After working Wednesday morning with the kitchen staff at Central Maine Medical Center in Lewiston, Barton Seaver, founder and chief education officer of the Coastal Culinary Academy of Portland, hands out samples of a simple dish using sustainable seafood. Samples of the slow-roasted hake on baked sweet potato rounds topped with pesto was a hit among the staff and several visitors who were lucky enough to be there to sample it. (Russ Dillingham/Sun Journal)

Patrick Hodsdon, left, head chef at Central Maine Medical Center, receives a high-five from Barton Seaver after tasting a dish they made Wednesday morning at the Lewiston hospital. (Russ Dillingham/Chief Photographer)

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