CAMDEN, Maine — As part of the “Green October” speaker series, the Camden Public Library will host a panel presentation on the “Farm to Table” movement in local restaurants. Several local chefs noted for their efforts in providing local, farm-fresh menus will participate, including Kerry Altiero of Cafe Miranda, Anne Perkins of Headacre Farm, Annmarie Ahearn of Salt Water Farm in Lincolnville, and Christina Sidoti of Paolina’s Way in Camden. The presentation will be at 2 p.m. Saturday, Oct. 29, at the library
Throughout October the library will host a variety of speakers including restaurant chefs, farmers, food startups, a nutritional counselor and a naturalist.
Christina Sidoti of Paolina’s Way in Camden said, “We have a commitment to serving only the freshest local and organic foods. That means everything from the flour used in our breads and pizza dough to our tomatoes, vegetables, cheese, meats, olive oil, balsamic vinegar and even our beverages are organic or all natural. We updated our Italian family recipes with locally produced, organic and healthy Maine coast fare to offer delicious wholesome dishes that meet the highest standards of quality, freshness,and seasonality.” Well Fed Farm in Searsmont supplies Paolina’s Way with fresh produce.
Salt Water Farm in Lincolnville is a recreational cooking school and supper club located in an antique post and beam barn on a farmer’s field overlooking the Penobscot Bay. “Salt Water Farm aims to bridge the gap between the production and consumption of food in Maine through thoughtful conversation and the sharing of locally sourced, seasonal meals,” said Annmarie Ahearn. A vegetable garden with more than 100 seed varieties sits beside the barn, providing stock for the kitchen. A chicken coop beside the barn houses laying hens, meat birds and ducks, providing the kitchen with fresh eggs and meat.
The cooking classes celebrate “the lost culinary arts,” or traditional culinary skills and simple preparations such as bread baking, cheese making, butchering, pickling, preserving and pie making. The supper club features produce from the Salt Water Farm gardens, as well as meat and fish from midcoast farms and local fishermen. The Full Moon Supper series often invites the farmers themselves to the table, who discuss the work that goes into supplying food, whether it be in the fields, foraging in the woods or out at sea.
Kerry Altiero of Cafe Miranda also features farm-fresh dishes at his restaurant. “We pride ourselves on sourcing our meat, seafood, and produce locally. We are a ‘farm to table’ restaurant, and we practice sustainability. We have been recognized as an environmental leader by the Maine Department of Environmental Protection,” Altiero said. Vegetables are grown at Chef Altiero’s own Headacre Farm as well as other local farms, while meats and seafood are sourced throughout the region. Cafe Miranda even grows their own wood for their wood fired oven and outdoor patio stove.
For more information, call the library 236-3440.