We start our summer supper series with an old friend, Sandy Oliver, who established the open hearth cooking program at Mystic Seaport in 1971. Based on Islesboro, Maine, she is a gardener, cook and freelance food writer and food historian with a weekly column in the Bangor Daily News, and is found regularly in the pages of the Working Waterfront published by the Island Institute, as well as in Maine Homes, Boats and Harbors, and Down East Magazine. She has authored several books of food history, and also Maine Home Cooking, published by DownEast Books. She often speaks to historical organizations and food professional groups around the country, organizes historical dinners, and conducts classes and workshops in food history and in sustainable gardening and cooking.
This menu will feature light flavors that celebrate the tart, bright flavors of the first produce of the Maine summer.
Menu: Sorrel Soup, Lemon Chicken with fingerling potatoes, wild greens salad, roasted asparagus and Lakin’s Gorges Cheese course with rhubarb and orange compote.
Farmhouse Table Suppers at East Forty Farm are held under the grape arbor or in the 1774 Farmhouse, depending on the weather. We dine together at one long table, with many dishes served family style. We view these suppers as a way to make a connection with our food system by meeting the chefs, growers or producers. Each evening begins with a tour of the farm that begins at 5:30 and as we progress through the summer, you will see how we manage the livestock and land and be able to observe the transformation the changes of season brings.
Cost: $75 per person, BYOB. Limited to 20 guests. Please indicate food allergies at the time of reservation.
Time: Tour and talk, 5:30. Supper 6:00 – 8:00
Location: East Forty Farm and Dairy, 2361 Friendship Road (Route 220 South), Waldoboro ME 04572