This past weekend, I went to the Boston Globe Travel Trade Show and got to experience and sample numerous destinations, learned more about travel writing, and lifestyle demonstrations. It was a great time, and an eye-opener, possibly life-changing event for me. It definitely open some doors and it could lead into some lucrative collaborations.
One thing that I was pleasantly surprised about was tasting Chef Joel Frahm’s
elevating BLT that he demonstrated at the Culinary stage at the show. I am not a
fan of lobster and found his dish to be pleasantly delicious! It made me want to travel to Maine to Chebeague Island Inn especially and have more!
It was a traditional BLT, tomato, lettuce and bacon bits but he added a lobster spread of some sort. I unfortunately missed the beginning of the demonstration but so I wasn’t exactly sure what was in it, but you could hardly tell there was lobster, yet it was delicious. To me, lobster can be very bland and is one of the few foods that I feel should be dressed up to really bring out the flavor.
Chef Joel Frahm works for the Chebeague Island Inn in Maine – the Inn is only seasonal – and has a select menu describing delicious dishes utilizing local food to provide the freshest and most authentic New England tastes. Frahm grew up in Arizona with a passion for cooking and a love of food. He moved to Portland, Maine after becoming apart of the Cinque Terra through this experience he became distinguished through his use of New England island flavors and fresh local food.