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.
SATURDAY JUNE 23
NOON TO 2:30PM
Sharpening Your Knife Skills
We invite you to bring your favorite chef's knife to class with you, where Mary Welch McNeil, a knife skills educator for Shun Knives, will demonstrate the art of sharpening both Eastern and Western style knives, tips and techniques on honing and how to properly use your knife in the kitchen. Students will then practice with their own sharpened chef knives on a variety of raw vegetables after which, we'll all make bagna calda.
MONDAY JUNE 25
THROUGH JUNE 27
June Workshop
• Making a crusty loaf of bread and butter from fresh cream
• Assembling a garden salad with herbs, lettuces, early radishes and edible flowers
• Simple stock making and a lovage and lettuce soup
• Braised rhubarb and homemade honey vanilla icecream
• A tour and discussion of creating an edible garden scape: Seed starting, establishing beds, building compost, integrating edible flowers, herbs and vegetables in a low maintenance garden plan
Tuesday (9am-2pm)
• A visit to a local dairy farm
• How to shuck an oyster and make a mignonette
• Conversation about fish: How to shop for it, how to clean it and how to break it down, how to make fish stock
• A New England Classic: Haddock Chowder
• How to Make a Pie Crust: Strawberry and Rhubarb Pie
Wednesday (4pm-8pm)
• Mozzarella making with unpasteurized milk
• How to make pizza dough and work a wood fired pizza oven
• The perfect tomato sauce (Nana's recipe)
• Tiramisu with fresh cream and farm eggs
• How to make your own limoncello
This class is $425 for three days.
MONDAY JULY 9
THROUGH JULY 11
July Workshop
Monday (10am-2pm)
• Basic Knife Skills
• Making a crusty loaf of bread and butter from fresh cream
• A tour and discussion of creating an edible garden scape: Seed starting, establishing beds, building compost, integrating edible flowers, herbs and vegetables in a low maintenance garden plan
• How to make a French omelet with farm eggs and a sampling of locally smoked meats and fish
• Assembling a garden salad with herbs, lettuces and edible flowers
• Braised rhubarb and strawberries with buttermilk biscuits
Tuesday (10am-3pm)
• A visit to Beth's Farm to collect ingredients for the days meal
• A lesson in chickens and eggs: how to raise laying hens in your backyard
• Boning a chicken, making stock, simple roasting techniques
• Harvesting vegetables and herbs, summer succotash
• Summer berry cobbler and freshly whipped cream
Wednesday (4pm-8pm)
• Cocktail Making
• Arancini with peas, provolone and prosciutto crudo
• How to make pasta from scratch, tossed with foraged mushrooms
• Lemon olive oil ice cream with summer berries
This class is $425 for 3 days.