The Maine Lobster Council on Tuesday announced this year’s lineup for its annual Chef Ambassadors Program. The program is designed to support the premium brand positioning of Maine lobster nationwide by providing chefs with product and promotional materials.
At Monterey Bay Aquarium’s Sustainable Foods Celebration last week, Eric Warnstedt, chef-owner of Hen of the Wood, prepared Maine lobster, sweet pea and buttermilk panna cotta. On 9 June, Nick Flores of Hank’s Oyster Bar will prepare his Maine lobster dish at the Smithsonian Mueum’s Demystifying Seafood event.
On 13 June, chefs Mark Gaier and Clark Fraiser of Arrows Restaurant will prepare their lobster dish at the 26th annual Chefs’ Tribute Event to benefit Meals on Wheels. The two chefs will also volunteer at The Great Chef’s Event in Philadelphia on 14 June to support Alex’s Lemonade Stand Foundation’s fight against childhood cancer. Gaier and Fraiser also promoted Maine lobster at the 4th annual Pebble Beach Food & Wine event in late April.
And on 26 June, Stephen Corry, chef-owner of Five Fifty-Five, will prepare Maine Lobster Mac & Cheese at the Taste of the Nation Savory Seafood event.
“We are proud to support a team of remarkable chefs and worthy events around the country while also helping to maintain and improve Maine lobster’s premium brand image,” said Dane Somers, executive director of the Maine Lobster Promotion Council. “We are also pleased that consumers nationwide can see how versatile Maine lobster can be when prepared in a variety of dishes.”
