A Maine Summer Harvest Dinner
Join chefs Andrew Rivera-Myers and Jason Daly, in collaboration with Rooted Earth Farm and Urban Farm Fermentory, for a Seven Course Tasting Dinner highlighting the flavors and flair of a summer in Maine. The produce will be harvested by Rooted Earth Farm and is truly Farm to Fork. All ingredients will be sourced locally and will be of the highest quality. The dinner, a fusion of the creative styles of chefs Jason Daly and Andrew Rivera-Myers, will feature creative and inventive cuisine and styles highlighting the fresh ingredients that grow throughout Vacationland. A pairing of various flavors of Kombucha created by Urban Farm Fermentory will accompany the meal. BYOB is also allowed and bottle service will be provided free of charge. Parking is available on site and in the church parking lot down the street.
A little information about our team:
Rooted Earth Farm composts everything that we can, nothing goes to waste!
We do not use any GMO seeds (genetically modified organism) and use only certified organic seed and non-GMO heirloom seed. We concentrate on the health of our soil because the soil is what gives us healthy and flavorful tasting plants. We don't till our soil in order to maintain a healthy soil structure. The soil got tilled once when we bought the farm and then it never gets tilled again. It keeps our soil, worms, and plants HAPPY! We do not use ANY chemicals, herbicides, or pesticides (not even organic ones!) We only use organic inputs organic fertilizers, compost, manure, etc and most are produced on the farm so there is also no cost to the environment on shipping them into the farm. We are TRULY the freshest and most environmentally farm around.
A graduate of Johnson & Wales University, Chef Andrew Rivera-Myers has spent over 10 years cooking professionally around the United States. Starting as a dishwasher at Outback Steakhouse, his passion for food has led him throughout the country and placed him in numerous kitchens, Andrew worked as a Sous Chef at the James Beard Nominated Ox Restaurant in Portland, Oregon as well as the Executive Chef at award winning Siena Restaurant in Providence, RI. After falling in love with Portland, ME, Andrew decided to move up and take on the role as Chef de Cuisine at Crooners and Cocktails bringing with him a passion for quality and desire to put out some of Portland's most delicious food.
Originally from Princeton, New Jersey, Chef Jason Daly has dug his feet into the depths of Maines' food culture. Formerly of Timber Steakhouse and Rotisserie and A Moveable Feast, Jason has cooked in kitchens from Austin, Texas to Savannah, Georgia and New York City. Having been awarded a AAA four Diamond Rating at The Ballastone Inn in Savannah, working for a Michelin starred restaurant in Texas and winning last years food and drink pairing competition during Maine Restaurant Week, Jason has the heart and the passion to succeed in Portlands' competitive and ever growing food scene. He brings this high level of creativity and love to his food at Crooners and Cocktails, which shows in every dish that leaves the kitchen.
The Urban Farm Fermentory (or UFF) is an experimental fermentation center. We source as many local ingredients as possible in an attempt to highlight and preserve Maine's unique terroir. Our array of fresh pressed Maine apple cider is spontaneously (or wild) fermented in a Farmhouse style until it's bone dry & tart. "Spontaneous fermentation" utilizes naturally-occurring yeast in the air and on the fruit, which means even the yeast culture in our cider is local. Our potent, probiotic Kombucha (fermented tea), with its 1.5% ABV and tart, acidic bite, is one of the few true examples of the form left after the infamous kombucha crackdown of 2010.
Rooted Earth Farm (View)
28 Webbs Mills Rd
Casco, ME 04015
|Minimum Age: 0|
|Kid Friendly: Yes!|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|