Five Fifty-Five's Soup of the Day

I learned very recently that Five Fifty-Five has agreed to join the line up of restaurants supporting Portland's Taste of the Nation. Chef/Owner Steve Corry will be creating the event's first course: Chilled cucumber soup with creme fraiche, salmon tartare, and a fragrant fresh dill oil.

This deliciously creative recipe will set the tone for the evening. Steve's chilled cucumber soup will be followed by courses created by Hugo's, Back Bay Grill and Cinque Terre.

Portland's "Taste of the Nation" is Maine's contribution to Share Our Strength's nationwide fight for an end to childhood hunger.

The meal doesn't end with Cinque Terre -- Steve Corry, Rob Evans, Larry Matthews Jr. and Lee Skawinski, will be joined by chefs from Bresca - Krista Kern, Fore Street - Sam Hayward, Eve's - Jeff Landry, Camden's The Edge - Bryan Dame. Even more restaurants and chefs are expected to be adding their voices and signatures to the event in the coming week.

Taste of the Nation is Sunday, June 22, 2008, on Cow Island. Cow is the Rippleffect property in Casco Bay. To learn more about Taste of the Nation check out www.sosportland.org. Tickets will sell out. So I encourage you to not wait until the last minute.

I should let you know that I lead Share Our Strength here in Maine. It's an honor to work with these chefs. It's also an honor to volunteer with my friends and bring this event to life. This is our third annual Taste of the Nation.

I invite you to join me in telling friends about Taste of the Nation. Buy your tickets and come celebrate with me at this amazing culinary fundraiser on the water. Share your strength and help fight childhood hunger in Maine.

Steve Corry's soup of the day is something you don't want to miss.

Cheers - Jim