Hundreds Crown Supreme Dessert-Maker and Bartender at Maine Restaurant Week Kickoff, The Signature Event
Academe Brasserie, The Salt Exchange, and Walter’s Win Prizes
PORTLAND, Maine – It was an evening of decadent desserts, drinks, and décor during The Signature Event, the kick-off to Maine Restaurant Week. The area’s finest bartenders, dessert chefs, and bakers provided samples of their best work to over four hundred guests in the majestic Masonic Temple in Portland last night. Academe, The Salt Exchange, and Walter’s came out winners in the Signature Cocktail, the juried “Art of Dessert,” and the People’s Choice “How Sweet It Is” categories, respectively.
“The Signature Event was a great kick off Maine Restaurant Week,” notes Jim Britt of gBritt PR, organizer of Maine Restaurant Week. “Maine is filled with such extraordinary culinary talent. Hopefully people are hungry for more so they’ll go check out some of the many wonderful and wide-ranging restaurants participating in Maine Restaurant Week now through March 12.”
Adrian Trudeau, bartender at Academe Brasserie at the Kennebunk Inn won the Signature Cocktail competition with his drink “Sage Against the Machine.” The cocktail featured Absolut Raspberry Vodka, Triple Sec, St. Germain, sour mix, muddled sage and lime. Jay Towle of Brian Boru was the runner-up for the night with his drink “Hot Ginger and Lemon Whiskey Tea” and Tom Laslavic, Natlalie’s, Camden Harbour Inn was the second runner up with a three course cocktail, “Natalie’s House Soda.”
Five finalists competed in the juried “Art of Dessert” competition. Patrick Tubbs, pastry chef at The Salt Exchange won the grand prize with his cream stout gingerbread with smoked sea salt and bourbon caramel, black pepper and vanilla ice cream, candied bacon, and cinnamon tulle. The judges’ table was comprised of an elite cast of tasting professionals: Portland Press Herald/Maine Sunday Telegram food writer Meredith Goad; cookbook author and Maine hospitality specialist Dana Moos; cookbook author Kathy Gunst; and former “Top Chef: Just Desserts” competitor and Maine native Zac Young.
The People’s Choice “How Sweet It Is” competition featured desserts and treats ranging from chocolates and cupcakes to reverse root beer floats. Pastry chef Anthony Scherrer of Walter’s received the most votes for his dessert, “Kitt Katt Bar with Sea Salted Caramel.” The Salt Exchange’s Tubbs was the runner up (by just one vote) for his Creme Stout Gingerbread dessert that won the “Art of Dessert” competition.
The Signature Event was catered by Natalie’s of the Camden Harbour Inn, which was also a sponsor. Maine Beverage Company and Double Cross Vodka were also sponsors of the event. Part of the proceeds of the event were donated to Maine Harvest Lunch.
About Maine Restaurant Week:
Founded in 2009, this is the third year for this statewide event. Participating restaurants offer specially priced menus from March 1-12. For restaurant names, menus and special event information, visit www.mainerestaurantweek.com.
Sponsors of Maine Restaurant Week include: Down East Magazine, The Portland Press Herald/Maine Sunday Telegram, Constellation Wines US, American Express, Maine Office of Tourism, MPBN, Shipyard Brewing Company, Citadel Broadcasting, Oakhurst Dairy, WCSH 6, and Native Maine Produce.