Harraseeket Inn, Freeport

The Portland Symphony Orchestra proudly announces details of the 2007 Wine Dinner and Auction, one of the most popular events of Portland's season. Culinary creations from Maine’s top chefs, each paired with a selection of fine wines from France, result in a multi-course meal and elegant evening guaranteed to inspire and delight the senses.
Guests may also bid on a variety of items, from NASCAR tickets to a week in a fabulous luxury condo in Jackson Hole, WY to a gourmet tour of a wine region in France to the personal services of a chef from one of Maine’s finest restaurants.
All proceeds go to benefit the Portland Symphony Orchestra, including its education and community outreach programs.
FEATURED CHEFS & RESTAURANTS
- Steven Corry, Chef, Five Fifty-Five (Portland)
- Sam Hayward, Chef and Co-owner, Fore Street (Portland)
- Brian Hill, Chef and Owner, Francine Bistro (Camden)
- Theda Lyden, Executive Chef, The Harraseeket Inn (Freeport)
- Larry Matthews, Back Bay Grill (Portland)
MENU
Theda Lyden, Harraseeket Inn
Hors-d'oeuvres during reception
Michel Bregeon Muscadet 2005
Chateau La Roque Tour de la Roque 2004
Larry Matthews, Back Bay Grill
Gravlax and lobster medallions with caviar vinaigrette and winter greens
Chateau Graville Lacoste Bordeaux Blanc 2005
Stephen Corry, Five Fifty-Five
Burgundian snails in pastry cases with mushrooms, golden garlic butter, and parsley oil
Domaine Robert Chevillon Passetoutgrain 2004
Brian Hill, Francine Bistro
Breast of moulard duckling with spring-dug parsnip frites and sauce bigarade
Domaine Les Pallieres Gigondas 2004
Brant Dadaleares, Fore Street
Vol-au-vent with roasted banana bavarois, chocolate mousse meringue,
and macadamia praline
Domaine de Durban Beaumes de Venise 2002
5:30 PM: Silent auction begins, hors d’oeuvres and wine
6:30 PM: Close of silent auction and seating for dinner
8:30 PM: Live auction followed by dessert
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