Erin French and her team at the James Beard house
Maine Goat Cheese with Organic Roasted Beets, Candied Hazelnuts, Lemon, and Pea Tendrils on Tinder Hearth Toasts
French Breakfast Radishes with New Jersey Butter, Maine Sea Salt, and Daikon Sprouts
Miniature Lobster Rolls with Baby Arugula, Aïoli, and Pickled Purple Carrot Slaw
Maine Shrimp Salad with Spring Fennel and Lemon on Handmade Saltines
Pemaquid Oysters with Rhubarb Ice and Shallot Mignonette
Red-Veined Spinach with Warm Bacon Vinaigrette, Skillet Croutons, and Poached Araucana Egg
Spring Run Maine Halibut with Heirloom Wheat Berries, Shaved Asparagus, Rock Crab, and Amaranth
Maine Cheese Trio with Toast, Preserves, Honey, Nuts, and Fruit
Frozen Elderflower Terrine with Salted Almond Brittle and Rhubarb Compote
Dinner

Modern Maine Farmhouse

Erin French

The Lost Kitchen, Belfast, ME

Following the popular series of “secret suppers” that she ran from her quaint Maine apartment, Erin French pursued her dream of opening her own restaurant. Housed in a historic former bank building, the Lost Kitchen is garnering widespread acclaim for rustic, artful, farm-to-table fare that’s truly at the forefront of the locavore movement.

Event photos by Tiffany Smith.

 

 

Related Info:

MENU

  • Hors d’Oeuvre

    • Maine Goat Cheese with Organic Roasted Beets, Candied Hazelnuts, Lemon, and Pea Tendrils on Tinder Hearth Toasts
    • French Breakfast Radishes with New Jersey Butter, Maine Sea Salt, and Daikon Sprouts
    • Miniature Lobster Rolls with Baby Arugula, Aïoli, and Pickled Purple Carrot Slaw
    • Maine Shrimp Salad with Spring Fennel and Lemon on Handmade Saltines
    • Adami Garbèl Prosecco NV
    • Maine Distilleries Cold River Gin–Rhubarb Fizz
  • Dinner

    • Pemaquid Oysters with Rhubarb Ice and Shallot Mignonette
    • Spy Valley Rosé 2011
    • Red-Veined Spinach with Warm Bacon Vinaigrette, Skillet Croutons, and Poached Araucana Egg
    • St. Innocent Temperance Hill Vineyard Pinot Noir 2009
    • Spring Run Maine Halibut with Heirloom Wheat Berries, Shaved Asparagus, Rock Crab, and Amaranth
    • Château Musar Blanc 2004
    • Maine Cheese Trio with Toast, Preserves, Honey, Nuts, and Fruit
    • Ferreira Quinta do Porto 10-Year-Old Tawny Porto NV
    • Frozen Elderflower Terrine with Salted Almond Brittle and Rhubarb Compote
    • Homemade Rhubarb–Elderflower Limoncello with Maine Distilleries Cold River Potato Vodka

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 05.17.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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