Take a Bite Out of Appledore: An Eco-culinary Island Retreat
ATTENTION: Registration for this program will open in the late spring. If you would like to be added to a contact list when registrations open, please email us at email@example.com and indicate which program(s) you are interested in attending. We are working with our parent institutions to finalize an operational plan that will promote the health and safety of our staff and guests. Until then, we strongly encourage interested individuals to receive their COVID-19 vaccine. This is not a requirement; however, vaccinated individuals can opt out of pre-arrival quarantine requirements and do not run the risk of being asked to leave the island if a fellow attendee tests positive during a program. If there is a positive case, all non-vaccinated individuals will be removed from the island for their safety and offered a 50% refund. Any attendee that tests positive for COVID-19 will be removed from the program, regardless of vaccination status, and offered a 50% refund.
|'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 September 2018 issue of Yankee Magazine!
Featured in 2016 issue of Maine Boats, Homes & Harbors Magazine!
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!
Appledore Island is a rugged landscape with uneven, slightly steep and rocky paths. Access on/off the island is via a floating dock, a steep ramp, and a set of stairs. Sturdy walking shoes are required. Please review our Safety at Shoals page for any questions about boat safety, island terrain, medical access, or dietary needs.
Guests must be 21 or older to participate
SML boats will run rain or shine, so long as the captain deems it safe to travel. Passengers should anticipate getting wet and come prepared with appropriate clothing. If the captain deems travel unsafe, boats schedules may be impacted until the weather passes. Communications regarding any weather-related delays will come via email and telephone from SML's main office.
- At least 30 days before departure = 100% refund
- 29-15 days before departure = 50% refund
- Less than 15 days before departure = 0%
|Start Date||End Date||Registration Deadline||Register|
|August 27, 2021||August 30, 2021|
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.
Chef Evan Mallett
Owner & Chef at Black Trumpet Bistro in Portsmouth, NH and Ondine in Belfast, ME
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 Cameron Heins
Sous Chef at Black Trumpet Bistro
Chef Heins is a graduate of the Johnson & Wales College of Culinary Arts and was the Head Chef at Shoals Marine Laboratory from 2017 - 2019, running Appledore Island's kitchen and meal service. He has worked with Chef Mallett at both the Black Trumpet and Ondine restaurants for several years.
Executive Director of Bedrock Gardens in Lee, NH
Mr. Forti co-founded and served as the board chair for Slow Food Seacoast. He serves on the bio-diversity committee for Slow Food USA and as a governor for Slow Food in New England. He has previously served as Director of Horticulture for the Massachusetts Horticultural Society, Chief Curator/Director of Historic Landscapes at Strawbery Banke Museum, and Director of Horticulture at Plimoth Plantation Museum.
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 Field 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, and is the Principal Investiagtor of the Tern Conservation research program on White and Seavey islands in the Isles of Shoals. Dr. 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.
During my time as a chef at SML 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? This program is a step in that direction. - Chef Sam Hayward