Kitchen Garden Dinners
Chef-Driven. Shaped by Season.
This year, we begin something new.
The Kitchen Garden Dinner Series is our first season of long-table dinners at Applecroft Farm in Waldoboro, Maine. Cooked over live fire, rooted in what’s growing just steps from where you’ll sit.
Each evening carries its own language. A theme shaped by harvest, light, and the turning of the seasons. Multi-course tasting menus will unfold slowly, served family-style at a long single table set among the gardens.
The menu changes with the weather, as the fire shifts with the wind. August will not taste like September.
$150 per guest, inclusive of gratuity.
To say we’re excited is an understatement. This project has been living quietly in us for a long time. We’re ready to begin.
Reserve a Seat at the Table
Midcoast Memoir
The air in August carries salt. Tomatoes are heavy on the vine, and the natural light lingers longer than it should.
Midcoast Memoir gathers what this region offers at the height of summer: fish close to shore, veggies at their peak, wild herbs, and cultivated abundance meeting over flame. Smoke, brine, sweetness, and soil are woven through each course.
This is the Midcoast as we know it, hard-working and beautiful without trying. Come to Applecroft Farm to taste the place we call home.
A love letter to the Midcoast | August 12, 2026
AUG
12
Make A Night Of It
The farm is in Waldoboro. If you’re coming from Portland, Bar Harbor, or beyond, consider staying.
We have a cabin tucked into the landscape, as well as field-based camping and van sites on the open land.
Both are simple, quiet, and available. Cabin stays can be booked as a package.
Arrival
Guests arrive at the farm to find the fire already burning. There’s no rush to sit. The light is golden, and something is already cooking.
Fire
Every dish on the menu passes through open flame, bathed in wood smoke over live coals, and the kitchen is visible from the table.
Table
Seating is communal - one long table, set among the Applecroft gardens. Conversation comes naturally, and attention is kept where it belongs: on the food, the fire, and the people around you.
Menu
Each dinner is multi-course and chef-driven. Dishes are prepared by Chef Maria and Chef Shane and shaped by what’s ready in the kitchen garden, and sourced from farms and fisheries within 40 miles. A typical evening moves through the following: Amuse, Appetizer Course, Garden Course, First Course, Main Course, Dessert.
Good to Know
Each event’s menu will highlight the evening’s theme while incorporating a variety of local proteins and seasonal ingredients. Dishes may occasionally include dairy, gluten, nuts, and other potential allergens.
Our kitchen works with many ingredients in an open environment, and while we do our best to accommodate known allergies, we cannot guarantee the absence of cross-contact. Guests with severe allergies should consider this before purchasing a ticket.
Garden Dinners are chef-driven and prepared as a complete experience. Menus are created for the evening, and substitutions are generally not available.
These dinners take place outdoors whenever possible and are cooked over open fire. Uneven ground, changing weather, and the natural rhythms of the farm are part of the setting. The seating is communal and shared at a long table.
Detailed arrival information and weather plans will be shared with guests ahead of the event.
Please contact us with any questions.
Upcoming Events
Aug 19
Smoky & Sweet
A parade of nightshades
By mid-August on the Midcoast of Maine, Applecroft Farms’ gardens turn dramatic. Peppers that glow in dusk’s light, deep royal purple eggplants, and crimson tomatoes beckon to be on the plate.
Smoky & Sweet celebrates the nightshade family at its peak. Some dishes will lean sweet, some will smolder, drawn to the fire, coaxed into richness, and completely balanced by acid, heat, and restraint. Rest assured, all will carry the unmistakable imprint of the flame.
The season and chef will decide the menu, so come ready for late-summer intensity and the quiet satisfaction that follows.
Sept 9
Fungus & Game
Where the wild things gather
Fungus & Game draws from the forest floor and fall fields, like mushrooms pulled from damp ground, pasture-raised meats, and deeper, savory notes rising as the season begins to turn.
Through live fire and careful restraint, the menu moves between woodland and flame, highlighting the quiet richness that emerges at summer’s edge.
As the woods begin to exhale, you’ll lean further into the forest — rich cuts kissed by fire, flavors that taste deep, mineral, and slow. Smoke clings. The land speaks in lower autumnal tones. The week will decide what gathers at the table.
Aug 26
Flora & Fire
A journey through our favorite plant-based traditions from around the world.
This evening, we look outward while staying rooted here at Applecroft Farm.
Flora & Fire draws from plant-forward traditions shaped by heat, smoke, and time. Vegetables blistered over flame. Sweetness coaxed slowly. Herbs are crushed just before they meet the plate.
Each course will begin in the garden and travel outward, guided by our memories, techniques, and open flame.
Come ready to explore what late August has to offer.
Sept 16
Charred & Cultivated
An allium garden party
By mid-September, the alliums have settled into themselves; bulbs are heavy from the field, papery skins catch the late light, and you can see the green tops fading as the earth cools.
Charred & Cultivated, a garden party in its truest form, is what happens when curated heat meets cultivation, when sharp edges soften, and soil turns to sugar. As smoke threads through each course, you can taste the different textures fire grants as it blisters and blackens, drawing out underlying sweetness.
Familiar flavors will unfold slowly, becoming richer, rounder, and intoxicating. Come ready for sweetness beneath the smoke.
Sept 2
Salt & Sea
A Maine summer by the sea
Drawing from nearby fisheries and Applecroft’s gardens, this chef-driven tasting menu balances briny depth with seasonal brightness.
Late summer along the coast tastes different. The air is thick with tide and sun, and the lazy summer sunset stretches long across the ocean water.
Fire deepens what the sea provides. The land softens it. Cooked over live flame and guided by what is freshest that week, the menu moves between shore and garden, sea and soil.
Sept 23
Soil to Ember
Wood-fired Equinox dinner
The equinox is a crossing where light and dark are equal, even if only for a moment, before the season shifts towards longer periods of night. Soil to Ember honors that shift.
Ingredients lifted from cooling soil meet open flame. What has grown all summer is deepened, darkened, and held briefly in balance before it arrives at the table.
Each course will be guided by what the farm is ready to release that week.
Sept 30
The Final
Fire Ritual
The last fire of the season carries a different weight for us here at Applecroft Farm. The air has cooled, the garden thinned, and what remains is concentrated, slower, and holds deeper meanings for us.
The Final Fire Ritual gathers what is left in the fields, but it isn’t an ending so much as a closing of the circle; one final table before our inaugural season folds inward to prepare for winter.
The week will decide what is offered to the fire and your plates. Come sit with us for the last burn.