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Talking Food in Maine: Intimate Conversations, with host Cherie Scott and guest Christian Hayes (rescheduled)

May 18 @ 7:00 pm - 8:30 pm

May 18
7:00 pm - 8:30 pm

Talking Food in Maine: Intimate Conversations, Season 3, is a free series of one on one conversations between host Cherie Scott of Boothbay and notable culinary pioneers who have made a substantial contribution to the culinary arts in the state of Maine.

Christian Hayes, a seventh generation Mainer and Food Network Chopped Champion, balanced the parallels between professional musician and full-time cook for close to 2 decades before his wife and business partner, Christine, launched Dandelion Catering Co. in 2008. Together, they bootstrapped a company that sat firmly on the steadfast denial of pretentiousness while never compromising a thoughtfully refined approach to handmade cuisine. 

In 2019 they opened The Garrison, an intimate restaurant and bar, to critical acclaim. It was open for 8 months before the COVID-19 pandemic forced it to close it’s dining room doors for unseeable amount of time.
 It was a devastating situation during the summer of 2020, as the hospitality industry crumbled under the weight of the COVID-19 pandemic. Every day quickly became an exercise in survival and ingenuity. Hayes thrived in the fight or flight ecosystem of the global pandemic and went into action. With every wedding and event cancelled that summer for Dandelion, Hayes launched an online market with prepared meals, groceries, wine, beer, imported products, as well as hard to find essential items such as toilet paper, paper towels, disposable gloves, masks, and hand sanitizer. Hayes cooked and packaged orders day and night through the week to be ready for pickup day on Saturday. Once a few cooks were able to return to work safely, Hayes moved to the next project.

At the realization that The Garrison wasn’t going to work in a take-out box, the kitchen at The Garrison was reworked to support a whole new operation, which Hayes branded as Thoroughfare – An ode to his love for indulgent and messy fast food, serving double-pattied smash burgers, gochujang fried chicken sandwiches, fries, and chargrilled skewers. He figured the world needed comfort food, and for whatever reason, if they made it out of the seemingly endless pandemic, he might have another restaurant concept that worked. Hayes then launched a ticketed Chef’s Table in The Garrison’s riverside gardens, that sold out an entire summer’s worth of dinners in less than one minute. He then bought a used 5500 lumen HD movie projector and borrowed a 20 foot screen and PA system, launching a weekly summer movie series in The Garrison’s expansive and empty parking lot. Families came to tailgate, watch nostalgic movies, and eat Thoroughfare. Eventually, The Garrison was able to reopen after 18 months of closure, and Christine and Christian took ownership of the sleeping landmark corner store down the street from the restaurant, which would serve as a permanent home for the pandemic born Thoroughfare, as well as the online market. Thoroughfare opened its doors in February of 2021, and the corner store, The Handy Store, is set to open in 2023 to the public.

Cherie Scott - Talking Food in Maine

Mumbai-native Cherie Scott left India at the age of 16 and moved to Vancouver, BC. After a few stops in New York City and New Jersey, Cherie has been anchored in Boothbay, Maine now for over a decade.  In 2015, she launched her culinary blog, MumbaitoMaine.com to share her signature recipes and nostalgic anecdotes of her youth in Mumbai. In 2018, Cherie was invited to join a lineup of notable guest chef instructors at Stonewall Kitchen Cooking School where she curated an exclusive, regional Indian cooking series for 4 years. Cherie is now a guest chef instructor at the Milk Street with Christopher Kimball Online Cooking School, Boston. Cherie is the host of “Talking Food In Maine” a series of intimate one-on-one conversations with notable culinary pioneers who have made a substantial contribution to the culinary arts in the state of Maine. To celebrate Maine’s bicentennial and gastronomic talent, Cherie hosted and produced Mumbai to Maine’s podcast in 2020 showcasing some of Maine’s most accomplished culinary tastemakers. In the heart of the pandemic, Cherie launched her signature line of gourmet Indian simmer sauces: Makhani, Saag and Caldine. Inspired by her family’s heritage recipes, these simmer sauces are masterfully crafted in small batches and simmered for hours with an infusion of freshly roasted and ground spice blends. Mumbai to Maine is Maine’s first Indian-inspired and award-winning culinary brand, available nationwide on www.mumbaitomaine.com and across specialty stores in Maine.


Presented in partnership with King Eider’s Pub & Rising Tide Co-Op

King Eiders Pub   Rising Tide