Turns out the glamorous life of a chef who’s been invited to cook at the James Beard House is a lot like going back to college your sophomore year. You pack the car as tight as you can, crank up the Grateful Dead, and drive. For Ryan McCaskey and his crew from Acadia, it meant hitting New York after a stop at a famous farm, enjoying a (very expensive but worth it) dinner the night before at a famous restaurant, and then cooking like mad the next day to deliver your vision of Maine-influenced food from Chicago. In the second edition of our series Chef Snaps, Ryan McCaskey passes along a bunch of his own snapshots from the trip to let Grub Street readers share in his excitement as he cooks for guests at JB’s house.
Ryan McCaskey and crew at Beard House.