Celebrating all things Maine at Sea Glass, overlooking Crescent Beach in Cape Elizabeth Maine at Inn by the Sea, is Executive Chef Mitchell Kaldrovich’s passion.  Giant Sea Scallops on a bed of Parsnip Puree or a Maine Seafood Cerviche were among some of the popular creations that received rave reviews in February 2010 at the James Beard House in New York when the chef shared his “New England with a Twist” menu.  A native of East Orange, New Jersey, but raised in Argentina, Kaldrovich realized at a young age that he wanted to become a chef. After completing three years of rigorous studies in Culinary Schools, Kaldrovich was hired as a line cook at Galani Restaurant, a four-star establishment at the Buenos Aires Park Hyatt Hotel. He went on to become the Chef Partie at Harpers 1 and 2 in the prestigious Recoleta neighborhood in Buenos Aires. Mitchell’s desire to return to the United States resulted in positions at several highly celebrated establishments including the exclusive L’ Orangerie Restaurant in West Hollywood, the Duck Club restaurant in Monterey, California, the La Palme D’ Or at the Baltimore Hotel in Coral Gables, Florida, and the luxurious Llao Llao Hotel & Resort in Patagonia. Most recently, Kaldrovich was Executive Chef of the famous Plump Jack café in Squaw Valley, California.

Mitchell's Farm to Table Philosophy
 

The Sea Glass menu, which celebrates all things Maine, is Chef Mitchell Kaldrovich’s delectable showcase for neighboring farmers and foragers, seafood from the Gulf of Maine, and talented local food and spirit artisans. In ocean view Sea Glass, regional ingredients are used whenever possible, and producers are credited on the seasonally changing menus.  Forager Rick Tibbetts is credited on a fiddlehead dish in spring,  as well as the chef’s signature mushroom tart;  mouthwatering cheese cake makes use of Fern Hill Farm goat cheese;  Green Thumb Farm provides potatoes for  crisp, handmade potato chips and fries;  Eva’s garden and Backyard Farm Tomatoes combine for fresh salads and summer gazpacho;  Harbor Fish market supplies fresh seafood from the Gulf of Maine; and Jodie Jordan delivers lobster and produce from neighboring  Alewives Farm to Sea Glass  almost daily, to name only a few of the restaurant’s local vendors.

In summer, the chef hosts an Al Fresco Farmer’s Table with weekly offerings of whatever is growing at nearby farms, or a day boat catch fresh from the Gulf of Maine. The Farmer’s dinners, served on the lawn overlooking the Atlantic, are designed to be both delicious and to reconnect people to farms, the sea and primary food sources.

For Chef Kaldrovich, Farm to Fork at Sea Glass is about:

• Flavor: using the freshest local ingredients for delicious, nutritious menus.
• Support for community: local vendors are invited to showcase their produce at a weekly event.
• Sustainability: the chef’s collaboration with the Gulf of Maine Research Institute, local fishermen and Portland chefs to identify and serve underutilized, lesser known, but abundant seafood from the Gulf of Maine.
• A fresh take on Maine fare:  Dishes such as Chef Kaldrovich’s signature Maine Seafood Paella combine fresh regional fare with cooking techniques steeped in the chef’s Argentine roots for a truly unique dining experience. 

Sea Glass:
40 Bowery Beach Road, Cape Elizabeth, ME
(207) 799-3134
http://www.innbythesea.com/sea_glass_dining_new/