Two Alums Connected By Maine Lobster
In the end it was alum Chris Gould ’02 who took home the Golden Buoy and $5,000 in the first Shucks Maine Lobster Chef “World Series,” besting chefs from Germany, Hong Kong, and another from Maine.
While his delectable winning dish of “butter-poached lobster with ragout of sauteed lobster knuckles, roasted fingerling potatoes, cinnamon-roasted carrots, roasted corn and sweet miso puree, and piquillo pepper,” is news enough, (see the story in the Portland Press Herald) it was the ‘what a small world’ story that caught our attention.
The competition was sponsored and created by Shucks Maine Lobster, an innovative Maine seafood processing company that uses serious water pressure to loosen sweet lobster meat from the shell.
Caitlin Hathaway, who helped organize the world series on behalf of Shucks, is the same Caitlin who graduated with Chris in 2002! A small state like Maine and a small school like Gould certainly make for a small world.
What is very interesting is the creative and entrepreneurial spirit both alums share. Caitlin works for a small innovative Maine company and created this competition, which took her around the world all the while blogging about it for the Shucks website.
Chris, who works for a sushi bar in Boston, is creating competition winning dishes and is working to open his own restaurant in Portland in the coming year.
Congratulations to both!