Art of Dining: Rice Residence featuring Chef Emil Rivera of Sur Lie

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.

The Rice residence is described as old world intimacy in Maine. This house moves away from the usual open plan and light, beachy color themes of newer houses in Maine.  The owner grew up in Ireland and the house reflects the remembered comforts of home. The rooms are smaller, warmer, and more intimate, more like historic homes. The warm, celtic kitchen houses a cast iron AGA stove, and the dining room is richly toned with Irish crystal lighting and antique dark mahogany furniture. Playful touches are evident in the Caribbean bathroom and urban street inspired mud room.



Emil Rivera

Proclaiming him self a “Puerto-Mainer” after his recent move to Maine to be a part of Sur Lie, Emil M. Rivera was born and raised on the tropical island of Puerto Rico. There he cut his culinary chops working in some of the island’s finest kitchens such as Augusto’s Cuisine, The San Juan Water Beach Club Boutique Hotel, Bistro de Paris, and Basiliko Restaurant, just to name a few, as well as being an award winning member of the Puerto Rico National Culinary Team. He later moved to Florida where he ran the Catering department and Don Shula’s Steakhouse at the Hilton Naples Tower Hotel. After his stint in the sunshine state, Emil headed further north to Washington DC where he spent four years working with Jose Andres’ ThinkFoodGroup at the flagship Spanish tapas restaurant Jaleo. He was a critical part of the team responsible for the 3.5 stars Jaleo received in the city’s highly anticipated Washington Post’s Fall Dining Guide in 2012 (Tom Siestma, critic).

Now as the Executive Chef of Sur Lie in Portland, Maine (voted one of Maine’s Best New Restaurants by Downeast Magazine in April 2015), this “Puerto-Mainer” loves the relationships he has built with local farms, cheese mongers, and fisheries, helping to support the local industry while bolstering his seasonal offerings. Emil prides himself on the cohesion of diversity in his cuisine, featuring dishes inspired by traditional and contemporary cooking from around the world. His food is simple and elegant, American small plates delivering a unique and high quality product in a comfortable and approachable setting.

Darthea Cross

I found the inspiration for my current body of work at a cove in mid-coast Maine.

My paintings reflect the various rock formations along the coast and in the mountains throughout the state.

As with all my work, these paintings are a visual chronicle of my continued exploration of the deep silence within nature, as well as within ourselves.

These moments of quietude offer a glimpse, a reflection, of the profound wholeness of which everything is a part.

I am intrigued by the interplay of color and line in each of the parts, whether that      part is a close observation of a tidal pool and a rock crevice or a distant view of a mountain peak or valley.

Each of my paintings begins by following nature and never completely leaves the natural context. Realistic contour lines provide an entry point for the viewer; other lines establish a sense of the abstract by creating flat or formless spaces. Similarly, the color scheme originates in nature but is not confined to it.

As I work I am reliving the walk – the location of the subject matter – and I am reminded of the duality between the fragility of nature and its power and magnitude.