As a youngster, Executive Chef Christopher Bassett had a passion for food sparked no doubt by his mother and grandmother, who he often joined in the kitchen as they experimented with the creation of worldly cuisine. But he always wanted to be an artist, so much so that he even went to school to study graphic design. Along the way, Bassett, now 37, realized that his cooking was artistic. He immediately enrolled at the New England Culinary Institute, and he hasn’t looked back since. “It’s all I’ve ever done,” he says of his cooking.

He followed his wife, Lisa, a native Mainer, back to her home state. After stints at the Black Point Inn, the Tides Inn by the Sea, the Harraseeket Inn and the Old Port Sea Grille and Raw Bar, he landed at Freeport’s Azure Café, an intimate eatery that prides itself on offering a taste of Italy on the coast of Maine. His position as Executive Chef at Azure is one Basset and restaurant owner Jonas Werner, as well as the Café’s customers, expect to be a long-lasting one. “I am here for life,” Bassett says. “We’re already talking about retirement plans.”

The Café is a good fit for Bassett. “I love throwing a party every night and that’s what it feels like,” he explains. “We have a loyal following of locals, so it is almost like having friends over to your home for dinner.” He is also active, through Azure Café, with a variety of community service projects. For example, on Thanksgiving the restaurant goes all-out to put on a massive feast for area needy and also aids in fundraisers for the Freeport Merchants Association, Rippleffect of Portland and Wolfe’s Neck Farm, among others. His culinary expertise has landed Azure Café glowing reviews in Downeast Magazine, Yankee Magazine, The Maine Switch and The Maine Sunday Telegram.

Chris's Farm to Table Philosophy

Azure Café’s commitment to Farm to Table is based on our desire to provide our customers the best possible experience and provide our community an asset.  Azure Café Executive Chef Christopher Basset says the approach allows him “to provide freshness which cannot be surpassed, create a stronger local economy, and lower the restaurant’s carbon footprint.”

“I buy delicate greens as close to home as I can get them.  Right now, that’s from our owner’s daughter, Ella.”  Chef Bassett continued, “she has been growing for us for the past four years and beginning to focus on our greens.  This year she provides the bulk of our oregano, mint, chives, and fantastic basil, all organic.  She has also been growing the most beautiful Romaine and Green Leaf Lettuce for Azure and her new favorite green is the Italienischer, growing large heads of long, buttery leaves.  Her herbs and greens are harvested in the morning and on the plate by lunch.  You can’t beat the flavor and crispness of produce that fresh,” said Chef Bassett.

Farm to Tablealso means utilizing local purveyors.  This creates local jobs which in turn builds our local economy.  Chef Bassett buys only fresh lobster and serves only fresh meat.  “It’s good for our customers and our economy.  Everybody wins,” says Chef Bassett.  He continues “it’s also about knowing where your food is from.  This is why we buy all our ‘shrooms from a Maine grower:  knowing your source means knowing your food.  This is how we earn and keep our customers trust.”

Chef Bassett continues to build his Farm to Table Program at Azure.  It is an integral part of his desire to lower Azure’s carbon footprint.  He says, “pushing food around the globe is one of the largest consumers of fossil fuel and speeds the demise of the human race.  A Farm to Table approach not only makes sense for our guests and our restaurant, it makes sense for Earth.” 

Azure Café:
123 Main Street, Freeport, ME
(207) 865-1237
http://www.azurecafe.com/