Chef Tim O'Brien of Trattoria Athena in Brunswick provided a gathering of some fifty guests with a very memorable meal in an welcoming setting with the Freight Shed’s open sliding riverside doors bringing in light from the full moon.
The hors d’oeuvres were delicate small savoy cabbages stuffed with Arborio rice, whiting, monkfish, dill and lemon and mushroom crostini, made with crimini mushrooms, cipollini and goat cheese – both savory and delicious.
Chef O'Brien then followed with a tri-colored bean salad, combining yellow beans with red onion, garlic chips, cheese, arugula, heirloom tomato blended with an almond dressing.
These delectable harbingers led perfectly to the main courses – a meat lasagna with layers of fresh pasta, ricotta cheese, pork and leek soubise ‘besciamella’ and a vegetarian lasagna with layers of fresh pasta, roasted butternut and delicata squash, mascarpone and ricotta cheeses and leek sourbise ‘besciamella’.
Duca corvine/cabernet wine, Gritty’s IPA beer and Now You’re Cooking's sparkling water complimented the food delights.
A tart apple crisp with ouzo and whipped crème and savory coffee completed the highly satisfying offering.
In keeping with the Freight Shed policy of supporting local and healthy food, Chef O'Brien sourced food for the meal from:
- Six River Farm: cabbage and cipollini
- Squire Tarbox Farm: dill and arugula
- Oyster Creek Mushroom Co.: mushrooms
- Sunset Acres: goat cheese
- Goranson’s Farm: heirloom tomato, squash, onion and garlic
- Lakin's Gorges Cheese: ricotta
- Gryffon Ridge pork
- Pleasant Pond Orchards: apples
- Big Barn Coffee: coffee
A wonderful meal, great guests, and good fun, all in support of the Bath Freight Shed and its programs.
To view the entire photo album of the final Full Moon Dinner, please visit our Facebook Page here!
The Bath Freight Shed Alliance is a non profit organization whose mission includes preservation of the Bath Freight Shed as a community facility, working closely with joint tenant Maine First Ship to promote various programs involving preservation, food, health, the arts, education, local history and environmental sustainability.