On April 5, executive chef Andrew Chadwick will be whisked from the kitchen of his Sea Glass Restaurant at Maine’s Inn by the Sea to share his menu at the James Beard House in New York. Locally inspired dishes celebrate the rich bounty offered by the Maine landscape and highlight chef Chadwick’s relationships with local farmers, fishermen and oystermen. The chef will be joined by Sea Glass sommelier Donald Linscott, providing selections from the Wine Spectator award-winning cellar at Sea Glass.

Chef Chadwick’s signature Maine lobster tacos with Serrano jam will be included on the James Beard “Maine Made” five-course menu, along with Alewives Farm chilled lobster tail with blueberry variations, Nonesuch Oysters stew, Buck’s Farm pasture-raised braised pork cheek with Moxie BBQ and Kolrabi stew and slow roasted Archer Farm pork strip loin. The dessert finale will be Maine whoopie pie with blueberry gel, dark chocolate and sea salt. If you miss the dinner, you can always head to Inn by the Sea, just south of Portland in Cape Elizabeth, Maine.