Chef “World Series”Championship

Portland, Maine USAAugust 13-15, 2012

______________________________________________ASIA Champion: Chef Patrick Goubier

USA Champion: Chef Chris GouldEU Champion: Chef Gerd Kastenmeier

Maine Host Chef: Chef Steven Corry, Five fifty-five, Portland, Maine

World Series Champions, join us…

‘Maine Lobster Experience’Coast of Maine, August 13-15, 2012

__________________________________________

• Haul lobster traps with local lobstermen• Seminar on Maine Lobster industry & sustainability• Tour Shucks’ facilities; process days catch• Procure fresh, local ingredients for competition dishes• World Series Competition

About the Chef World SeriesWe have been talking about the idea of a Chef World Series at Shucks for as long as we

have been shucking lobsters and sending them to famous and talented chefs around theworld.

There is nothing more satisfying to hear than a chef, usually far from Maine, call to tell youwhat they discovered they could do with Shucks’ raw lobster meat.

Here in Maine, we work hard to catch lobsters, maintain a sustainable industry, createinnovative processed products, and ensure that our industry will prosper for everyone.

The best way to connect the Maine Lobster industry to the consumer is to reach out to thebest chefs in the world and introduce them to Maine Lobster. The best of the best of

these chefs now have the opportunity to join us here in Maine to learn hands-on aboutthe industry; fishing with lobstermen, visiting Shucks, and bringing the lobster back

to the kitchen to see what delicious Maine Lobster dishes they can create.__________________________________________

Having visited with over 13 chefs around the world this year alone, I am excited to bring all of theseamazing talents here to Maine, to teach them about where the lobster comes from and who thepeople are that are out there catching and processing the food that they are serving. Please join

us for our Maine Lobster Experience, meet the chefs and become a part of the experience.Best, Caitlin

ASIA CHAMPION

Chef Patrick GoubierChez PatrickHong Kong, HK______________________________

Winning Dish:Grapefruit & hazelnut creamMaine Lobster Tail roulade;Knuckle tartar and grapefruitzested Claws topped withgoat cheese veloute.

USA CHAMPION

Chef Chris GouldUni Sashimi BarBoston, MA USA______________________________

Winning Dish:Miso butter basted Maine lobsterwith sun choke puree,roasted maitake mushroomragout and lily bulb

EU CHAMPION

Chef Gerd KastenmeierKastenmeier RestaurantDresden, Germany____________________________________

Winning Dish:Maine Lobster trio: Raw MaineLobster tar tar over creme fraiswith a fried quail egg; MaineLobster tail sausage overchampagne kraut; scrambledegg with lobster knuckles toppedwith caviar.

Maine HOST CHEF

Chef Steven CorryFive fifty-five & Petite JacquelinePortland, Maine______________________________________

Food & Wine Magazine ‘Best New Chef’ME Restaurant Assoc. ‘Chef of the Year’James Beard Nominee ‘Best New Restaurant’

2012 Chef “World Series”

April 20-25, 2012

Chefs from Rome, Madrid,Paris & Dresden.

Including Michelin StarChefs

Judged by NYT TravelWriter

@Intl Boston Seafood Show

March 13-15, 2012

Award-winning chefs fromPortland, OR; Charlotte, NC;Columbus, OH & Boston, MA.

Judges from The ImproperBostonian, NE Flavor Magazine& The Boston Foodie

@Asian Seafood ExpoSeptember 5-8, 2012

Five renowned Hong KongChefs

Judges included Hong KongMagazine Food & WineEditor, Adele Wong

EUChampionship

USAChampionship

ASIAChampionship

2012 Chef “World Series”Championship

~ Competition held at ChefSteve Corry’s home

~ Each chef has one hourto prepare a dish includingthe entire ‘Whole Shucked’

Maine lobster.

~ Judges include fishinglegend, Linda Greenlaw &NYT contributing writer.

~ Visit Shucks’ high-techfacilities.

~ HPP process & hand-shucklobster

~Afternoon in Freeport, Maine

~ Visit local farmers market toget provisions for competition

dishes.

~ Haul traps with locallobstermen.

~ Educational meeting onMaine Lobstersustainability

Day Three~table

Day Two~to

Day One~trap

Grand Prize: Golden Buoy & $5,000 USD

Day Three:Cooking Competition

• Each Champion will have the opportunity tocreate one more dish, using Shucks’ ‘WholeShucked’ Lobster

• One hour each to prepare dishes for a panel ofthree judges; each must include the entire MaineLobster: tail, 2 claws & 2 knuckles.

• The winner will be awarded the ‘Golden Buoy’& $5,000 USD.

Shucks ‘Whole Shucked’Maine Lobster

For more information:Caitlin@ShucksMaine.com207/229.3412www.ShucksMaineLobster.com/chef-world-series