Events, Classes & Workshops
Join Arthur Haines and Myself in western Maine for a weekend devoted to wild food found during the early fall season.
Pig Roasts, Primitive Skills, and a Community Gathering in Turner, Maine
The Farm & Forage Kitchen kicks off the new year with a locally sourced dinner at the United Farmer’s Market in Belfast, Maine.
We are excited to offer this unique opportunity to work with Chef Frank in 2018! Throughout the growing season of the upcoming year, he will be leading individuals or couples for 5-day culinary intensives. Set at Three Lily Farm in midcoast Maine, students will join Chef Frank out in the field and in the kitchen for a custom designed course to help deepen their culinary skills or kick start a new culinary journey. This offering is designed for folks really looking to sharpen their skills and learn to work with the seasons in a more intimate way, ultimately providing themselves and their families with more nutrient dense food to eat and preserve.
I’m excited to cater another spring foraging workshop for Arthur Haines and the Wilder Waters Community.
Learn how to create your own bubbly and probiotic rich fermented beverages with Chef Frank Giglio at Night Moved Bread Bakery in Biddeford, Maine.
Fermentation 101 with Chef Frank Giglio of Three Lily Provisions. Learn the fermentation fundamentals and bring these delicious and health promoting foods into your life.
The Farm & Forage dinner series is a celebration of Maine and the wonderful selection of ingredients that come from the landscape of of the midcoast and beyond. Each dinner is meant to capture the terroir of the seasons while incorporating choice ingredients preserved in seasons past.
Join Camille and friends for a plant walk around Three Lily Farm, learning about flowers and medicinal herbs for beauty and self care. We'll gather materials and share a demonstration in the kitchen. Bring home an herbal oil infusion to use at home.
Nearly every autumn, as the leaves begin to turn colors, the oak tree drops its fruit. Some years are more than others, but the fruits that drop to the ground are free for the taking. As the temperatures slowly decline, many forest creatures look to the acorn to build fat and food stores for the winter. Humans once did the same on nearly every continent.
Join Camille at Three Lily Farm for a walk throughout the land focused on herbs for women's health. As we go on the herbal walk, we'll gather materials to take home to dry for tea, as well as make a tincture together.
Enjoy a weekend spent off-grid learning one of humans most innate skills, making fire. What was once a vital technique for keeping us alive, is now seen as a fringe skill geared for preppers and survivalists.
Join Chef Frank for a one day cooking class devoted to cooking wild edibles. From fiddleheads to ramps, learn how to easily incorporate a variety of nutrient dense ingredients that grow along the Maine landscape. Class will start with a walk on Frank's land where we will identify, collect, and cook up once we are back into the kitchen. Learn techniques to properly prepare ingredients like stinging nettles and fiddleheads.
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.
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.
Join us for another year of herbal goodness down in Portland, Maine! Frank and Camille will be setting up shop at Milk and Honey of Swallowtail Farm for Herban Herb Fest in May.
Join us in D.C. this fall!
Eating fermented foods has shown to benefit the the body in numerous ways. It assists our digestions, builds a stronger immune system, and allows nutrients to become more bioavailable in the body.
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.
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).
Come join to celebrate herbs, weeds and flowers and all things green! Take a class, a workshop, a talk, an herb walk in Portland and out on Peaks Island. There's so much growing at this time of year!
We have a huge project ahead, and we’d like to show you a sampling of what we propose. The Mill will display small versions of what we envision for the larger plan. Join us for a dinner created by Chef Frank Giglio Saturday May 28th. Full Buffet & Wine, Cash Bar. Thorndike Village.
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.
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).
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.
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.
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.
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.
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.
