PORTLAND and PRESQUE ISLE, Maine — Northern Maine Community College chef Rob Ottaviano had an exciting weekend at Down East magazine’s World’s Best Lobster Roll Competition and Festival at Thompson Point in Portland on Saturday, July 8.
Chef Rob Ottaviano speaks with attendees of the Down East magazine World’s Best Lobster Roll Competition, held Saturday in Portland, about using Salmon Brook Valley maple syrup as one of his unique ingredients in his lobster roll recipe. Ottaviano was one of 12 semifinalists at the contest and finished in the top three. (Contributed photo)
With unique flavors of maple and dill that paid homage to Aroostook County, Ottaviano’s lobster roll was determined a top-three finalist after judging by 250 VIP ticket holders.
In the final round, a five-judge expert panel ultimately bestowed the World’s Best title upon Freshies Lobster Company of Park City, Utah. Although the win did not go to NMCC, the day was still considered a huge success.
When asked how Ottaviano’’s roll tasted, one attendee said, “That was the perfect amount of awesome in my mouth.”
Earlier this summer, Ottaviano was notified that his lobster roll made it into the semifinal round of competition. As the only college represented among esteemed lobster roll eateries, being included in the peer group was a special honor.
“My favorite part of the competition was to see people’s faces when we told them we were from Northern Maine Community College. Once they tried our lobster roll, their looks of confusion quickly turned to pleasant surprise,” said Ottaviano. “We knew we were the underdog going in, and to be chosen as one of the final three was amazing.”
Ottaviano was well supported with a great showing of family, friends, and new fans who cheered each time a vote was awarded to NMCC.
On Monday, July 10, a reception of NMCC faculty and staff was held at the Presque Isle campus in Ottaviano’s honor.
