Farmhouse Table Suppers
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.
Supper is $75 per person BYOB, limited to 20 guests. Dining is outside, weather permitting, or in the 1774 Farmhouse. Gather at 5:30 for a tour and talk, with supper served at 6:00 pm.
June 16, 2019: “Maine Summer Supper” with Sandy Oliver. Reservations here.
July 21, 2019: “Saffron and Salt: A feast inspired by the cuisine of coastal Iran” with Louisa Shafia. Reservations here.
Hors d’oeuvre: Oysters with fresh mint mignonette
Starter: Mussels in tomato saffron sauce, parsley, with flatbread for dipping
Entrée : Chile saffron fish kabobs with grilled tomatoes and onions
Basmati rice cake with potato, turmeric, and cilantro
Beet yogurt with mint and garlic
Tangy chopped cucumbers, tomatoes, and scallions with toasted nigella seeds
Grilled corn with ricotta, dried lime, chili – a Persian twist on Mexican corn
Dessert: Saffron and rose water ricotta ice cream, toasted pistachios, cardamom shortbread cookie
August 18, 2019: “Lamb. Wood Fire. Smoke and Coals” with Guy Hernandez. Reservations here.
September 15: “A Night in Sicily on the Medomak” with Melody Wolfertz. Reservations here.
October 20: “Maine Harvest Supper” with Eliose Humphrey. Reservations here.
To reserve your place at the table, please call Allison at 207-230-4318, or click the links above 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.
Classes will be taught in the Commercial Kitchen at the farm, limited to 10 students. Minimum 6 students for class to run.
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!