Harvest Dinner

Produce that feeds Land, Body & CommunityAt Dandelion Spring we believe that by engaging all of our senses through the production and sharing of nutritious food, we are setting a table for conversations about larger cultural and environmental issues related to our communities.

Dandelion Spring Farm

Join us Sunday, October 8th for our second annual Harvest Dinner in collaboration with The Alna Store

This is a 5 course, family-style, fire-centered dinner. Chefs will embrace elemental and environmental cooking on the farm where the vegetables are grown. They will be cooking on open fires, baking bread with embers, and engaging all of our senses.<ul><li>Tomato Salad: Heirloom + cherry melange, grilled, fresh and marinated peppers, bloody mary vinaigrette, Maine sea salt, fresh horseradish, and herbs</li><li>Niçoise: Various lettuces, charred green beans, new potatoes, grilled olives, smoked blue fish pâté, herby dijonnaise</li><li>Shellfish Boil: Clams, mussels, fresh corn, brown butter, ham hock + sherry brodo, grilled scallion</li><li>Country Ribs: Pork rib, apple cider brandy glaze, oyster bread pudding stuffed delicata squash, farro roasted carrot + herb tabbouleh</li><li>Grilled stone fruit with puff pastry, whipped fresh cream / creme fraiche mousse</li></ul>Dinner includes one complimentary cocktail with additional wine for purchase.Chef Devin Dearden was born and raised in Salem, New Hampshire. Drawn to culinary at a young age, he graduated from the Culinary Institute of America in 2013. After beginning his career in restaurants throughout Boston and notably with Marco Canora at Hearth in New York City, he left the city in search of a slower pace + country living. Devin lived in Portland, where he worked at Scales and Evo before making the move to MidCoast to work with Jasper Ludwig + Brian Haskins at The Alna Store.The Alna Store is a sweet market + restaurant in midcoast Maine. It is at once a resurrection of a 50-year-running general store in the pastoral countryside of Alna, and a rapidly growing destination for elevated + thoughtfully sourced dining. The market is brimming with locally produced food and curated grocery and gifts from around the world. The Alna Store is deeply committed to supporting community, sustainable agriculture, and the health + livelihood of employees.Dandelion Spring Farm grows MOFGA certified organic vegetables &amp; herbs on unceded Wabanaki land in central Maine. We believe that by engaging all of our senses through the production and sharing of nutritious food, we are setting a table for conversations about larger cultural and environmental issues related to our communities. The Hive at DSF is a newly built timber framed open space where we unite organic agriculture and community together to bring the outside in.*Rain date Monday, Oct. 9th Participants will be notified of rain date 3 days in advance*<a href="https://docs.google.com/document/d/1sCZFCZ9kC-XcV-t3CLV_HcCezrXAXIduuupXunq9p7k/edit" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Health &amp; Safety Guidelines</a><a href="https://docs.google.com/document/d/135tfjBI8lGXqYG4yfPV1Zxtk5W6cumR0mZ2EROcUWJg/edit" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Return Policy </a>

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Harvest Dinner

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Harvest Dinner

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