ROCKPORT—This is the first year that the Maine Fishermen’s Forum held at the Samoset Resort created a special Seafood Celebration event, allowing notable chefs to speak about their process as they demonstrated how to make delicious seafood dishes in front of an audience, many of whom were able to try the creations afterwards.

Chef Lynn Archer, of  the Brass Compass, made a Lobster Risotto; Chef Barton Seaver made Smoked Lobster and Seaweed Salad along with Sautéed Kelp with Blood Orange and Onion. Chef Brian Hill, of Francine Bistro and Shepherd’s Pie, made a dry roasted rope-grown mussels atop white pine needles; and Chef Dave Pasternack of Esca Restaurant in New York City, made a Lobster and Mahogany Quahog and Pollock Ceviche.

To see more photos of the chefs in action creating these delicious dishes, view our gallery.

Thanks go to Maine Sea Grant for providing some of these photos.

Kay Stephens can be reached at news@penbaypilot.com