Annemarie Ahearn


We are thrilled to offer a cuisine program which highlights the seasonal bounty of mid-coast Maine, and how it connects us both to place and to cloth. Chef and author Annemarie Ahearn’s cuisine starts with the produce that comes from her own seaside vegetable and herb garden, at Salt Water Farm. Other ingredients for her seasonal menus will be sourced locally, featuring other local farmers.

Annemarie will be providing delicious breakfasts to start the day, picnics and gathered lunches, and sumptuous evening feasts, both on her own farm table, and at others in the area.

We will be dining at Salt Water Farm during Session 2.


Photos by Kristen Teig


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Chase’s Daily

MArket, Bakery and Restaurant

Chase’s Daily began as a farm in the 1960’s in which the whole Chase family took part. As interest in baking and cooking grew with the children, they decided to pool resources and start a restaurant in 2000, where they also sell their gorgeous farm produce, harvested each morning. Chase’s is now a beloved eatery in Belfast with a market as beautiful as any art gallery.

We will be having dinner at Chase’s Daily during Session 1.


Long Grain

Asian cuisine

For many years the owners of Long Grain wanted to start a “locavore” Asian restaurant. In 2009, that dream came true when they opened their door in Camden, Maine. The restaurant uses seasonal and locally sourced ingredients and draws inspiration from a diverse array of Asian cuisine including Thai, Vietnamese and Japanese.

We will be visiting Long Grain during Session 2.


Rhumb Line

Locally-sourced seafood

Meals are prepared daily in the Rhumb Line scratch-kitchen using the freshest ingredients the local area has to offer. The menu includes many daily specials as well as house-made pies. Providing a dining experience celebrating the abundance the Maine coast has to offer, dock-side dining is also part of this unique coastal experience.