CHEF SERIES WINE + FOOD SAIL: Central Provisions

You’re in for an incredible wine, food, and sailing experience as you sail through Maine’s pristine Casco Bay with scenic views of Maine lighthouses, islands, and waterways. You’ll walk away knowing a lot about wine, how regional influences impact wine styles and quality, gain confidence knowing how to evaluate, select, and pair wines, and describe what you smell and taste. And no doubt, you will taste and learn a lot about the incredible food Chef Gould has prepared for you.

We recommend getting your tickets soon if you’d like to join us. These events sell out quickly!

Menu TBD
The menu will be available close to the date of the event as the chefs take inspiration from only the freshest local ingredients. Due to the nature of this event, we regret that we cannot accommodate food substitutions.

About Your Chef
Chef Chris Gould began his culinary career at the age of 15 as a summer dishwasher and prep cook at the Bethel Inn in Bethel, ME. When asked to return the following summer, he said yes, but only as a cook on the line. He spent the following summer on the line working sauté. When it came to deciding where to go for college, his chef, Steve Stone, pointed him toward The Balsams Hotel in Northern New Hampshire. The Balsams had an accredited ACF (American Culinary Foundation) apprenticeship program where Chef Chris trained under several Certified Master Chefs and Bakers such as Chef Roland Henin, Chef Phil Learned, and Chef Steve James.

After graduating from The Balsams, Chris landed in Boston in 2006 and started working at Clio Restaurant as a garde manger cook; within a year, he was chef tournament, including taking on the position of sashimi assistant at Uni Sashimi Bar. In 2009, he helped Chef Ken Oringer and Chef Jamie Bissonnette open Coppa Enoteca as the opening sous chef. Later that year, Chef Oringer had Chris return to Uni Sashimi Bar as his chef de cuisine, where he spent the next three years. He also met his wife and business partner, Paige Gould, at Clio, and in October 2012, the two moved to Portland, ME.

Chris and Paige spent two years making Central Provisions a reality. In February 2014, they opened the doors to national acclaim, including being nominated for best new restaurant in the nation by the James Beard Foundation. Three years later, they opened their second Portland restaurant, Tipo, specializing in Neapolitan pizzas, pasta, and small plates. In 2024, they also helped create and became part-owners of Finestkind in Saco. This year, Chef Gould is up for the prestigious James Beard Award for Best Chef Northeast.

Your Sommelier
Archer is a true oenophile, having obtained high levels of certification in her field. In 2010, she was awarded the Wine Spirit and Education Trust Level Three Advanced Certification in Wines and Spirits (with merit), became a Sommelier in the American Court of Master Sommeliers, and received her Certified Wine Professional award from the Culinary Institute of America in St. Helena, California. Erica is the principal of Wine Wise, a wine education and events service. She is skilled at creating truly creative and memorable wine experiences that take guests beyond a typical tasting with her intimate understanding of what makes each wine unique. And she’ll do it with her trademark down-to-earth style.