Gather around the East Forty Farmhouse Table for the Guest Chef Suppers, June to September
Over the years, Allison and Neal have forged friendships with a wide circle of chefs from Maine and beyond. We have invited them to prepare family style suppers here this summer and we invite you to join us under the grape arbor for these unique evenings.
Each supper will highlight the best of local, seasonal ingredients, including Lakin’s Gorges Cheese and East Forty Farm raised meats, subject to availability. These are informal dinners, and you are invited to Bring Your Own Beverage. Non alcoholic beverages will be provided. Dress is farm casual; we do not recommend wearing heels or open toed shoes.
East Forty Farm is a working farm, and as you dine you will hear the cow’s bells as they graze in the field; contented grunts from the pigs in their forest pasture; and assorted clucks and quacks. The early evening is filled with bird song, and the Medomak River is illuminated by the setting sun in the distance.
Dinner is $65 per person, limited to 20 guests. Reservations must be received by the Wednesday before the supper to guarantee a space. Dining is outside, weather permitting, or in the 1774 Farmhouse. We will gather for farm tours and conversation at 5:30 p.m. and dinner will be served at 6:00 p.m.
June 24: Chef Chris Long, Natalie’s at the Camden Harbour Inn
Heirloom tomatoes, grilled wild onions, Lakin’s Gorges Long Cove Cheese, maple sausage, spruce vinaigrette
Sumac roasted duck, grilled peaches, Israeli couscous, watercress, grape leaves
Roasted strawberries, basil ice cream, coconut financier, lemongrass
July 15: Michelle Mulford, Uncommon Feasts, Boston, MA
Cured meat platter (including East Forty garlic pork sausage with smoked paprka)
Garlic toasts with baked ricotta and sautéed greens
Vegetable dish, depending on what the farmers have
Lakin’s Gorges cheese platter
Seasonal Fruits, housemade fruit jellies
August 12: Guy Hernandez, lolita:vinoteca+asador, Portland, ME
Air cured tuna – lemon zest – nastursium
Veal agnolotti – escarole – fresh tomato sauce
Wood roasted pork – spicy greens – braised peaches
Whipped Lakin’s Gorges Ricotta – honey – hazelnuts
September 2: Colin Kelly, Gather, Yarmouth, ME
Central/South American with a Downeast Flare
Maine White Fish and Ricker Hill Cider Ceviche with Pachanga Tortillas
Finger Cubano de la Pato (duck) Grilled foccacia, Rayes mustard, Lakin’s Gorges Morgan, farm pickles, cured duck breast, confit leg
Pemiquid Mussels with Smoked Chorizo
Peruvian style chicharones a la huancaina, Crispy pork belly, maine potato, Huacatay (Black Mint), Lakin’s Gorges Cascadilla Blue, Marinated Olives
To reserve your place at the table, please call Allison at 207-230-4318, or click the links below to order on secure website. We will try to accommodate dietary restrictions, please let us know at the time of reservation. Reservations are non-refundable.
Allison Lakin began her career designing and implementing cross-disciplinary education programs for all ages, in museums across the country. In 2002, she discovered that the skills she honed doing museum work blended well with cheesemaking and a new career was born. She started her own company, Lakin’s Gorges Cheese, in 2011, making fresh and aged cow’s milk cheeses. She loves to cook and shares weekly cheese based recipes through facebook and her website. Allison loves to share the stories behind cheesemaking and has been interviewed on CNN and for Will Studd’s Cheese Slices, and appeared on the local Maine food show Nosh.
Allison now makes the cheese in her new facility at East Forty Farm where she and Neal also teach culinary and agricultural classes.
Neal Foley, farmer, chef, and sawyer, studied at Ballymaloe cookery school and ran a farm to table catering company in the San Juan islands and a popular cooking podcast called The Gastrocast. Neal met Kate at the Seattle IACP conference in 2006. Since then the two have collaborated several times in Washington and Maine, hosting duck and pork workshops using traditional French methods of cooking and charcuterie. In 2011 Neal travelled to Camont to visit Kate at her school and to study with the French master butcher Dominic Chapolard. Today he runs Foleys Custom Sawmill at East Forty Farm and continues to teach cooking classes.
See what’s up at East Forty Farm & Dairy
Throughout the year at East Forty we offer culinary courses and events – come join us for a great time. Grab a ticket for one of our upcoming events, but act quickly as we have small class sizes to ensure hands on participation!