Maine Fare and the Scent Dinner
Chandler Burr
Camden Windjammer Festival has come to an end and with the beautiful Schooners leaving the harbor; summer is slowly coming to an end. Weather in Camden Maine is still amazing and it looks like it will stay that way for a while. Perhaps it is even the best time to visit mid coast Maine. At Camden Harbour Inn we stay busy, we have several spectacular events lined up for the fall and winter starting with Maine Fare next weekend. Our Executive Chef Lawrence Klang will be joining Sam Hayward at the Camden Yacht Club for a culinary event on Friday September 11 and on Saturday we host a ‘Scent Dinner’ at Natalie’s at Camden Harbour Inn. Together with New York Time perfume critic, best selling author, but most of all dear friend Chandler Burr, Lawrence will create an eight course sensory meal, exploring how scent and flavor work together in food and in perfume as Chandler Burr hosts the “Scent Dinner”. This scent dinner was specially created for Maine Fare and enhances the flavors and scents found throughout Maine, prepared with local ingredients. Also on Saturday our chef can be found on the stage of the Maine Faire Market, where he will demonstrate some ‘tricks and trades’ of our renowned kitchen. The demonstration starts at 2pm. More to come soon, in the mean while please visit our website frequently for updates and special packages. For instance we have a great package available for the Maine Fare weekend including the scent dinner, click here for more information
Warm ‘late summer’ greetings from all of us at Camden Harbour Inn and Natalie’s
September 14th, 2009 at 2:47 am
What an amazing event. I didn`t expect a Master Class in Scents but that is what we got. I found Chandler`s knowledge, passion and language for all things scent captivating and inspiring. The idea to pair scents with food created by an award-winning chef and wines from the Cellardoor Winery in an interactive setting? Brillant.
Thank you for expanding our scent awareness and experience. People have asked for my favorite course. Forced to choose I would say either course number 4: Maine lobster poached in lobster carrot sauce served over potatoe fondant paired with `Un Jardin sur le Nil` by Herme (green mango peels, carrots and milk are the predominant smells), or the more simple combination of James Heeley`s `Verveine` paired with Verbena Sorbet. Calvin Klein`s `Sweet Obsession` paired with Moroccan spiced lamb on top of carmelized eggplant chutney comes in a close second.
Thanks again. When will you do this again? Soon, I hope!
Michael