Sovereign Rising Retreat
Aug
4
to Aug 6

Sovereign Rising Retreat

We'll gather in the majestic forest of Maine. We'll swim in wild waters, we'll forage wild fruit, we'll dance under the moonlight. Join Brooke Hampton & Camille Giglio and 20 other women in Maine, enjoy refreshing and delicious food, dance with Cacao around the Fire, and dive into the world of herbal inspiration. 

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Fermentation Weekend with Chef Frank Giglio
Jul
15
to Jul 16

Fermentation Weekend with Chef Frank Giglio

Join Chef Frank at Three Lily Farm for a weekend devoted to the art and culture of fermentation. Our 2 day course will explore various aspects of fermentation. From setting up your kitchen, to utilizing your homemade goods, Frank will inspire you to extend the season of all your favorite ingredients and make them an every day part of your diet.

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Back to the Land: Immersion & Retreat
Aug
26
to Aug 28

Back to the Land: Immersion & Retreat

Back to the Land is a level 1 training with a strong focus on building culinary technique, understanding traditional diets, and merging the forest & the farm for optimal health and wellness. Spanning over 3 days, we will spend lots of time in the kitchen as well as outdoors, enjoying the garden, spring fed pond, and the forest.

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Wildcrafting Herbal Medicine with Arthur Haines
Jul
8
to Jul 10

Wildcrafting Herbal Medicine with Arthur Haines

The class will be taught by Arthur Haines (who personally uses plants, fungi, and lichens for all medicinal needs).  Class will be offered at the Delta Institute of Natural History in Canton, ME (click here if you need directions) and run from 6:00 pm Friday to approximately 12:00 pm Sunday.  All food will be included and prepared by Chef Frank Giglio.  Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu). 

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Cooking with Spring Greens and Wild Plants
May
22
11:00am11:00am

Cooking with Spring Greens and Wild Plants

The month of May in Maine, brings forth an abundance of nutrient dense wild plants. These plants have long been used for not only their great flavor, but also a host of nutritional properties that they possess. 

In this class, you will learn to properly identify, harvest, and prepare and preserve a variety of foods including nettles, lambs quarter, Japanese knotweed, and more.

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Spring Foraging with Arthur Haines
May
6
to May 8

Spring Foraging with Arthur Haines

This class will be taught by Arthur Haines and will be offered at the Delta Institute of Natural History in Canton, ME (click here if you need directions). All food will be included and prepared by Chef Frank Giglio.  Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu).

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Common Ground Fair Talk with Chef Frank: Cooking with Seaweeds
Sep
27
1:00pm 1:00pm

Common Ground Fair Talk with Chef Frank: Cooking with Seaweeds

On travels abroad, Chef Frank met Ireland's leading authority on seaweed, and there he was inspired to make sea vegetables a valuable part of his diet. From everyday seasoning salts to adding various seaweeds to stocks and broths, Frank sees great value in adding both cultivated and wild-foraged sea vegetables to one's diet.

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Fermentation Talk with Chef Frank
Sep
3
6:00pm 6:00pm

Fermentation Talk with Chef Frank

On Thursday, September 3 from 6-8pm at the Belfast Free Library, Chef Frank Giglio will give a free presentation about bringing fermented foods into your diet. Benefits include both improved digestion and the bioavailability of nutrients in the food, strengthening the immune system and extending our short growing season.

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Maine Seaweed Festival
Aug
29
11:00am11:00am

Maine Seaweed Festival

Maine seaweeds are beginning to play a major role in the growth and sustainability of our local economy and global health. The Maine Seaweed Festival aims to highlight the diverse uses and benefits of seaweed, while celebrating all of the dedicated harvesters, farmers, fishermen and processors who continue to invest their efforts in creating a viable and vibrant seaweed industry here in Maine. 

Seaweed Fest will feature local artists, entertainment, and vendors who are using Maine seaweeds in their craft. The day will include educational speakers, many activities for children of all ages, live music and food trucks. 

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Back to the Land Workshop & Retreat
Aug
21
to Aug 23

Back to the Land Workshop & Retreat

Back to the Land is a level 1 training with a strong focus on building culinary technique, understanding traditional diets, and merging the forest & the farm for optimal health and wellness. Spanning over 3 days, we will spend lots of time in the kitchen as well as outdoors, enjoying the garden, spring fed pond, and the forest.

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Eating the Summer Bounty: Cooking Class with Chef Frank
Aug
9
11:00am11:00am

Eating the Summer Bounty: Cooking Class with Chef Frank

Summer in Maine offers an array of fresh vegetables and pasture raised animals. Using vegetables from our garden, we've incorporated our neighboring farms to create a special summer menu to create and enjoy together. 

In this class you will learn how to incorporate traditional techinques like fermentation, soaking/sprouting grains, and others that help increase nutrients and their absorption. Each student will have the opportunity to be hands-on with the recipes and enjoy a meal together after the recipes are created. Digital copies of the recipes will be provided. 

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Land Meets Sea — Dinner by Chef Frank Giglio
Aug
7
7:00pm 7:00pm

Land Meets Sea — Dinner by Chef Frank Giglio

August in Maine offers an array of ingredients. From sea to land, the area is booming with an abundance of fresh, seasonal, and wild elements to inspire.

Chef Frank Giglio will be putting together a 3 course dinner complete with plenty of snacks and bites to enjoy around the fire pit or overlooking his spring fed pond before dinner is served. 

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Back to the Land July Workshop
Jul
17
to Jul 19

Back to the Land July Workshop

Back to the Land: Connecting with the land through foraging, primitive skills, and traditional food preparation. Featuring Guest Speaker: Arthur Haines. 

Our culinary centered retreat invites people from across the globe to come connect with the land, build community, get a hands on culinary training and learn how to incorporate primitive skills into your daily life. 

Enjoy a weekend of education and inspiration that you can put into immediate action and improve the life of those you love!

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Maine Fare: Mead Making Workshop
Jun
27
1:30pm 1:30pm

Maine Fare: Mead Making Workshop

Mead is an ancient alcoholic beverage that fuses water, honey, spices, and fresh seasonal ingredients. It’s simple to prepare, takes just a few months to ferment, and is a fantastic way to preserve various fruits and wild herbs that grow in Maine. A fermented beverage, mead also promotes healthy digestion by delivering a host of beneficial bacteria.

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Guest Chef Night at Vinland
May
5
5:00pm 5:00pm

Guest Chef Night at Vinland

I am excited to team up with Vinland Restaurant as a part of their guest chef pop up series. Vinland is owned and operated by David Levi who has boldly crafted a menu that reflects the Maine landscape. With the exception of some beverages, all the ingredients used for the menu are sourced from Maine. There's no simple salad dressings made with olive oil, no last minute squeezes of lemon juice to add just the right pop, and certainly no waiter coming over to see if you want black pepper freshly ground over your pasta.

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Back to the Land
Jul
11
to Jul 13

Back to the Land

Traditional Foods, Foraging, & Farming

Back to the Land is a level 1 training with a strong focus on building culinary technique, understanding traditional diets, and merging the forest & the farm for optimal health and wellness. Spanning over 3 days, we will spend lots of time in the kitchen as well as outdoors, enjoying the garden, spring fed pond, and the forest.

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