We’re Totally Going to Maine! Wanna Come With?

We're gonna be hanging here!

We don’t take many summer vacations here at Edible Manhattan — heck, we hate leaving this amazing city even for one day, especially when it’s all empty-like in August — but the one we’ve been looking forward to most starts next Thursday morning and we’re starting to daydream. 

It’s called the Annual Maine Event, and it’s a massive, multi-day DIY cooking class in lovely Lincolnville, Maine at Salt Water Farm, which earns its name from extreme proximity of the ocean.

But forget the ocean.

What we’re looking forward to is the classes taught by Tom Mylan and Brent Young of The (outstanding) Meat Hook in Williamsburg, Millicent Souris and Dennis Spina of The (excellent) Roebling Tea House, also in Williamsburg, and Annemarie Ahearn and Ladleah Dunn, who run Salt Water Farm. These two also have super-impressive resumes from an ag and a cheffing perspective, and Annemarie spent several years bouncing around with some big names (Barber, Colicchio) in the New York City food scene.

For four days, in an incredible seacoast setting, we’ll learn how to butcher a pig and a chicken; make ricotta and mozzarella and charcuterie, forage for blueberries and wild mushrooms, shuck oysters, make pies and pickles, bake lobsters ye olde Maine style, eat clams, ride a schooner, visit the Camden farmers’ market and hopefully put back a Maine craft ale (or perhaps a shot of Jameson or three and a Tecate) with the chefs themselves. If we’re lucky, that is. Better still there a few spaces left (thanks to some lame drop-out who had some family emergencies!) and we’re inviting you to come with us.



Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.