There was some very creative cooking going on at this latest dinner at Flanagan's Table. Chef Krista Kern Desjarlais, of Bresca And The Honey Bee at Outlet Beach in New Gloucester, utilized a cooking method I have never seen before. She seared fish over a fire pit with hay to get a smoky, grassy kind of flavor infused into the meat. It was later served with glazed turnips and a citrus brown butter to the delight of diners.
These dinners truly highlight the most innovative chefs in our area and it is always a pleasure to photograph!
photography: Denise, emilie inc. photography • table design: Maine Seasons Events • decor: Judy Bourgeois, Flora Fauna • food: Krista Kern Desjarlais, Bresca and the Honey Bee • beer: Oxbow • wine: Old Port Wine and Cigar • aprons: South Street Linen