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| SMCC Chef and Oakhurst Dairy Team Up |
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October 26, 2009 Chef Wilfred Beriau and students from the Culinary Arts department provided a taste of authentic New England cuisine during this year's Harvest on the Harbor event held October 22-24. Beriau's award-winning Maine Seafood Chowder was offered at the Oakhurst Dairy booth during the event's Food and Wine Marketplace on Saturday, October 24. Using locally grown ingredients, including milk and sour cream from Oakhurst –– the region's largest independent dairy company –– the chowder has won accolades including the People's Choice award at the Maine Dairy and Nutrition Council's event held at Blaine House and is a popular draw whenever the Chef serves it. "Our milk comes from over eighty Maine farms, and having Chef Beriau feature his wonderful Maine Seafood Chowder with our milk and sour cream is a great way for us to be part of this special event," said Stan Bennett, third-generation president of Oakhurst Dairy. "Fresh, local, and seasonal are three of the most important ideas in cooking, and for good reason," said Beriau. "Everything in this chowder, from Oakhurst's milk to the lobster, oysters, shrimp and scallops, is from Maine, and the best of the best." Chef Wilfred Beriau's Award-Winning Maine Seafood ChowderServes 10-121 qt Oysters (shucked, with liquid) 1 lb Fresh Spinach (stemmed, chopped) 2 lbs Mixed Shrimp, Lobster and Scallops Salt/Pepper 4 tbsp Butter 2 ½ cups Oakhurst 1½% Light Milk 3 tbsp Flour Dry Sherry 1 cup Onions (diced, small) Nutmeg (to taste) 1 cup Celery (diced, small) ¾ tsp Worcestershire Sauce 1 clove Garlic (whole) Tabasco Sauce (to taste) 1 qt Chicken Stock (hot) 8 oz Oakhurst Sour Cream 1 cup Dry White Wine 2 tbsp Chives (fresh, chopped) - Sauté vegetables and garlic in butter until tender. Remove the garlic and discard. Add the flour and make a roux, then add the wine. In a separate pot, heat the stock and spinach. - Add the nutmeg, pepper and seafood to the wine and simmer until almost cooked. - Add the spinach, stock and bring to a very gentle boil. Add the Worcestershire and Tabasco, cream and sherry and heat to about 160 F. Correct the seasoning with more sherry and salt if needed. - As you serve, place one tablespoon of sour cream in the bottom of each cup and ladle the chowder over the cream, garnish with chopped chives. |
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