This summer I’ll be hosting a Modern Pioneering Workshop Weekend in a beautiful part of Maine for a small group of people. This is a co-ed experience! If you’ve been following my events for a while you know that I’ve typically done events for women. I’m excited to expand the offering. I will be offering 48 hour advance access to reservations on March 30th and if there are any spots left, I’ll be releasing reservations to the general public on April 1st. Email info [at] georgiapellegrini [dot] com if you’d like early access.
Waterford, Maine is a small corner of the world where you can disconnect from the virtual and reconnect with the rhythms of nature. A 1-hour journey by car from Portland, ME, you’ll find a 19th century farmhouse situated on a country lane amidst 17 acres in the hills and lakes district of western Maine. Outside, you’ll find rolling terrain, a farm pond, and an old red barn. Inside, you will marvel at hand-hewn beams, wide pine floors, carefully curated rooms and farm to table meals.
Over the course of this bespoke multi-day experience, we’ll cook together for a picnic lunch, knead homemade bread, chop, blend and jar our own take-home condiment pantry, stoke the fire for a traditional Maine seafood feast, and pair the fruits of our laughter-filled labor with tasty beverages that you’ll create with the ingredients you forage, along side a talented forager. Throughout the weekend, we will go on adventures to meet artisans and pick our ingredients, and come away with tips, tricks, and instruction on how to make better things at home. We’ll even board a lobster boat to take home dinner. You’ll go home with a bevy of Georgia-approved tips in the kitchen, a heart warm with new friends, a pile of tasty treasures, a few surprises and more than likely a lot of great stories to tell. Capped at 12-guests, this bespoke three-night, four-day intensive workshop offers the option to include accommodations and breakfast on site in Waterford along with meals, workshops and take-homes.
During this fine-dining experience, Chef Kember Vanderblue‘s mission is to serve homegrown organic food, from seeds that have been planted, harvested and prepared for you, supplemented by hyper-local organic farmers, most within a ten mile radius. Often in place of commercial seed oils, we will use pig lard that is rendered on site. There will be homemade bread and crackers, homemade ferments, and ingredients and attention to preparation at the highest quality — more labor intensive, but not something we want to sacrifice.
For more details on the Experience please click here to view a day-by-day itinerary. I’m really look forward to meeting some of you this summer in Maine and making new memories together. I truly believe that it is in these peak-moments we create that we experience self-discovery and growth.