Culinary events at The BALSAMS are a fantastic reason to enjoy a weekend relaxing at our resort.
The BALSAMS is planning a busy culinary schedule for 2008. Our Visiting Chef's Series will be back by popular demand, in the Fall. Wine & Cheese Weekends, Culinary Demonstrations, and more are planned for our Spring & Summer seasons. A special holiday buffets will also be offered for Mother's Day. Please call
View our line-up for the 2008 Chefs Series below. You will see many chefs are returning from 2007, and some new additions to the list. Dates will be announced soon.
2008 Visiting Chefs Series
Rob Evans, Executive Chef and Proprietor
Hugo’s Restaurant, Portland, ME
Chef Evans, a native New Englander, was selected as one of America's Best New Chefs of 2004 by FOOD & WINE Magazine. Hugo's, recently named in Conde Nast Traveler, February, 2007, is recognized for it's creative cuisine. Chef Evans will create the cuisine that has made Hugo’s a Portland institution.
Gerry Bonsey, Executive Chef
York Harbor Inn, York Harbor, ME
Chef Bonsey’s leadership at the historic and romantic York Harbor Inn on the spectacular coast of Maine has provided years of exceptional dining experiences for all who visit. Recognized by Travel Channel’s “Great Country Inns of America” TV show and Food & Wine Magazine for fine dining excellence, York Harbor Inn exemplifies personalized New England hospitality. At The BALSAMS Chef Bonsey will share tips on creating his classic New England dishes.
Jack Chiaro, Associate Culinary Professor
Johnson and Wales University
Chef Chiaro is a previous “Rhode Island Chef of the Year”, a member of the prestigious Escoffier Society, and an inductee of The American Academy of Chefs. At The BALSAMS Chef Chiaro presents, “A Weekend with Olive Oil,” which will feature cuisine created in the rustic Tuscan style.
Ben Smith, Owner, Tsunami, Memphis, TN
Ben Smith’s unique approach to Pacific Rim cuisine takes shape at his award-winning restaurant, Tsunami, in Memphis, Tennessee. Named “Best New Restaurant of The Year” by Memphis Magazine, critics have described Smith’s “remarkable talents” and accurately predicted that his signature dishes “may quickly become legendary.” Chef Smith will showcase his talents and create his signature Pacific Rim delights at The BALSAMS.
Tom Gutow, Owner/ Chef, The Castine Inn, Castine, ME
Drawing from his diverse experiences in the US and France, Chef Gutow is known for creating dishes with multiple layers of concentrated flavors and contracting textures. The Chef Gutow & The Castine Inn have been featured in Wine Spectator, Food & Wine, and The New York Times. Join us on a journey for the palate, as Chef Gutow shows diners how to discern the true flavors of food.
Bryan Dame, Chef, The Inn at Ocean's Edge, Camden, ME
A native of New England, Chef Dame strives to preserve Maine's traditional food ways. Known for his simple, yet elegant and inventive approach to cuisine, Chef Dame will share new culinary twists on classic Maine dishes.
