After an apprenticeship in Venice, Italy, Chef Harding Lee Smith relocated to Maui, Hawaii, where he was the chef of several well-known restaurants. After six years on the island, his family and the Red Sox were calling, so he returned to Maine in the fall of 2003. After spending the winter of 2005 at the venerable Back Bay Grill in Portland, Harding embarked on his dream, the opening of a casual neighborhood restaurant and bar.
Intimate dinners in exquisite private homes prepared by acclaimed chefs, featuring multiple courses and wines paired with each. Proceeds support Full Plates, Full Potential, Maine’s effort to eliminate child hunger in our state.
- Wednesday, June 7th
- 7 - 10 p.m.
- Sold Out