Where did you train?

Where did you really learn your craft?
At the Cliff House in Ogunquit, Maine. I was there for ten years, and worked my way up from broiler chef to executive sous-chef.

Who or what inspires you?
That’s a tough one. I’ve worked with a lot of really good chefs over the years. The late Skip Marden was a great inspiration to me. I worked with him at the Wentworth by the Sea, and he was just an all-around great guy, and very knowledgeable. He taught me a lot. I’d also have to mention Matt Hinkle who used to be at the Cliff House, and Gerry Bonsey of the York Harbor Inn as other chefs who inspire me.

Where do you like to eat? 
I like to try lots of different places. My favorite thing to do on my day off is to go out to eat. Down this way, I like Joshua’s in Wells, On the Marsh in Kennebunk, and Provence here in Ogunquit.

What was your biggest disaster or most embarrassing moment?
At the Cliff House, we could have functions in more than one building. It so happened that we had two weddings booked for the same day, at the same time, but in two different locations. I was in charge of the food for one of them. Mind you, the food has all been prepared and beautifully laid out at both places. I’m waiting and waiting, and no bridal party, no guests. This is very odd, so finally I call over to the other location to see if their people have shown up. I nearly fell over because my bridal party was over at the other location instead of here, and to make matters worse, they had started eating the other wedding party’s food! I raced over, and we got my party out of there and into the right building. Meanwhile, we had to work like demons because all the food for that reception had to be redone and put out again, and the correct party was just arriving. It was chaos for awhile, but it all worked out.

What’s new at the Olde Village Inn?
We are now offering breakfast, lunch, and dinner, so we hope folks will come try our new schedule. We are also doing catering, both onsite and off. We’ve actually got quite a few weddings booked, so this is proving to be a popular move.  

Pan-Seared Scallops with Prosciutto and Baby Spinach
Serves 2–4

Sea salt
1 pound dry-packed sea scallops
1⁄4 cup olive oil
1 teaspoon garlic, minced
1⁄2 cup shallots, minced
1⁄4 cup prosciutto, or smoked ham, julienned 
1⁄2 cup oven-roasted tomatoes (roast one large tomato and cut in small wedges; to roast, use a very hot oven—450°F—and roast until
the edges start to turn dark brown to burnt)
1⁄4 cup dry white wine
2 teaspoons fresh lemon juice
1 tablespoon cold butter, cubed
2 cups lightly packed baby spinach
Salt and pepper to taste

1. Preheat, on high heat, a large, heavy-bottomed sauté pan, with a little salt sprinkled on the bottom of the pan.
2. When the pan is hot, carefully place the scallops in the pan; they should sizzle and “dance” a little in the pan.
3. Cook for approximately 2 minutes until the bottom edges start to brown.
4. Drizzle olive oil in the pan and add garlic, shallots, ham, and tomatoes to the pan.
5. Carefully add white wine and lemon juice. The pan will be hot and may flare up a little.
6. Immediately turn scallops over and cook approximately 2 more minutes. Add cold butter cubes and baby spinach and cover with lid to wilt the spinach. Season to taste with salt and pepper. Serve over pasta or rice.

Crystal Ward Kent is Contributing Editor to Taste magazine and has written for Taste since its inception. She is a frequent contributor to numerous regional magazines, including Yankee, Accent, and New Hampshire Home.