Mother’s Day Cooking Class

Mother's Day

Courtesy of Whole Foods Market, Portland

Sunday, May 14, 2017
Whole Foods Market, Portland
30 Guests, $25/ticket
Join us at Somerset Tap House, Whole Foods Market Portland, for our Mother’s Day Cooking Class featuring April 2017’s recipe for Sorrel Soup by Martha Stewart.

The class will be taught by Annemarie Ahearn, Down East magazine’s recipe editor who owns Salt Water Farm Cooking School. You’ll have the opportunity to cook hands-on with Mom, relax and celebrate while noshing on hors d’oeuvres and indulging with a mimosa in hand. It’s the gift that she’ll remember for a lifetime.


Photograph by Kristin Teig.

Annemarie Ahearn was born in Milwaukee, Wisconsin and spent summers in Maine at her family’s blueberry farm with her cousins. She attended Colorado College and then moved to NYC for seven years where she enrolled at the Institute of Culinary Education and obtained a degree in Culinary Arts and Culinary Management. She then went on to work for Dan Barber and Tom Colicchio and took on a number of clients as a personal chef. Throughout her time in New York, she maintained a food column called “The Downtown Chef” and volunteered at the Slow Food headquarters and the Union Square Farmer’s Market. Ahearn also studied and worked in France and Spain at restaurants and cooking schools.

Ahearn founded Salt Water Farm in 2009, a cooking school for home cooks located in beautiful Lincolnville, Maine. The teaching kitchen is located in an antique barn that sits on a 17-acre fruit, herb and vegetable farm overlooking the Penobscot Bay. The classes focus on large scale entertaining, building seasonal menus, resourcefulness in the kitchen and cooking instinctively. Ahearn is the primary instructor at the school and teaches both weeklong workshops that focus on fundamental kitchen and gardening skills, as well as specialized cooking classes such as bread baking, pie making and entertaining. Before turning 30, Ahearn was named “Top 30 Under 30” in Food & Wine Magazine, “changing the way America eats.” Salt Water Farm has been featured in Bon Appetite, the New York Times, the Wall Street Journal, the Boston Globe and the Portland Press Herald. Ahearn is the author of Full Moon Suppers at Salt Water Farm, published by Roost Publishing and contributes a monthly recipe column to DownEast Magazine. Recently, Ahearn initiated a program called “Back to Basics” in her local school system, teaching fundamental cooking skills to high school students in Maine.

Annemarie Ahearn, Founder of Salt Water Farm Cooking School

Author of Full Moon Suppers at Salt Water Farm

Down East Magazine

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