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 September 2018 issue of Yankee Magazine! Click here to read.
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!
The trip out to Appledore departs from Portsmouth on Friday, September 6. Exact departure time TBD.
On Sunday, September 8 the boat departs Appledore in the early afternoon - exact departure time TBD.
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
Chef Heins is a graduate of the Johnson & Wales College of Culinary Arts and has been the Head Chef at Shoals Marine Laboratory since 2017, running Appledore Island's kitchen and meal service. He has worked with Chef Mallett at both the Black Trumpet and Ondine restaurants.
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.
- At least 30 days before departure = 100% refund
- 29-15 days before departure = 50% refund
- Less than 15 days before departure = 0%
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