Maine, N.H. chefs compete – and fraternize – at late-night get-togethers in Kittery
Yes, we compete for customers, one chef said. 'But we’re also close friends who talk about food constantly, learn from each other regularly, and inspire each other to cook the best food we can.'
Twenty minutes into the contest, chef Brett Cavanna realized the kitchen’s heat was going to be too much for his pâte brisée tart dough, so he bee-lined it to the freezer for a quick chill. On the way back, Cavanna hit the walk-in (restaurantspeak for a big refrigerator), frantically foraging for what he’d hope would be award-winning tart filling. As he passed the six-burner gas stove he was assigned for the night, it was all fire and fury: He threw down two pans, cranked up the heat and tossed kale and butter into one, pepitas into the other. Read more from Portland Press Herald.