2026 Chef’s Dinner in the Bay

Join us for an exclusive evening on Long Island, an intimate culinary experience.

Dinner served with an adventurous boat ride, good company and sweeping views of Casco Bay.

Each month we welcome a guest chef from the Portland area, bringing their signature style, seasonal ingredients, and creative flair to a one‑night‑only menu crafted just for our guests.

Seating is limited for this personal, relaxed, and unforgettable experience.

Saturday October 3, 5p - 9p

Chef Amadeus Florendo

Florendo is a seasoned culinarian dedicated to bringing Filipino cuisine to prominence. With over a decade of experience, Chef Amadeus blends elements of Spanish and Latin cuisine with the flavors of his Filipino upbringing.

He has been featured in Portland Press Herald and AAA Magazine, and
co-featured Chef in The Secret Supper New Hampshire’s White Mountains Dinner where his rum cake dessert was used to represent a national non-alcoholic brand

Additionally, he is the featured chef at the Portland Ovations Annual Fundraiser & Crispy Gai's opening Sou Chef.

Chef's Dinners on the Bay

Course one:

Crab Kilawin on Tostada
Crab, mango, and cucumber mixed in a slightly spicy coconut and lime dressing.

Course two:

Spanish Torta with Philippine corned beef
Omelette with layers of potato and egg topped Philippine corned beef with pico de gallo. Served with banana ketchup and garlic aioli

Course Three:

Bistek and Chimichurri
Slow cooked beef, seared to finish. served with chimichurri and crusty bread

Course Four:

Untraditional Filipino Chicken Adobo
Roasted chicken breast with adobo sauce and garlic/onion jam. Served with seared potatoes.

Course Five:

Coconut and Ube Tres Leche
Coconut sponge cake soaked in a coconut milk horchata. topped with Ube whip cream.