Fresh sourdough baguette straight from a wood fired oven? Sure! Off the coast of Maine on an historic sail boat? Even better.
Gourmet cooking cruises, culinary travel, or Maine Food Cruises, no matter what you call them, they all have the same thing in common – local Maine food, grown sustainably, and served with care and attention on the deck of the Schooner J. & E. Riggin. We serve what I call swanky comfort food all summer long, but our special Cooking with Annie trips have an additional element – a bit of education.
We aren’t “in class” all day long, so if you have a spouse or friends that are just interested in eating well while you learn a few more tips and techniques to add to your culinary arsenal, this is perfectly planned.
That said, anyone who wants to spend all day in the galley with me, watching and learning, absolutely can. From 6am to 7pm, I’m in the galley making breakfast, lunch and dinner, so there are plenty of chances to get your hands doughy or dirty, so to speak.
The first in the series of topics that we talk about during the trip is bread.
Breads – to knead or not to knead, sourdough or quick breads, baguette or stirata, the world of bread is big and the options are many.
Bread Tip: Did you know that there are two ways to encourage the formation of gluten (what gives a loaf it’s loft and structure) in bread? Kneading is one and more moisture is another. So to achieve a similar result, you can either spend 5 to 10 minutes kneading your bread or you can add more liquid to your dough and let time do the work.
Gourmet cooking cruises? Who doesn’t want to eat well on vacation? July 6 to 9th is our next Maine Gourmet Food Cruise.