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Good food should tell a story a rich tale inspired by origin and season, relationship and taste. Our carrots come to us with the tops still on. Our pigs arrive whole. We make our own mustard. We chop our own wood. We count our lamb farmer and cheesemonger as friends. Our menus highlight the freshest available product from the Pacific Northwest. We believe that beautiful ingredients, balanced flavors and textures, and simple, honest cooking deliver the best seasonal snapshot of Oregon to our patrons.  

 

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Food Book Fete : Full Moon Suppers at Saltwater Farm


It’s warming up outside and we are fired up about all the good things the weather brings! Book Fete is back and we’re honored to welcome chef and cooking school founder Annemarie Ahearn to Elder Hall.

Annemarie founded Salt Water Farm Cooking School in Lincolnville, Maine in 2009. In just a short time, the farm drew guests from far and wide while being featured The New York Times, Bon Appetit, Food and Wine and other publications. The easy nature of Annemarie’s instruction, along with the beauty of Maine’s landscape and the bounty of local farms and fisheries, inspire so many to think of entertaining at home in a whole new way.  In her new cookbook, Full Moon Suppers at Salt Water Farm, Annemarie provides a month-by-month guide to how she creates thoughtful, seasonal, beautifully prepared meals for a crowd. Her full moon suppers are a big draw and showcases how anyone can host a memorable dinner with simplicity and grace.

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