Fall and Winter Season 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, 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. The fall menu will be prepared by the farm’s own Neal Foley. All suppers are BYOB
October 21, 2018: Harvest Supper. Traditional farmhouse supper celebrating the bounty of the season.
November 22: Thanksgiving Supper. Join us in our 1774 farmhouse for a traditional New England Thanksgiving, with French flair. Gather at 3:30, and we will have a leisurely meal.
December 5: Demo Dinner.Watch Chef Neal prepare a simple 3 course meal, sharing techniques and cooking wit and wisdom, while you dine. The ultimate Chef’s Table experience. Limited to 10 guests.
January 27, 2019: Wassail Dinner. Greet mid-Winter and help ensure a bountiful apple harvest. Dinner will be served in the 1774 Farmhouse, but we will have a parade to the orchard led by the Wassail Queen, so wear boots. Who will be chosen? Menu: We will be cooking Choucroute Garnie in the Farmhouse fireplace, with our farm raised pork sausage .This Alsatian themed menu will begin with a caramelized onion, walnut, and Lakin’s Gorges Cheese Cascadilla Bleu.tart Then we will get warm with Soupe paysanne à la bière. Finally dessert will be an Alsatian cheese cake $65 per person, 6:30 – 8:30, BYOB
February 17, 2019: Third Annual Fondue Party. What’s not to love about melted cheese? We will prepare and serve several styles of fondue, both traditional and non-traditional.
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.
Fall and Winter CLasses
Classes will be taught in the Commercial Kitchen at the farm, limited to 10 students. Minimum 6 students for class to run.
September 26, 6:30 – 8:30 pm: Soups. Learn some master recipes to turn virtually anything into flavorful, seasonal soup. $35 per person
September 30, 2018, 2:00 – 4:00 pm: Pressure Cooker Meals. Get confident with pressure cooking. Learn techniques to create fantastic meals in minutes. If you have a pressure cooker, please bring it to the class. These techniques also work for Instant Pot cooking. $35 per person.
October 3, 6:30 -8:30: Basic Sauces. Get confident with the classic five mother sauces of French cuisine: béchamel, velouté, espagnole, tomato, and hollandaise . And learn your way around a roux – critical to produce 4 of theses sauces . $35 per person
October 28, 2:00 – 4:00: pm Narrative Recipes.Translate a long form, narrative recipe, like in “Honey From a Weed” by Patience Gray, into an easy to follow recipe. Please bring recipes with you to the class. $35 per person.
December 2, 2:00 – 4:00 pm. Pastry: Get ready to raise your pastry game. Learn the secret to making rough puff, tart doughs and fillings. $35 per person
December 9, 2:-00 – 4:00 pm. Introduction to cheese: From soft ripened to washed rind learn to navigate around the cheese board. $35 per person.
POSTPONED. Pâtés : Grind your way to happiness taking forcemeats to the extraordinary. Pâtés are really quite simple combinations of meat, seasonings and fat and can be smooth and spreadable or more textured. As accompaniments to good bread and cheese, they are an elegant addition to your table. We will focus on French style pâté – and pâtés are not all liver! Pork from our own forest grazed, whey fed pigs will be used. $50 per person.
March 10, 2019, 2:00 – 5:00 pm. Sausage The East Forty Farm pastured pigs are ready to be harvested. Now it’s time to make sausage. Learn the basic techniques of how to turn meat into bundles of flavor from the simple to complex. Learn about choosing appropriate casing size, curing and aging, and non traditional sausage styles. Then take home some of the creations to enjoy. $50 per person
Class size is limited, to reserve your space please call Allison at 207-230-4318, or click the links above to order on secure website.
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!