The Finale Feast will begin with a casual tasting of small plates that reflect the traditional foodways of Western Maine, using ingredients from local producers and prepared by some of Maine’s finest chefs. Each plate will be paired with a beverage (wine, beer, or hard cider- for those 21 & up).
After filling our bellies, we’ll move to the Stoneheart Farm lamb barn (lambs included!) to hear food-focused stories told live by a lineup of local friends.
Meet the chefs:
Corey Dilts, chef at Norway Brewing Company, will be creating egg yolk raviolo, served with Tourmaline Hill Ricotta, six month dry cured Leg of Lamb from Wrinkle in Thyme Farm, maple chive cured duck egg yolk from his own farm, and a beet chive reduction.
Ian Desjardins, a chef from the Penobscot Nation, will be creating a sample plate of fiddleheads, Passamaquoddy maple syrup, cornbread, and smoked Micmac trout.
Shawn Stemp, chef at Ondine Oyster + Wine Bar and Black Trumpet, will be serving wood-fired oysters and accompaniments.
Frank Giglio, chef at Three Lily Provisions cooking school, will be creating a lamb and mushroom ragu, served over acorn polenta.
Meet the storytellers:
Lee Dassler. Lee has a background in theater, carpentry and architecture and is the executive director of Western Foothills Land Trust.
Scott Vlaun. Scott is a photographer, homesteader, permaculture designer, dad and the executive director at Center for an Ecology-Based Economy.
Mary Anne Haxton and Marty Elkin. Mary Anne and Marty own A Wrinkle in Thyme Farm in Sumner where they raise sheep and host fiber workshops.
Bonnie Pooley. Bonnie taught at Gould Academy for 35 years, and is actively involved in local conservation and food initiatives, such as Mahoosuc Land Trust and the Alan Day Community Garden.
+ Storytelling will be emceed by MFT’s own Chris Franklin, our farmland protection project manager working in Western Maine!
MFT members receive 10% discount on tickets.