Fall has arrived and we are surrounded by the bounty of the late season crops. Chef Eloise Humphrey will craft a menu that is a collaborative reflection of her years of experience and research. Maine has a bountiful selection of ingredients both from land and from sea which continually inspire and indulge their senses. With each harvest comes a consistently refreshing and mindful collection of dishes.
Chef Eloise Humphrey got her start and honed her skills to top-notch level in the ‘80s working with Jonathan Waxman at Jams and Brendan Walsh at Arizona 206 in New York City. Next, she took the west coast by storm, working for Paula LeDuc Catering as an on-site chef Eloise has always stayed true to her roots and maintained that tasty, healthy, thoughtful food should be the norm, and not just for the wealthy. Putting this belief into action and moving to midcoast Maine, Eloise collaborated with twin sister, Daphne Comaskey and brother-in-law, Paul Comaskey, to establish three restaurants with mindful, approachable gourmet food: El Camino Cantina, Flipside Pizza, and Salt Pine Social.
Menu: Full menu will be released closer to the supper.
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.
Supper cost: $75 per person, BYOB. Limited to 20 guests. Please advise of food allergies at the time of reservation.
Time: Tour and talk, 5:30 pm. Supper, 6:00 – 8:00.
Location: East Forty Farm and Dairy, 2361 Friendship Road (Route 220 South), Waldoboro ME 04572