We are so excited to announce 

The Black Trumpet Pop Up Series at Atlantic Grill!

Chef Evan Mallett and his team will be taking over the Atlantic Grill kitchen and patio on Monday, June 22nd. This event is rain or shine!! 

Dinner Tickets are $70 plus tax and gratuity ($90.30 total) and include a spectacular four course menu as seen below. 

Amuse-Bouche

Damariscotta Oysters with Three Toppings

fermented mignonette - rhubarb cocktail sauce - wild gremolata

OR

Marinated Flying Goat Farm Feta Tostadas

salsa pipian - fermented serrano hot sauce - plantain - pickled ramps

First

Ice Cold Golden Gazpacho

sorrel - wild salmon - shrimp ceviche - flowers

OR

Chopped Spring Coban Salad 

hakurei turnips – radishes – cucumber – kohlrabi 

harissa vinaigrette –  chevre

Second

Tea-Smoked Duck Breast

confit wheatberry salad – grilled asparagus - sesame carrot ponzu

OR

Seafood Pilau

local finfish - lobster chorizo - Carolina gold rice

OR

Fettuccine Primavera

Dessert

Rhubarb Crostata 

blueberry ginger ice cream

(tickets for the lunch event can be found at: https://www.accelevents.com/e/BlackTrumpetLunchPopUp)

Chef Evan Mallett’s path to professional cooking has been a sinuous one, wending its way from Washington, D.C. up the coast to Boston, and ultimately to the small seaport city of Portsmouth, New Hampshire.  

In 2007, Evan and his wife Denise bought what would become Black Trumpet, taking over an historic restaurant location—an old ship’s chandlery that first opened in 1970 as the legendary Blue Strawbery, an early pioneer of New American cuisine.

Evan is a five-time James Beard semi-finalist for Best Chef, Northeast. He is actively involved and sits on the boards of Chef's Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative that brings together farmers, chefs, and educators to identify and restore a food system native to the greater New England Seacoast region.

In 2016, Evan wrote an award-winning book published by Chelsea Green Publishing entitled Black Trumpet: A Chef’s Journey through Eight New England Seasons. 

In 2017, Evan partnered with farmer Josh Jennings to create Abundance, a company that produces and packages soups and sauces from surplus and/or ugly farm produce.  

He lives with his family in southern Maine.