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The Art + Science of Food: An Afternoon With Chef Rob Evans

June 13, 2015 @ 2:30 pm - 4:30 pm

At this cooking demo and discussion, Rob Evans, James Beard Award winner and owner of renowned restaurant DUCKFAT,™ will combine artistry and inquiry as he explores the themes of Salt, Knives, Temperature and Air through the history of food innovation.

Chef Rob Evans, a native New Englander has been cooking for over 30 years. During his earlier years Rob worked for some of the top-rated restaurants in the country including, The Inn at Little Washington in Washington, Virginia, as well as The French Laundry in Napa Valley, California. Rob received critical acclaim for his first restaurant, Hugo’s, in Portland, Maine. He was named to Food & Wine Magazine’s Top 10 Chefs in 2004 as well as James Beard Best Chef-Northeast 2009. In Rob’s hand, Hugo’s became a dinning destination and went on to be considered one of the best restaurants in the country. After 15 years Rob passed Hugo’s on to his staff in 2012 to seek other endeavors.

His current venture DUCKFAT,™ in partnership with wife Nancy, is a small eclectic Belgian fry and sandwich shop located on the fringes of Portland’s Old Port. Rob has received much attention for his work at DUCKFAT,™ including appearances on the Martha Stewart Show and Rachael Ray. DUCKFAT™ is also a three-time Food Network Chopped Champion Restaurant. This year DUCKFAT™ celebrates “A Decade of Decadence” and has grown to become a Portland icon.

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Details

Date:
June 13, 2015
Time:
2:30 pm - 4:30 pm
Event Category:

Organizer

Maine Center For Creativity
Phone:
207-730-0199
Email:
info@mainecenterforcreativity.org
Website:
http://mainecenterforcreativity.org/

Venue

Demonstration Kitchen at the Patrick Dempsey Center for Cancer Help & Healing
29 Lowell Street
Lewiston, ME 04240 United States
+ Google Map
Phone:
207-795-8250
Website:
http://www.dempseycenter.org/