A table set for 42 at Point Lookout’s farm-to-table dinner. The MOFGA -certified organic farm provides most of the produce and herbs served at the dinners. Photo: Megan Marsanskis
A farm to table dinner at Point Lookout
THE SEA MIST was beginning to waft in as we drove from our forested cabin to the evening’s dinner. Along the way, friendly Point Lookout staff guided us at every turn until we reached the parking area where we left the car and boarded a shuttle to the farm. The communal theme of the evening to come was becoming evident as we introduced ourselves to the others on the shuttle. Among first timers like us were two couples visiting from Texas and a pair from New York who were spending the summer in Rockport and had learned of the dinner from friends. A fourth couple, who lived two hours away in Washington County, had scheduled their two-week vacation to coincide with the dinner; this was their third time here. We were in for a treat.
Once at the farm, we walked a short, well-trimmed grassy path that led to the greenhouse that would house the evening’s festivities. A green geometric awning extended the event onto a slate patio lined with Adirondack chairs. Tunes from the Phil Clement Trio guided us as we wandered the path, spotting green beans, corn and broccoli along the way. Drew Strout, General Manager for the resort, greeted guests and encouraged us to introduce ourselves to our fellow diners, adding that along with enjoying an exquisite meal, making new friends is always one of the goals of the dinners.
The cocktail hour featured a specialty Lavender Lime Gin Rickey, wine and beer, while we mingled and enjoyed passed hors d’oeuvres including shooters of smoked tomato gazpacho; fried okra, zucchini and jalapeños stuffed with cheddar; wood-fired eggplant with pesto and tomato sauce; and pickled beans, carrots and cherry-bomb peppers. It was hard to save room for what we knew was coming!
When it was time to be seated, we made our way to a wooden table that ran the length of the greenhouse, adorned with colorful, mismatched wooden chairs. Name placards lined the table, and we were pleased to find that one of the couples we’d met earlier in the night was seated across from us.
Large leaf green salad with a lemon-parmesan dressing. Photo: Megan Marsanskis
Chef Shawn Wilcox—who has led the farm dinners since their inception—regaled us with dishes that featured the fresh flavors of herbs and produce harvested mere hours before: a crispy yet airy wood-fired focaccia with roasted garlic and herbed olive oil; a tangy big leaf salad with lemon parmesan dressing; smoky chicken over eggplant, peppers, onions and garlic; and the pièce de résistance, wood-fired Maine lobster served in an open shell atop fingerling potatoes and sweet corn with marjoram butter.
We laughed and dined and filled ourselves with all the magic of the evening. When it was hard to imagine eating another bite, dessert arrived: Maine blueberry cobbler and whipped cream. A perfect mix of sweet, tart and crunch. We succumbed. A delectable end to a charming meal.
Point Lookout opened its certified organic farm six years ago, and this is the fifth year of offering the public farm dinners, which take place three times a summer. Limited to 42 guests per event, the dinners are large enough to assure new friends, while maintaining an intimate feel.
The farm operates year-round, producing herbs and vegetables, eggs and honey for use at the farm dinners, in the on-site cafe and in the numerous weddings, corporate retreats and conferences that Point Lookout hosts each year.
As we boarded the shuttle back to the car—contentedly satiated with the delights of food, friends and a beautiful atmosphere—we were grateful for the short drive back to the cabin. The morning promised a final pleasure—a daylight tour of the farm—before our journey back home.
Point Lookout Farm Dinner: What you need to know
Located in Northport, Point Lookout is 15 minutes from Camden and less than 2 hours from Portland and Bar Harbor. Dates for this year’s events: 7/27, 8/17 and 9/7. For the first time this year, the final event will be expanded and take place at the Summit, offering nearly 360-degree views of Penobscot Bay. More info and to make reservations (required): www.visitpointlookout.com Looking to make a weekend out of it? Point Lookout offers overnight lodging in cabins with 1-3 bedrooms.
