FRIDAY, MARCH 16th

Just in time for the spring equinox and the beginning of 2018’s growing season, we are excited to announce our second Farmer Appreciation Dinner. It will be a benefit dinner with 20% of proceeds from the evening being directed toward the Maine Organic Farmers and Growers Association (MOFGA). MOFGA has committed to using these funds for supporting the Agricultural Services program that provides in-house education and “on farm” technical assistance to farmers, gardeners and agricultural businesses to increase organic best practices and address problems such as soil fertility, disease identification, and pest prevention. The vision behind the dinner is aimed at bringing all types of folks within the food production and consumption community together to underscore the need for understanding and involvement so that our wholesome food system here in Maine can not only grow but thrive.     

Present for the evening will be many of the farmers we work with regularly, including Ian at Stonecipher, Beth from Dandelion Springs Farm, Stacy at Broadturn, Scott over at Olivia's Garden and Joe of Two Coves Farm as well as Eric Buch, the Membership and Development Director of MOFGA. All are excited to connect with you, talk about what they do and why they do it, and even share some of their favorite stories from the irrigation trenches. Also, in collaboration with Ned Swain of Devenish Wines, we will be offering an optional wine pairing flight of certified organic Italian vino by Omero Moretti of Umbria. Ned will be present to discuss Omero’s dedication to organic winemaking and the local community he supports along the way.

The affair will be a ticketed event for seating in the Main Dining Room and it will begin at 6pm. You can purchase yours here!

**Tickets are $95, which includes 20% benefit to MOFGA, tax and gratuity as well as the five course dinner. Wine pairing will be optional and additional the night of the event.**

Please call for additional details or to make a reservation! (207) 780-0227

Photo Credit: Koren Sullivan