Join Farmers Fare for a weekend of farm to table fun and fabulous feasting on the beautiful coast of Maine!
We’ll start the weekend with a Friday evening meet and greet over cocktails and hors d'oeuvres in the seaside village of Camden, Maine. Guests will meet one another and be introduced to their instructors, Master Butcher Steve Campbell and Chef & Author Nancy Harmon Jenkins. We will then enjoy a gourmet meal at the renowned Hartstone Inn (
www.hartstoneinn.com) prepared by Owner/Chef Michael Salmon.
A number of rooms have been reserved at the Hartstone Inn, an elegant B&B in downtown Camden, and are available to registrants on a first come, first-served basis, with additional accomodations available at a variety of local inns and B&B’s.
Following a delicious breakfast at your accommodation, we will begin the butcher class on Saturday morning with a whole pig procured from one of our local farm partners. Master Butcher Steve Campbell will then teach us how to process a whole pig, and demonstrate what we can do with the various parts of the pig and provide some hints and tips for the novice butcher. We will break for a simple lunch of hearty pork-and-local-sauerkraut soup and skewered pinchitos (a pork-based tapa from the south of Spain) before returning to the classroom to complete the day’s session. Guests will be free to enjoy the culinary tastes of midcoast Maine on Saturday evening, with an array of exciting choices for dining out.
Sunday morning will kick off after breakfast with the much anticipated cooking class with writer Nancy Harmon Jenkins, author of six cookbooks including her most recent, The New Mediterranean Diet Cookbook. Nancy’s work is regularly featured in Saveur Magazine as well as many other national and international magazines; she also lectures at Smithsonian, the Culinary Institute of America, Boston University’s Food Studies program and other venues. Together we’ll prepare a hearty winter lunch, using many of the products from yesterday’s butchering class, including a grand Tuscan pork stew, made to imitate wild boar, with a surprise ingredient in the sauce to be served over polenta; also a French country cook’s favorite terrine de campagne, along with fegatelli, greens to accompany the pork, and an old-fashioned Maine apple pie with a lardy crust.
To end the weekend, we’ll relax over the fruits of our labors, with a pork feast accompanied by paired wines chosen specifically to complement the various dishes. Participants will receive their very own “market basket” stocked with a variety of pork cuts, butcher supplies and select merchandise to take home with them!
Itinerary:
Friday 6PM: Meet & Greet in downtown Camden. Cocktails and hors d'oeuvres.
Friday 8PM: Dinner at Hartstone Inn
Saturday 10:30AM: Butcher Class
Saturday 2PM: Lunch
Saturday 5:30PM: Class adjourns, guests dine out independently
Sunday 10:30AM: Cooking class with Nancy Harmon Jenkins
Sunday 2PM: Pork Feast
Sunday 4PM: Departures
Price:
$2300/pp Including Accomodations for Fri & Sat nights in Camden
$1849/pp No Accomodations
Single-day registration is offered depending upon availability. Please contact us to inquire about attending on Saturday or Sunday only.
To Register:
By Phone: Please call (207) 236-3273
By E-mail:
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