We’ve been chosen as a Diners’ Choice winner on OpenTable! Thanks so much for your support! … Continue Reading »
My heart has been breaking as I hear the news unfolding about the terrible earthquake and avalanche in Nepal that left massive amounts of destruction to the country on April 25.
The 7.8 magnitude earthquake was the worst the country has seen in 80 years. The earthquake killed more than 7,000 people, injuring twice as many and leaving countless people still unaccounted for. Hundreds of thousands of people have been left homeless and are living in makeshift camps.
To raise money for victims, all of our restaurants as well as restaurants in the Kennebunkport Resort Collection will donate 15% of revenue on Wednesday, May 13 to the earthquake relief fund.
All money raised on May 13 will be donated directly to the relief fund to … Continue Reading »
Join us for Mother’s Day this year! We’ll help make it a day to remember!
“With its brick walls, diaphanous curtains and bistro-style seating, Opus Ten is a food lab for chef Bo Bryne. The bearded Bryne works quietly in a small, open kitchen all night, toiling like a scientist mixing new formulas for your gastro pleasure. Dish by dish, a parade of butter-poached lobster on a risotto cake with citrus truffle micro greens, arrive as if parachuting down from heaven.…”
Maine Restaurant Week put together a great video of the Signature Event. Click below to watch it!
We had an incredible time at the Maine Restaurant Week Signature Event this year – and we’d like to thank you all for naming Opus Ten People’s Choice Winner! It means so much to us to have the support of our incredible community.
This year’s event was a food and drink pairing competition. We prepared a Mexican Chocolate Martini paired with a pulled pork slider with house pickles on a beignet.
To make the martini at home, here’s our recipe:
Mexican Chocolate Martini
1 1/2 oz Double Cross Vodka
1 oz Godiva chocolate liqueur
1/2 oz chocolate sauce
1/2 oz spicy simple syrup (with fresh jalapeno and cinnamon stick)
Sprinkled with a mixture of cayenne pepper, ground cinnamon, and chili powder
Just in time for Valentine’s Day, here’s David’s recipe for scallops in white chocolate. See how to prepare them step-by-step with this video of David’s recent visit to the 207 kitchen.
Scallops in White chocolate
Yield: 2 dinner portions
Method of Preparation:
1. Be sure scallops are dry, season both sides with … Continue Reading »
On October 21 we had the incredible opportunity to prepare a dinner at the James Beard House in New York City. It was an unforgettable experience that we’re honored to have been a part of. Here are a few shots from the evening of the team that made it happen. Thank you for your support in helping us reach this milestone! … Continue Reading »
The camera got bumped at some point, but you can still catch a lot of the action from the James Beard Dinner: