Lee Skawinksi: Peak Dinner Guest Chef

Chef Lee Skawinksi, co-owner of Vindola and Cinque Terre.

Chef Lee Skawinksi

Nothing beats a snow storm and a good meal. Except a knock-your-socks off dining experience, which is happening this weekend at the Peak.  Chef and co-owner of Cinque Terre and Vignola Lee Skawinksi provides a truly memorable experience by focusing on fresh, seasonal ingredients and allowing the food to be the highlight matched by his performance in the kitchen.

Named one of the Top 10 Farm to Table Restaurants by both Relish Magazine and Epicurious seperately, Vignola and Cinque Terre in Portland, Maine, once two restaurants but now combined as one, is a dining experienced not to be missed. Inspired by regular trips to Italy at least twice a year, the creative menu at Vignola rates as a truly authentic Italian dining experience. The menu ranges from hand-cut pasta tossed with seared shrimp, broccoli rabe, red peppers, lemon, and capers to Maine sole & sautéed oysters with potato puree, celery root, tarragon, and micro greens.

Winterpoint Oysters

Winterpoint oysters with pomegranate, fennel & grapefruit mignonette.

Vindola's Beef Tartare

Prime beef tartare with salsa rosa & Grana Padano.

Noted at the bottom of the menu are the various local farms that provide the fresh ingredients Vignola is known for. One farm in particular, Grandview Farm in Greene, Maine is owned and run by co-owner of Vignola, Dany Kary.

Grandview Farm in Greene, Maine, provides Vignola with 40 percent of more of their ingredients.

Grandview Farm in Greene, Maine, provides 40 percent or more of Vignola’s ingredients.

At Grandview Farm, produce is grown exclusively for Vignola in their three acres of gardens and orchards—supplying the restaurant with 40 percent or more of their ingredients. The annual Harvest Dinner at the farm, a tradition started nearly ten years ago, showcases the season’s best ingredients prepared by Chef Skawinski on site.

Chef Lee Skawinski will be featured as the Peak Dinner guest chef on Saturday, January 16. Cost is $59 per person. Reservations are required. Please visit the Sunday River website or call 800-543-2754 for more information.