MEET THE CHEF: David Brown of Sea Glass at Inn by the Sea, in Cape Elizabeth, Maine
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5 Reasons to Visit® sat down with Executive Chef David Brown of Sea Glass at Inn by the Sea, in Cape Elizabeth, Maine.
Source: Inn by the Sea
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Maine and started my culinary career in South Portland at the age of 15. I moved on to a variety of jobs in the popular Portland restaurant scene where I developed a passion for cooking before venturing out of state to experience a decade of travel. I was fortunate to work in culinary settings that exposed me to a variety of approaches from different chefs. Growing up in Maine, then living in the Finger Lakes region of New York, and later Southern Arkansas inspired me to use the best, seasonal ingredients with a clean, uncluttered cooking style. It’s vital to start with great ingredients, and after they are cooked I want the ingredients to look and taste like what they are. It’s also important to keep it simple—everything on the plate should have a reason for being there. I try to minimize ingredients and enhance them with texture or acidity.
Source: Inn by the Sea
Tell our readers an interesting fact or two about yourself.
The biggest impact on my cooking style has been not attending culinary school. I have never been dedicated to one school of cooking. I have learned from some great chef mentors and picked up techniques or ideas from an array of people I have worked with in the kitchen or met in the culinary world- and that includes vendors, farmers or fishermen. Starting with and understanding traditional methods for creating a dish, then moving on to experiment with innovation allows you to grow as a Chef. I constantly challenge myself to step out of my comfort zone.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I feel asking a chef about their favorite food is a loaded question, and one of the hardest to answer. I think letting flavors speak for themselves or taking a moment to savor or appreciate the essence of a flavor is so important. I experienced a life changing meal at Blue Hill at Stone Barns, Chef Dan Barber's restaurant in Hudson Valley. I will never forget the dinner that started with tasting butters from different cows that had different diets and appreciating those simple yet very different flavors. The menu went on to include the use of charcoal, made from the bones of those same cows. The epitome of zero waste. That experience left me with the understanding that while bringing natural flavors to the fore is central, ambiance and the complete dining experience is as important as the food.
Source: Inn by the Sea
What are three ingredients that you simply couldn’t live without?
Again, simplicity. I couldn't live without lemons, mushrooms, and tomatoes. Finishing pasta or really rich food with lemon brings harmony to the dish. Searing mushrooms in foamy butter with garlic and herbs is so delicious. The variety of tomatoes is wonderfully endless, and nothing beats a perfectly ripened tomato with some olive oil and sea salt.
We love the art behind plating. What do you love about designing the perfect dish?
I do like to keep it simple, and don’t want the presentation to take over appreciation for the ingredients and flavors. When we create a new menu we experiment with both presentation and plates to find the most complementary color and size or shape. I don't know if there is a “perfect” dish. We always ask ourselves, could this be better? Is this nutritionally balanced? Does the presentation align with the food and allow the diner to anticipate the flavors of the food. I think when all the ingredients on a plate come together to create something special visually that aligns with the taste, and finally memorable- then we've come close to perfecting a dish.
Source: Inn by the Sea
Source: Inn by the Sea
What is one of your greatest accomplishments and/or recent awards you've earned?
Being the Executive Chef at Sea Glass at Inn by the Sea is one of my greatest accomplishments. Growing up nearby in South Portland, moving away to immerse myself in different culinary scenes and finally to return home to run a beautiful, ocean view restaurant is a personal accomplishment.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Some of the trends we are seeing have been with us for some time but continue to gain traction—the need to have vegan, vegetarian and plant-based options on the menu—hyper local sourcing continues to be popular, whether on the menu or in the lounge with local spirits. We work with the Gulf of Maine Research Institute as Culinary Partners and serve local seafood fresh from the Gulf of Maine that has been responsibly harvested. The interest and push from guests to be sustainable continues to grow. The desire to dine al fresco also remains strong. To meet that demand, in addition to dining on our outdoor seaside decks we are adding a casual outdoor food and beverage outlet close to the pool this summer.
What’s your favorite cocktail or beverage of choice?
I absolutely love Chartreuse Sours. They're delicious!
Source: Inn by the Sea
