*Maine Events*

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Good morning everyone.  I hope my communique finds all of you in good health and happy spirits.  It has been trying times for many folks, but fortunately most of you,  whom I have been in contact with, are adjusting well.  My wife and I have been busy around the house getting things done so that when Covid-19 breaks, we will be able to travel freely.

I have been working with the Management and Chef of the Harraseeket Inn in Freeport Maine and we are on task for our Noel Dinner.  

They have given us room rates of $180.00 plus tax ( 207-865-9377) for those wanting to stay over.  

If you are not familiar with the Inn, I assure you, it is a beautiful New England Inn that is well appointed and has a reputation for great food and hospitality.  

The tentative schedule for the evening is as follows:  Black Tie with medallions

I think we are very fortunate in that one of our members, 

Certified Executive Chef Bo Byrne will be preparing dinner with his excellent staff.

Champagne reception 6:00

Induction Ceremony 6:45Members to be inducted: 

Chefs Gary Sheldon, Phil Crispo and Matt Crate

Dinner, 4 courses  (we're finalizing the menu now, main course will be a lobster/beef combination) 

$130.00  (we might make a slight increase) 

To this point, we have 14 members signed up, which includes Marshall Berenson from Boston, and chef Michael Ty, from Las Vegas.  

As usual, please let us know at your earliest, so that we may continue with our plan.  

My thought is to get the information out now as all of you are so busy and this gives you plenty of time ahead on your calendars.  

Our Treasurer, John Coviello, will be accepting checks 

and will turn in one payment to the Inn.  

His address is:

John Coviello

28 School St.Boothbay Harbor, Maine04538

© Bailliage du Nord Est 2020