HomeChefs Karl Mace, Executive Chef Union Bluff Hotel & Meeting House
Karl Mace, Executive Chef Union Bluff Hotel & Meeting House
Karl Mace is the Executive Chef of the Union Bluff Hotel & Meeting House in York Beach, Maine. Karl has had extensive culinary training, primarily in the south, including the famous 5 star, 5 diamonds Greenbrier in West Virginia as Sous Chef . He has worked under several renowned Chefs and has a great love for food preparation and presentation. His resume also includes Sous Chef at the 4 star Sapphire Grill, and being the youngest Executive Chef at the Chatham Club, a private city club, both in Savannah, Georgia. He also worked at the Stolen Menu Café and York Harbor Inn in York, ME.
He has received many accolades throughout the years and has cooked at the James Beard House this past December to a sell out crowd, cooking a Maine themed dinner representing The Union Bluff Hotel with his Chef de Cuisine Nick Gough. They have been invited back to cook again this year which is a high honor. The Union Bluff Hotel will be having the James Beard Dinner and Wine Tasting February 26th at 6pm reenacting the Menu and the same wines from Four Vines Winery. The menu includes:
Hors d’Oeuvre
Maine Lobster Munchkins with Fermented Garlic, Local Quark, and Olive Oil Jimmies
Pemaquid Mussel Salad with Fried Native Potatoes, Radishes, Seal Cove Farm Chèvre, Banyuls, and Crème Fraîche
Petite Oxtail Sloppy Joes with Anadama Bread, Fresh Ricotta, Melted Shallots, and Mâche
Late Harvest Beet and Nancy’s Crab Sandwiches with Sea Urchin, Four Herbs, and Maine Sea Salt
Dinner
Lobster Potage with Lobster Glace, Tomato Confit, Guanciale, Maine Potatoes, Thistle Hill Farn Tarentaise Cheese, and Sourdough Crouton
Soldier Bean and Butter Lettuce Salad with Cracklings, Beets, and Minus 8 Wine Vinegar
Penobscot Bay Cod Cheeks with Peppered Pork Belly, Mahogany Clams, Beta Carrots, and Cubanelle Sauce
Prime Beef Duo > Grilled Eye of Rib-Eye and 48-Hour-Braised Cap with Farro Risotto, Crosnes, Fried Brussels Sprout Leaves, and Veal Jus
Chocolate Salami with Dried Maine Blueberries, Malted Apples, Ginger Cookies, and Eggnog Sauce
Karl Mace is the Executive Chef of the Union Bluff Hotel & Meeting House in York Beach, Maine. Karl has had extensive culinary training, primarily in the south, including the famous 5 star, 5 diamonds Greenbrier in West Virginia as Sous Chef . He has worked under several renowned Chefs and has a great love for food preparation and presentation. His resume also includes Sous Chef at the 4 star Sapphire Grill, and being the youngest Executive Chef at the Chatham Club, a private city club, both in Savannah, Georgia. He also worked at the Stolen Menu Café and York Harbor Inn in York, ME.
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