DETAILS: Come in to enjoy one of our favorite Lebanese white wines with the bounty of Maine. Join acclaimed Chef and "Chopped Champion" Matt Ginn at Evo Kitchen + Bar for a delectable weeklong special for Portland Wine Week! Evo will be offering a seasonally-inspired asparagus dish matched perfectly with the 2020 Massaya white from Bekaa Valley, Lebanon. You don’t want to miss this flavorful pairing only available during Portland Wine Week! They recommend you accompany this dish with their delicious, fresh tuna entrée!
Learn more about Chef Ginn in our Portland Wine Week Chef Feature Reel sponsored by Buoy Local, or in the Portland Wine Week Blog.
OFFERINGS:
ASPARAGUS
Preserved Lemon / Arugula / Halloumi Cheese
TUNA
Avocado Toum / Fresno Pepper / Turmeric
COST: $33 for a glass of the 2020 Massaya Lebanese White + Chef Ginn's Asparagus Dish Pairing. This combo is $3 off regular prices. Add on the Tuna Entrée for $36 Tuna (tax and gratuity excluded.) Prices are subject to change by June.
RESERVE: Reservations at Evo Kitchen + Bar
LINK: Evo Kitchen + Bar
PHONE: (207) 358 7830
Executive Chef Matt Ginn
Both in his personal and professional life, Matt strives to create food that is honest and speaks for itself with outstanding ingredients that require minimal intervention. Matt’s culinary philosophy is guided by the seasons and the region, which has allowed him to cultivate long-standing, meaningful relationships with local Maine farmers. This shines through on Evo’s menu, which he thoughtfully curates and rotates daily. Additionally, Matt is also the executive chef of Chebeague Island Inn, the farm-to-table restaurant on Maine’s coast that focuses on the state’s micro seasons, where he oversees the menu and restaurant operations. At both Evo and Chebeague, Matt strives to create a work environment that supports the growth and development of his employees.
