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Let's Do Lunch! visits 95 Ocean at The Nonantum Resort with Executive Chef Steve True, celebrating his 10 season, for a food and wine pairing. Food and beverage director Mark Wozny, who just returned from a trip to Italy, to shop for their extensive wine cellar, expertly matched reds and whites to compliment the delicious three-course meal.
Chef Steve, who's family is from Maine, began his love for cooking in Connecticut where he began making pizza at 15 and still uses the same recipe for his sauce today. He is a natural having never studied cooking in school; bringing his culinary creations to 95 Ocean. One such delight is Topaz; a chorizo sausage with a fresh date wrapped in apple with smoked bacon topped with a balsamic glaze where sweet, smoke and heat melt in your mouth. Their signature Lighthouse Salad has local greens, dried cranberries, walnuts, and goat cheese topped with warm crunchy onion rings right out of the oven and homemade raspberry viniagrette.
Steve deserves bragging rights for his open-faced lobster ravioli stacked napoleon style with chunks of lobster from literally down the road, where the perfect claw meat sits on top, and fresh herbs that he harvests from Nonantum's gardens.
Aside from 95 Ocean, Steve passes on his knowledge to No Kid Hungry, founded by Jeff Bridges, teaching low-income families the benefits of healthy home cooking. In the winter he teaches at Southern Maine Community College where he recruits 'young talented cooking stars' to 95 Ocean.
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