|Someone give those sandwiches a medal!|
Our favorite (and much needed after too much Champagne) bite was a hearty Portland Dungess crab Reuben from JBF-award-winning chef Vitaly Paley of Paley's Place Bistro and Bar. The sandwiches were made on a sizzling hot plate at the station, filling the hall with the aroma of melting goat cheese. The amply stuffed crab sandwiches were cut into thirds and topped with a little sauce and Quinault River Steelhead Caviar. It might not have been the easiest thing to ingest while decked out in your best garb, but Paley's booth still sported by far the longest line. Maybe they should award a medal Top Chef style next year to the best on site dish?