Portland vs. Portland, Chef vs. Chef

By Ratha Tep Posted November 07, 2008

What could be better than eating a dinner prepared by one of F&W’s fantastically talented Best New Chefs? The easy answer: Eating a dinner prepared by two of them. On November 17th, Gabriel Rucker of Le Pigeon in Portland, Oregon, will be joining fellow 2007 Best New Chef Steve Corry at Five Fifty-Five in Portland, Maine to create a special seven-course tasting menu ($150; 555 Congress St.; 207-761-0555).

Some highlights:
*Gently poached New England whelks, served with pickled corn salad by Corry.
*Rabbit spanakopita, with fromage blanc, La Quercia prosciutto and Oregon summer truffles by Rucker.
*Pacific pan-seared sturgeon accompanied by all-day braised local short ribs (an East-Meets-West Surf and Turf collaboration).
*Foie gras profiterole (“signature Gabe Rucker,” per Corry), Corry’s housemade Concord grape preserve and another of Rucker’s experiments, foie gras-infused Armagnac.

Rumor has it that Rob Evans (an F&W Best New Chef 2004) of Hugo’s in Portland, Maine will also be in the house—enjoying the dinner, not squeezing into the kitchen.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories
powered by ZergNet