Evo NYE Chef Collaboration

Chefs Matt Ginn and Colin Wyatt are collaborating on an Evo New Year’s Eve takeout menu.

Ginn is the executive chef of the Prentice Hospitality Group and Wyatt is the former executive sous chef from Eleven Madison Park. Wyatt and his wife Selena Juneau-Vogel recently resettled to the Portland area—part of a longstanding plan to return to Maine (where Juneau-Vogel grew up) that was accelerated by the pandemic.

The friendship between Ginn and Wyatt dates back to 2007 when they both worked for Steve Corry at Five Fifty-Five. As a reference back to those earlier days, the NYE menu includes a black truffle lobster lasagna as a nod to the truffle lobster mac and cheese that was a signature item on the menu at Five Fifty-Five.

The 5-course menu includes:

    • Caviar / Mini Pita Taramasalata / Everything Crumble / House Pickle
    • Maine Root Vegetable / Winter Citrus / Local Maine Scallops
    • Black Truffle Lobster Lasagna
    • Braised Short Rib / Delicata Squash
    • Petit Fours
    • Main Dessert
    • Celebratory Toast

You can pre-order Evo’s New Year’s Eve takeout dinner online, $130 per person.

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