Maine Chefs To Cook At James Beard House

Contact: Karl Mace
Telephone: 207-363-1333 ext 107
Cell- 207-450-5735
Email: chefkarl@unionbluff.com


FOR IMMEDIATE RELEASE



York Beach, ME (12/15/2009) - Maine Chefs Karl Mace & Nick Gough, Of Maine's acclaimed Union Bluff Hotel & Meeting House, will present a seasonal, Five-course dinner at New York City's prestigious James Beard House on Tuesday, December 29th at 7 pm. Reservations for the dinner are available by calling the James Beard Foundation at (212) 627-2308.

The Dec ember 29th dinner will showcase Mace & Gough's adaptation of the flavorful, seasonal Maine fare served at The Union Bluff Hotels Union Grill (www.unionbluff.com)

Mace is the Executive chef of The Union Bluff Hotel & Meeting House in York Beach, Maine. Prior to the Union Bluff, he served as Executive chef for the Stolen Menu Cafe in York, Executive Chef of the Chatham Club in Savannah Ga, Sous Chef at the Sapphire Grill In Savannah Ga, worked at the Greenbrier Hotel in West Virginia and The York Harbor Inn in York Harbor Maine

Nick attended Le Cordon Bleu in Dover, N.H. and has since worked around the seacoast of NH, ME and MA infusing artistic flair with great tasting food. He has worked at the Cliff House Resort and Spa and the Dockside Restaurant in York, now he is teamed up with Chef Karl Mace at the Union bluff Hotel as Chef de cuisine.

Plans for the dinner are well underway to ensure that the evening runs like clockwork. The evening will differ from Mace & Gough's usual restaurant service in several ways, according to the chefs. "We'll be cooking in a different kitchen, which means our layout and flow is different, and we'll obviously need to serve dining room guests all at the same time," Mace said. "It takes practice and preparation to make sure that events like our upcoming Beard House dinner are successes. We want guests that evening to be pleased by the entire dining experience."

Mace's cuisine has been showcased by the likes of Taste, Portsmouth magazine, The Portland Press, Portsmouth herald.

Mace & Gough Have been practicing and refine the menu for the December 29th Dinner at The Union Grill throughout the Fall and into this winter , making sure that timing, preparation, and flavors are flawless..

The wines for the event are from Four Vines, Winemaker CHRISTIAN TIETJE is a hedonist. He is passionate about wine: making it, drinking it and bringing people together to enjoy it. Chris learned to love balanced, food-driven wines as an aspiring young chef in Boston. In 1990 he moved to San Francisco, determined to pursue his passion and become a winemaker. He fell head over heels for old vine Zinfandel, and began planning for bigger things. He will be at the event also!

Highlights of the menu include Hors d'Oeuvre of Maine Lobster Munchkins with Fermented Garlic, Local Quark, and Olive Oil Jimmies, Pemaquid Mussel Salad with Fried Native Potatoes, Radishes, Seal Cove Farm Ch�vre, Banyuls, and Cr�me Fra�che, Petite Oxtail Sloppy Joes with Anadama Bread, Fresh Ricotta, Melted Shallots, and M�che, Late Harvest Beet and Nancy's Crab Sandwiches with Sea Urchin, Four Herbs, and Maine Sea Salt

And Dinner will include,
First course
Lobster Potage with Lobster Glace, Tomato Confit, Guanciale, Maine Potatoes, Thistle Hill Farm Tarentaise Cheese, and Sourdough Crouton,
Second course
Soldier Bean and Butter Lettuce Salad with Cracklings, Beets, and Minus 8 Wine Vinegar, Third course
Penobscot Bay Cod Cheeks with Peppered Pork Belly, Mahogany Clams, Beta Carrots, and Cubanelle Sauce,
Fourth Course
Prime Beef Duo > Grilled Eye of Rib-Eye and 48-Hour-Braised Cap with Farro Risotto, Crosnes, Fried Brussels Sprout Leaves, and Veal Jus,
Fifth course
Chocolate S