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Training prepares Maine restaurant staffs to face summer onslaught

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    Training prepares Maine restaurant staffs to face summer onslaught - Staff photos by Gregory Rec | of | Share this photo

    Liana Grieg, a server, takes notes about wines during a training session at Earth at Hidden Pond in Kennebunkport before the restaurant's May 5 seasonal opening.

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    Stir-fried rice noodles with Maine lobster, Calabrian chiles and green onions – a dish at Earth in Kennebunkport.

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    Waitress Liana Grieg learns about a wine at a class for staff. At Earth, hiring begins one month ahead of opening night.

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    Justin Walker, executive chef at Earth at Hidden Pond, describes in full the preparation of an elaborate chicken dish. The wait staff, in turn, will need to convey those details to customers.

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    Devil's food cake with coconut streusel and candied pecans, served with fermented rice ice cream, a dessert at Earth in Kennebunkport.

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    A whole chicken, steamed then fried with Meyer lemon-honey mustard and served with biscuit bread pudding and a spring asparagus salad with avocado oil, served at Earth.

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    Danielle Walker, manager of Earth, center, talks to the staff of the Kennebunkport restaurant just before opening for the season May 5. Danielle is the wife of executive chef Justin Walker.

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    Brioche doughnuts with sarsaparilla and sassafras glaze, served with kola nut gelato.

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