Culinary Events

The Sebago Center is driven by our institutional pursuit of environmental and social justice. We are committed to sustainability and wellness and passionate about local food systems innovation. Embodying that commitment, our From Our Roots event programming is designed to give visitors a deeper sense of our mission to create sustainable communities by supporting the local food system and its farmers, food producers, food manufacturers, chefs, distributors, and consumers. We offer a number of ways to take part in the local food movement—from farm-to-table lakeside cookouts to outdoor concerts that support local farm families. Join us on the shores of Sebago Lake this summer and experience firsthand our commitment to building a healthy, robust food community.

 

Stone Barn Dinners
Thursday evenings, 6pm

 

A few evenings each summer, the beautiful historic Normandy-style Stone Barn at Sebago Lake will open its doors and serve a six-course farm-to-table meal boasting the vibrant tastes of the season’s local harvest. After visiting local farms and fishermen to source the freshest ingredients, Chef Mary Paine will craft an exquisite meal with her finds. Guests may find our chefs chopping herbs, grilling halibut or legs of lamb, or whipping fresh cream. The bounty of local meats, sustainable seafood, and seasonal produce will be served on long handcrafted maple tables family-style under soaring turn-of-the-century timbers in a rustic yet elegant barn setting. Spend the evening dining on delicious food and drink and connecting with local farmers and food purveyors who are shaping the local food movement. We look forward to welcoming you to this unique culinary experience that creates community and celebrates sustainability in the spirit of the Institute for Local Food Systems Innovation.

 

Silver Lunches
Wednesday afternoons, 11:30-1pm

 

 

Each Wednesday this summer, older adults of the local community are invited to take part in a farm-to-table lunch experience in the rustically beautiful setting of our historic Normandy-style Stone Barn on Sebago Lake. Each week, Chef Mary Paine will craft a different lunch menu focused on local meats, sustainable seafood, and seasonal produce. Lunches will consist of three courses: a salad or appetizer, main entrée, and dessert, as well as alcoholic and nonalcoholic beverages, such as craft beer, domestic beer, white wine, rosé, water, iced tea, coffee, and lemonade. Family-style seating on long tables will allow for socializing under soaring turn-of-the-century timbers. We welcome you to enjoy this community-building dining experience and celebration of sustainability brought to you by the Institute for Integrative Aging.