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Inn by the Sea Celebrates Maine’s Fall Harvest

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IBS Chef Mitchell

Inn by the Sea’s Culinary Harvest

Chef Kaldrovich’s Autumn Sea Glass Menu & Inn by the Sea’s Fall Harvest Package Celebrate Portland’s Harvest on the Harbor

Cape Elizabeth, Maine. September 26, 2012 –Fall is one of the most exciting times at coastal Maine’s Inn by the Sea, overlooking the Atlantic on mile-long Crescent Beach in Cape Elizabeth. This is when Chef Mitchell Kaldrovich of the Inn’s Sea Glass restaurant celebrates Maine’s bounty by sourcing and creating his autumn menu. As one of the leading lights in the cutting edge food scene of greater Portland, just 15 minutes away, Chef Kaldrovich has made Sea Glass into one of the area’s most celebrated tables.

“My aim is to be light and fresh, to enjoy Maine’s natural flavors, and to let the food speak for itself,” says Chef Kaldrovich, who will join other local chefs in the Grand Tasting this fall at the 5th annual Harvest on the Harbor, Portland’s annual festival that celebrates Maine’s farm-to-table movement from October 24 to 27, 2012.

For Chef Kaldrovich, fresh seafood, local produce, and farm-to-table practices are the essential ingredients in his kitchen. This fall, he’s using local Maine apple cider for his signature Apple Sparkler cocktail, made with Cointreau and prosecco. Those apples appear again in and Apple Upside Down cake and in a Romaine Hearts & Local Apple salad. Chef Kaldrovich uses cheese from nearby Pineland Farm in New Gloucester, Maine to create a cheese fondue and serves it with Maine apples on the side. As an homage to Maine’s seafood bounty, he serves Gulf of Maine scallops on a butternut squash puree, accompanied by fried Brussels Sprouts, Toasted Hazelnuts and a Sherry Cider Gastrique.

Chef Kaldrovich makes a point of not only buying from local farmers but actively cultivating relationships with such celebrated purveyors as Fern Hill Farm Goat Cheese, Backyard Farm Tomatoes and the Maine Sea Salt Company. When it comes to seafood, Chef Kaldrovich calls on nearby Alewive’s Brook Farm and Harbor Fish Market located down the road from his kitchen door. He actively supports a sustainable seafood program that began with research from the Gulf of Maine Research Institute (GMRI), a handful of knowledgeable seasoned fishermen and all star chefs from the Portland area

To celebrate the autumn, Inn by the Sea is offering a Fall Harvest package which includes:

Two nights in a one bedroom traditional guest room, garden suite, spa suite or beach suite accommodation

Localy brewed pumpkin beer with local apple and caramel dipping sauce welcome amenity

One 4-course harvest tasting menu for two

Starting at $370.09 per night

The Fall Harvest package is available 10/1/12-11/30/12 and is based on two person occupancy. A two-night minimum applies. Liquor and gratuities not included. Advanced dinner reservations strongly recommended. Visit Inn by the Sea for details.

About Sea Glass at Inn by the Sea

Sea Glass offers an unsurpassed Maine dining experience with spectacular ocean views from its intimate dining room or al fresco deck. Chef Mitchell Kaldrovich marries the freshest regional ingredients with his Argentine roots to create a unique and memorable culinary experience. The restaurant is located at Inn by the Sea, along on a mile of sand beach just seven miles south of Portland’s chic little port city offering guests a relaxed but elegant Maine coast experience in 61 luxuriously appointed one and two bedroom suites and rooms, including 10 new Ocean View Beach Suites which were unveiled this summer.. Selected one of Travel & Leisure’s Best 500 Hotels worldwide for 2011, Inn by the Sea has also made Forbes Traveler’s list for Top Ten Green Hotels in the US and Canada.

Getting Here

Most major carriers fly into Portland International Jetport (PWM). JetBlue has non-stops service and great low fares from JFK, only 45 minutes flying time from New York. The Inn is a two hour drive from Boston and Amtrak offers rail service into Portland from Boston, New York and Washington D.C.

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