CULINARY RETREATS
A farm set up for groups built around food.
Workshop stations in the Glass House, a commercial kitchen and a kitchen garden, for groups who come to cook, learn, or gather around the table. Beyond the farm is a network of Maine growers and makers we’re glad to connect you with, from the oyster farms on the Damariscotta to cheesemakers and millers nearby. You bring the group and the program.
A day here
One way a group might use a day here.
8:30am · A slow walk through the kitchen garden: what’s in the ground, what went in when, what’s coming
9:30am · Brunch together on the Event Barn porch
11am · An oyster tour and something to eat
3pm · Cheesemaking with a Maine cheesemaker, two to a station
5:45pm · Cocktail hour in the meadow
6:30pm · The long supper in the Glass House
Workshop ideas
Maine grains and bread
Fermenting: kraut, kimchi, kefir
Foraging
Cheesemaking
Curing and storing the harvest
Open-fire cooking
Jam and preserving
Oysters off the Damariscotta
Herbal tinctures and medicinal plants
Pickling
Cider from the orchard, in the fall
Wild cocktails
And from the farm itself: the garden by the season, soil and compost, a hand with the animals.
What’s here for it
Six or seven mobile workshop stations, two to a station
An individual burner at each station
The commercial kitchen alongside
Larger groups split and swap: half at the stations, half in the garden, on the water or in the sauna
Who we can connect you with
A preferred retreat chef who knows this kitchen. Workshop facilitators from around Maine: cheesemakers, pastry chefs, millers, oyster growers and farmers. And the farms and makers nearby, for groups who want to see where the food comes from.
Building the program
Bring your own, or build one with the growers and makers on our list. Once your date is held, we share the list and walk the spaces with you.
Rooms, the rate and how it works are on the Retreats page.