The sculptures in the region’s first Food Sculpture Contest held at Boothbay Railway Village’s Town Hall were very impressive and tempting! The contest and the Boothbay Harbor Region Sculpture Trail are the Boothbay Harbor Region Chamber of Commerce’s babies. For a history of the Trail, click here.
To complement the Trail, BHRCC Executive Director Patricia Royall came up with the idea of a food sculpture contest in honor of the Trail – and, it gave local chefs the opportunity to show off their creative side. The guidelines: All of the sculptures had to be completely edible.
Five chefs signed up, but two ended up reluctantly having to back out. There’s always next year!
Judging the edible effigy, landmark, floral animal, crustacean, sports-oriented sculptures were artist and weaver Priscilla Alden, BRV Executive Director Margaret Hoffman and sculptor Andreas von Huene.
Royall announced the judges’ decisions. First place, which came with a $200 prize, went to Somjit Lim of Boothbay Harbor Oceanside Resort. The talented chef’s four sculptures, entitled “Welcome to Boothbay Harbor,” wowed everyone in the room. The product of this sushi chef’s skill and creativity was quite stunning and included the lengthiest list of ingredients: cantaloupe, watermelon, carrot, pineapple, beetroot, broccoli, cauliflower, bell pepper, kale, arrowroot, fennel, kohlrabi, butternut squash, swiss chard and cream cheese.
Somjit created a lighthouse scene with carrot lobsters, snowy egrets, potato rocks; out of four watermelons she carved a welcome sign, the Boothbay Harbor Country Club logo, a golfer taking a swing, and a kayaker; and that’s not all … a vase of colorful edible flowers graced the head of the table (and the display), while a pumpkin-looking serving dish with delicate scalloped layers held a tasty dip displayed with veggies.
Lim’s sculptures were the first people saw and each one took people's breath away … it’s no wonder the judges named “Welcome to Boothbay Harbor” spectacular!
Kate Maringer created “Sea Lovers” in 12 hours over two days. This was the scrummy, oh-so-romantic, edible dream entry. Upon closer inspection (of the cream cheese couple covered in salmon), it was clear the young man with the wild, fresh sprouts hair was leaning in for a kiss, but with all of the interruptions caused by everyone at the event ooohing and ahhing over him and his lady (not to mention the passersby that plucked up parts of their world and ate them – a crawfish here, a mushroom there … he must have been a bit panicked; time was running out) … there’s no doubt a kiss was impossible … not to mention improbable ... Still, with his chin on his arm, he seemed quite content to be close and gazing at her lovely face. His lady fair, eyes slightly downcast, all demure-like, was quite sweet.
Speaking of the lady, to get her “I just got out of the sea” hair that everyone will be clamoring for especially this time of year, Maringer tossed the cooked pasta/hair in pesto. Keep that in mind ladies … Merman’s hair of sprouts was a cinch and attached with cream cheese. Other ingredients included kale, cauliflower, Jamaican Burr gherkins, and Nori (Japanese seaweed).
A lot of visitors come here and ask if there are any moose on the loose. Well, not usually. Chef Lenworth Poorman decided to present a rather magical looking albino moose having a rest after maneuvering his way across the rocky coastline outside the Ocean Point Inn. Poorman’s entire sculpture came down to four ingredients: bread, flour, salt and H2O.
The rocks were made of a variety of biscuits and buns. Ca-yum-ba!
Royall thanked all of the chefs, the rock sculptors in attendance – Bill Royall, Sam Betts, Dan Ucci, Dick Alden, Jaclyn Bonzagni, Isabel Kelley and Andreas von Huene; Trail sponsors Down East Magazine, Bath Savings, Sweet Bay and Maine Millstones; and Boothbay Craft Brewery and Pine State Beverage Company for donating beverages.