All Classes

Living with any food allergy can be really hard. Not knowing if there will be options for you or your friend or loved one at restaurants or when invited to dinner parties is tough. Gluten is at the forefront of many dishes and delicious foods, especially baked goods. I spent many years cooking in restaurants wanting to make everyone feel welcome, no matter their dietary restrictions. Because of this I’ve developed many gluten free recipes. My goal was always to make these items as delectable as their glutenous counterparts so that the consumer would not know the difference. In this class we will discuss popular ingredient substitutions and… Read more

It wasn’t until I moved to Maine that I began to truly understand what it means to be a country cook. First, it means growing some, (not necessarily all), of your own food; establishing a deeper connection with the earth and sea that provide us with nutrients. Much of this depends on the seasons and the food that is available. In Maine, much is preserved in the summer and fall to get through the barren months of winter. Second, it means revisiting the basics of food production: making bread, butter, yogurt, stocks, pickles, preserves, pies; cleaning and storing vegetables and herbs from the garden; cleaning mushrooms, filleting fish,… Read more

Aging Successfully: A Functional Medicine Retreat with Carrie Levine MSN, CNM, IFMCP

Join Carrie Levine, local certified nurse midwife and functional medicine practitioner, for a three-day exploration of what it means to, and what we can do to, age successfully. Each day will include a healthy, delicious meal prepared by Salt Water Farm to reinforce the dietary concepts learned in class. Students are encouraged to read Carrie’s book, Whole Women Health(opens in a new tab), prior to the retreat to get the most out of this experience. 

People are increasingly curious about how to improve health span – the time we spend feeling, being, and living… Read more

Pastry and Baking three day workshop:

Learn the foundations of a professional pastry kitchen in this immersive three day class designed for enthusiastic home bakers. We will explore two very versatile doughs, brioche and choux pastry and learn how these classics can be transformed into an array of sweet and savory creations. Students will gain confidence in mixing, shaping, proofing, and finishing these doughs into cinnamon rolls, buns, gougères, and cream puffs.

The course will also build essential pastry technique with lessons in soufflés, custards, tarts, cakes and introductory sugar work, emphasizing temperature control, flavor balance,… Read more

The Cuisine of the North (Tuscany, Piedmont and Emilia Romagna)

Influenced by its Northern neighbors, mountain ranges and cooler climates, these regions of Italy are known for egg-based pastas, dairy-rich dishes, polenta, hard cheeses, dried pork products such as prosciutto, beans and bread.  In this class we will make pasta from scratch, traditional pesto and a wonderful, once-baked biscotti.  Our meal will be comprised of a summer salad with bagana cauda dressing, Genovese linguine with green beans, new potatoes and pesto, a white bean in herbed tomato sauce with fresh sausages, and almond biscotti.

Having just returned from the Basque Country, I’m still on high from our time in the local pintxo bars, walking along the surf at sunset in San Sebastian and sipping sparkling Txakoli and local cider in the many restaurants in which we dined. Food from the Basque Region is singular in it’s marrying of tradition and innovation, it’s obscure combinations of sweet and savory, it’s instance on the freshest of ingredients and it’s modern and ancient culinary techniques. We were fortunate enough to be invited to a Basque Gastronomic Society, also known as Txokos, where we feasted on a typical Basque meal that payed homage to both the season and… Read more

Each winter, I head South with my family to Mexico, a country that has held a special place in my heart since I was a child. My parents lived in Mexico City before I was born and their tales of delicious street tamales, long, fancy brunches and parties that lasted well past midnight peaked my interest. My father and I would spend the better part of a weekend making mole on our suburban stovetop as he would tell me tales of living in Mexico. As an adult and a cook, Mexico holds even greater intrigue. My husband and I (and now our daughter) have explored the Yucatan Peninsula, the state of Oaxaca and Chiapas and found a second home in Mexico… Read more

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more

The Cuisine of Paris and the Central Region (10am to 2pm)

While living in Paris, I worked at a restaurant called “Le Jardin Notre Dame,” where once a week,  I would filet a sole, table-side for the minister on Notre Dame.  What made this restaurant unique were the seven Algerian brothers who owned it and their commitment to traditional Parian Bistro cuisine.  On the menu were classics, like boeuf bourguignon, sole meuniere, steak frites and foie gras.  There is no better way to learn a language than as a server in another country, with seven brothers watching your every move!  In this class, we will celebrate the food of Paris and its… Read more

This class is taught by one of our resident chefs, Alyson Flemming. Alyson visited Lisbon and some of the surrounding towns as well as Sao Miguel in the Azores for the first time this fall. The fresh fish, local farms, beautiful scenery and the wonderful hospitality of the people made her hesitant to ever leave. Portuguese cuisine is focused on simple, extremely fresh ingredients and is all about technique. The land of Port, olive oil, and salt cod has so much to offer. In the class we will dive into these precise cooking techniques that highlight the most important thing of all, great ingredients.

In recent years, I have familiarized the Salt Water Farm kitchen with the rich smells and vibrant colors of Moroccan Cuisine. While this is a country I have yet to visit, I have thoroughly enjoyed learning to use the traditional tagine to steam meats and vegetables, exploring the range of spices included in ras-el-hanout, fluffing the couscous not one, or two, but three times before presenting it and making quick pickles from root vegetables. Cooking Moroccan food ignites the senses and we are thrilled to fold it into our Salt Water Farm repetoire. In this class, we will make a Moroccan Salad of Arugula, Blood Oranges, Roasted Carrots Cumin… Read more

Hors d’ oeuvres are the first taste people get when arriving for a party. They are a wonderful way to showcase what’s fresh from the garden or looking good in the cheese or meat case. It’s fun to be able to explore different cuisines and flavors in small bites. In this class we will increase your repertoire of finger foods that can be easily passed or stationed on a table for party time. You’ll learn a variety of vehicles for ingredients you’d like to utilize based on the season. You will also learn how some key baking skills can help elevate your hors d’ oeuvres menu. We will discuss the different components that make a great bite and how… Read more

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more

I’ll never forget the day I moved to Brooklyn, New York. After unloading my belongings into a quintessential brownstone apartment in Cobble Hill, I walked along Smith Street to find a huge Bastille Day celebration. The streets were filled with people playing bocce ball and drinking Kir Royals (champagne and currant liqueur). Grills lined the sidewalk, stacked with skewered meats and vegetables. Vats of ailoi were prepared to accompany all of the items hot off the grill. Baskets of pastries, both savory and sweet, were on tabletops for the taking and because it was 2003, everyone was smoking. At 22 years of age, this Bastille Day festival… Read more

Join us for a special Iranian Summer Feast with guest chef Louisa Shafia, author of The New Persian Kitchen cookbook. We are delighted to host Louisa in the Salt Water Farm kitchen for this special cooking class. Her recipes have been featured everywhere from Food & Wine to the NYT and she sells Persian culinary goods at feastbylouisa.com(opens in a new tab). This will be a meal to remember. Dishes will likely include Yogurt with Beets, Ghormeh sabzi stew with dried lime powder, Fresh Herb Platter sabzi khordan, Eggplant Dip with Kashk kashki bademjan, Saffron Rice Tahdig and Saffron and Rose Ice Cream.

Join us for a special Iranian Summer Feast with guest chef Louisa Shafia, author of The New Persian Kitchen cookbook. We are delighted to host Louisa in the Salt Water Farm kitchen for this special event. Her recipes have been featured everywhere from Food & Wine to the NYT and she sells Persian culinary goods at feastbylouisa.com(opens in a new tab). This will be a meal to remember. Seats are limited for this event, so don’t wait to book your seat. (Photo Credit – Eating Well Magazine)

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more

My first adventure abroad as a culinary student was to a little town called Aix-en-Provence, where I was completely overwhelmed by the abundance of the open-air markets, fragrant with olives, lavender and cheeses from the region.  Stands were flush with piles of vegetables from the neighboring hills, game birds hung decorated with all their plume and baskets of nuts, spices, pastries and breads that were neatly laid out for town.  On occasion, we would travel to the coast to enjoy bowls of saffron scented fish stew and walk along the fishing docks.  To embrace the culinary traditions of the South, we will enjoy dishes such as tomato toasts… Read more

The Cuisine of the South (Abruzzo, Campania and Calabria) 

Many regions cover central and Southern Italy and the culinary landscape is vast.  From Venice to Rome and down to Naples, food is at the center of Italian culture and the tradition of the trattoria, where an afternoon lunch can last well into the early evening hours, is still strong.  In this class, we will create dishes from across central and southern Italy, such as fried quash blossoms, summer mushroom arancini, grilled radicchio with lemon hazelnut dressing, grilled eggplant with mint, ragu alla Napoletana and homemade tiramisu.

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more

Modern Country Cooking: It wasn’t until I moved to Maine that I began to truly understand what it means to be a country cook. First, it means growing some, (not necessarily all), of your own food; establishing a deeper connection with the earth and sea that provide us with nutrients. Much of this depends on the seasons and the food that is available. In Maine, much is preserved in the summer and fall to get through the barren months of winter. Second, it means revisiting the basics of food production: making bread, butter, yogurt, stocks, pickles, preserves, pies; cleaning and storing vegetables and herbs from the garden; cleaning mushrooms,… Read more

Who doesn’t love ice cream? Eating ice cream always makes me feel like a kid. It feels like a special treat. It’s even better if you’ve made it yourself and chosen your favorite flavors and additions. In this class we will discuss the history of ice cream, the science of ratios for proper consistency, ice cream machines and many flavors that can be made. We will do different methods and discuss what works best for different ingredients. You will each go home with a base to spin in your own machine, as well as taste all of the recipes we’ve created in class. This class is taught by our resident chef, Alyson Flemming.

In this class we will explore the techniques, flavor-building strategies, and artistic plating methods to elevate your plant based cooking. Designed to explore the more refined side of cooking vegan, we will be crafting refined, restaurant quality vegan dishes that balance textures and flavors with seasonal, locally sourced ingredients. We will transform vegetables into elegant dishes that showcase the beauty and versatility of vegan cuisine. This class is taught by our resident chef, Alyson Flemming.

Hors d’ oeuvres are the first taste people get when arriving for a party. They are a wonderful way to showcase what’s fresh from the garden or looking good in the cheese or meat case. It’s fun to be able to explore different cuisines and flavors in small bites. In this class we will increase your repertoire of finger foods that can be easily passed or stationed on a table for party time. You’ll learn a variety of vehicles for ingredients you’d like to utilize based on the season. You will also learn how some key baking skills can help elevate your hors d’ oeuvres menu. We will discuss the different components that make a great bite and how… Read more

Celebrate the art of cooking over an open fire using the freshest seasonal local ingredients from the Midcoast! In this hands-on experience, you’ll learn the core techniques of fire cooking while enjoying the vibrant flavors of the season. Max will guide you through selecting ingredients from local farmers, preparing them with care, and mastering the skills to create delicious dishes. Whether you’re a novice or a seasoned cook, you’ll leave with new recipes, techniques, and a deeper appreciation for the connection between fire and food. Embrace the warmth of the fire and the joy of cooking in this unique culinary experience. This class is… Read more

Framed Paper Squash Blossoms:
A Botanical Craft & Culinary Experience

Join us at Salt Water Farm for a hands-on workshop celebrating the beauty of summer gardens through the art of paper botanicals. Taught by Anneli Skaar, a local artist who has been teaching the creation of  intricate paper botanicals for years, this session guides you through crafting delicate paper squash blossoms from fine Italian crepe paper. Anneli will share her techniques for shaping petals, forming realistic textures, wiring floral structures, and adding natural-looking depth. You’ll also explore watercolor detailing, learning shading and highlighting methods that… Read more

The intense smells and flavors of India make it one of my favorite cuisines to cook at home. It’s also very versatile and easy to make the menu adaptable for friends and family that are vegetarian, vegan, gluten or dairy free without sacrificing flavor. In this class we will focus on food you can find throughout all of India and discuss the differences between Northern and Southern cuisines based on nearby influences. We will learn about the base spices and ingredients that are used in perfect balance to make the dishes of India so delicious. We’ll also make the breads and sauces that are my favorite part of the meal and go so well with… Read more

Whether you are at home in your pajamas with your family or having a gathering to mark a significant moment in someone’s life, brunch is a meal that always feels a bit celebratory.     There are such great options for savory and sweet dishes as well as fun ways to utilize local fruits and vegetables. In this class we will go over egg cookery, from scratch baked goods, proper protein selection and elevated presentation. We’ll discuss helpful equipment to make things easier as well as extra things you can do to make hosting your next brunch truly special. This class is taught by our resident chef, Alyson Flemming.

YOU’VE STARTED YOUR MEMOIR. NOW WHAT?

Join Richard Goodman, author of French Dirt: The Story of a Garden in the South of France, at beautiful Salt Water Farm in coastal Maine for three days of inspiration. 

You’ve begun your memoir.You’ve gone from thought to action by putting words on paper. That’s huge.

Now, what’s next?

This three-day workshop will address that question in its many forms.

We’ll work on the kinds of puzzles, problems and decisions you’ll encounter as you delve deeper and write on.Questions of structure.Of making your people come alive on the page.

Of creating a sense of expectation and drama.Of finding meaning to your story,… Read more

Details to Come

Hors d’ oeuvres are the first taste people get when arriving for a party. They are a wonderful way to showcase what’s fresh from the garden or looking good in the cheese or meat case. It’s fun to be able to explore different cuisines and flavors in small bites. In this class we will increase your repertoire of finger foods that can be easily passed or stationed on a table for party time. You’ll learn a variety of vehicles for ingredients you’d like to utilize based on the season. You will also learn how some key baking skills can help elevate your hors d’ oeuvres menu. We will discuss the different components that make a great bite and how… Read more

When people ask what my favorite food is, the answer is always the same: soup. A soup is nothing short of medicine on a cold day. It warms us from head to toe, shutting out the cold. A rich broth made from a good stock is the most important ingredient of any soup. In this class, we will learn how to make homemade stock, develop a deep flavor in the base of any soup, season correctly and garnish beautifully. We will also make three soups that will have you cooking all winter long. Recipes may include pureed buttercup squash soup with fried sage and sautéed mushrooms, a chicken guisado with lime and capers and a smoked and fresh haddock… Read more

Braising is a tried and true method of developing flavor over time. The smell of browning the meat, introducing the vegetables and then filling the pot with hot stock and letting it simmer for hours is an indication in the Salt Water Farm kitchen that winter is soon upon us. In this class we will cook three different kinds of meat on the bone, demonstrating that the bone gives the meat tenderness and flavor. Dishes include coq au vin, a traditional Cassoulet with duck, sausages and white beans and a mouthwatering osso bucco on a bed of soft polenta. We will also make a bitter green and citrus salad and a chocolate almond brandy cake for… Read more

Historically, savory pies were a method of preserving foods for long journeys across land or sea. The English are famous for their meat pies and America has its own tradition in chicken pot pie. In this class we will explore how to make a savory crust, how to lay it across the pie and finish it, how to develop flavor in the pie’s contents and how to present a savory pie at either a dinner party or at home on a cold night. Dishes include Classic Chicken Pot Pie, Smoked Haddock Pie with Dill Biscuit Topping and Foraged Mushroom, Greens and Gruyere Tart. We will also make a delicious autumn salad with roast squash, apples from the orchard and… Read more

Celebrate the art of cooking over an open fire using the freshest seasonal local ingredients from the Midcoast! In this hands-on experience, you’ll learn the core techniques of fire cooking while enjoying the vibrant flavors of the season. Max will guide you through selecting ingredients from local farmers, preparing them with care, and mastering the skills to create delicious dishes. Whether you’re a novice or a seasoned cook, you’ll leave with new recipes, techniques, and a deeper appreciation for the connection between fire and food. Embrace the warmth of the fire and the joy of cooking in this unique culinary experience. This class is… Read more

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more

Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, eating and exploring the hidden gems of Midcoast Maine. Together, we will tackle knife sharpening and knife skills, butchery, bread baking, pastry, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more. We will also sail the Penobscot Bay at sunset, share a fancy picnic on a mountain top, visit a working, no-till farm and enjoy lobster rolls on Rockport Harbor.

We have received many inquiries about next year’s MasterClasses. Below is the schedule,… Read more