Chef Cassady Pappas's featured "Harvest UnCorked!" menu item:  Coriander Dusted Seared Cod with Apple Pil-Pil
 

Chef Cassady Pappas of Bar Harbor restaurants Rupununi, Guinnesss & Porcelli’s and Havana will prepare his dish using Maine farm raised Cod from Great Bay Aquaculture in Sorrento, Maine
 

GreatBay Aquaculture has been a pioneer in marine aquaculture for the past 14 years.  They operate the only commercial cod hatchery in North America in Portsmouth, New Hampshire and the only designated cod farm in the United States, located off the coast of Sorrento, Maine in Frenchman's Bay.  The cod they grow is traceable to native broodstock from the Gulf of Maine.  GreatBay Aquaculture is committed to using the best husbandry techniques and implementing practices and designs to lower their environmental impact.  They are excited to collaborate with Chef Pappas as they begin harvesting their first crop of cod.

 

Working with restaurateur Michael Boland, Chef Pappas has presided over the menus of many successful restaurants in Bar Harbor.  Inspired by his family, Pappas brings a unique American edge to traditional Latin cuisine.  Cassady's willingness to experiment combined with real world culinary efficiency allows him to create tastes that are both compelling and enduring.  For over 15 years, Chef Pappas and Mr. Boland have been at the forefront of the "Green" restaurant industry by using organic/locally grown ingredients, working closely with Maine's fishermen and farmers, and utilizing modern technology such as solar-powered hot-water heating.  Learn more at:  www.rupununi.com;  www.guinnessporcellis.com;  and www.havanamaine.com. 

 

Cassady Pappas is the Executive Chef for Portland's newest Latin fusion restaurant, "Uno Mas", set to open in the Spring of 2010 at 52 Wharf Street.