Food 
-
-
-
sketches from chefs of plates
sketches from chefs of plates
Christine Burns Rudalevige plates an amuse bouche during her one-night pop-up French bistro in Brunswick.
Patrons take their seats at Trattoria Athena in Brunswick for the first seating of a one-night pop-up French bistro put on by Brunswick chefs Rudalevige and Ali Waks-Adams.
A crudite featuring radish, salt, and butter.
A table setting at Brunswick's Trattoria Athena awaits a diner.
Rudalevige, at right, works on plating her dishes as Waks-Adams, at left, a Brunswick chef, briefs the wait staff on the evening's menu. Rudalevige worked with Waks-Adams on creating a one-night pop-up dinner inside the small Brunswick restaurant.
Rudalevige plates an amuse bouche featuring a croquette with toasted Maine dulse.
Patrons enjoy their first courses (crudite and amuse bouche) of radish, butter and salt, as well as a croquette with toasted Maine dulse.
Rudalevige, center, plates the main course, with help from Shawn Holman of Bath, at left, and Waks-Adams.
Ali Waks-Adams pours broth into the main dish, a Bouillabaisse with Gulf of Maine seafood, local vegetables, and rouille at Trattoria Athena in Brunswick.
Baguettes sit wrapped in paper waiting for the second sitting of the evening.
