DAY 03 cooking school in maine

Welcome back to day three of cooking school in Maine. Today's focus was on entertaining as well as harvesting from the garden for lunch. We all got to go around and say some of our biggest fears or problems when hosting big groups. And then we talked about how to solve them, which was really fun. My main takeaway is just keep the menu simpler so you can focus on the company that you have. After some light foraging in the garden, it was time to get right to the kitchen so we could start working on our recipes for the day. Since Salt Water Farm is pretty casual, you can kind of walk around and just work on whatever you want to work on. But I was tackling the nasturtium pesto. Talia was working on her knife skills, making a salad. My dad was making some corn fritters. Everything was looking and smelling so amazing in the kitchen. It is incredible how delicious food can be when you actually use what's local and in season. So even though these recipes are really simple, the taste is just so incredible. India also made us a tea that I will be recreating when I get home so I can make a video on that if you would like. After devouring the cherry tart from yesterday, we went and explored Camden. Of course, Talia found the best vintage store, so I had to go check it out. And then it was time for a little sunset sail. We were going out on a schooner, which was so much fun. We had a picnic lunch, we had wine, we were all just hanging out after a long day. It was the perfect evening and I am just absolutely in love with Maine and the coastline and the people and Salt Water Farm. Cheers.