Maine Food Cruise – Cooking with Annie
|July 8 - 11, 2019||4 days||$1022|
|July 17 - 20, 2019||4 days||$1022|
|July 29 - August 4, 2019||7 days||$1500|
|August 18 - 20, 2019 w/ Annie Copps||3 days||$916|
|June 19 - 22, 2020||4 days||$895|
|July 6 - 9, 2020||4 days||$1052|
|July 15 - 18, 2020||4 days||$1052|
|August 3 - 6, 2020||4 days||$1052|
|August 21 - 24, 2020||4 days||$1052|
|September 21 - 24, 2020||4 days||$913|
All prices are listed per person and include lodging, meals, and shore excursions.
Heard on the Docks…
“…The food was magnificent! The fact that we never saw the same meal twice was such a treat. And the fact that you created all those culinary masterpieces out of that wooden box on deck and on that wood burning stove below deck makes the feat all the more impressive. The lobster bake on the deserted island, just as your brochure said, was definitely a highlight of the trip.”
~ Patricia R. from Ohio
Maine Culinary Vacations – Since 2006
If you love to cook, love to travel, love to sail… this is the culinary getaway you’ve been looking for.
Cooking with the Annies
For one exclusive trip this year we are cooking the books (the cookbooks, that is.) on a special “Cooking with the Annies Cruise”!
Annie Copps, formerly the Food Editor of Yankee Magazine and contributor to the Daily Dish on Botson’s WGBH, will be joining our own Annie for a one-of-a-kind gourmet experience. Both Annies will be cooking out of their respective cookbooks and also sharing a smattering of their expertise on cooking techniques, writing recipes, and traditional Maine cooking done with creativity and flare. Annie C’s new cookbook, The Little Maine Cookbook, is packed with special, traditional, historically Maine recipes. Annie M’s cookbooks are filled with all of the recipes she creates for you all summer long.
Our three days on board will be packed with lectures, pristine scenery, exciting sailing, and all the time you could want down in the galley with both of the Annies. Our meals will be centered around what’s locally available for ingredients and all of the wonderful recipes these two fabulous chefs have created for their many fans.
Maine Food Cruise – Cooking with Annie
Named the best place to have “Dinner with a View” and “Best Windjammer Fare” by Yankee Magazine!
Your foodie getaway on this premier gourmet Maine windjammer begins on the coast with Chef Annie Mahle. Immerse yourself in the natural bounty of land and sea with spectacular scenery and savory substance gathered from Chef Annie’s own garden, local farms and farmers markets. Our Maine Food Cruises are a recipe not to be missed if you are passionate about food and in search of a unique epicurean experience. It’s the perfect blend of relaxation, cooking, laughing, entertainment and of course eating.
Come savor the taste of Maine and cook alongside Annie aboard the historic Schooner J. & E. Riggin. Prepare creative comfort food cooked with fire and passion on the ships antique wood stove. Learn from Chef Annie’s 30 years of experience and take-in practical culinary ideas, tips and Annie’s secrets to building flavor, improvising with ingredients you have available, and utilizing different herbs and flowers you can grow yourself to make creative dishes at home. All menus will showcase Annie’s love for seasonal and quality ingredients.
Topics covered this sailing season will include:
- Breads – to knead or not to knead, sourdough or quick breads, baguette or stirata, the world of bread is big and the options are many.
- Soups, Stews, and Sauces – from stock to pistou, we’ll talk about how to make super tasty and healthy soups, stews, and sauces and then sample them for lunch or for dinner.
- Eat Your Greens – how to combine veggies, what to do to make them interesting, and how to preserve them if you just have too darn much to use in a week’s time.
- Pasta – from Lobster and Parmesan Ravioli to traditional German spaetzle, fresh pasta is a special way to make a meal shine and Annie makes them all.
- Leftovers and Other Unmentionables – for some, leftovers have a bad reputation, but in Annie’s galley, they just spell flavor. Learn how to cook creatively with what you had rather than always using a recipe. Leftovers will become the workhorse of your kitchen.
- Cooking with Wood and Flame – backyard wood-fired clay ovens are joining backyard barbecue as a delicious way to add flavor to our meals. Whether it’s a wood stove like our grandmothers used or a grill that we cook over today, learning to use flame and wood heat well is another tool to add to your cooking arsenal.
- Open Mic – Let’s talk food and play together over our meals. Join Annie in the morning as she creates the meal plan for the day. Ask questions and find answers to what you want to know?
Anne Mahle is not only a chef, but co-captain of the Schooner J. & E. Riggin that she and her husband Captain Jon Finger operate. She is also author of At Home, At Sea: Recipes of the Maine Windjammer J. & E. Riggin and both Sugar & Salt cookbooks, the Blue and the Orange, columnist for Maine’s largest newspaper and writer/author of her recipe and lifestyle blog At Home & At Sea. Chef Annie and the Riggin have been featured in national publications including the Boston Globe, Traditional Home, Yankee Magazine, Family Circle, Maine Magazine, Chicago Sun Times, Dallas Morning News and Women’s Day and have been seen on the Today Show, Food Network, Animal Planet, and NECN.