Chef Mitchell Kaldrovich from Sea Glass and His Wild Mushroom Tart

Chef Mitchell Kaldrovich from Sea Glass and His Wild Mushroom Tart

As most of you realize by now, I will be attending the Kennepunkport Festival 2012 and quite excited about the event. I’m featuring profiles of the chefs who will be cooking at the Art of Dining Dinners as well as one of their favorite recipes.

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Sea Glass Wild Mushroom Tart

This one if from my article freatured on CityRoom.com on April 22, 2012. Click here for recipe and bio:

Chef Kaldrovich brings a global influence to Sea Glass at Inn by the Sea. His career started at four-star Galani Restaurant at the Buenos Aires Park Hyatt Hotel. Mitchell moved on to the position of chef partie at Harpers 1 and 2 Restaurants in the prestigious Recoleta neighborhood before leaving Argentina to return to the U.S. He then held positions at L’Orangerie Restaurant in West Hollywood, California; the Duck Club Restaurant in Monterey, California; the La Palme D’Or at the Biltmore Hotel in Coral Gables, Florida; and the luxurious Llao Llao Hotel & Resort, back in South America in Patagonia. Before moving on to his current position at Sea Glass in Maine, Kaldrovich was Executive Chef of the famous Plump Jack Café in Squaw Valley, California.

Mitchell Kaldrovich

Kennepunkport Festival 2012

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This event is produced and presented by Maine Magazine in cooperation with The Kennebunkport Festival Committee. There are many sponsors who support this endeavor as it benefits Share our Strength. The event will have art shows, cocktail parties, dinners and unforgettable experiences.

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Maralyn D. HillThe Epicurean Explorer

President, International Food Wine & Travel Writers Association

Editor-at-Large, CityRoom

Blogs: Where and What in the WorldSuccess with Writing

2 Responsesto “Chef Mitchell Kaldrovich from Sea Glass and His Wild Mushroom Tart”

  1. Peggy says:

    What a great write up, and a great event for you to attend!

  2. Maralyn Hill says:

    I am very excited about attending the event. It is going to be terrific. Glad you enjoyed the write up

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