Annemarie Ahearn comes from five generations of blueberry farmers -- and didn't plan to spend her life on a farm as they had. But after a brief post-college stint in NYC, the idea of rural life took on a whole new value, inspiring a move back to Maine and a deepened appreciation of slow, seasonal living that eventually lead Annemarie to start her own farm, and to open Salt Water Farm cooking school.
Her new cookbook, Full Moon Suppers, celebrates a special tradition that evolved from her life on the farm and her love of its edible treasures. Its magical, menu-driven pages share a glimpse into a series of monthly dinner parties by the same name, where Annemarie gathers friends and family under the full moon to enjoy a meal made to reflect the nuance of each month and its offerings.
Having hosted over 100 Full Moon Suppers on the farm, Annemarie has become a pro at showcasing special ingredients in simple yet sophisticated ways. Grab one of her gorgeous recipes -- a beautiful beet salad from the cookbook -- then take a step inside Annemarie's kitchen below. We're talking to her about flowers as a fave ingredient, an exotic cheese collection we're taking notes on, and a farm-inspired food philosophy we can get behind...
The post In The Kitchen at Salt Water Farm With Chef Annemarie Ahearn appeared first on The Chalkboard.
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