Pan Seared North Atlantic Halibut Filet with Local Seafood Medley and Champagne Saffron Sauce
 Servings: 4
Ingredients:
4 x 4 oz. (115 g) North Atlantic halibut filets
8 Mahogany clams
12 mussels
4 diver-harvested scallops
1 cup (235 ml) white wine
salt & pepper
For the sauce:
1 cup (235 ml) heavy cream
1 cup (235 ml) clam and mussel juice
1 cup (235 ml) champagne
1 shallot, diced
1 clove garlic, diced
1 pinch saffron
1 tsp. butter For the garnish:
1 tbsp. butter ribbons of beet, celery root, carrot, potato
Method: Cook the clams and mussels in a thick bottomed pan with the white wine. Strain and reserve the liquid. In a pan cook without color the shallots, garlic and saffron on low heat for 3 minutes. Add the clam and mussel liquid, increase the heat to high and reduce the liquid by half. Add the cream and half of the champagne. Reduce to a sauce, which coats a spoon. Season and strain.
Season and sear the halibut and scallops - leaving a blush center in fresh seafood is ideal. Sauté the vegetables together in the butter until tender. Season to taste and place in the center of the plate. Place the cooked halibut on the vegetable ribbons with the scallop on one side. Reheat the sauce with the clams and mussels in it. Add the remaining champagne. Arrange the mussels and clams around the halibut and spoon some of the sauce liberally over and between the seafood.
Roasted Kennebunk Venison Loin with Preserved Maine Blueberries and Roasted Root Vegetables
 Servings: 4
Ingredients:
1 lb. (450 g) venison loin, trimmed
1 pint (475 ml) Maine blueberries, preserved (in alcohol or frozen)
½ lb. (225 g) potatoes, peeled and diced
½ lb. (225) Carrot, peeled and diced
¼ lb. (115 g) parsnip, peeled and diced
½ lb. (115 g) celery root, peeled and diced
1 sprig thyme
1 sprig rosemary
2 cloves garlic
1 cup (235 ml) venison sauce
1 cup (235 ml) port wine
1 tbsp. butter
½ cup (120 ml) olive oil
Method: Pre-heat oven to 350 F. In a hot roasting pan add half the oil and mix the vegetables, herbs and garlic together. Place in the oven roasting until golden brown and tender. In a thick bottomed pan reduce the port wine, half the blueberries and the venison sauce. Season to taste and strain through a fine sieve.
Season the venison loin and sear in a hot skillet. Cook in the oven for approximately 6 minutes for medium rare. Rest in a warm place for a few minutes. Remove the herb stalks and garlic cloves from the vegetable, season and arrange in the center of each plate. Carve the venison into 4 even pieces and place on top of the vegetables. Add the remaining blueberries to the sauce, boil, stir in the chilled butter and sauce liberally.
Warm Chocolate Cake with Vanilla Bean Ice Cream and Warm Chocolate Sauce
 Servings: 8
Ingredients:
5 eggs
5 egg yolks
3 oz. (85 g) sugar
10 oz. (285 g) chocolate, semi sweet
10 oz. (285 g) butter, unsalted
3 oz. (85 g) all purpose flour, sifted
For the chocolate sauce:
1 cup (235 ml) milk
1 cup (235 ml) water
1 cup (500 g) sugar
1.3 cups (700 g) dutch cocoa
4 oz. good quality chocolate, semi sweet
Method: Using an electric stand mixer, beat the eggs, egg yolks and sugar together until the mixture is very pale and falls in flat ribbons from the lifted beaters. While eggs are being beaten, melt the chocolate and the butter in a double boiler over low heat or in a microwave at half power. Allow to cool slightly.
Butter eight shallow 4 oz. molds, sprinkle with sugar and set aside. When egg/sugar mixture is ready, beat in the chocolate mixture, then carefully fold in the flour. Divide the batter among the molds and reserve. Unbaked cakes may be held for up to 4 or 5 hours. Refrigerate if holding for longer than 1 hour. Prepare chocolate sauce as described below and set aside.
About ½ hour before serving, heat oven to 375 F. Bake cakes for 10 minutes (20 minutes if they have been refrigerated). Allow to sit for about 5 minutes after they come from the oven, then unmold onto warmed dessert plates and serve with sauce.
Warm Chocolate Sauce: Place all ingredients in a large heavy bottomed saucepan and place over medium low heat. Whisk frequently. As soon as the chocolate melts and the mixture comes to a boil, it is ready. Remove from heat at once.
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