Black Trumpet Lunch Pop Up @ Atlantic Grill
We are so excited to announce
The Black Trumpet Pop Up Series at Atlantic Grill!
Chef Evan Mallett and his team will be taking over the Atlantic Grill kitchen and patio on Monday, June 22nd. This event is rain or shine!
Lunch Tickets are $32 plus tax and gratuity ($41.28 total) and include a spectacular three course menu as seen below.
First
Damariscotta Oysters with Three Toppings
fermented mignonette - rhubarb cocktail sauce - wild gremolata
OR
Marinated Flying Goat Farm Feta Tostadas
salsa pipian - fermented serrano hot sauce - plantain - pickled ramps
Second
Ice Cold Golden Gazpacho
sorrel - wild salmon - shrimp ceviche - flowers
OR
Chopped Spring Coban Salad
hakurei turnips – radishes – cucumber – kohlrabi
harissa vinaigrette – chevre
Third
Soft Shell Crab Po Boy
slaw – root chips
OR
Heritage Pork Carnitas
masa pasta – mole verde – queso
(Tickets for the DINNER event can be found at: https://www.accelevents.com/e/BlackTrumpetDinnerPopUp)
Chef Evan Mallett’s path to professional cooking has been a sinuous one, wending its way from Washington, D.C. up the coast to Boston, and ultimately to the small seaport city of Portsmouth, New Hampshire.
In 2007, Evan and his wife Denise bought what would become Black Trumpet, taking over an historic restaurant location—an old ship’s chandlery that first opened in 1970 as the legendary Blue Strawbery, an early pioneer of New American cuisine.
Evan is a five-time James Beard semi-finalist for Best Chef, Northeast. He is actively involved and sits on the boards of Chef's Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative that brings together farmers, chefs, and educators to identify and restore a food system native to the greater New England Seacoast region.
In 2016, Evan wrote an award-winning book published by Chelsea Green Publishing entitled Black Trumpet: A Chef’s Journey through Eight New England Seasons.
In 2017, Evan partnered with farmer Josh Jennings to create Abundance, a company that produces and packages soups and sauces from surplus and/or ugly farm produce.
He lives with his family in southern Maine.