The Bar Harbor Inn Recipe Collection, Volume 2

Front Cover
Xlibris US, Feb 29, 2012 - Cooking - 156 pages
The Bar Harbor Inn Recipe Collection is dedicated to our many wonderful hotel guests, many of which return year after year. This collection is a small sampling of some of our most popular entrées, soups, salads, appetizers and desserts. I describe the cuisine at The Bar Harbor Inn as “American Regional with simplistic elegance”. In the age of molecular gastronomy and sous-vide cooking, I fi nd there really is no substitute for simple, but great food, using the fi nest and freshest ingredients that Maine has to offer. I am privileged to be able to practice my art in a state that provides so much abundance, from organic farm fresh produce to the many bounties of the sea. Maine provides me with the fi nest ingredients that are included in many of these recipes. I must take this opportunity to thank the many people that made this collection possible. I would like to thank my wonderful kitchen and wait staff, which create and deliver great food and service. I would like thank my wife Candice Kiefer, who supports me in all my culinary adventures and I would also like to thank the owner of The Bar Harbor Inn, Mr David Witham, who supports culinary and hospitality excellence. I also owe a huge debt of gratitude to Mr. Scott Lingley who has procured hundreds of special ingredients for my culinary exploration. Each new season allows me the opportunity to offer hospitality to returning guests as well as to meet and serve new guests. Many of these guests have attended my weekly culinary demonstrations and we have become close friends. I am extremely fl attered by the hundreds of recipe requests I receive each year from guests that wish to recreate The Bar Harbor Inn dining experience in their own home. It is my hope that with this collection that the reader can do just that.

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