, foodies, here’s an interesting duo. Chef Mitchell Kaldrovich, of Sea Glass Restaurant at Inn by the Sea, and Chef Larry Mathew  Jr., of Back Bay Grill, are teaming on a Share Our Strength for Haiti Relief dinner.

The five-course dinner with wine pairings is $90 per person, with all net proceeds benefiting Haitian relief efforts. Event takes place at the Sea Glass Restaurant on Feb. 11. Seating is at 6 p.m., but if that sells out, a second seating will be added.

Here’s the menu:

Maine Lobster Croquette
Lemon Aioli
First Course
Truffle Parsnip Soup
Second Course
Crispy Sweetbreads, Mushroom & Cipollini Onion Fricassee
Olive Oil Poached Rack of Lamb
Mustard Spaetzel / Roasted Beets / Balsamic Jelly / Mint
Coconut Rice Pudding
Vanilla Braised Pineapple

Dine and wine by the sea

January 15, 2010

The Inn by the Sea has a few wine (and one beer) dinners scheduled and has released its Restaurant Week menu. The special dinners do sell out, so it’s wise to make reservations well in advance.

• Feb. 18: A Five-course Argentine Harvest Dinner paired with wines from the Andeluna cellars. Stern Greenwood, from the San Francisco Wine Exchange will describe the wines chosen. It’s worth noting that Chef Mitchell Kaldrovich was reared in Argentina, so he knows the country’s flavors. The courses:

1. South American seafood and lobster ceviche with yuca chips paired with 2007 Torrontes

2. Slow-braised chicken embanadas dumplings paired with 2004 chardonnay reserve

3. Sweetbreads Milanese style, with balsamic glaze and mushroom escabeche, paired with 2004 Malbec limited reserve

4. Entree: grilled grass-fed steak medallion with chimichurri salsa verde and smoked twice-baked potato, paired with 2005 Cabernet Sauvignon reserve

5. aalfajores com dulce de leche.

• March 11: Terredora Winery Wine Dinner

• March 25: Gritty’s Beer Dinner

Restaurant Week, March 1-10: The three-course dinner menu will offer a choice of three appetizers (cream of celery root soup, citrus marinated beets, pan-seared jumbo scallop), three entrees (handmade ricotta gnocchi, gulf of Maine lobster & cod chowder, red wine-braised beef cheeks) and two dessrets (profiteroles, carrot cake). Price will be $30.10.

Foodie news: Inn by the Sea

January 14, 2010

Kudo to Mitchell Kaldrovich, executive chef at the Inn by the Sea, in Cape Elizabeth. He’ll be cooking at the James Beard House on Feb. 27.

In light of that, you might want to check out the inn’s  Inncredible Foodie package:

• two nights lodging

• chef’s choice welcome amenity upon arrival

• meet Kaldrovich in downtown Portland to create a customized lunch menu and tour area specialty purveyors for ingredients together; during the tour, you’ll learn about product selection and preparation techniques

• invitation to join the chef in the kitchen to help prepare the menu. Afterwards, enjoy it with wine parings in the Sea Glass restaurant

• five-course tasting menu with wine parings for two for dinner

Rates begin at $1,015, including everything but food and beverage gratuities.