a twenty mile meal..........'defining local'

'.....a twenty mile meal.....'

july 17th & 18th 6pm

reception...

smashed maine grown heirloom white beans on fried peasant bread with pickled cucumber and ham powder....

pastures, prairies, hills, fields, farms, and gardens...

'liquid salad' with a tall tomato and cold river vodka jell-o shot and a local goat cheese grilled cheese...

the freshest mess of field greens and foraged roughage tossed in a lemonade vinaigrette with native strawberries, rosemary's waltz, wildflower bee pollen and organic applewood smoked sunflower seeds...

pastured local spring lamb 'schnitzel' with a homemade organic pretzel crumb crust, sweet pea mashed taters, zucchini and red rooster sauce...

sugar therapy...
heather's 'home-made' baked farmers cheese with crushed local berries...

an elixir...

pink shandy cooler with citrus...

$45 per person (plus tax & gratuity)

cuisine by- chef sebastian carosi

please call tnef2fp field phone for reservations- 207.459.4271

event held @ 2010 Host Farm- raven hill orchard 255 ossipee hill road . east waterboro, me

**please visit http://www.thenewenglandfarm2forkproject.com/ for schedule of events

A Father's Day Grass-Fed Beef Dinner..........

...a local 'grass-fed' beef dinner...

father's day . june 20th . 6pm sharp

the evenings' grass-fed beginnings...

smoky grass-fed local beef tartare with 'cabernet-jello' on a silver spoon...

coca cola barbecued beef cheeks on benne seed rolls with farmstead local buttermilk slaw...

pastures, hills, prairies, mountains and fields...

air dried grass-fed local beef tenderloin with new england farmhouse blue cheese stuffed hearts of celery, rocket and our own applewood smoked sea salt...

liver and onions......................a rich grass-fed beef broth elixir of charred onions, caramelized offal and toasted grains with with a crouton of peppered local cheddar...

coffee rubbed grass-fed beef steak with raven hill orchard applewood smoked ricotta mashed taters, wilted spinach and candied garlic...

cast iron skillet seared local veal sweet breads with maine grown fingerling potato salad, orchard smoked onions and sebastian's double espresso barbecue sauce...

sugar therapy....

local strawberry 'panna cotta' with oak aged black vinegar macerated strawberries...

$45 per person (plus tax and gratuity)

cuisine by- chef sebastian carosi

http://www.thenewenglandfarm2forkproject.com/

(.....know your farmer.....)

Held @ 2010 Host Farm- Raven Hill Orchard . 255 ossipee hill rd . east waterboro, me

*for reservations please call Host Farm- 207.247.4455

Question, comments or inquiries please call The New England Farm 2 Fork Project

field phone 207.459.4271

Heritage Hog BBQ's @ Raven Hill Orchard

Savory, Sweet, Smoky and Seductive.....! Heritage Hog Barbecues starts May 1st through August.... 2010 Host Farm- Raven Hill Orchard.....

Chef Sebastian Carosi founder of The New England Farm 2 Fork Project will be offering up some bodacious heritage hog barbecue... and 'no', this doesn't mean big hunks of meat over an open flame... This means slow and low organic applewood smoked 'hunks' of meat... smoked until succulent and sweet... coca cola barbecued barnyard chicken, chopped berkshire 'pigs ass' on a bulky roll, orchard apple cider soaked baby back ribs, espresso barbecued flank steak, our own homemade smoked onion sausage on a roll and american plains tatonka chili (buffalo) will all be featured on the menu....

Some weekends The New England Farm 2 Fork Project will offer up live New England grown entertainment by the good time string band, moms home cookin, the biker poet, victory swing band and more.......

Heritage Hog Barbecues are on Saturday and Sunday from 11am - 3pm (or until we run out of food...!)

2010 Host Farm- Raven Hill Orchard . 255 ossipee hill road . east waterboro, me 04030

give us a hollah... (207 247 4455)

SlowFood Night

SlowFood Night @
The Portland Museum of Art


Thursday, June 3rd, 2010 6:30-8:30 pm

Join Chef Sebastian Carosi founder of The New England Farm 2 Fork Project and SlowFood Portland at the Portland Museum of Art for an evening of beautiful art and bountiful edible commodities... Take a long, slow look at the exquisite still-life paintings in 'Objects of Wonder' (through June 6th), and savor some of the best Maine has to offer in locally grown food... The guest speaker is Nancy Harmon Jenkins, a nationally known food writer and historian who resides in Italy as well as the coast of Maine... She is an expert in sustainable agriculture and farm-to-market connections, and will speak about Maine's bounty... Enjoy the evening with friends and meet new 'local foodies' who share your interest in promoting Maine grown food. Proceeds from the evenings event will benefit culinary education programs at the Portland Museum of Art...

The New England Farm 2 Fork Project will be offering-

mini grass-fed local beef burgers on a homemade sesame seed bun with sebastian's smoky heirloom tomato catsup and farmstead local cheddar

harris farm- grass-fed beef

raven hill orchard- organic sesame seed buns

silvery moon creamery- r&r cheddar

tnef2fp- smoky heirloom tomato catsup

Inspired by Edward Weston's Pepper (circa 1930)

We smoked peppers, tomatoes and onions over organic local applewood to make catsup for the burgers.... We choose the burger to signify the McDonalds that inspired Carlo Petrini to create SlowFood several years ago.....

Join us to raise local food supply awareness....

Seven Congress Square Portland, ME 207.775.6148

The New England Farm 2 Fork Project would like to extend its deepest thanks to-

Don Lindgren- Rabelais Books

Leslie Oster- Aurora Provisions

Chef Bob Smith- SlowFood Portland

Steve Eveld- Raven Hill Orchard

(and everyone else in the kitchen....)

what the indians ate............

black bear . moose . deer . duck . trout . steelhead

On May 29th and 30th at 6pm Chef Sebastian Carosi, founder of The New England Farm 2 Fork Project will bring you '.....what the indians ate.....' an eco-gastronomic tasting tour of what some of the earlier 'local' inhabitants may have dined on throughout the year, while utilizing some of maine's premeir sustainably raised farm products.

*the evenings menu will feature:

maine raised red deer . perkins cove juniper berries . heirloom appaloosa beans . american snapping turtle . foraged wild greens . steelhead . wild ramps . red alder smoked maine sea salt . ossipee mountain cherrywood . mountain trout . black bear . sinzibukwud cured duck . suppawn . heirloom crane-berries . pickled sunflowerseeds . swamp cabbage . rhubarb . fry bread . corn smut . misickquatash . abenaki indian pudding . bond mountain spring water

cuisine by- chef sebastian carosi

$45 per/person ( plus tax and gratuity )

The 8 course feast will reflect the influence of an early farming society that supplemented with huntin and gathering... Brought to you by The New England Farm 2 Fork Project, an organization bent on raising local food supply awareness and reviving old world foodways and the traditions and histories that surround the american table...


call the field phone direct for reservations 207 . 459 . 4271
info@thenewenglandfarm2forkproject.com

'....what the indians ate....' dinner will be held at host farm-
raven hill orchard- 255 ossipee hill road . east waterboro, me 04030

*full menu @ http://www.thenewenglandfarm2forkproject.com/

a mother's day luncheon

treat mom right... the new england farm 2 fork project presents a mother's day luncheon may 9th without all the preservatives and shelf stabalizers................! chef sebastian carosi, founder of the new england farm 2 fork project, brings you some of the regions finest seasonal artisan products....

the day's beginnings-

an egg drop soup elixir of our own pastured farm eggs, chicken, herbs,

spring greens and heirloom plantation rice...

...&...

the freshest mess of arugula, misc. melons, bloomed basil seeds and lemonade...

...&...

liberty fields farm's fresh local goat cheese tartlette with crushed

basil, black pepper grapes and chardonnay jello...

from our farms, fields, forests and coastal waters-

shaker herb rubbed berkshire pork tenderloin with whipped aroostook county potatoes, bacon fat caramelized asparagus and locally grown rhubarb jam...

...or...

local peeky-toe crab cakes with a toss of baby arugula, creamery butter smashed

maine grown potatoes and smoky sweet paprika tartar sauce...

...or...

hand carved local grass-fed beef tenderloin with 'not on your diet' sour cream mashed

taters, wilted spinach and orchard applewood smoked onion marmalade...

sugar therapy-

meyer lemon curd 'ice-box pie' with smiling hill farm's fresh whipped

cream and orange chamomile syrup...

...or...

chocolate decadence with strawberry puree...

*cuisine by chef sebastian carosi

$36 per person (plus tax and grauity) + $10 (mimosa and/or champagne service)

May 9th 11am & 3pm seatings

for reservations call 207.247.4455 or go to farm2forkreservations@yahoo.com

raven hill orchard- 255 ossipee hill rd . east waterboro, me 04030

http://www.thenewenglandfarm2forkproject.com/

(...know your farmer...)

easter sunday brunch...............

the new england farm 2 fork project will host easter sunday brunch on sunday april 4th at raven hill orchard with seatings at 11am and 3pm....

our easter sunday brunch menu:

-todays beginnings-

*deviled free-range farm eggs with smoked paprika...

bacon fat caramelized spring asparagus with a warm citrus butter and kennebunkport lobster hash...
....or....
ginger spiced organic young scarlet nante carrot puree with basil seeds, misc flower petals, wild fennel pollen yogurt and tangerine oil...

-from our farms, fields and coastal waters-

coca cola lacquered 'vermont smoke & cure' country ham with 'not on your diet' mashed maine potatoes, warm red cannage and jezebel sauce...
....or....
pan roasted country ham wrapped salmon with crispy beluga lentils, baby rocket and an in-house cultured yogurt, cucumber-dill sauce...
....or....
rosemary roasted leg of pastured local lamb with heirloom cranberry chutney and a salad of toasted barley...

-sweet endings-

fair-trade artisan chocolate and farmstead ricotta mousse with chocolate bark and rhubarb-rosehip puree...
....or....
spiced organic young carrot cake with old-fashioned cream cheese frosting, sugared walnut crumbs and 'malted' milk punch...

$32 per person (plus tax and gratuity)

call 207.247.4455 to make reservations

seatings at 11am and 3pm...

www.thenewenglandfarm2forkproject.com

maine maple sunday

the new england farm 2 fork project presents a maine maple sunday breakfast at raven hill orchard march 28th 8am-12pm.....


the menu will include some of the following....
spiced antique orchard 'apple pie' pancakes . the ossipee mountain standard . buttermilk biscuits and sawmill gravy . stuffed french toast . homemade country sausage . maple bacon . 'away from home' fries . green eggs and ham . smoked maple macchiato . organic maine milk . our own small batch roasted coffees . artisan breads . organic baked goods . cultured creamery butter

...eat local...

visit http://www.thenewenglandfarm2forkproject.com/

raven hill orchard- 255 ossipee hill rd . east waterboro, me

a forty mile meal...........'defining local'

The New England Farm 2 Fork Project is an eco-gastronomic organization that supports a biodiverse, sustainable food supply, local producers, heritage food-ways and the pleasures that surround the American table and kitchen. Founder, Chef Sebastian Carosi and his band of 'Roving Rural Culinary Visionaries' presents 'a forty mile meal' Friday March 19th thru Sunday March 21st starting at 6pm sharp. This event will be held at Raven Hill Orchard, a MOFGA certified organic apple orchard, located in East Waterboro, Maine. Chef Carosi is working closely with many farmers and producers to raise local food supply awareness and to support sustainable agriculture and economic development throughout our little corner of America...

The New England Farm 2 Fork Project's 'a forty mile meal' dinner will consist of locally made artisan and farmstead cheeses, pastured local lamb, antique (heirloom) apples and many other locally raised products. Our gastronomic goal is to serve the best local, sustainably produced ingredients, and to treat them with respect and simplicity in our cuisine. This means using as much of a products resources as possible, be it the greens from garden grown organic beets, or the livers and gizzards of barnyard chickens. Our deep-rooted regional influences have shaped and continue to shape New England farm cuisine and inspire our cooking and food on a daily basis. Diners are generally served 6-8 courses, in small, manageable portions that allow them to sample the variety of edible commodities available to us in a particular season, from a local source, without relying on imported foods purchased from agri-business conglomerates...

'......a forty mile meal's.......' menu will feature:

spiced raven hill orchard antique apple soup with burnt local wildflower honey yogurt and bee pollen...

heirloom beet and farmstead local buttermilk 'panna cotta' with peppered homemade yogurt and candied beets...

'almost spring' pastured waterboro lamb pie with a crust made of our own lard, a toss of organic local greens and lamb gravy...

six hour smoked coffee braised local beef with butter smashed aroostook county grown taters and natural pan drippin's...

a study in cheeses gathered from the local country side with rosemary scented antique apple jelly...

-liberty fields farm..........................................saco bay mist

-pineland farm.................................................cheddar

-silvery moon creamery.................................rosemary's waltz

shaker spiced applesauce cake with antique black oxford apple marmalade, mulled heirloom cider syrup and frozen maple whipped creme fraiche...

*bond spring mountain water . orchard applewood smoked coffee

*steve's artisan organic 'seven-grain' rolls . sugah shack maple whipped local creamery butter...

Cuisine by Culinary Alchemist- Chef Sebastian Carosi

$40 p/p (plus tax & gratuity)

RSVP ASAP by calling the orchard direct 207.247.4455

only 30 seats available

Our Second New England Game Dinner...

The New England Farm 2 Fork Project will host its second Game Dinner at Raven Hill Orchard on February 21st at 5pm. This 8-10 course culinary affair will feature some standard game items such as Vermont country quail, American plains tatonka (buffalo), wild boar, New Hampshire red deer, wapiti elk and pastured local duck eggs. Also some even harder to find game such as black bear, moose, and maybe even some turtle will find their way on to Chef Sebastian Carosi's menu. A made in Maine cheese social will kick things off at 5pm. Reservations required.

Please call the orchard direct for reservations 207.247.4455 (ask for sebastian)

Check out the media coverage of our last Game Dinner from the Portland Press Herald...
http://pressherald.mainetoday.com/story.php?id=286349&ac=food

A Valentine's Day Candlelit Dinner to Die For

Chef Sebastian Carosi, founder of The New England Farm 2 Fork Project will be hosting a candlelit Valentine's Day dinner to die for... On February 14th @ 5pm at Raven Hill Orchard in East Waterboro.

The Menu Will Feature....

bleeding heart mimosas...

peeky-toe she crab bisque spiked with sherry and chives...

kennebunkport lobster pound mac-n-cheese with farmstead local cheddar...

organic baby greens and herbs tossed in a lemonade vinaigrette with orchard applewood smoked mountain trout, maine sea salt roasted heirloom beets and 'house cured' big bacon bits...

pepper seared 'grass-fed' beef tenderloin with wilted spinach, lobster mashed potatoes and smoked onion gravy...

molten center chocolate lava cake 'for two' with chocolate covered cherry hot chocolate sauce and smiling hill farms frozen creme fraiche mousse...

...happy valentine's day...

-eat local-

$36 per person. @ 5pm (reservations required)

Call the orchard direct at 207.247.4455 (ask for sebastian)