Events


Preservation through Fermentation - 2 Day Workshop
Oct
22
Oct 23

Preservation through Fermentation - 2 Day Workshop

  • Thorndike, ME

Eating fermented foods has shown to benefit the the body in numerous ways. It assists our digestions, builds a stronger immune system, and allows nutrients to become more bioavailable in the body.

Back to the Land: Immersion & Retreat
Aug
26
Aug 28

Back to the Land: Immersion & Retreat

  • Thorndike, ME

Back to the Land is a level 1 training with a strong focus on building culinary technique, understanding traditional diets, and merging the forest & the farm for optimal health and wellness. Spanning over 3 days, we will spend lots of time in the kitchen as well as outdoors, enjoying the garden, spring fed pond, and the forest.

Wildcrafting Herbal Medicine with Arthur Haines
Jul
8
Jul 10

Wildcrafting Herbal Medicine with Arthur Haines

  • Canton, ME

The class will be taught by Arthur Haines (who personally uses plants, fungi, and lichens for all medicinal needs).  Class will be offered at the Delta Institute of Natural History in Canton, ME (click here if you need directions) and run from 6:00 pm Friday to approximately 12:00 pm Sunday.  All food will be included and prepared by Chef Frank Giglio.  Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu). 

Herban - An Herb Festival in Portland, Maine
Jun
18
Jun 19

Herban - An Herb Festival in Portland, Maine

  • Milk and Honey of Swallowtail Farm

Come join to celebrate herbs, weeds and flowers and all things green! Take a class, a workshop, a talk, an herb walk in Portland and out on Peaks Island. There's so much growing at this time of year!

Dinner Benefit for the Farwells Project
May
28
7:00 pm19:00

Dinner Benefit for the Farwells Project

  • 52 Mill Rd Thorndike, ME, 04986 United States

We have a huge project ahead, and we’d like to show you a sampling of what we propose. The Mill will display small versions of what we envision for the larger plan. Join us for a dinner created by Chef Frank Giglio Saturday May 28th. Full Buffet & Wine, Cash Bar. Thorndike Village. 

Cooking with Spring Greens and Wild Plants
May
22
11:00 am11:00

Cooking with Spring Greens and Wild Plants

  • Thorndike, Maine

The month of May in Maine, brings forth an abundance of nutrient dense wild plants. These plants have long been used for not only their great flavor, but also a host of nutritional properties that they possess. 

In this class, you will learn to properly identify, harvest, and prepare and preserve a variety of foods including nettles, lambs quarter, Japanese knotweed, and more.

Spring Foraging with Arthur Haines
May
6
May 8

Spring Foraging with Arthur Haines

  • Canton, ME

This class will be taught by Arthur Haines and will be offered at the Delta Institute of Natural History in Canton, ME (click here if you need directions). All food will be included and prepared by Chef Frank Giglio.  Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu).

Common Ground Fair Talk with Chef Frank: Cooking with Seaweeds
Sep
27
1:00 pm13:00

Common Ground Fair Talk with Chef Frank: Cooking with Seaweeds

  • Common Ground Country Fair

On travels abroad, Chef Frank met Ireland's leading authority on seaweed, and there he was inspired to make sea vegetables a valuable part of his diet. From everyday seasoning salts to adding various seaweeds to stocks and broths, Frank sees great value in adding both cultivated and wild-foraged sea vegetables to one's diet.

Fermentation Talk with Chef Frank
Sep
3
6:00 pm18:00

Fermentation Talk with Chef Frank

  • Belfast Library

On Thursday, September 3 from 6-8pm at the Belfast Free Library, Chef Frank Giglio will give a free presentation about bringing fermented foods into your diet. Benefits include both improved digestion and the bioavailability of nutrients in the food, strengthening the immune system and extending our short growing season.

Maine Seaweed Festival
Aug
29
11:00 am11:00

Maine Seaweed Festival

  • Southern Maine Community College

Maine seaweeds are beginning to play a major role in the growth and sustainability of our local economy and global health. The Maine Seaweed Festival aims to highlight the diverse uses and benefits of seaweed, while celebrating all of the dedicated harvesters, farmers, fishermen and processors who continue to invest their efforts in creating a viable and vibrant seaweed industry here in Maine. 

Seaweed Fest will feature local artists, entertainment, and vendors who are using Maine seaweeds in their craft. The day will include educational speakers, many activities for children of all ages, live music and food trucks. 

Back to the Land Workshop & Retreat
Aug
21
Aug 23

Back to the Land Workshop & Retreat

  • Thorndike, Maine

Back to the Land is a level 1 training with a strong focus on building culinary technique, understanding traditional diets, and merging the forest & the farm for optimal health and wellness. Spanning over 3 days, we will spend lots of time in the kitchen as well as outdoors, enjoying the garden, spring fed pond, and the forest.

Eating the Summer Bounty: Cooking Class with Chef Frank
Aug
9
11:00 am11:00

Eating the Summer Bounty: Cooking Class with Chef Frank

  • Thorndike, Maine

Summer in Maine offers an array of fresh vegetables and pasture raised animals. Using vegetables from our garden, we've incorporated our neighboring farms to create a special summer menu to create and enjoy together. 

In this class you will learn how to incorporate traditional techinques like fermentation, soaking/sprouting grains, and others that help increase nutrients and their absorption. Each student will have the opportunity to be hands-on with the recipes and enjoy a meal together after the recipes are created. Digital copies of the recipes will be provided. 

Land Meets Sea — Dinner by Chef Frank Giglio
Aug
7
7:00 pm19:00

Land Meets Sea — Dinner by Chef Frank Giglio

  • Thorndike, Maine

August in Maine offers an array of ingredients. From sea to land, the area is booming with an abundance of fresh, seasonal, and wild elements to inspire.

Chef Frank Giglio will be putting together a 3 course dinner complete with plenty of snacks and bites to enjoy around the fire pit or overlooking his spring fed pond before dinner is served. 

Cooking Demos at Belfast Farmer's Market
Jul
31
10:00 am10:00

Cooking Demos at Belfast Farmer's Market

  • Waterfall Arts

Come and join Chef Frank Giglio at the Belfast Farmer's Market for cooking demos utilizing fresh, local ingredients from the Farmer's at the Market. 

Demos will take place at 10am and 11am. 

Cooking and Fermenting with Maine Wild Blueberries
Jul
29
6:00 pm18:00

Cooking and Fermenting with Maine Wild Blueberries

Blueberries are as common in Maine as moose and lobster and come July, they can be found in great abundance through the state. While most folks tend to stick to the sweeter side of this delicious fruit, there are numerous ways to enjoy this low sugar fruit.

Back to the Land July Workshop
Jul
17
Jul 19

Back to the Land July Workshop

Back to the Land: Connecting with the land through foraging, primitive skills, and traditional food preparation. Featuring Guest Speaker: Arthur Haines. 

Our culinary centered retreat invites people from across the globe to come connect with the land, build community, get a hands on culinary training and learn how to incorporate primitive skills into your daily life. 

Enjoy a weekend of education and inspiration that you can put into immediate action and improve the life of those you love!

Cooking with Maine Fish, Seaweed & Shellfish
Jul
12
11:00 am11:00

Cooking with Maine Fish, Seaweed & Shellfish

Growing up along the coast of Connecticut, I have always been a fan of seafood. Now living along the glorious coast of Maine, my love for fish has only been heightened. Enjoy this hands on class where we will discuss, fillet, and prepare some deliciousness for the cold waters of the Atlantic.

Maine Fare: Mead Making Workshop
Jun
27
1:30 pm13:30

Maine Fare: Mead Making Workshop

Mead is an ancient alcoholic beverage that fuses water, honey, spices, and fresh seasonal ingredients. It’s simple to prepare, takes just a few months to ferment, and is a fantastic way to preserve various fruits and wild herbs that grow in Maine. A fermented beverage, mead also promotes healthy digestion by delivering a host of beneficial bacteria.

Mofga Farm & Homestead Day: Wild Food Kimchi Workshop
Jun
13
9:00 am09:00

Mofga Farm & Homestead Day: Wild Food Kimchi Workshop

Farm & Homestead Day at MOFGA is a free, volunteer-driven event offering hands-on workshops based on re-skilling for resiliency. Please bring a dish to share for the Potluck Picnic Lunch– and something to add to the Stone Soup Kettle (fresh or dry ingredients). Join Chef Frank for a wild food walk and kimchi workshop!

Spring Cooking Class
May
24
11:00 am11:00

Spring Cooking Class

May in Maine provides us with a sense of rebirth after a long, cold winter. Wild foods like ramps, fiddlehead ferns, nettles, and dandelions come back to life, gifting us with their great taste and nutrition.

Guest Chef Night at Vinland
May
5
5:00 pm17:00

Guest Chef Night at Vinland

I am excited to team up with Vinland Restaurant as a part of their guest chef pop up series. Vinland is owned and operated by David Levi who has boldly crafted a menu that reflects the Maine landscape. With the exception of some beverages, all the ingredients used for the menu are sourced from Maine. There's no simple salad dressings made with olive oil, no last minute squeezes of lemon juice to add just the right pop, and certainly no waiter coming over to see if you want black pepper freshly ground over your pasta.

Spring Cooking Class Part 1
Apr
12
11:00 am11:00

Spring Cooking Class Part 1

  • Three Lily Farm

Spring dug parsnips, asparagus, fiddlehead ferns, and sprouts are just a few of the seasonal vegetables that arrive after the last of the winter's snow melts away from the Maine landscape.

Live Q&A Call with Chef Frank
Feb
25
7:00 pm19:00

Live Q&A Call with Chef Frank

Frank is answering your questions about his Traditional Cookery Training and will be sharing a special demo! Live on Spreecast on Wednesday, February 25th at 7pm EST. Come and join us!

Back to the Land
Jul
11
Jul 13

Back to the Land

Traditional Foods, Foraging, & Farming

Back to the Land is a level 1 training with a strong focus on building culinary technique, understanding traditional diets, and merging the forest & the farm for optimal health and wellness. Spanning over 3 days, we will spend lots of time in the kitchen as well as outdoors, enjoying the garden, spring fed pond, and the forest.