2018-03-09 / Community

Chef at inn heads to Beard House


Andrew Chadwick, executive chef at Sea Glass restaurant at Inn by the Sea in Cape Elizabeth will present a very Maine menu at the James Beard House in New York. (Courtesy photo) Andrew Chadwick, executive chef at Sea Glass restaurant at Inn by the Sea in Cape Elizabeth will present a very Maine menu at the James Beard House in New York. (Courtesy photo) Andrew Chadwick, executive chef at Sea Glass restaurant at Inn by the Sea in Cape Elizabeth, brings his passion, culinary talent and Maine made menu to the James Beard House in New York April 5. Paying homage to Maine’s rich bounty and its farmers, foragers and fishermen, Chadwick finds inspiration in all things Maine.

Chadwick has forged relationships with the farmers, fishermen and oyster producers who are neighbors to the inn. In taking local products, fusing them with contemporary flavors and artfully presenting these dishes, he has created a signature dining experience and distinct taste of Maine that he’s now bringing to the Big Apple.

“I am thrilled and honored to be invited to cook at the James Beard House in New York,” Chadwick said. “To be even a small part of that amazing legacy is a life goal for most chefs.”

The Beard House evening will start with barrel aged cocktails crafted from spirits from Portland’s Stroudwater Distillery and the chef’s signature Maine Lobster tacos with serrano jam, Maine whiting and lobster bratwurst, Gulf of Maine seafood escabeche, pork rillettes and chari sui ribs with sesame crunch and scallion. The five-course menu includes Alewives Farm chilled lobster tail with blueberry variations, Nonesuch Oysters stew, and slow roasted Archer Farm pasture-raised strip beef loin. Maine’s uniquely flavored, official state soft drink, Moxie, has been included in the chef’s barbecue sauce for the Buck’s Farm braised pork cheek with kohlrabi stew. The evening ends sweetly with another Maine staple – a whoopie pie, with blueberry gel, dark chocolate and sea salt.

Sea Glass Sommelier Donald Linscott will pair each course with a selection from the inn’s wine cellar, awarded Wine Spectator’s Best of the Award of Excellence 2017.

Chadwick took over as executive chef at Sea Glass after a career managing all six dining outlets at the Chatham Bars Inn on Cape Cod, where he spearheaded achieving Four Stars from Forbes Travel Guide. Previously Chadwick was executive chef at Cherrystones Restaurant in Falmouth, Massachusetts, and later opened a sister restaurant, Oysters Too, winning local accolades as the “Best Place to Dine” for three consecutive years. However, Chadwick’s proudest accomplishment may be his success growing vegetables in his home garden in Maine and the difficult task of winning over interest and harvest help from his children.

Return to top