Chef Steve Corry of Five Fifty-Five will be serving chilled cucumber soup with creme fraiche, salmon tartare, and a fragrant fresh dill oil at this year's Taste of the Nation. Steve will be partnering with chefs from Hugo's, Back Bay Grill, Cinque Terre, Bresca, Fore Street, Eve's, The Edge and several others. These Maine chefs are our fine dining gurus and all of them source Maine foods from local farmers and fisherman.
Portland's "Taste of the Nation" is Maine's contribution to Share Our Stre…
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Posted on May 21, 2008 at 9:09am —