Join us on the Schooner J. & E. Riggin for a unique Maine Gourmet Feast! Come savor the best of Maine’s local foodways on this 4-day foodie adventure!
Meals will feature the best of the best: oysters from Pemaquid Oyster Company, produce from acclaimed Hope’s Edge Farm, award-winning cheese from Appleton Creamery and Hahn’s End. Every night will feature a different specialty cocktail demo (be sure to bring your own vodka, gin, and whiskey!). Come join us and celebrate the outstanding local food MidCoast Maine is famed for and celebrate the release of the newest cookbook Sugar & Salt Book Two – The Orange Book.
This delectable foodie cruise will take place on our Maine Windjammer, the Schooner J. & E. Riggin from August 1st – 4th (2016) at only $650 per person.
Cooking (and sipping) away on Penobscot Bay
In the fall, we removed the masts and bowsprit so that we could get at the deck up forward and replace deck planks and any deck beams that needed tending. While we were at it, we also removed the anchors and three out of the four spars. Now that the winter deck project is complete, it was time to put all of those sticks back in place so we could look like a schooner again.
Early yesterday morning, we set out to North End Shipyard where the masts and spars were stored. With the help of a masterful crane operator, we had everything back in place by lunch time. What a difference a couple of hours make!Annie
Happy to have the ole’ girl back together in one piece.
There’s nothing like going out to the garden after a serious winter when the only thing to harvest from the garden is dreams of vegetables yet-to-be-grown and pulling leeks long buried in a mountain of straw. Satisfaction supreme.
These sweet babies just had to become soup. Adding the last of the sweet potatoes from the root cellar, a few white beans leftover from another meal and dinner was born.Sweet Potato and White Bean Soup with Leeks
2 tablespoons olive oil
2 cups leeks, diced and washed; about 2 leeks
4 cups sweet potatoes, diced; about 2 sweet potatoes
3 tablespoons garlic, minced; about 3 cloves
2 teaspoons salt
1/2 teaspoon black pepper
2, 15-ounce cans cannellini beans
1 pork hock
1/2 cup sherry (or more to taste at the end)
6 cups chicken stock
2 cups water
1 head escarole, chopped into bite-sized pieces and washed
2 tablespoons tamari (or more)
Heat a medium stockpot over medium-high heat. Add the oil and leeks and sauté until the leeks are translucent, about 5 minutes. Add sweet potatoes, salt and pepper and sauté for another 5 minutes. Make a small space for the garlic and add it to the pan, sauteing for only 30 seconds to one minute. Add the rest of the ingredients except for the escarole, tamari and extra sherry. Bring to a boil and reduce to a simmer. Simmer for 1 1/2 hours or until the white beans are soft. Add escarole and tamari and sherry to taste and cook for another 3-4 minutes.
Serves 6 to 8
That day when it was Capt’s birthday and Justin dressed up just like him.