1) Host and Chefs: Roger Phelps, Miranda Phelps, and Nilda Wolman
Location: Waterville (we'll email you the exact address when you register!)
Date and Time: August 1, 6pm
Menu:
Appetizer: Charred eggplant, onion, squash and bright peppers with caramelized
Lemon on Toasted French bread with goat cheese from Kennebec Cheesery
Soup: Cold Ginger Peach Soup (peaches from Bessey Ridge Farms in Albion)
Main: Pesto Genovese (with our garden basil)
Strawberry spinach pear salad with raspberry vinaigrette
Dessert: Summer cake by Nilda
Beverage:Choice of white or red sangria, Down East unfiltered hard Ciders
3) Host and Chef: Rabbi Isaacs and Mel Weiss
Location: Waterville (we'll email you the exact address when you register!)
Date and Time: July 28, 6pm
Menu:
Appetizer: Trio of Georgian Salads:
Salads made with vegetables from our garden, blended with cilantro, walnuts, red wine vinegar, garlic, onion, and assorted spices.
Green Bean Salad
Red Beet Salad
Eggplant Salad
Main: Meat and Vegetable Kabobs
Grilled lamb and spring chicken kabobs with traditional Georgian seasoning
Pumpkin Dumplings
Marinated Golden Beet with Pistachio and Tarragon
Dessert:
Peach, Blueberry, and Tarragon Crumble
Wine: Tishbi Estates Merlot
Signature Cocktail: Tarragon-Gin Lemonade
5) Host and Chef: Bruce Fowler
Location: Sebasticook Millennium Green
Date and Time: August 8, 6pm
Menu:
Main: Viande fumée (Montreal-style smoked meat) on rye with choice of Maine stone ground yellow mustard or yellow with horseradish. Served with Maine sour pickle slices.
Sides: Cabbage and carrot slaw with homemade olive oil & mustard mayo
Potato salad with homemade mayo
Side salad with Maine-made apple cider vinaigrette
Dessert: Maine fruit tarts with whipped Maine maple syrup marshmallow topping.
Beverages: coffee/ tea, Ice tea, a selection of local wines Unity and Lincolnville, beer from Funky Bow brewery
2) Host and Chef: Patricia and William Rosenberg
Location: Mount Vernon (we'll email you the exact address when you register!)
Date and Time: July 25, 6pm
Menu:
Appetizers:
Parmesan Thyme Crackers
Onion Dip
Crudité
Deviled Eggs
Paired with a choice of: Ramporo Pinot Grigio Lunaria (Italy) Graham Beck Brut, 51% Chardonnay-49% Pinot Noir or Graham Beck Brut Rose, 59% Pinot Noir 41% Chardonnay, depending on availability (South Africa)
Main Course:
Salmon with a choice of:
– Creamy dill sauce
– Dill mustard sauce
Side: Vegetable torte (eggplant, zucchini, red and yellow peppers)
Side: Lentil & apple salad House-baked baguette with choice of olive oil or butter
Paired with a choice of: Bourgogne Hautes-Cotes De Beaune (Pinot Noir) (France) Reuilly Dyckerhoff (Sauvignon Blanc) (France)
Dessert Berry pie, fresh fruit, vanilla ice cream Paired with: Cellardoor Vin Doux Naturel dessert wine (Lincoln, ME)
4) Host: Melissa and Connie Breger
Chefs: Melissa, Connie, and Shosh Cotton
Location: New Sharon (we'll email you the exact address when you register!)
Date and Time: August 5, 6pm
Menu:
Appetizer: Baguette with olive oil and balsamic vinegar bread dip
Organic summer salad: cucumber, tomato, avocado, mozzarella, lemon, spinach, basil, salt & pepper, topped with a balsamic vinagrette
Wine pairing: Ramon Cardova's Albarino wine
Maine Course:
Mediterranean halibut with artichokes, parsley, kalamata olives, red onion, lemon, olive oil, and feta
Organic roasted red potatoes with tzatziki sauce
Organic garlic roasted zucchini and summer squash
Wine pairing: Yarden Hermon Rose 2020
Dessert: Dark chocolate pudding cake with raspberries and vanilla bean gelato
Wine pairing: Teperberg Impression Semi Dry Cabernet Sauvignon 2019
6) Hosts: Liz and Sid Geller and Chef: Audra Weisel
Location: Oakland (we'll email you the exact address when you register!)
Date and Time: August 15, 5:30pm
Menu:
Appetizers:
Rainbow Latkes:
Beet and red onion latkes with cranberry sauce
Sweet potato carrot latkes with apricot jam
Yellow squash, corn, cheddar latkes with lemon turmeric aoli
Zucchini latkes with avocado and cilantro
Purple cauliflower latkes with blueberry applesauce
Hummus with pita and vegetable crudités
Dinner:
Israeli salad gazpacho
Roasted baby eggplants with tahina, pistachios, and pomegranate
Roasted cardamom beet and watermelon salad with coffee yogurt sauce
Cauliflower chickpea salad with dill lemon dressing
Quinoa and lentil stuffed peppers
Pita bread
Dessert:
Saffron poached pears with chocolate sauce
Liz’s famous key lime pie