SWF will be closed from November 2016 - May 2017. Registration for the 2017 season will open on December 1, 2016.

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Salt Water Farm

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Salt Water Farm Road
Lincolnville, ME 04849 United States
207-230-0966https://saltwaterfarm.com
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Upcoming Events

June 2017
$150

Seafood Cookery

June 20 @ 11:00 am - 3:00 pm
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In this class, we will discuss the fishing industry along the Maine Coast, the availability of fish varieties native to the area, how to select fish at your local fish store, correct fish handling and shucking methods and various ways to prepare fish at home.

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$150

Catalan Cuisine

June 22 @ 11:00 am - 3:00 pm
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Join us in exploring the rich and diverse culinary traditions of Catalonia, a region of Spain that is home to a wide variety of ingredients from the land and sea. After having lived in the region and worked at a cooking school near Barcelona’s famous Boqueira

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$225

Cutting and Cooking Meat

June 24 @ 9:00 am - 4:00 pm
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In this 6 hour workshop, Sean Durnan (our resident star butcher) will cover basic kitchen butchery of chicken, lamb and beef and Annemarie Ahearn (chef instructor) will demonstrate a range of fundamental culinary techniques necessary for meat cookery.

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$425

June Workshop

June 26 @ 10:00 am - June 28 @ 2:00 pm
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Our workshop program focuses on fundamental cooking and gardening skills, encouraging a more sustainable lifestyle. In each class, students work together to create a multi-course meal, made from local ingredients. Over the course of on week, students will learn a range of skills including knife skills, how to bake a crusty loaf of bread, how to maintain a culinary garden and how to make a lovely meal from what’s in your backyard. At Salt Water Farm, we cook instinctually, and by the week's end, so will you.

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$150

Bitters, Anitpasto and Wood Fired Pizzas

June 29 @ 11:00 am - 3:00 pm
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The Italians know better than anyone how to build an appetite. A little something stiff and bitter, a few salty snacks and we're off to the main event. An apertitivo and an offering of antipasto is intended to build an appetite, not to extinguish it, making room for a primi, secondi, contorni and a little something sweet to finish off the meal.

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July 2017
$150

Consider the Lobster

July 5 @ 11:00 am - 3:00 pm
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Due to popular demand, we are now offering a class that features the one, the…

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$150

Gracefully Hosting a Summer Feast

July 7 @ 11:00 am - 3:00 pm
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In this class, we will discuss how to gracefully prepare a four course meal for a table full of hungry guests. We will discuss shopping, timing, execution and presentation. For many, entertaining can be daunting, but through this class you will gain a more meaningful and measured approach to hosting your own parties.

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$425

July Workshop

July 11 @ 10:00 am - July 13 @ 2:00 pm
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Our workshop program focuses on fundamental cooking and gardening skills, encouraging a more sustainable lifestyle. In each class, students work together to create a multi-course meal, made from local ingredients. Over the course of on week, students will learn a range of skills including knife skills, how to bake a crusty loaf of bread, how to maintain a culinary garden and how to make a lovely meal from what’s in your backyard. At Salt Water Farm, we cook instinctually, and by the week's end, so will you.

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$150

Bitters, Antipasto and Pasta From Scratch

July 14 @ 11:00 am - 3:00 pm
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The Italians know better than anyone how to build an appetite. A little something stiff…

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$425

French Regional Cuisine

July 18 @ 10:00 am - July 20 @ 2:00 pm
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Tuesday: The Cuisine of the North (Normandy and Bretagne)  (10am to 2pm) The Northern regions of…

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$150

Cooking with Herbs and Edible Flowers

July 22 @ 11:00 am - 3:00 pm
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Cooking with herbs and edible flowers adds a whole other dimension to making a meal, particularly in the summertime. It adds not only color but delicate flavors that can truly bring a dish to life. In this class, we will walk around the Salt Water Farm gardens and gather baskets full of flowers and herbs.

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$150

Grains and Vegetables

July 25 @ 11:00 am - 3:00 pm
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It's no secret that American's are beginning to change their diet as we have all come to realize that too much meat, sugar and carbohydrates are contributing to many of our countries health problems. A shift in favor of more protein rich grains and more vegetables at every meal means an exploration of alternative grains and a greater repertoire of vegetable dishes.

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$150

Cobblers, Buckles and Slumps

July 27 @ 11:00 am - 3:00 pm
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Maine has a long tradition of pie making and out of it have come several varieties with names like slumps, grunts, buckles, cobblers and crisps.

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August 2017
$425

The Accomplished Home Cook Workshop

August 1 @ 10:00 am - August 3 @ 2:00 pm
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For those students who have already taken our beginner workshop, this class offers an elevated skill set, which builds on the fundamental skills taught in the basic workshop program. It is also for experienced home cooks and culinary enthusiasts.

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$150

A Feast in Honor of Marcella Hazan

August 5 @ 11:00 am - 3:00 pm
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While in culinary school, I was asked to write an essay about the person I was most inspired by and that was Marcella Hazan, the famous Italian home cook, who shared traditional Italian recipes with the world through classes and cookbooks. In this class, we will recreate some of Marcella’s tried and true Italian recipes and feast in her honor.

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$150

Seasonally Inspired Small Plates

August 10 @ 11:00 am - 3:00 pm
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During harvest season, one of my favorite activities is heading out into the garden with a big, woven basket and collecting everything that is ripe and ready to eat. Back in the kitchen, I lay it all out on my counter top and begin to imagine how the various ingredients will come together into a few delicious, small plates, with a little help from my pantry.

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$150

A Feast in Honor of Julia Child

August 12 @ 11:00 am - 3:00 pm
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What better way to celebrate the grand dame of French food in America than cooking our way through a multi-course meal, with Julia Child's tips and techniques to guide us. Julia offered a window into French cuisine at a time, when grocery stores in America were full of processed food and factory farmed protein.

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$425

The Regional Cooking of Italy

August 15 @ 10:00 am - August 17 @ 2:00 pm
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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

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$150

Honoring Edna Lewis: American Southern Cuisine

August 19 @ 11:00 am - 3:00 pm
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We rarely think of leaders in regional American cuisine, but without question, the leader of Southern food is Edna Lewis. Through her extensive appreciation of ingredients native to the South, her time spent growing up in farmer's fields, rivers and barnyards full of livestock, Edna was connected to the land in way that so few Americans still are.

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$425

August Workshop

August 21 @ 10:00 am - August 23 @ 2:00 pm
swf-september-workshop

Our workshop program focuses on fundamental cooking and gardening skills, encouraging a more sustainable lifestyle. In each class, students work together to create a multi-course meal, made from local ingredients. Over the course of three days, students will learn a range of skills including knife skills, how to bake a crusty loaf of bread, how to maintain a culinary garden and how to make a lovely meal from what’s in your backyard. At Salt Water Farm, we cook instinctually, and by the week's end, so will you.

Find out more »
$150

Bitters, Antipasto and Pasta from Scratch

August 24 @ 11:00 am - 3:00 pm
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The Italians know better than anyone how to build an appetite. A little something stiff…

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$150

Pickles and Preserves

August 29 @ 11:00 am - 3:00 pm
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As summer draws to a close, a gardener is tasked with preserving the harvest. Beans are packed in tight alongside dill and mustard seeds, tomatoes are cooked down with bay and garlic, berries are reduced to a jam and cucumbers are submerged with in tart vinegar. This class is an introduction to basic pickling and preserving.

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$150

Saucing and Spicing Up Seasonal Vegetables

August 31 @ 11:00 am - 3:00 pm
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The only way to gain an appreciation for new flavors is to try them! And the necessity for complementary sauces can not be understand. In this class, we will cook up a number of seasonal vegetables and experiment with exciting new spices and herbs. We will also make three versatile sauces that add layers of flavor to simple vegetarian preparations.

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