Flurry
BUXTON, MAINE | JANUARY 12, 2023
We started the year with a magical Supper set in a real-life snow globe in Maine. The morning of the event, we woke up to a fresh dusting of snow, an invitation from our surroundings to slow down and surrender. It set the perfect tone for a cozy Supper at the beautiful Flanagan Farm, just a half an hour outside of Portland.
Guests wandered into the pastures along winding boardwalk paths through frosted trees. Waiting for them was a horsebox bar with hot cocktails to be enjoyed around scattered fire pits. We gathered in these pockets of warmth to marvel at the beautiful landscape while enjoying oysters and signature lobster rolls from Chef Andrew Taylor and GM Arlin Smith of Big Tree Catering and Eventide Oyster Co. As if on cue, fresh snow began to float through the sky, creating a scene out of a storybook to start our time together.
After a snowy welcome social, we all headed inside the English-style barn to warm up with a hearty wine-paired feast from the land and sea of Maine, anchored by a hearty seafood stew bathed in lemongrass broth poured table-side. We toasted to new beginnings and time spent together in the quiet season as snow fell and the night faded to blue.
The landscape, newly dusted in a layer of snowflakes, was the perfect backdrop for our first gathering of the year. It was a wonderful celebration of renewal, the feeling that only comes from a fresh calendar page or the soft, white landscape of freshly fallen snow.
WELCOME
We hosted cocktail hour outside in the gently falling snow. The Roaming Speakeasy rolled their horsebox bar into the field to serve guests their choice of seasonal cocktails.
We had Big Tree Hot Cocoa and Mulled Wine to warm chilly hands, or a Winter Margarita for those interested in something a bit brighter. Each option was a delicious way to toast the start of this very special snowy Supper!
A MENU BY ANDREW TAYLOR
Chef Andrew Taylor of Big Tree created a menu celebrating the seasonal abundance of land and sea in the state of Maine, sprinkled with a few signature bites from the iconic Eventide Oyster Co. in Portland. We started with oysters and Eventide lobster rolls outside before sitting down to a delicious, hearty meal designed to be shared amongst warm company.
MENU
WELCOME
Grilled Pemaquid Oysters porcini butter, breadcrumb
Eventide Oyster Co. Rolls brown butter lobster and rock crab
Tuna Tartare masa puff, jalapeño, cilantro, fermented corn
Cocktails
Big Tree Hot Cocoa
Mulled Wine
Winter Margarita
FIRST
Beef Carpaccio fried oysters, celeriac, horseradish, pickled onion
Wine: Santa Tresa Sparkling Frappato, NV
SECOND
Grilled Quail Brussels sprouts, golden egg curry, sour lime sambal
Wine: Giovanni Rosso Etna Rosso, 2016
MAIN
Seafood Stew Arctic char, littleneck clams, mussels, diver scallops, uni, lemongrass broth
Wine: Terredora Fiano, 2019
DESSERT
Blueberry Grunt lemon thyme ice cream
Warre’s Optima 10 Year Tawny Port
WINE PAIRINGS
Danielle selected a few of her favorite Italian wines to pair with the meal, satisfying wintertime cravings for spicy reds while balancing bright fruits to pair with Chef Andrew’s seafood.
Each wine offered a bright compliment to the cuisine served, and a fresh opportunity to toast to the joy of gathering in the quiet season.
NIGHTCAP
We finished things off with a small bite of Maine summer preserved through a traditional Nova Scotian dessert, a blueberry grunt. Topped with lemon thyme ice cream, it was a fresh and delicious end to a wonderful meal.
Alongside, we toasted to the wonderful night spent in good company with Optima 10 Year Tawny Port from Warre’s tp warm up before heading back out into the snow.
SECRET LOCATION: FLANAGAN FARM
Flanagan Farm is only about a half hour away from the Portland waterfront, but it feels like a whole different world. The rolling pastures dusted in fresh snow were absolutely gorgeous, while the skating rink at the edge of the woods offered a chance to take advantage of the fun of Maine winter — a truly special and often overlooked season.
Mike and Essie got married on these grounds years ago, and now steward the property and its events with endless care and attention to detail. It was a joy to invite them to sit down to Supper with us!
