About this item
Full Moon Suppers at Salt Water Farm invites you to a series of magical, seasonal suppers where dear friends gather around a farm table to celebrate the bounty that the land and sea provide.This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out evening events at Salt Water Farm, the author's cooking school in Maine. Even if you can't make it to one of Annemarie's monthly Full Moon Suppers, you can re-create them at home, beneath a full moon - or any night - for family and friends. Each supper includes a portrait of the month: its climate, its rewards, and its ritual kitchen tasks - and a menu inspired by those characteristics. A Full Moon Supper is not only a celebration of the earth and its bounty but a reward for the hard work that goes into food production. These meals pay respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions as we round the lunar cycle.
About the Author
Annemarie Ahearn was born in Milwaukee, Wisconsin and spent summers in Maine at her family's blueberry farm with her cousins. Ahearn founded Salt Water Farm in 2009, a cooking school for home cooks located in beautiful Lincolnville, Maine. The teaching kitchen is located in an antique barn that sits on a 17-acre fruit, herb and vegetable farm overlooking the Penobscot Bay. The classes focus on large scale entertaining, building seasonal menus, resourcefulness in the kitchen and cooking instinctively. Ahearn is the primary instructor at the school and teaches both weeklong workshops that focus on fundamental kitchen and gardening skills, as well as specialized cooking classes such as bread baking, pie making and entertaining. Before turning 30, Ahearn was named "Top 40 Under 40" in Food & Wine Magazine, "changing the way America eats." Salt Water Farm has been featured in Bon Appetite, the New York Times, the Wall Street Journal, the Boston Globe and the Portland Press Herald. Ahearn is the author of Full Moon Suppers, published by Roost Publishing and contributes a monthly recipe column to DownEast Magazine. Recently, Ahearn initiated a program called "Back to Basics" in her local school system, teaching fundamental cooking skills to high school students in Maine.
