The Episcopal Church of Saint Mary, 43 Foreside Road, Falmouth, Maine 04105 / 207-781-3366

A Taste of Tidewater: August 22, 5-8 PM

 

A Taste of Tidewater Event Features Creations by Renowned Local Chefs & Original Artwork by Maine Artists

University of Maine Cooperative Extension’s A Taste of Tidewater event on Saturday, August 22, 5-8 PM, offers guests appetizers and desserts by Steve Corry, Mitchell Kaldrovich and Don Morrison, over 75 pieces of original art available for purchase and music by The Pinetones.  This unique event, benefitting the University of Maine Gardens at Tidewater Farm in Falmouth, will be held at the beautiful Parish House at The Episcopal Church of St. Mary 43 Foreside Road, Falmouth.

The intent of Gardens at Tidewater Farm, a project of the Cumberland County Master Gardener Volunteers, is to teach youth and adults how to garden and grow their own food; and promote sustainable gardening practices for food production and ecologically compatible landscapes.

Tickets for the event are $75 and may be purchased at:

  • Skillins Greenhouses in Falmouth & Cumberland
  • Allen, Sterling & Lothrop in Falmouth
  • Highland Avenue Greenhouse in Scarborough

And online at http://umaine.edu/cumberland/programs/taste-of-tidewater-2/.

Taste of Tidewater Chefs:

With the recent opening of Portland Patisserie and Grand Café, Steve Corry and his wife Michelle now offer Portland three distinct culinary experiences. Their Five Fifty-Five and Petit Jacqueline restaurants are area favorites and early reports are that their newest venture will be no different.

Voted one of Food & Wine’s Top Ten Best New Chefs for 2007, Corry’s career began in northern California where he served as a brewmaster before coming to New England to attend New England Culinary Institute.  He headed back to the West Coast to work at the Domaine Chandon Winery in Napa Valley, later returning east to Maine and a job at the White Barn Inn in Kennebunk.  The Corrys opened Five Fifty-Five in 2003.

“I wanted to be a part of this event because I’m drawn to organizations that promote sustainable and responsible farming and gardening practices,” said Corry.  “Our restaurants use local ingredients, which I’ve done since my days in California.  So, it’s important to me to support local organizations like Tidewater Farm, and I like reaching younger people.  I feel that the future is in good hands.”

Raised in Argentina, Mitchell Kaldrovich knew from a young age that he wanted to be a chef.  He learned much from his grandmother and then later at culinary school.  His experience has taken him from four-star restaurants in Buenos Aires to well-known and highly acclaimed restaurants in California and Florida before coming to Maine to serve as executive chef for Sea Glass at Inn by the Sea.

Earlier this year, Kaldrovich and his wife Lisa opened MK Kitchen in Gorham.  Kaldrovich describes the fare as “healthy comfort food” and notes that they have had very positive response with “lines out the door.”  Known for his practice of using local sustainable seafood at Sea Glass, he has brought that same philosophy to MK Kitchen and has continued to work with local farmers for fresh produce.

“I’m interested in supporting local farmers, Harvest for Hunger and organizations like Tidewater Farm and MOFGA,” explains Kaldrovich.  “We use farmers in Gorham and Buxton, right near the restaurant.  Chefs can do a lot to help farmers.”

Don Morrison, operations manager at Wayside Food Program, has been in the food business since his first job washing dishes at 13.  His career has included culinary arts school, work in the bed & breakfasts industry, running his own restaurants, creating a company that sold his chowder in 26 states and, most recently, six years working in hunger relief with Wayside.

“Now I’m giving food away instead of selling it,” said Morrison.  He uses produce from Tidewater Farm for Wayside Food Program meals and pantries. They distribute a total of 1.5 million pounds of food to 45 agencies each year.  He oversees the operations of the mobile food pantries, food rescue program, and community meals program.  Each week Wayside serves 600 meals, which are cooked at their kitchen on Walton St. in Portland and transported and served at 11 different meal sites in the Greater Portland area.

“I have a strong connection to Cooperative Extension and the Master Gardener program,” notes Morrison.  “I was a member of the Master Gardener class of 2012.  I teach classes and I have served on the Cooperative Extension board. I get to combine my two passions – preserving land and feeding the hungry.”

For more information or to request a disability accommodation, call 781.6099.

About University of Maine Cooperative Extension:

As a trusted resource for almost 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. 

UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.

 

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43 Foreside Road, Falmouth, Maine 04105 / 207-781-3366