Culinary School

Farm & Forage Kitchen

Culinary School

Take an Online Course with Frank Giglio

Learn from NY Times Bestselling Chef

Culinary School
Online Courses
Live Workshops

Live Lessons begin May 14th!

Sign up anytime and go at your own pace:

Past courses:

harvest@threelilyfarm.com

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Excited to head to southern Maine tomorrow to teach Bubbly Bevies @nightmovesbread in Biddeford.
I’ll be covering various recipes and samples to set you up for a lifetime. Hope to see you there! Link in the bio

Excited to get back in the kitchen next month at the @united_farmers_market_of_maine in neighboring Belfast. Starting this pop-up series in 2018 was surely a highlight and looking forward to sharing so many wonderful ingredients throughout the upcoming seasons.

Providing a space for your children to be a part of the cooking process is essential. Allowing the kiddos to help chop, stir, and taste create a better connection to the food they eat and I feel it will ultimately help them enjoy a more diverse diet. Here’s Sunny using the mortar and pestle to help grind up some cumin that went into a bean and moose soup. Do you get your kids involved with the cooking in your home?

Moose shanks and ribs looking scrumptious after an overnight simmer on the wood stove.

Honestly, my favorite part of winter and stoked to get out on the ice with my son and friend @jess.maive.carey. I pulled this beautiful brookie out of the water just as I was ready to call it a day. Butterflied, seasoned, and cooked with plenty of butter and sage, it was delicious!

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