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" Specialty: California-Influenced New American cuisine Chef Steve Corry began his career as a brewmaster in northern California, but beer wasn&amp;#039;t enough to satisfy his hunger for all things food-related. In 1999, Corry moved east and attended the New England Culinary Institute in Burlington, VT. Eventually returning to California, Corry went to work at the sophisticated and well-known Domaine Chandon Winery in Napa Valley. Corry again headed back east, garnering more restaurant experience until 2003, when he and his wife opened Five Fifty-Five in Portland, ME. At the forefront of the burgeoning New England culinary movement, the restaurant is known for serving simple, fresh food, something Corry&amp;#039;s dubbed &amp;quot;new New England.&amp;quot;  Harking back to the chef&amp;#039;s days in California&amp;#039;s wine country, the restaurant&amp;#039;s well-thought-out wine selection has received many awards and is appreciated by many a wine lover. Combined with its welcoming setting, this thoughtful approach to menu and drink has created one of Portland&amp;#039;s hottest eateries.  The chef was dubbed one of Food &amp;amp;amp; Wine&amp;#039;s Top Ten Best New Chefs in 2007. Chef Corry involves himself in celebrity chef events and is a great supporter of many charities. Fun fact: Corry&amp;#039;s major pet peeve is when fellow chefs taste food in the kitchen with their fingers. Recipes: Bang&amp;#039;s Island Mussels Lobster &amp;quot;Corn Dogs&amp;quot; with a Trio of Dipping Sauces Hot Pepper Ice Cream "^^<http://www.w3.org/2001/XMLSchema#string>
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