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Maine Chef Wilfred Beriau and Oakhurst Dairy Team Up to Present Award-Winning Maine Seafood Chowde

Portland, Maine – Chef/Educator Wilfred Beriau will be providing a taste of authentic New England cuisine during this weekend’s Harvest on the Harbor event.  Chef Beriau will be offering guests at the Harvest event’s Food and Wine Marketplace (at Portland’s Ocean Gateway Pier) his award-winning Maine Seafood Chowder at the Oakhurst Dairy booth on Saturday, October 24 from noon – 4 p.m.

Beriau’s Maine Seafood Chowder showcases many of the excellent local ingredients grown, produced, and harvested in Maine, including fresh milk and sour cream from Maine’s family-owned Oakhurst Dairy.  The chowder has won accolades including the People’s Choice award at the Maine Dairy and Nutrition Council’s event held at Blaine House and is a popular draw whenever he serves it.

“Harvest on the Harbor is a great opportunity for people to sample the best local ingredients Maine has to offer, and we’re proud to be a longtime part of that story,” noted Stan Bennett, third-generation president of Oakhurst Dairy.  “Our milk comes from over eighty Maine farms, and having Chef Beriau feature his wonderful Maine Seafood Chowder with our milk and sour cream is a great way for us to be part of this special event.”

Chef Beriau is winner of both the American Culinary Federation’s 2008 National Chef Educator of the Year award and Maine Restaurant Association’s 2005 Chef of the Year award.  He is a respected chef on Maine’s culinary scene, and is the longtime department chair and professor of culinary arts at Southern Maine Community College in South Portland.  Chef Beriau is known for being a proponent of seasonal, local Maine ingredients which he uses in his dishes, classes, and at culinary competitions.    

“Fresh, local, and seasonal are three of the most important ideas in cooking, and for good reason,” said Beriau.  “Everything in this chowder, from Oakhurst’s fresh Maine milk to the lobster, oysters, shrimp and scallops, is from Maine, and the best of the best.  I know that’s why it tastes so good and people love it.”   

Chef Wilfred Beriau’s Award-Winning Maine Seafood Chowder

Serves 10-12

1 qt Oysters (shucked, with liquid)

1 lb Fresh Spinach (stemmed, chopped)

2 lbs Mixed Shrimp, Lobster and Scallops


4 tbsp Butter

2 ½ cups Oakhurst 1½% Light Milk

3 tbsp Flour

Dry Sherry

1 cup Onions (diced, small)

Nutmeg (to taste)

1 cup Celery (diced, small)

¾ tsp Worcestershire Sauce

1 clove Garlic (whole)

Tabasco Sauce (to taste)

1 qt Chicken Stock (hot)

8 oz Oakhurst Sour Cream

1 cup Dry White Wine

2 tbsp Chives (fresh, chopped)

-       Sauté vegetables and garlic in butter until tender. Remove the garlic and discard. Add the flour and make a roux, then add the wine. In a separate pot, heat the stock and spinach.

-       Add the nutmeg, pepper and seafood to the wine and simmer until almost cooked.

-       Add the spinach, stock and bring to a very gentle boil.  Add the Worcestershire and Tabasco, cream and sherry and heat to about 160 F.  Correct the seasoning with more sherry and salt if needed.

-       As you serve, place one tablespoon of sour cream in the bottom of each cup and ladle the chowder over the cream, garnish with chopped chives.

About Oakhurst Dairy

Oakhurst is northern New England’s truly local brand of milk. As the region’s largest independent dairy company, Oakhurst is committed to the health and wellbeing of the community and the environment. For 88 years and three generations, the Bennett family has stood behind every glass of Oakhurst milk, contributing 10% of profits to local organizations that promote healthy kids and a healthy environment – just another reason to choose Oakhurst, The Natural Goodness of Maine. For more information, visit  

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