Comments
Thank you Edible Maine! I thought you might like to see how the Culinary Arts department at Region 9 School of Applied Technology is using the Spring edition of Edible Maine.
Money was never so well spent on beer! Tributary Brewing Companytributary #IPA
Too bad this page isn't more active. I just picked up a copy of the magazine when visiting for two weeks and was looking forward to keeping up with it on Facebook. Missed opportunity on your part.
http://www.foodsolutionsne.org/sites/default/files/Call%20for%20Nominations%20-%20FSNE%20Process%20Team%20PDF.pdf
Made the baked apples recipe from your magazine tonight (picked up from Tiller & Rye). They're excellent!! My 8 year old wants them every night now :D
***Tickets are still available for tomorrow's Farm-to-Table dinner, Thursday, August 10, and can be purchased online:
https://www.stonebarnmaine.com/farm-dinners/
On certain evenings this summer and fall, the Stone Barn at Sebago Lake will set hand-crafted maple tables with 70 plates and open its doors. While guests meander through the latest farm crops and steal exquisite walks along lamp-lit trails, renowned chefs Mary Paine and Scott Walsh will be busy chopping herbs, grilling legs of lamb, or whipping fresh cream. As the sun dips below the horizon, guests will be seated in the classic Normandy-style barn and served a 6-course meal boasting the vibrant tastes of the season’s harvest.
Chefs Mary Paine and Scott Walsh have deep roots in Maine’s renowned food scene. Their diverse backgrounds including horticulture, restaurant management, and even Korean-style grilling, make for an innovative approach to the traditional Maine fare. Working as a team, Paine and Walsh source their ingredients from not one, but dozens of local farms in the region to provide guests with a complete sampling of the area. With ingredients sourced from farms like Baker Brook Creamery in Windham and Katahdin Gardens Farm in Patten, each menu is carefully composed to feature quality ingredients in their purest form, yet showcase them in new and innovative ways, making the Stone Barn dinners a prime example of contemporary cuisine in a traditional setting.
As you wander from the crop fields past stone walls to the pasture, sip on a cocktail muddled with Pearson Town Farm’s basil, or savor the last bite of baklava made with Roy’s maple syrup, we encourage you to consider and celebrate the past, future, and present agricultural communities that define the Lakes Region and this evening at the Stone Barn.
Upcoming Dinner Dates:
August 10
August 19
August 24
September 24
October 8
Hey, people! There is a growing list of places to find Edible Maine's first issue on our website's landing page:
https://www.ediblemaine.com/ There will also be a further distribution in midsummer if you miss it the first time around. AND TELL US WHAT YOU THINK, here or on Instagram.
Edible Maine Maine Farmland Trust Maine Fare supper last night. This is Fore Street's chefs Nate Nadeau and Sam Hayward's "Bait Plate" course. Yes that is smoked mackerel, smoked eel, two kinds of seaweed, smoked mussels, marinated calmari, all from Maine. Shout out to @maineunagi for my first taste of Maine aquaculture eel, and to Thistle Pig, Daph and El at Salt Pine Social, and Josh Potocki of Bread and Butter Catering. as well as whole MFT staff. Amazing event and amazing discussions.
Congrats! on your first edition of Edible Maine! It looks fabulous and I can't wait to sit down and read it cover to cover! The Boothbay Farmers' Market attendees LOVED it! Great job!!
