Our Executive Chef, Steve True, made a pledge at the start of the season to use as many locally-sourced ingredients as possible in 95 Ocean restaurant.
Chef is working with a Northeast farms coop, as well as Maine organic farms, to ensure that all of our meats and cheeses come from Maine, VT, NH and CT. We’re featuring New England cheeses in a number of our salads and appetizers, like our new Antipasto Board, and our Lighthouse Salad with local greens and goat cheese.
The cows from which our meat comes are grass-fed, up until the last two months, then they’re on a GMO free grain diet, “so you don’t get that bitter taste that grass-fed beef sometimes has,” Chef said. “And we can even trace the DNA of the cow and where it came from!”
All cases of meats, cheeses and produce are labeled with the farm from which they’ve come, so if you want to know exactly where your food is coming from, you can ask your server. For example, we’ll be using Madison Backyard Farms non-GMO tomatoes from Madison, ME, and Pineland Farms products from New Gloucester, ME. We also grow our own herbs in the resort’s 100% organic gardens, for use in our nightly specials and creative cocktails.
Our lobster comes from just up the street at Port Lobster Company, Kennebunkport. (So our tasty Maine Lobster Cakes and Baked Stuffed Lobster are fresh off the dock). And, for our seafood offerings, Chef is focusing on using sustainable fish as much as possible.
“I think this is important personally,” says Chef True, “I don’t think it’s right that we don’t know where our food is coming from or what chemicals or pesticides may be inside. I don’t want to eat a steak that has been dyed red, or a genetically modified vegetable that has had chemicals injected into it to help it repel bugs. And I think our guests agree and want to eat healthier and cleaner too.”
Chef said it was surprisingly easy to implement these changes, given the wonderful suppliers we work with.
“Whether you call it ‘farm-to-table’ or ‘farm-to-fork’ or ‘eat local,’ this is a growing trend in our industry,” said Tina Hewett-Gordon, General Manager of The Nonantum Resort and Chair of the Maine Restaurant Association. “We’re proud to be on board with sourcing as many local ingredients as possible, so our guests enjoy a fresh, authentic taste of Maine and New England.”
95 Ocean restaurant is open Memorial Day to late October. We are proud to grow our own herbs in the resort’s organic gardens and use locally-grown produce whenever available. All of our meats are locally-sourced, antibiotic-free and non-GMO. We also use local cheeses and sustainable seafood options whenever possible.
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~Nicki Noble Bean