Boothbay Craft Brewery makes splash at Chef Summit
Lori Mitchell of Boothbay Craft Brewery shares her award-winning pretzel lobster bite at Chef Summit. Courtesy of Lori Mitchell
Lori Mitchell (in red) and the crew of Boothbay Craft Brewery whip together 400 lobster bites. Courtesy of Lori Mitchell
Courtesy of Lori Mitchell
Lori Mitchell of Boothbay Craft Brewery shares her award-winning pretzel lobster bite at Chef Summit. Courtesy of Lori Mitchell
Lori Mitchell (in red) and the crew of Boothbay Craft Brewery whip together 400 lobster bites. Courtesy of Lori Mitchell
Courtesy of Lori Mitchell
Four hundred lobster bites in 90 minutes. It’s no small feat, but the Boothbay Craft Brewery crew pulled it off on Saturday, Feb. 1 at the 6th annual Chef Summit, held at Grand Summit Hotel in Newry. Brewery co-founder Lori Mitchell was one of the 13 featured chefs.
“It was so exciting ... When we got there all the nerves kind of (went) away because of the camaraderie.”
Mitchell’s dish, a V-notch pretzel lobster bite, is a triple crown winner. She invented the bite for The Claw Down, where it earned both the Judge's Choice and People's Choice awards last summer. She took home the People's Choice at Portland's Harvest on the Harbor Lobster Chef of the Year competition in October. At that event, Mitchell was approached by summit co-founder Rory Strunk.
There was no competition element this time, just good vibes between chefs and around 160 hungry attendees from across New England. Visitors to the table also got a chance to pair their pretzel bite with the brewery’s signature Thirsty Botanist IPA or Lobster Bake Lager.
“When people are standing at your table, grab one (of your dishes) and then come back and grab like four more with their friends, that's the highest compliment.”
Besides getting to share her now iconic pretzel bite, Mitchell’s favorite part was the sense of community among the chefs. She recalled her table neighbor, Chef Harding Smith of The Rooms in Sunday River/Portland, going out of his way to supply her team with water. Several chefs also came together after the event to socialize.
“Everybody just had all smiles. That's just (being) high on life, that's Maine life. It’s getting together and sharing your passion.”
Mitchell shared her hopes of being reinvited next year, but even if she isn’t, there’s still a chance for anybody who missed out to try her award-winning lobster bite. The dish will be on the menu this year at the brewery’s tavern.
Their Atlantic Edge lobster pizza, named in honor of the lobster pound and Eddie and Kathy Tibbetts (who were personal friends of the Mitchells), will also be making a menu reappearance. Plus, with the business’ recently announced expansion, the Mitchells plan to expand their product offerings to seltzers, ready-to-drink cocktails, and canned water.
Boothbay Craft Brewery’s RV Park will open April 15; the tavern, April 30.
