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BlueFin at The Portland Harbor Hotel to Launch 
"Maine Meets Miami" Chef Pop Up Series in September
Executive Chef Gil Plaster to host acclaimed Miami chefs for a special series of five-course tastings  
highlighting the best of Maine and Miami flavors
 
(PORTLAND, ME)  August 22, 2019 - This fall BlueFin North Atlantic Seafood at The Portland Harbor Hotel will host a unique “Maine Meets Miami” Chef Pop Up Series beginning September 26th offering a one of a kind dining experience for local foodies and tourists alike. The cuisines of two inspiring culinary cities will intermix as Executive Chef Gil Plaster welcomes good friend and acclaimed Miami chef Micheal Beltran of Ariete Coconut Grove into the kitchen for the very first installment.
The all-inclusive evening starts with a welcome cocktail and two scrumptious amuse bouche followed by a five-course seasonal tasting menu paired with wines. Along the way, guests will have the opportunity to engage in lively conversation with the chef duo as they present each course of the evening. 
In addition to Beltran, Bravo's Top Chef Season 13 winner Jeremy Ford of Afishonado and Stubborn Seed, in addition to Daniel Roy, Executive Chef of Generator, a boutique hotel on Miami Beach, are slated to join Chef Plaster for the series later in the season. 
BlueFin's Maine Meets Miami Chef Pop Up Series begins on Thursday, September 26 at 6:30pm. Tickets are $125 per person (includes tax + gratuity). To book reservations, visit brownpapertickets.com  For more information, call 207.755.9090 or visit bluefinportland.com.




About BlueFin North Atlantic Seafood
BlueFin North Atlantic Seafood offers comfortable casual elegance for visitors and locals alike in the heart of Portland's Old Port District.  Executive Chef Gil Plaster creates an impressive menu highlighting exclusively Maine seafood and a variety of other dishes that change seasonally. The cozy BlueFin dining room boasts a fireplace and overlooks an outdoor courtyard for dining alfresco or enjoying a cocktail or glass of wine by the fire pit. In spring and summer months, the courtyard transforms into a lush garden oasis with an arbor of grapevines, crab apple trees and a tranquil decorative fountain. BlueFin Atlantic Seafood is located at 468 Fore Street inside The Portland Harbor Hotel , Portland, ME.  For reservations call 207.755.9090 or visit bluefinportland.com.
 
About Gil Plaster
Executive Chef, BlueFin North Atlantic Seafood

 
Executive Chef Gil Plaster offers over 15 years of experience to BlueFin North Atlantic Seafood. With a culinary background rooted in both the north and southeastern regions of the country, he brings a fresh perspective to the kitchen with an impressive seasonal menu that highlights Maine's bounty of fresh seafood and local ingredients.
Born and raised in Miami, FL, Chef Plaster developed an appreciation for continental cuisine at the age of 15 while working at restaurants in high school. He loved the rush of working in a professional kitchen and knew he wanted to be a chef. 
Gil first honed his skills in a variety of Maine restaurants including The Inn at Peak's Island and White Cap Lodge. He also worked alongside celebrated Maine chef Christian Gordon who served as a mentor and taught him the critical aspects of managing a successful kitchen. Following his time in Maine, Plaster returned to Florida where he served as Chef de Cuisine for Miami hotspots LuLu in the Grove and Green Street Café and as Executive Chef at the acclaimed Shula's 347 operated by Miami's prestigious Grove Bay Hospitality Group.
Now at BlueFin, Gil has captured the true essence of Maine cuisine with technique and culinary flare. His thoughtfully crafted menu highlights an inventive variety of recipes that celebrate both local seafood and fresh seasonal ingredients creating a more refined dining experience for both locals and tourists alike. 
 
About Michael Beltran
Chef/Owner Ariete Coconut Grove
 
Born and bred in Miami, Chef/Owner Michael Beltran of Ariete, was raised in a traditional Cuban household surrounded by a family that took great pride in their heritage. Some of his fondest childhood memories were spent around the dinner table, where his family gathered every night for a home-cooked meal. A football player since childhood, Beltran attended Averett University in Virginia as a student-athlete, where he studied Criminology and worked part-time as a dishwasher at a local restaurant. His experience at the restaurant ignited his passion for the hospitality industry, and he realized he wanted to recreate the same family-friendly atmosphere in a restaurant of his own someday. 
 
Beltran first learned the ins and outs of the restaurant industry at Casa Juancho in Little Havana, a Miami institution, as a bartender, then line cook. From here, the budding chef accepted an apprenticeship under Mango Tree Gang member and founding father of New World Cuisine, Norman Van Aken. Under his tutelage, Beltran learned the basis of fine dining, gaining firsthand experience from one of Miami's greatest culinary icons. His determination and perseverance to keep moving forward eventually earned him the title of Sous Chef at Tuyo. He then accepted the opportunity to hone his skills alongside the opening team of Michael Schwartz's Cypress Room.
 
It was during his time at Cypress Room that Beltran's desire to open his very own restaurant took root and resulted in the inception of Ariete. The technique-driven, fine-dining Chef left Cypress Room to nurture his own brainchild, a quaint, New American style eatery in Coconut Grove. Since opening in 2016, Ariete has established a name for itself as one of the city's most dynamic concepts. Here, Beltran creates innovative dishes that meld the flavors of his Cuban upbringing with New American cuisine. The ever-evolving menu reflects the bounty of each season and the boundless energy of his own creativity. Ariete has garnered rave reviews and collected an impressive handful of accolades like Eater's “Restaurant of the Year”, Miami New Times “Best New Restaurant,” a feature in Bon Appetit magazine and in The New York Times
 
A true jack-of-all-trades, Beltran can be found creating something new in the kitchen, running his notorious PIG Inc. apparel line, tackling industry topics on his podcast, “Pan Con Podcast,” or seen all over the Magic City partaking in community events to raise awareness and elevate Miami's culinary scene on a national and global scale. Beltran is among a group of talented young chefs who are redefining the next era of Miami dining. At Ariete, the talented toque continues to raise the bar with his inventive cuisine as he aims to leave a lasting impact on the Magic City's culinary landscape.
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Executive Chef Gil Plaster
BlueFin North Atlantic Seafood
 
Executive Chef Gil Plaster offers over 15 years of experience to BlueFin North Atlantic Seafood. With a culinary background rooted in both the north and southeastern regions of the country, he brings a fresh perspective to the kitchen with an impressive seasonal menu that highlights Maine's bounty of fresh seafood and local ingredients.
Born and raised in Miami, FL, Chef Plaster developed an appreciation for continental cuisine at the age of 15 while working at restaurants in high school. He loved the rush of working in a professional kitchen and knew he wanted to be a chef.
Gil first honed his skills in a variety of Maine restaurants including The Inn at Peak's Island and White Cap Lodge. He also worked alongside celebrated Maine chef Christian Gordon who served as a mentor and taught him the critical aspects of managing a successful kitchen. Following his time in Maine, Plaster returned to Florida where he served as Chef de Cuisine for Miami hotspots LuLu in the Grove and Green Street Café and as Executive Chef at the acclaimed Shula's 347 operated by Miami's prestigious Grove Bay Hospitality Group.
Now at BlueFin, Gil has captured the true essence of Maine cuisine with technique and culinary flare. His thoughtfully crafted menu highlights an inventive variety of recipes that celebrate both local seafood and fresh seasonal ingredients creating a more refined dining experience for both locals and tourists alike.