BEGIN:VCALENDAR VERSION:2.0 PRODID:-//MAINE FARMLAND TRUST - ECPv4.9.6//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:MAINE FARMLAND TRUST X-ORIGINAL-URL: X-WR-CALDESC:Events for MAINE FARMLAND TRUST BEGIN:VTIMEZONE TZID:"America/New_York" BEGIN:DAYLIGHT TZOFFSETFROM:-0500 TZOFFSETTO:-0400 TZNAME:EDT DTSTART:20180311T070000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST DTSTART:20181104T060000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID="America/New_York":20180630T160000 DTEND;TZID="America/New_York":20180630T160000 DTSTAMP:20190821T025802 CREATED:20180424T200722Z LAST-MODIFIED:20180629T193707Z SUMMARY:Maine Fare: Finale Feast\, Tasting & Storytelling DESCRIPTION:[vc_row][vc_column][vc_column_text]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).  \nAfter 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. \n \nMeet the chefs: \nCorey 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.\n\nIan Desjardins\, a chef from the Penobscot Nation\, will be creating a sample plate of fiddleheads\, Passamaquoddy maple syrup\, cornbread\, and smoked Micmac trout.\n\nShawn Stemp\, chef at Ondine Oyster + Wine Bar and Black Trumpet\, will be serving wood-fired oysters and accompaniments.\n \nFrank Giglio\, chef at Three Lily Provisions cooking school\, will be creating a lamb and mushroom ragu\, served over acorn polenta. \n  \nMeet the storytellers: \nLee Dassler. Lee has a background in theater\, carpentry and architecture and is the executive director of Western Foothills Land Trust. \nScott Vlaun. Scott is a photographer\, homesteader\, permaculture designer\, dad and the executive director at Center for an Ecology-Based Economy. \nMary 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. \nBonnie 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. \n+ Storytelling will be emceed by MFT’s own Chris Franklin\, our farmland protection project manager working in Western Maine! \n  \nMFT members receive 10% discount on tickets.[/vc_column_text][vc_custom_heading text=”Not a member? Join today and receive 10% off your ticket!” font_container=”tag:h3|font_size:30|text_align:center|color:%230a522e”][vc_column_text] BECOME A MEMBER[/vc_column_text][vc_column_text]\nCheck out the other Maine Fare events happening throughout the month! \n[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text][/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text][/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text][/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]\n URL: LOCATION:Stoneheart Farm\, 285 Streaked Mountain Rd\, South Paris\, ME\, 04281\, United States CATEGORIES:Local Food,Maine Fare ATTACH;FMTTYPE=image/jpeg: GEO:44.2461056;-70.4315434 X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Stoneheart Farm 285 Streaked Mountain Rd South Paris ME 04281 United States;X-APPLE-RADIUS=500;X-TITLE=285 Streaked Mountain Rd:geo:-70.4315434,44.2461056 END:VEVENT END:VCALENDAR