After a morning of free demonstrations on 17th century food preparation (9am-noon) join Maine’s First Ship for a historic meal. Limited tickets are available, with a sliding scale for pricing  mfship.org/17th-century-luncheon/

12:30-2pm Luncheon of Salt Cod Chowder or Beef Stew with fresh greens, fresh bread with freshly churned butter, and Plum Duff
Lunch guests may also purchase Sasanoa Brewing Maiden Voyage Beer and The Fat Friar’s Mead to accompany their meal.

Guest Chef Sam Collins is a maritime historian and sea cook with 20 years of experience on boats and islands up and down the New England coast. His passion is to put a human face on the past and to remind us that people have more similarities than differences across the centuries. He will be preparing Salt Cod Chowder, Beef Stew, and other tasty bites while telling stories about the challenges of cooking at sea.

Mike Dekker is an historic researcher and author specializing in 17th and 18th century New England. Mike promotes learning by engaging all the senses in a fun and dynamic manner both as living history and through carefully curated displays of documents, period images, and museum quality material culture representations. Mike will demonstrate how a fish was cleaned & split for salting and talk about 17th Century fishing.

We are grateful to work with these locals to source ingredients:  Chase Farm & Bakery; Fat Friar Meadery; Goranson Farm; Hootenanny Bread; Kennebec Meat Company; Olivia’s Garden; Sasanoa Brewing.

Maine’s First Ship strives to use our reconstruction of the 1607 pinnace Virginia to immerse the public in an exploration of the region’s early history, craftsmanship, and relationships, and their impact on our community and environment today.
Learn more at mfship.org