Seating times will be 10:30am, 11am, 1:30pm, 2pm

Please note anyone in your party with handicaps or small children (wheelchair, highchair, booster seat, etc). After making your reservation, there is an option to “contact event organizer” where you can make such request or email info@stonewoodtavernpeabody.com

Buffet cost $34.95 per person, $14.95 for children, 5 years old and under are FREE!

Easter drink specials will be available!

Buffet will include: fruit platters, assorted danishes, eggs, bacon, sausage, french toast, ham, carrots, potaotes, green beans, baked haddock, a prime rib carving station, caesar salad, strawberry and mixed green salad

Dessert will include: Chocolate covered strawberries, chocolate mousse, cookies and brownies

Maine Voices Live features 1:1 conversations between Portland Press Herald writers and notable Maine voices. Audience members can expect a memorable night and a chance for Q&A at the end.

These two chefs with roots and restaurants in Maine have showcased their skills on national television as competitors, and winners, of the Food Network’s cooking game show, “Chopped.”

As executive chef of Prentice Hospitality Group, Matthew Ginn oversees menu creation and operations at Evo Kitchen + Bar in downtown Portland and Chebeague Island Inn. Ginn has been interested in food since his first job at age 14 picking strawberries at Maxwell’s Farm in Cape Elizabeth. His first culinary position was working the busy line at Five Fifty Five in Portland before moving to Boston, where he honed his skills at several award-winning restaurants, then returned to Five Fifty Five in 2012 as chef de cuisine. He and his wife are the proud parents of their son, Bryce and baby girl, Claire.

Christian Hayes is an eighth generation Mainer whose deep ties to the ocean spawned his love and appreciation for seafood. Starting as a dishwasher in his early teens, Hayes quickly found his footing at the prep table, then the pass, working his way from sports bar grub to dim sum boards. At the same time, Hayes launched a three-piece band Sidecar Radio, which released four studio records, but ultimately Hayes had to make a career choice, and he chose food. Christian and his wife, Christine, launched Dandelion Catering in Yarmouth in 2009 and are planning to open an adjacent restaurant, called The Garrison, this year.

Enjoy a delicious three-course dinner while getting cooking tips from our chef, Patty Roche, so you can prepare the meal at home! This Cooking Demo Dinner is hosted in Pickering’s Kitchen (the Inn’s wonderful gathering kitchen) for a relaxed evening with a small group of fellow diners. Patty Roche joined Pickering House Inn after many years as a popular instructor at Stonewall Kitchen Cooking School. She will share food preparation hints and insights while you enjoy the fabulous meal. Choose from front row seating at the island in Pickering’s Kitchen or at the adjacent tables. Patty will stroll around so that everybody has a great view.

Sip a beverage from the cash bar and enjoy a fabulous three-course dinner featuring:

Potato & spring onion soup

Sliced top butt steak with pepper & rosemary with crispy shallots and demi glaze

Smashed red bliss potatoes with onion and garlic in butter

Roasted stuffed tomatoes with fresh bread crumbs, basil and parmesan cheese

Lime curd semifreddo with fresh raspberries

Seaweed Week is the first thing of its kind: A harvest festival and restaurant week starring kelp! Maine’s top chefs, bakers, mixologists, brewers and distilleries are putting native seagreens of all kinds front and center on their menus. RSVP to get updates on participating venues, special events and restaurant deals.

More than 60 participating venues are scattered all over Maine — from Kittery to Aroostook County. The heart of the festival is Portland (Bon Appetit’s Food City of the Year), where we’ll have supporting events like a launch party at Maine Craft Distilling, a meet-the-maker pop-up market at Heritage Seaweed, a Fyood Kitchen cooking competition and boat tours of a Casco Bay kelp farm.

The Maine Network of Community Food Councils is gearing up for our annual Spring Summit, coming on Friday, April 26th from 9-4 at the Hutchinson Center in Belfast. Registration opens at 8. Each year, the Summit attracts 75+ community food activists from Food Councils and beyond to engage on topics related to the development and strengthening of Maine’s food system. Our theme this year is “The Changing Landscape of Maine’s Farms and Food Systems” and workshops will explore the following topics:

Measuring Food System Change

Creating a New Food Narrative

Food Security and Healthcare Connections

Local Food Access for Seniors

Supporting Fisheries

Community Gardens and Food Forests

Food Council 101

Climate Change and Agriculture

Land Access for Agriculture

Network Mapping
Jumpstarting a Gleaning Program in Your Community

Local food councils act as conveners and incubators for local food systems change. In recent years, the Maine Network of Community Food Councils has been working to weave local food council efforts into a stronger network of networks to empower Maine’s food movement. Part of this work is expanding our connections with other groups active in food systems statewide and across the region.