Celebrating Maine Fare on the Coast

Chef Mitchell Kaldrovich celebrates Atlantic views & Maine Fare at Sea Glass Inn by the Sea

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. August 11, 2009

CAPE ELIZABETH, ME, August 11, 2009 - When Executive Chef Mitchell Kaldrovich left California for Maine to open Sea Glass Restaurant at Inn by the Sea he had just one thought - to make the most of the abundance of fresh seafood that would be available to him just outside his door.

Seeing the restaurant's spectacular Atlantic views with lobster boats on the horizon helped nail the decision to develop signature dishes, loyal to Casco Bay, for Sea Glass. He began a quest to capture the essence of coastal Maine with a light touch that would allow local flavors to speak for themselves.

Kaldrovich spent his first months in Maine at Portland's landmark Harbor Fish Market and America's first, all-display, fresh seafood auction, the Portland Fish Exchange. He visited farms neighboring the inn to understand the seasonality of native produce. He was determined to have Sea Glass showcase traditional Maine fare in a new light, by coaxing natural flavors into full bloom with just a touch of embellishment.

When Sea Glass opened its doors last June, the chef's menu featured deceptively simple but surprisingly luxuriant seafood dishes. And the mix of Kaldrovich's international sensibility, added to the locally sourced Maine ingredients, generated a loyal dinner crowd for Sea Glass.

Venerable coastal favorites take on the chef's global culinary expressions in dishes like sumptuous, pan seared jumbo scallops served with a delectable parsnip puree, airy gaufrettes and beurre monte. The scallops are fresh from the sea year round, while the parsnips flourish even under a blanket of snow at the neighboring Alewives farm .

His signature Gulf of Maine Seafood & Lobster Paella draws on the chef's memories of cooking with his grandmother in Argentina, adding a unique infusion of flavor to a traditional seacoast favorite. Fresh local mussels, Maine lobster, clams, calamari with cured Chorizo and fresh peas are couched in a bed of saffron rice for a pleasing interplay of texture and taste.

For those who prefer non seafood fare, try the Roasted Mushroom Tart, another favorite at Sea Glass, created with rich, locally foraged mushrooms, on a delicate housemade crust with crumbled artesian feta over crisp Arugula, and topped with balsamic syrup. Velvety soups, organic beef, game in season, daily salads and hand made pastas are also part of the changing menus.

Panoramic views of the ocean, whether dining inside or Al Fresco on the seaside decks, are integral to the culinary experience at Sea Glass. The inn's wine cove holds an impressive list of close to 200 wines by the bottle, carefully selected to complement the menus. Guests are welcome to join the wine steward inside the cove to personally select and pair wine , to complete the experience. (Wine Spectator Award of Excellence 2009)

Shortly after opening Sea Glass, Kaldrovich hosted Gala by the Sea, the pinnacle food and wine experience of Portland's Food and Wine festival, Harvest on the Harbor. Kaldrovich cooked 3 of the 5 courses, sharing his kitchen with 2 James Beard award winners, David Pastenack of New York's Pesca and Portland's Sam Hayward of Fore Street.

Kaldrovich brings global influence to Sea Glass having begun his career at Galani Restaurant, a four-star establishment at the Buenos Aires Park Hyatt Hotel. He went on to become the Chef Partie at Harpers 1 and 2 restaurants in the prestigious Recoleta neighborhood of Buenos Aires. 


Kaldrovich returned to the US with positions at highly acclaimed establishments, including the exclusive L'Orangerie Restaurant in West Hollywood, the Duck Club Restaurant in Monterey, California, the La Palme D'Or at the Biltmore Hotel in Coral Gables, Florida, and the luxurious Llao Llao Hotel & Resort in Patagonia. Most recently, Kaldrovich was Executive Chef of the famous Plump Jack Caf'e in Squaw Valley, California.