Veteran Portland chef to cook at James Beard House

chefs

David Turin left and Bo Byrne, of David’s Opus Ten prep a course. Photo by Ted Axelrod

The city of Portland is ablaze with new restaurants and amid the scrumptious scrum, sometimes the stalwarts in our midst get lost. David Turin, who raised his neon shingle on Monument Square in 2001 at David’s restaurant and later Opus Ten (a restaurant inside a restaurant) is case in point.Pass this top-tier twofer on your way to Slab at your own peril.

On Oct. 21, Turin steps onto an elevated stage when he cooks at the James Beard House in New York City. “I couldn’t be more honored,” Turin said in a prepared statement. “I feel like I am touching a little bit of history.”

His dinner, dubbed “Maine Marvels” reflects the refined prix fixe focus of David’s Opus Ten. Think seared salmon sashimi with Norwis frites; grilled quail with foie gras medallion; and roasted lamb saddle with griddled and braised lamb leg. Think autumn comfort food worth the splurge.

Tickets ($170) are still available if you feel like dropping some NYC. Big smokey apple cocktails and wine pairings included. Hello Hotel Tonight!

Last year, Portland chef Shannon Bard cooked a Maine feast at the Beard House and since then the blonde bombshell behind Zapoteca has exploded. If any locals dine at the culinary castle we want reviews!

Side note: Cooking at the house doesn’t fast-track you to a Beard award. BUT entries for 2015 are being accepted this month. Which Maine chef would you like to see get a nod this year? Is this the year Kerry Altiero of Cafe Miranda finally gets his due?

Kathleen Pierce

About Kathleen Pierce

A lifelong journalist with a deep curiosity for what's next. Interested in food, culture, trends and the thrill of a good scoop. BDN features reporter based in Portland since 2013.