CHEF OF THE YEAR

Monday, January 8th

JESSE SOUZA

PORTLAND, MAINE

Jesse Souza was just awarded Best Chef of the Year by Hospitality Maine. We are very lucky to have him create a masterful dinner for us. What a great way to begin the New Year. Event will be in a private home.

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THE CHEF

A New England native, Jesse returned to Maine in 2020 to join the Lockwood Hotel and Front & Main restaurant after spending the better part of three decades cooking in all four corners of the United States. This journey began as a teen working on the Maine coast, washing dishes and making salads at the Asticou Inn in Northeast Harbor, and quickly led to a cross-country relocation to the San Francisco Bay Area. This was the beginning of a newfound passion for both Regional American Cuisine as well as the culture and camaraderie of a life in hospitality. Jesse eventually joined Noble House Hotels & Resorts and would spend fourteen years with them as executive chef at multiple properties, from Florida to Southern California and ultimately the Pacific Northwest, spending the last six years at the Edgewater Hotel in Seattle, Washington.

During a brief relocation back to Maine in 2005 - to be the chef at esteemed Bar Harbor eatery Havana - Jesse met his wife-to-be, Shannon, and quite effectively fooled her into saying yes and rambling around this country on a Great Adventure. Together they spend free time with their young daughter, Georgina, and a small (yet unreasonable) zoo of pets. His passions include writing, drawing, cooking, and family.

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Here a menu Jesse especially created for us.

THE MENU:

BITES
• Citrus-cured gravlax cucumber & pickled red onion. GF
• Smoked mushroom toast ricotta & sage. vegetarian

FIRST COURSE Winter citrus salad bitter greens / roasted walnuts / whipped goat cheese / ginger vinaigrette. vegetarian / GF

MAIN COURSE Moroccan-spiced lamb cauliflower puree / honey-glazed squash / pomegranate / minted yogurt / sumac. GF
(vegetarian option - substitute 'moroccan-spiced eggplant' for lamb)

DESSERT Spice cake vanilla pear butter / golden raisin compote / cardamom anglaise / whipped cream. vegetarian / GF

NOTE: This is a BYOB event. Bring your own. (Wine, Beer, etc)

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