The New England Farm 2 Fork Project is an 'eco-gastronomic' roving rural supper club. A series of 'on farm' dinners and events that are planned throughout the state of Maine that will be held in the fields and pastures of several small organic farms, micro-creamery's, cattle ranches, heirloom apple orchards and dairies that dot our bountiful landscape.

Chef Sebastian Carosi is working closely with select farmers and producers to raise local food supply awareness, support sustainable agriculture and economic development throughout our region.

The New England Farm 2 Fork Project 'Supper Club' dinners start with an 'in the pasture' reception consisting of locally made beverages and some tiny starters bites before the diners are seated at a communal table for dinner. Our destiny is to serve the best local, sustainably produced ingredients, and to treat them with respect and simplicity in our cuisine.

This means using as much of a products resources as possible, be it the greens from garden grown organic beets, or the livers and gizzards of barnyard chickens. Our deep-rooted regional influences have shaped and continue to shape New England farm cuisine and inspire our cooking and food on a daily basis. Diners are generally served 6-12 courses, in small, manageable portions that allow them to sample the variety of edible commodities available to us in a particular season, from a local source, without relying on imported foods purchased from agri-business conglomerates.

The New England Farm 2 Fork Project kicks off its first scheduled supper club event- Brunch at Raven Hill Orchard will begin on August 15th and be served on various weekend days through October 18th 2009.
Raven Hill Orchard located in Waterboro, will also host:

-a New England heirloom & antique apple symposium on Saturday, September 19th
-a New England game dinner on Sunday, September 27th
-a heritage hog barbecue on Saturday & Sunday, October 24th & 25th
Other Supper Club scheduled dinners include:
-a grass-fed local beef dinner at Sebago Lake Ranch on Sunday, September 13th
-a dinner in the creamery at State of Maine Cheese Company on Sunday, September 20th
-a mofga certified organic farmstead supper at Longfellow's Creamery on Sunday, October 4th

A portion of all proceeds will go to support the host farm, other participating local farms, The Vermont Fresh Network and SlowFoodUSA. Sebastian became a devout member of the fledgling SlowFood while it was in its infant stages, when doing his culinary apprenticeship on the island of Sardinia, Italy many years ago. When a conversation with Carlo Petrini, the founder of SlowFoodInternational about local cheeses changed his culinary philosophies and forged his farm to fork roots for life. There in Sardinia is where he learned and understood that the diner truly belongs 'on the farm' and the consumer as close to the farm as possible…..

Reservations, inquiries, questions and comments for The New England Farm 2 Fork Project should be directed to: farm2forkreservations@yahoo.com or our 'field' phone 207.459.4271

To view our Roving Rural Supper Club Schedule & Events go to: TNEF2FP.BLOGSPOT.COM