Executive Chef Theda Lyden of the Harraseeket Inn will be cooking at the Grand Tasting on Harvest on the Harbor in Portland Main, October 21-23rd.
Theda is a graduate of Ohio University with a BFA in Art Education. She has 30 years of experience in the hospitality industry; seven of those years were cooking and managing a vegetarian restaurant with an emphasis on global cuisines using locally produced foods. Theda is entering her nineteenth year at the Harraseeket Inn and is in the position of executive chef.
In 1989 Theda established an organic farmer’s market business and still has close ties to MOFGA (Maine Organic Farmers and Gardeners Association) and supporting their efforts in utilizing organic foods in a commercial environment. Theda is a functional potter and maintains a pottery studio specializing in earthenware pottery.
Let’s move on to the interview:
Maralyn: Do you have a favorite recipe and/or ingredient?
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Theda: My favorite recipe always contains what we have coming from the farmers or at home what I have coming out of my garden. Right now it is charmoulla, whose origins come from Morocco. Charmoulla is a sauce/condiment that has probably has as many versions as salsa. We are currently using it on our menu as a sauce on our wood oven roasted haddock. It would be delicious on any mild fish because it has flavors that just say summer!
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Charmoulla yield 2 cups
Ingredients:
1Tablespoon toasted ground cumin
1-1/2 teaspoon finely chopped garlic
1-1/4 cups chopped cilantro
1/2 cup chopped flat leaf parsley
1-1/2 teaspoon sweet smoked paprika
pinch cayenne pepper
1 teaspoon kosher salt
10 Tablespoons Extra Virgin Olive Oil
1-1/2 teaspoon fresh lemon juice
3/4 teaspoon rice wine vinegar
Method:
Place all ingredients in food processor except olive oil. Add oil slowly to emulsify.
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Maralyn: What would be your favorite utensil?
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Theda: My chefs knife because it fits my hand perfectly.
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Maralyn: Do you have any advice for those starting out?
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Theda: Work in the industry first to make sure you want to make the commitment.
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Maralyn: Do you have a favorite role in the kitchen?
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Theda: I love to work with pastry but in a savory way.
You can lean more about Theda at:
Website:Â http://www.harraseeketinn.com/
If you want to check out more details for Harvest on the Harbor go to http://www.harvestontheharbor.com/. Norm and I hope to meet you there. Word has come in that they are going to be featuring a huge assortment of wines for tasting.
The interesting aspect of all of the chefs is their passion. I find that the common denominator of the hundreds I’ve interviewed. They each have their own favorites and reasons, but the great chefs share passion.
Maralyn D. Hill, President
International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where & What in the World Blog
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
