A few days after he was crowned the champion of Claw Down, Brown’s Wharf Inn Executive Chef Micah Jones said he was still surprised.

But his crowning was almost interrupted by his job.

Moments before his name was called for the judge’s choice award, Jones was where he wanted to be, in his kitchen, making sure people were being served at Brown’s Wharf.

“When they did announce it, I was actually back here, working in the kitchen,” he said. “Someone called me, and told me to go back.

“I thought I might have won, and that’s why they called me back. I was still surprised, though. I’m still surprised. But, I’m happy and proud of what we were able to do.”

The night was not without drama, Jones said.

“We had some technical difficulties at the start,” he said. “The hot boxes weren’t working properly, and I thought I would have to go back and do the whole thing from scratch.”

That would have been no small order. Jones made 320 polenta and lobster cakes over several days. But his transportation system worked and he was able to not only compete, but win.

Jones’ dish, which was a sun dried tomato and polenta cake topped with a lobster sauce and truffle oil, was impressive enough to win over the three judges.

Claw Down, which was sponsored by the Boothbay Harbor Region Chamber of Commerce, pit 17 local chefs in a “throw-down” style lobster cooking competition. The event was September 19 at the Opera House at Boothbay Harbor.

Judges for the event included Portland Press Herald “Soup to Nuts” Columnist Meredith Goad, Maine Lobster Promotion Council Executive Director Dane Somers, and 2010 Maine Lobster Chef of the Year and Rockland's Primo Restaurant chef Kelly Patrick Farrin.

Jones said he received tremendous support from the crew and staff at Brown’s Wharf, but that his creation was his own.

“I just tried to think of something that would taste good,” he said. “I went with the sun dried tomato polenta cakes because they’re easy to handle and I think they taste good.”

Jones said he doesn’t have just one style. During his years working in kitchens he's picked up numerous styles and techniques, ranging from barbeque to seafood to pizza. His culinary journey has carried him to 13 different states.

“It’s definitely helped me and my cooking,” Jones said. “I’ve learned how to blend different styles and flavors.”

However, the one constant has been the inclusion of fresh ingredients. Jones said he makes sure his dishes are prepared with the freshest ingredients possible, in addition to having the right flavors.

“My main thing has been using the freshest ingredients possible,” he said. “Everything is fresh, and everything is made from scratch.

“The only seasoning I used was salt and pepper. Everything is better when it’s fresh.”

For instance, in his award-winning dish only the truffle oil came from outside his kitchen.

“Having everything be fresh just makes it taste better,” he said. “I never use anything from a can.”

Although no date has been set, Jones’ creation will be offered as an appetizer course at Brown’s Wharf in the future.