Take a Bite Out of Appledore: An Eco-culinary Island Retreat
|'Dinner on the Rocks!'|
Six miles off the New Hampshire coast, the Isles of Shoals have always embodied both opportunity and sense of place. From the cod fishermen of the early 1600's to the glamorous Appledore House of the nineteenth century to today's world-class Shoals Marine Laboratory, Appledore Island in particular has played host to people with a deep connection to their food and the natural world.
In this unique retreat, we bring together ecologists and award-winning chefs to interpret the many natural gifts the Isles of Shoals have to offer. Come as an individual or as a group to learn about the importance of sense of place, while also protecting a vital resource. And bring your appetite for food and knowledge!
Featured in the March/April 2016 issue of Maine Boats, Homes & Harbors magazine! Click here to read.
Participants will forage for edible plants across the island, exploring trails and gardens, both maintained and wild. Along the rocky shore, comb for molluscs and seaweed, much like the island's colonial inhabitants. Ship out to sea in search of oceanic fish and benthic life as you learn each species' role in Gulf of Maine fisheries.
Dinners will be served en plein air with ocean views abound and the calls of passing seabirds in your ears. Sit with a glass of wine in hand as the smell of steamed shellfish wafts off your plate. Take a Bite out of Appledore is the perfect weekend getaway for connisseurs of food, science, and Isles of Shoals culture!
- At least 30 days before departure = 100% refund
- 29-15 days before departure = 50% refund
- Less than 15 days before departure = 0%
Chef Evan Mallett
Owner & Chef at Black Trumpet Bistro in Portsmouth, NH
For several years, Chef Mallett has been a James Beard semi-finalist for Best Chef, Northeast, and serves as an active member of Chef's Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project.
Chef Sam Hayward
Partner & Chef at Fore Street and Scales in Portland, ME
Chef Hayward is a winner of the James Beard Foundation “Best Chef – Northeast” and Chef’s Collaborative “Sustainer of the Year” award. Watch Sam on TEDx–it’s a fabulous video with lots of photos from Chef Hayward’s early days at Shoals Marine Laboratory.
Director of Horticulture and Education at Massachusetts Horticultural Society
Mr. Forti founded and serves as the board chair for Slow Food Seacoast. He is chair of the board for the Herb Society of America’s New England Unit, and won the 2014 Award for Excellence in Horticulture from the national office.
Gregg Moore, Ph.D.
Assistant Research Professor, Academic Coordinator for Shoals Marine Laboratory, Jackson Estuarine Laboratory, University of New Hampshire
Dr. Moore specializes in anthropogenic impacts to coastal wetlands and the management of invasive species within these habitats. Dr. Moore teaches 'Coastal Habitat Research Methods' at Shoals Marine Laboratory.
Jennifer Seavey, Ph.D.
Executive Director, Shoals Marine Laboratory
Dr. Seavey’s primary research focus is the influence of anthropogenic environmental change on wildlife populations and ecosystem function. She teaches 'Marine Environmental Science and Conservation' at Shoals marine Laboratory. Seavey is the Kingsbury Director of Shoals Marine Laboratory and on the faculty at School of Marine Science and Ocean Engineering, University of New Hampshire and College of Agriculture and Life Sciences, Cornell University.
Researcher, Gulf of Maine Research Institute
Julek has worked extensively with numerous Gulf of Maine fisheries and agencies, and is currently pursuing a Masters degree at the Universirty of Maine. He brings not only at-sea vessel experience, knowledge of fish species, specific biology and conservation information, but also an understanding of the real problems facing the fishing industry and fishermen - all with the goal of promoting sustainable fisheries.
During my first chef job at the Shoals Marine Laboratory on Appledore Island, I fell in love with the Gulf of Maine—not just the breathtaking seascape but the whole biological system. Cutting open a 30-pound cod, I found it full of baby lobsters, stacked up all facing the same direction. You could see the community interactions in the Gulf: those became an object of fascination that I still feel. How do we connect the dots and keep that community thriving?
- Chef Sam Hayward