Chebeague Island Inn Executive Chef Justin Rowe Creates Southern Coastal Maine Culinary Hotspot

Justin Rowe, Executive Chef at Southern Maine's Chebeague Island Inn Restaurant (www.chebeagueislandinn.com), and veteran of Portland's renowned Fore Street and 555 restaurants, has created a distinct American Contemporary menu which draws upon his classical French training and New England roots. Serving capacity crowds at the indoor-outdoor restaurant, the Inn, under new ownership of the Prentice family of Yarmouth, Maine, has quickly earned a reputation as one of coastal Maine's premier culinary destinations since its May 2010 relaunch.

Rowe, a graduate of Le Cordon Bleu Culinary Arts School and Atlantic Culinary Academy at McIntosh College in Dover, New Hampshire, has worked to ensure the restaurant's menu is centered on fresh, locally raised and produced ingredients.

"We are fortunate that there are many family-owned farms nearby, since we're able to incorporate a good variety of locally grown, Maine produce into our dishes," said Chef Rowe. "We have an on-site garden for fresh herbs, as well, which we hope to further develop for next year."

Chebeague Island Inn Restaurant also supports Maine fisherman by offering local lobster and fish on its menu each day.

A popular draw since the Inn's May 14 relaunch has been Chef Rowe's daily "Sunset Landing" small bites menu, served all day on the Inn's porch and at the bar from 11:30 a.m. until 9:00 p.m. Featuring options like Duck Tenderloin Skewers ($9), Lobster Corn Dogs ($12), Devils on Horseback ($8), and Artisanal Cheese Plate ($4 ea), the dishes are complemented by favorite local beer and spirits selections including Allagash, Geary's, Back Bay Gin and Cold River Vodka.

According to Casey Prentice, part-owner and general manager at the Inn, his team is receiving enthusiastic feedback about the restaurant's fare, cocktails and ambiance. "While the Inn's oceanfront location, lawn games and waterfront views provide the perfect setting, the restaurant's top-notch cuisine is standing on its own," Prentice noted.

Lunch is served at Chebeague Island Inn Restaurant from 11:30 a.m. until 2:30 p.m., Monday through Saturday. Dinner is available daily, from 5:30 until 9:00 p.m. Sunday brunch, served from 10:30 a.m. until 2:30 p.m., is a favorite among guests and island residents alike.

On Monday nights, the restaurant celebrates "Nolstalgia Night," with a special menu featuring Chef Rowe's unique take on comfort food classics which rotates every two weeks. Word about weekly Nostalgia Night dinners has quickly spread; the Inn has been serving crowds in excess of 150 dinner guests on Monday evenings.

Boaters visiting the Inn or restaurant are invited to use the Inn's eight free moorings and launch service. Reservations are recommended for dinner and brunch and can be made directly through the Inn's website, using OpenTable.


About Chebeague Island Inn
Known for its classic Maine hospitality, Chebeague Island Inn attracts long-time guests who have made the Inn the centerpiece of their vacations for decades, as well as newcomers who rate the Inn a "can't-miss" destination. Recommended by outlets ranging from Delta Sky, National Geographic Traveler and Travel + Leisure to Yankee and Cond� Nast Traveler, the beautifully restored 1920's hotel is situated on one of Maine's most picturesque islands.
For further details, visit www.chebeagueislandinn.com.

For further information or to download Chebeague Island Inn images, visit www.frontburnerpr.com/cii

To schedule an interview with Part-owner and General Manager Casey Prentice, contact Jen Beltz at (207) 699-5502 or jen@frontburnerpr.com.

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