'........an antique apple symposium.............'

on sunday, october 18th from 9am-1pm tnef2fp will be hosting an antique (heirloom) apple symposium at raven hill orchard, where chefs, pastry chefs, restaurateurs, educators, winemakers, specialty food shop operators, cheeseshop owners, foodies, members of the media and all apple enthusiasts are invited to join us for a day of heirloom appleeducation, discussion and taste evaluation.................! raven hill orchard is a MOFGA certified organic apple orchard....... save the date- sunday october 18th, 2009 9am-1pm $18 p/p (including lunch) please RSVP by october 16th...... lunch will include farmstead local cheddar mac-n-cheese, the freshest mess of organic autumn greens with shaved organic antique orchard apple tossed in a switchel vinaigrette, orchard applewood smoked coffee and an apple crisp......... some of the antique apples being evaluated are: lodi . jersey mac . williams pride . gravenstein . maiden's blush . alexander . mcintosh . belle de boskoop . red st. lawrence . sweet sixteen . cortland . cox's orange pippin . ribston pippin . zabergau reinette . westfield seek no further . king of tompkins county . vartanian lightening , milden . spygold . pumpkin sweet , winter blush . hudson's golden gem . golden russet . keepsake . black oxford . black oxford . pink pearl . honeygold . stark . northern spy . baldwin . granspur . reinette simirenko . hubbardston nonesuch . arkansas black . roxbury russet................

please rsvp @ 207.247.4455 by oct. 16

contact information.........

The New England Farm 2 Fork Project-
chef sebastian carosi (executive director)
can be reached at the following.......

farm2forkreservations@yahoo.com
TNEF2FP.BLOGSPOT.COM
'field phone'- 207.459.4271

TNEF2FP
po box 1094
kennebunk, maine 04043

A Visit to Raven Hill Orchard & Farm

TNEF2FP (chef sebastian, heather & baby zander) had the great opportunity to meet with Steve & Jean Eveld at their organic antique apple orchard in Waterboro to discuss a Heritage Hog BBQ and a New England Game Dinner, both on the Supper Club schedule for '09..... I was handed a cup of John Wayne-(esque) mud....... See, Steve roasts his own coffee in small batches (3lb. max) in a tiny little roaster tucked into the back corner of the Orchard Kitchen.... Holy Shit............. I haven't had a quality, aroma'ed cup of mud like this in over 10 years....... After my skin began to crawl with the espresso fueled endorphins we got down to discussing TNEF2FP Supper Club possibilities, their wonderful orchard, heirloom & antique apples, coffee, cheese and other orchards.... After seeing the Eveld's professionally outfitted kitchen, I realized how devoted to their land, orchard and apples these two foodies truly are...... They are creating a viable future for their land and are wholeheartedly 'into' a sustainable operation... (not that the shiny red coated vintage McCormick Farmall tractor in the orchard entryway surrounded by egg laying chickens didn't give it away......)

With little outside help Steve and Jean manage over 500 apple trees and are completely conscious urban stewards, treating their land with care and striving for a viable future 'on the farm' amidst their apple trees.... With only our first meeting behind us, I realized that we have created a long-lasting food-based relationship that will help not only them, but our cause as well......
Praise to Steve and Jean- they are true urban stewards doing their part......

Producer Commitments....... ( maine )

Chef Sebastian Carosi's Commitment to the Local Maine Producer-

silvery moon creamery- farmstead cheeses & butter, glass bottle milk from 100% holsteins
wolfe's neck farm- all-natural maine raised beef
united society of shakers- heirloom medicinal herbs
harris dairy farm- beef & veal, glass bottled milk & cream
glidden point oyster company- damariscotta river estuary oysters & little neck clams
oyster creek farm mushroom company- forest foraged wild maine mushrooms
maine-ly poultry- local barnyard birds (chicken & turkey)
johnny's selected seeds- indigenous heirloom vegetable seeds
state of maine cheese company- artisan cow's milk cheeses
longfellow's creamery- raw jersey milk farmstead cheeses, whey-fed berkshire hogs, maple
freedom bean company- heirloom beans (yellow eye, soldier beans, jacob's cattle)
raven hill farm & orchard- misc. heirloom & antique new england orchard apples
apple acres farm- antique apple cider syrup
weownit cranberry company- dried downeast heirloom cranberries
ducktrap river of maine- smoked wild salmon and smoked maine shellfish
appleton creamery- fresh & aged artisan goat's milk cheeses
swan's honey & apiary- wildflower honey
pineland farms creamery- artisan cow's milk cheeses
meadowcroft- organically raised grass-fed maine lamb
maine sea salt company- solar evaporated maine sea salt
sebago lake ranch- grass-fed maine raised beef
small point fisheries & lobster company- sweet, succulent, sustainable lobsters
green thumb farm's- various maine grown potatoes (heirloom & fingerlings)
york hill farm- farmstead goat's milk cheeses
clear moon spring water- maine mountain spring water
maine distilleries inc.- cold river vodka
matt's coffee- wood fire roasted certified organic fair-trade coffees

how we can help- ( our consulting services )

TNEF2FP offers technical assistance, detailed research and analysis, and consulting services in a wide spectrum of sustainable agriculture, restaurant design, rural economic development and environmental assessment... We have listed some of our areas of expertise below:

• progressive New England Farm Cuisine (American regional cuisine as well)...
• menu development and local foods feasibility studies...
• 'green' restaurant design and up-fits...
• environmentally 'green' kitchen conversions...
• local and regional product procurement...
• strategic seasonal menu planning...
• CSA start-up and development studies...
• old world cooking methods and traditions at risk of disappearing...
• educational public outreach to encourage local food consumption...
• identification, promotion and protection of indigenous heirloom fruits and vegetables, heritage animal breeds and foraged wild foods...
• promoting food traditions that are and should be an intricate part of our regional cultural identity...
• raising awareness of a more sustainable food future...
• value added and branded product development, marketing and assessments...
• biodynamic domestic wine programs and 'green' cellar design...
• kitchen table revival...

catering division...... ( on or off the farm )

TNEF2FP Catering Division is an energetic caterer offering Progressive New England Farm Cuisine and innovative and eclectic fare for any event...
Our 'farm2fork' philosophy is at the core of everything we do... With extensive experience in ALL aspects of events planning and full service catering. We maintain a belief that anytime family, friends, and associates gather over the the table to share food and drink; there is the potential for magical things to happen.... And for wonderful memories to be created. So whether you are slurpin' down freshly shucked Damariscotta River estuary oysters, crackin' a small point lobster claw, or watching one of our professionially trained culinarians carving a slice of juicy 'grass-fed' local beef tenderloin, we guarantee you will 'feel the love' and dedication we put into every affair.
From groups of 30 to 3000, TNEF2FP catering division will creat an event that will meet all of your expectations. We consider every event we cater unique, because every family, business and couple that seeks to be envirnmentally conscious and are interested in old-world food ways are unique in themselves. Working closely with our clients to creat menus from locally sourced, seasonal provisions and commodities that reflects thier spirit and presentation; chafing dishes are available for that classic 'buffet' look, though we tend to draw from a collection and reserve of one of a kind country serving platters, vessels and bowls.
TNEF2FP catering division operates its rural 'food studio' in the historic McArthur Hall kitchen of Destination Catering Inc. Please feel free to contact us at- farm2forkreservations@yahoo.com

the food... ( our agricultural commitments )

• the project will utilize locally grown, seasonal veggies, fruits and herbs from farmers and growers who grow food in a sustainable and thoughtful manner, without the use of any chemical pesticides or fertilizers.....

• only local artisan and farmstead, mostly 'raw-milk' cheeses will be served.....

• only solar evaporated maine sea salt from Maine Sea Salt Company is used to heighten the flavor of the foods used..... ( thanks steve )

• pastured local farm eggs and farmstead glass bottled milk from Smiling Hill Farm and Harris Dairy Farm are used in our cooking.....

• only molasses, sorghum, shagbark hickory syrup, organic local maple syrup, organic cane sugar and 'raw' local honey are used as sweeteners....... ( white processed sugar is never used in our cuisine or cooking, ever...... )

• handmade pickled, preserved and lacto-fermented foods are made and used regularly.....

• homemade American breads using freshly ground whole wheat flours are used when possible, and untreated organic white flour occasionally.....

• California estate olive oils, local creamery butter and animal fats are used in our cooking, for reason of health and thrift.....

• we strive to serve only 'pastured' animals from small local producers that care greatly for their animals and are stewards to the land.....

• meats from locally raised 'grass-fed' animals that have never been treated with hormones or antibiotics will be served.....

• seafood that is exclusively 'day-boat' fresh, either hand selected or caught by one of our local fishermen. This will limit 'The Project' to only fish in our immediate coastal waters, rivers, streams, estuaries and ponds.....

• our kitchen proudly supports sustainable agriculture through the local organic farmer, lobstermen, fishermen, clam-digger, cheesemaker, cattle rancher, smokehouse, sugar shack, ice cream maker, beekeeper, brewer, winemaker and wild forager.....

• Chef Sebastian Carosi is a proud member of The Vermont Fresh Network, The Maine Cheese Guild, The Wicked Fresh Connect, The Chefs' Collaborative and a very commited member of SlowfoodUSA.....