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Gifts from the Sea and Land

September 27, 2019

Gifts from the Sea & Land

Hyper local sourcing was the focus for Chef Chadwick’s Farm to Fork, Tide to Table Cape Farm Alliance benefit dinner at Inn by the Sea in September

Sea Glass Chef Andrew Chadwick brought the freshness of Cape Elizabeth fields and ocean directly to diners’ plates at a benefit dinner for the Cape Farm Alliance in September at Inn by the Sea. Everything served at the multi course dinner had been grown or caught in Cape Elizabeth. The sold out, tented dinner was supported by Cape residents who turned out in force to enjoy a warm summer evening in a beautiful seaside setting, savor local fare and to hear firsthand from our local farmers. The benefit raised $5,900. for the Farm Alliance.

While farms are disappearing all over the country, Cape Elizabeth’s farm community is growing according to Penny Jordan of Jordan’s Farm. Cape residents have incredible access to fresh vegetables, fruits, seafood, flowers and artisanal farm- based products. Area chefs take advantage of the access to local farms for seasonal menus, but Jordan urged the community to shop local and to purchase fresh product from Cape farm stands as our farmers need support- especially in the fall when the harvest is varied and abundant.

“Supporting local farmers is so important to our community,” said Chef Chadwick. “We all benefit from the open space and the access to amazing berries in spring, farm fresh produce summer through fall and seafood all year long. We hope to make this benefit an annual event.”

Guests enjoyed Kettle Cove Beet Fed Oysters, Squash Pate with Pickled Butternut Squash, a variety of pickled vegetables & fruits to start. The family style dinner began with Jordan Farm Corn Soup, followed by an assortment of Tomatoes & Ricotta, a Farmer’s Salad, Alewives Brook Farm Grilled Lobster with Tomato Fondue, Glazed Smoked Meatloaf, Potato Variations, Olive Oil crushed Gold Roasted Reds, Charred Broccoli, Cauliflower Steak, Corn Textures with Corn Relish and Pepper Coulis and ended with Corn Bread Crumble.

Alewives Brook Farm & Lobster, Jordan’s Farm, Seal Cove Farm, Jordan’s Farm & Farmer’s Gate Market, Green Spark Farm, Maxwell’s Farm, Portland Oyster Company, Fresh Pickins Flowers, Down Home Farm, Shady Oak Farm, and Tammaro Landscaping all contributed produce, seafood, flowers or serving help for the dinner. Central Distributors, Allagash Brewing Company, National Distributors and Inn by the Sea sponsored the evening.

Sea Glass restaurant at Inn by the Sea is located at Crescent Beach at 40 Bowery Beach Road, & open for breakfast, lunch, dinner, cocktails & weekend brunch all year. Reservations 207.799.3134.

About Inn by the Sea:

An idyllic oceanfront escape, located on a mile of unspoiled sand beach, just 7 miles from Portland, Inn by the Sea is Maine's premier beach destination offering elegant hospitality in 61 upscale rooms and suites, with full- service SPA, cardio room, heated pool and captivating cuisine served in ocean view Sea Glass restaurant. Children and dogs are warmly welcomed to this Preferred LVX® member and Virtuoso® property.

FMI and images: Rauni Kew, PR & Green Program Manager | Inn by the Sea | 40 Bowery Beach Road | Cape Elizabeth | Maine, 04107. | M: 207.602.8500 | | 207.799.3134. Instagram @innbythesea.maine