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2027 MasterClass -
Welcome to the Salt Water Farm MasterClass where students from around the country join us for an intensive week of cooking, baking and eating. Together, we will tackle knife sharpening and knife skills, butchery, stock making, egg cookery, salad dressings, sourdough bread baking, brioche, cake making, pastry dough, seasonal ingredient selection and harvest, food storage, entertaining, floral arrangement, cooking over fire and so much more!
The MasterClasses are limited to 10 students each. We do have accommodations on the farm at our Seaside Cottage and our Antique Barn Apartment but they book quickly and far in advance. We also work with a number of nearby accommodations and are happy to make recommendations. Accommodations are not included in the cost of the MasterClass. Please email me if you have any questions.
*Schedule is subject to change
Arrival – Day 1
10am - 3pm On our first day together, we will study the essentials of Modern Country Cooking, including knife sharpening, knife skills, butchery, stock making, mortar & pestle salad dressings and egg cookery. Together, we will cook a farmhouse lunch and after lunch, our resident gardener will take us on a tour of the Salt Water Farm gardens and we'll take a walk down to the water's edge.
Day 2
10am – 3pm On our second day together, we'll focus on baking and pastry. Our instructor will lead us through an in depth explanation of how to make sourdough, brioche, cakes and tart dough. We will finish with a seasonal lunch and something sweet that reflects the day's work.
Day 3
10am – 3pm On our third day, we will focus on Seafood Cookery and the many species of fish in the Penobscot Bay. We'll begin with a study on the Maine lobster, shuck local oysters, cook and clean a variety of shellfish, sear halibut in a cast-iron and bring together a Maine crab salad. The meal will finish with a torched lemon meringue tart.
Day 4
10am -3pm In this class, we will focus on entertaining: how to gracefully host a meal for larger groups: menu preparation, tips on meal prep, timing and execution, flower arranging and table setting, cocktails 101, selecting a format - plated, family style or buffet, simple pastry doughs for sweet and savory, seasonal hors d’oeuvres and more.
Day 5
10am – 3pm -In our final class, we will celebrate the art of cooking over an open fire using the freshest seasonal local ingredients from the Midcoast! In this hands-on experience, we'll learn the core techniques of fire cooking while enjoying the vibrant flavors of the season. Our chef will guide us through selecting ingredients from local farmers, preparing them with care, and mastering the skills to create delicious dishes. Whether you’re a novice or a seasoned cook, you’ll leave with new recipes, techniques, and a deeper appreciation for the connection between fire and food. Not to mention a spectacular farewell lunch!