Get your Claw Down tickets now before they sell out. Purchase online or stop by the Chamber. Don’t miss this gourmet lobster lovers dream on Thursday, Sept. 20, 5-10 p.m., Boothbay Railway Village!

In addition to the chefs featured last week (listed below), the following chefs will also compete.

Dick Reid – The Thistle Inn

Dick Reid probably considers himself more of a business man than a chef.  Somehow with all the twists and turns life brought him, Dick’s office was always in the kitchen cooking. Through his eight years in the pizza business starting as a general manger for a corporate chain, with stints on the line at Damariscotta River Grill and The Anchor Inn, food and cooking has long been a passion for Dick. As the new owner of The Thistle Inn Restaurant, Dick is almost always in the kitchen on either side of the line, carefully watching and perfecting each dish as it leaves the kitchen. Dick shares his accolades with his very talented culinary crew and takes little credit for any dish in it’s entirety. Since owning The Thistle Inn Dick and the Thistle crew took People’s Choice in the 2017 Claw Down and won Best Taste in the 2017 Harbor Fest. Dick won judges choice in the 2018 Crab Cake Cook-off and The Thistle Inn took Best of The Fest in 2018.

Henning Vagtborg – Maine Craft Distilling

After growing up in Ohio, Henning Vagtborg began his culinary career opening King Eider’s Pub in Damariscotta, Maine. After several years he began a 15-year stay in Boston working with Jasper White at the Summer Shack, Lydia Shire at Scampo, Ron Abell at Fenway Park, and John Paine at The Brewer’s Fork. Returning to Maine in 2017 with his wife and daughter, Autumn and Isabel, he spent some time at Little Giant before finding his home in the kitchen of Maine Craft Distilling where he lives Farm to Table every day.

Anthony Barbeau and Arron Blount – Cod’s Head Fish House & BBQ

Anthony Barbeau has been working with The Boothbay Harbor Restaurant Group for six years (The Boat House Bistro, Mine Oyster and Cod's Head Fish House & BBQ). Working with Chef Karin Guerin for four years, Chef Ralph C Smith at Mine Oyster and Cod's Head Fish House and BBQ. Aaron Blount has been working for four years at Mine Oyster and Cod's Head Fish House & BBQ as a lead on which ever line he works. BBHRG is lucky to have these fine young chefs as part of their team! Photo unavailable.

Other chefs featured in last week’s announcement who are competing in this year’s Claw Down:

Theron Thomas, Executive Chef – Newagen Seaside Inn

Kelly Farrin, Chef and Owner – Carriage House Restaurant

Timmothy Murray – Mine Oyster

Karin Guerin, Executive Chef – The Boathouse Bistro Tapas Bar & Restaurant

Ralph C. Smith II, Executive Chef – Mine Oyster

Michael Head, Chef de Cuisine – Linekin Bay Resort

Stephen Richards, Regional Executive Chef – Lafayette Hotels, Boothbay Harbor

Dana Moos, Cookbook Author & B&B/Lodging Specialist