Next up from the [1] New England Farm 2 Fork Project!

The New England Farm 2 Fork Project’s Twenty  Mile Meal
Saturday July 17th, 6pm
Sunday July 18th, 6pm
Raven Hill Orchard

Dinner will consist of locally made artisan & farmstead cheeses, pastured local lamb, antique (heirloom) apples and many other locally raised products. Our gastronomic goal is to serve the best local, sustainably produced ingredients, and to treat them with respect and simplicity in our cuisine. This means using as much of a products resources as possible, be it the greens from garden grown organic beets, or the livers and gizzards of barnyard chickens. Our deep-rooted regional influences have shaped and continue to shape New England farm cuisine and inspire our cooking and food on a daily basis. Diners are generally served 5-8 courses, in small, manageable portions that allow them to sample the variety of edible commodities available to us in a particular season, from a local source, without relying on imported foods purchased from agri-business conglomerates.

The seasonal cheeses, fruits, vegetables, milk, meat and other foods we procure locally and at the farmers market for our ‘a twenty mile meal’, along with the conviviality of seeing our local farmer twice a week, have been the truest source of inspiration in our kitchen and cuisine. As a Chef, Sebastian believes that we have a vital responsibility to be part of an overall solution. Reuniting the local beekeeper, artisan cheese maker, herdsmen, cattle rancher, lobsterman, fisherman, clam-digger, organic grower and dairy farmer to the dining public is a mandatory necessity that must not be overlooked. The New England Farm 2 Fork Project, Chef Sebastian Carosi and his band of roving rural culinary visionaries are cultivating a more conscientious food culture within our little corner of the country….

The evening’s menu will feature:

Smashed Maine grown heirloom white beans on fried peasant bread with pickled cucumber and ham powder…

‘Liquid salad’ with a tall tomato & Cold River vodka jell-o shot and a local goat cheese grilled cheese…

The freshest mess of field greens and foraged roughage tossed in a lemonade vinaigrette with native strawberries, rosemary’s waltz, wildflower bee pollen and organic applewood smoked sunflower seeds…

Pastured local spring lamb ‘schnitzel’ with a homemade organic pretzel crumb crust, sweet pea mashed taters, zucchini and red rooster sauce…

Heather’s ‘home-made’ baked farmers cheese with crushed local berries…

Pink shandy cooler with citrus…

Cuisine by-  Chef Sebastian Carosi

$45 p/p    ( plus tax & gratuity )

To view our schedule of up-coming events go to:  [2] www.thenewenglandfarm2forkproject.com

Please call the field phone direct for reservations- 207-459-4271. Seating is limited to 36 people per night…..

Host Farm: Raven Hill Orchard  255 Ossipee Hill Road, East Waterboro, ME  207.247.4455

Inquiries, questions and comments for The New England Farm 2 Fork Project should be directed to:    info@thenewenglandfarm2forkproject.com