HOSTED BY GEORGIA PELLIGRINI & KEMBER VANDERBLUE AT THE WATERFORD INNE

Over the course of this bespoke four-day fine dining and workshop experience, we’ll cook together for a picnic lunch, knead homemade bread, chop, blend and jar our own take-home condiment pantry, stoke the fire for a traditional Maine seafood feast, and pair the fruits of our laughter-filled labor with tasty beverages that you’ll create with the ingredients you forage, along side a talented forager. Throughout the weekend, we will go on adventures to meet artisans and pick our ingredients, and come away with tips, tricks, and instruction on how to make better things at home. We’ll even board a lobster boat to take home dinner. You’ll go home with a bevy of Georgia-approved tips in the kitchen, a heart warm with new friends, a pile of tasty treasures, a few surprises and more than likely a lot of great stories to tell. Capped at 12-guests, this bespoke three-night, four-day intensive workshop offers the option to include accommodations and breakfast on site in Waterford along with meals, workshops and take-homes.

During this fine-dining experience, Chef Kember Vanderblue‘s mission is to serve homegrown organic food, from seeds that have been planted, harvested and prepared for you, supplemented by hyper-local organic farmers, most within a ten mile radius. Often in place of commercial seed oils, we will use pig lard that is rendered on site. There will be homemade bread and crackers, homemade ferments, and ingredients and attention to preparation at the highest quality — more labor intensive, but not something we want to sacrifice.