Maine Lobster Chef of the Year Finalists Announced
Event guests to choose the winner at Harvest on the Harbor

PORTLAND, Maine (Sept. 23, 2010)—Who makes the most delicious lobster dish in the entire state of Maine? The votes are in. Three finalists have been selected to compete in the prestigious 2010 Maine Lobster Chef of the Year Competition, sponsored by the Maine Lobster Promotion Council.

The finalists will prepare their best lobster recipe for the competition, which will be held from 11:30 a.m. to 1:30 p.m. on Friday, Oct. 22 at Harvest on the Harbor, Maine’s premier food and wine experience.  Attendees at this special event will have the opportunity to taste all three dishes as part of a five-course lunch sampling, and then cast their vote for the winner. And what a lunch it will be! 

The finalists, each of whom has extensive culinary experience across the nation, are:

William Clifford of The Portland Harbor Hotel. 
Clifford, a graduate of the Culinary Institute of America, has worked in Boston, Denver, and at Blue Door at the Delano Hotel in Miami’s South Beach. He opened The Daily Catch, later renamed 93 Townsend, in Boothbay Harbor, before joining The Portland Harbor Hotel. He has received numerous awards and honors for his work, and is a past Lobster Chef of the Year winner. Clifford will prepare Rustic Maine Lobster and Butternut Squash Ravioli with Toasted Walnuts, Sage and Maple Bacon.

Clifford Pickett of DiMillo’s Floating Restaurant in Portland.
Pickett, the banquet chef at DiMillo’s Floating Restaurant, is a graduate of Scottsdale Culinary Institute Le Cordon Bleu. He specialized in fine continental dining in Tucson, Ariz., before moving to Maine in 2007. Pickett will offer Steamed Maine Lobster & Sweet Corn Tamale with Creamy Chilies and Leeks.

Kelly Patrick Farrin of Azure Café in Freeport.
Farrin, a graduate of the New England Culinary Institute, worked at Ocean Key Resort in Key West, Fla., before joining the Rocktide Inn in Boothbay Harbor. He joined Azure Café in 2010. Farrin will serve Herb Grilled Maine Lobster Tail on Arugula with Chive Ricotta Gnocchi & Corn Milk.

The finalists were selected by a panel of esteemed judges after submitting their recipes to the Maine Lobster Promotion Council. The judges determined the finalists based, among other criterion, on their recipes’ originality and creativity, appearance and plate presentation.

The Maine Lobster Council provides professional support, guidance, and leadership to members of the Maine lobster industry in the areas of marketing, advertising, public relations, and promotional efforts, to assist in developing long-term market value and economic stability for the industry. For more information about the Council, please visit www.lobsterfrommaine.com.

NESN will be producing a television show on the Lobster Chef of the Year competition at Harvest on the Harbor. The show is scheduled to air Friday, October 29th at 7:30 p.m.

Harvest on the Harbor, produced by the Greater Portland Convention & Visitors Bureau, promotes Maine as a culinary destination by celebrating its great chefs, incredible local food and exceptional wine, microbrews and spirits.  The event takes place from October 21^st—23^rd.

Earlier today at a press conference, Barbara Whitten, President of the Greater Portland Convention & Visitors Bureau announced, along with the Lobster Chef of the Year finalists, the new events for the 3^rd annual Harvest on the Harbor. 

“We are very excited about several of the new events for Harvest on the Harbor this year,” said Whitten, “but more importantly, we are thrilled with the economic impact Harvest on the Harbor has on the Greater Portland area, and exposure as a culinary destination . We have sold tickets to people from more than 20 different states across the country.  Last year this event injected 1.5 million dollars into the local economy and we expect that number to increase this year.”

New events at Harvest on the Harbor were announced a press conference earlier today.  Here is a list of new events:

The Ultimate Seafood Splash
Time:               11:30 a.m. – 1:30 p.m.  October 21, 2010
Location:         Ocean View Room, Ocean Gateway
Cost:               $45
     Harvest on the Harbor’s kick-off event showcases a  pristine spread of local seafood samplings from smoked salmon to steamed mussels, succulent fresh cod, and oysters shucked-to-serve. Explore what your favorite seafood restaurants have to offer with sushi from Benkay Japanese Restaurant & Sushi Bar, tasty lobster sauce from Cook’s Lobster House, succulent shrimp and crab from Old Port Sea Grill, authentic Maine lobster rolls and chowder from Portland Lobster Co., and more!
     Lynn Archer, of the Brass Compass Café, will prepare her famous “Princess Lobster Club,” a variation of the traditional dish that was voted ‘Best Lobster Club Sandwich’ on the Food Network’s Throwdown! with Bobby Flay. And don’t miss the stylings of celebrity chef Michael Ruoss, who ascended in the elite culinary empire of Emeril Lagasse for 11 years before becoming Corporate Chef of his own restaurant, Salu, in New Orleans. These flavorful dishes will be complemented by an assortment of clean, crisp wines, Italian inspired, Maine perfected gelato from Gelato Fiasco, delectable cheese from Cabot Creamery Cooperative, a dash of flavor from Lakonia Greek Products, gourmet coffee by Bard Coffee and live music by The Dave Bullard Duo.