Website
Tickets are on sale for “The 2nd Annual Maine Event”
Join chefs Tom Mylan and Brent Young from “The Meat Hook,” Dennis Spina and Millicent Souris from “The Roebling Tea Room” and Annemarie Ahearn and Ladleah Dunn from “Salt Water Farm” for this year’s Maine Event.
From an al fresco version of Mylan’s popular pig butchering class to an afternoon of blueberry picking and pie making to a tour of a local dairy farm and cheese making class, as well as an authentic lobster bake, the week will be a riotous celebration of local food and the art of preserving the bounty of summer.
“The 2nd Annual Maine Event” activities include:
Cooking Classes:
• Pig Butchery
• Ricotta and Mozzarella Making
• Pickles and Charcuterie
• Oyster Shucking
• Pies and Preserves
• Chicken Slaughter and Butchery
Other Activities:
• Pick wild blueberries to make homemade blueberry pies
• Forage for mushrooms and other wild edibles
• Visit the Camden Farmer’s Market
• Sail on a schooner at Sunset through the Penobscott Bay (optional for additional fee of $30)
• Sample Maine’s local fish and shellfish, including lobsters, oysters, mussels and steamers
• “Pig and Beer Party” with live bluegrass, kegs of local brews and a nose to tail feast
• Sunday Farewell Brunch
More details to follow . . .
Cost :
$2750 per couple
$1500 per single
The cost of the class includes three nights of accommodation at Point Lookout, in luxury cabins nestled into the Maine woods, with access to hiking trails, a beautiful lake, duck pin bowling and WI FI. There are two couples to a cabin, each with their own bedroom. Singles are three to a cabin, each with their own bedroom. Think summer camp folks, but more “cush.” Individual cabins are available for an additional charge, as are cabins with private bathrooms.
Transportation is not included. For directions on how to get to the farm, contact Annemarie at annemarie@saltwaterfarm.com
Activities are subject to change due to weather.
Deadline for registration and full payment is due June 1st
50% refund for cancellation before July 1st
About Author
Comments are closed