A recent dinner at Vinland in Portland, a restaurant known for its commitment to sourcing locally, featured Maine seaweed from Atlantic Holdfast Seaweed Company in each of the tasting menu’s five delectable courses. The evening was part of a series of special events hosted by Maine Fare in celebration of Maine’s bounty, and sponsored by Maine Farmland Trust. The next tasting event will focus on Maine’s hard cider revival, with samplings from six cidermakers from across the state.
Above: Sparkling fresh halibut served with wakame, lovage, oyster mushrooms, and parsnip whey.
Hand-picked Peekytoe crab with fried nori, radish, and strained yogurt.
Bang Island mussels with kelp, garlic, coriander, and yogurt whey. House-made brown bread made with parsnip puree and fermented oat flour.
Monkfish with dulse emulsion, shiitake mushrooms, sunchokes, and nettles.
