LEWISTON — St. Mary’s Nutrition Center held its eighth annual Chefs Soirée on Sept. 20. With inspiration from Chef Paul Landry of Fish Bones American Grill in Lewiston and Chef Kevin Cunningham of The Inn at Brunswick Station in Brunswick, the Soirée featured outside grilling of local meats and vegetables.

Several TV monitors displayed the action outside at the grill and inside in the center’s gourmet kitchen, so no matter where guests chose to be, they had a bird’s-eye view of the cooking demonstrations.

Forage Market of Lewiston created and served hors d’oeuvres, which included a variety of bruschettas. The main course included lamb (provided by the Wrinkle In Thyme Farm in Turner) served on a grilled pizza dough; grilled fennel and Italian sausage from Maurice Bonneau’s Sausage Kitchen in Lisbon Falls; and a grilled rabbit entrée marinated in rosemary and garlic from Bubier Farms in Greene.

The dessert was a caramel apple tartlet. Susan Hall from the Vault-A Specialty Wine and Craft Beer Shop in Lewiston paired each course with wine. Baxter Beer of Lewiston donated four varieties of craft beers.

Proceeds from the evening support the St. Mary’s Nutrition Center and its programming. The center was founded by St. Mary’s Health System in 2006 to promote community health through organizing, advocacy and education. It serves as a hub for healthy food initiatives across Lewiston/Auburn and the Androscoggin County area.

For more information, contact Mia Poliquin Pross, center operations manager, at 755-3895.