Salt Water Farm offers its guests the opportunity to create local, seasonal fare in a venue overlooking Maine’s Penobscot Bay. Classes are taught in a post & beam barn set on the oceanfront, in a farmer’s field. The kitchen is fully equipped with a wood burning brick oven, an open hearth for spit roasting, pastry ovens, a Wolf range top and specialty equipment such as deep fryers, sausage makers, pasta makers, an ice cream maker and more. An outdoor kitchen provides a wood burning grill, lobster burners and a smoker for meat and fish. A vegetable garden with over 100 seed varieties sits beside the barn, providing stock for the kitchen.
Among the special experiences we can arrange for you are:
Specialty Cooking Classes at Salt Water Farm Kitchen
Our concierge could assist you in making a reservation for an educational and fun cooking class at the Salt Water Farm Kitchen in Lincolnville Beach, just 15 minutes north of Camden. Classes are $75 per person unless otherwise stated. We have selected a few for you.
September 19 Saltwater Farm 4-day Work Shop
Monday (10am-2pm)
• Making a crusty loaf of bread and butter from fresh cream
• How to harvest vegetables and herbs
• Assembling a garden salad with herbs, lettuces, vinaigrette
• Simple egg cookery and a sampling of locally smoked meats and fish
• Baked apples with local butter and cream
Tuesday (10am-3pm)
• A lesson in canning: everything from sauce tomatoes to jam
• Soup and stock making, classic haddock chowder
• Chicken butchery and cookery, cider braised chicken with fall vegetables
• How to make the perfect pie crust, chocolate torte
• A visit to a local winery and a tasting
Wednesday (4pm-8pm)
• The truth about lobster and ways to cook it affordably
• Late corn soup with lobster and basil oil
• A lecture on foraging for food and mushrooms native to Maine
• Homemade gnocchi with chanterelles, sweet corn and sage brow butter
• The making of a blueberry buckle
This class is $425 for 3 days.
October 1 Book signing and Cooking Class with Kathy Gunst
Join us in the Salt Water Farm kitchen for a hands on cooking class and book signing with author Kathy Gunst, inspired by her newest book, “Notes from a Maine Kitchen.” Together, we will prepare six seasonally inspired dishes and then sit down at our communal table to enjoy them.
Kathy Gunst has written 14 cookbooks and writes for numerous publications, including Bon Appetit, the New York Times, O, the Oprah Magazine, Better Homes & Gardens, Food & Wine, Downeast, and Yankee. In her newest book, she takes us into her own kitchen and garden, introducing us to the flavors of fresh, seasonal Maine ingredients prepared in simple and inspiring ways. Along with delicious ideas for summer’s bounty of wild blueberries and local seafood, Gunst takes us through the year, exploring topics such as harvesting, cooking, and canning in the fall, stress-free holiday entertaining, and spring foraging for wild ramps.
Menu
Angry Lobster
Linguine with Late Summer Harvest Roasted Tomato Sauce
Late Summer Salad with Pumpkin Seed, Rosemary and Bacon Brittle
Wild Maine Blueberry Soda with Wild Maine Blueberry Ice Cubes and Sparkling Wine
Ginger Shortcakes with Seasonal Berries and Lemon Cream
Cost: $75
October 14 Braising on the Bone
Braising is a tried and true method of developing flavor over time. The smell of browning the meat, introducing the vegetables and then filling the pot with hot stock and letting it simmer for hours is an indication in the Salt Water Farm kitchen that winter is soon upon us. In this class we will cook three different kinds of meat on the bone, demonstrating that the bone gives the meat tenderness and flavor. Dishes include Osso Bucco with Creamy Polenta and Cherry Tomatoes, Lamb Shanks with Garlic Curly Kale and Stewed Cannellini Beans, Village Farm Chicken with Root Vegetables and Cider.
October 23 Savory Pies
Historically, savory pies were a method of preserving foods for long journeys across land or sea. The English are famous for their meat pies and America has its own tradition in chicken potpie. In this class we will explore how to make a savory crust, how to lay it across the pie and finish it, how to develop flavor in the pies contents and how to present a savory pie at either a dinner party or at home on a cold night. Dishes include Classic Chicken Pot Pie, Smoked Haddock Pie and a Traditional Shepherd’s Pie.