Events
Greenhorns hosts workshops in collaboration with our sister organization, Smithereen Farm, in Pembroke Maine.
- Greenhorns offers free and low-cost events for the benefit of the local and regional community. If you enjoy a free event, consider making a tax deductible donation to Greenhorns to support our programming.
- Many events require advance registration; please follow the registration link within the workshop description.
- Coming for an event and want to stay a while? You can book a tent platform via HipCamp!
- Refund policy: Due to our rural location and small event sizes workshop registrations are not refundable
Looking for food and agriculture events in Downeast Maine? Check out the Eat Downeast event calendar for fairs, festivals, workshops, meet-ups, demonstrations, plant sales, family-friendly events, and more.
Fundraising Dinner for Maine Civic Halls Initiative with Chef Ross Florance
July 26 @ 6:00 pm - 9:00 pm
Greenhorns and Smithereen Farm present a Maine Civic Halls Initiative Fundraising Dinner at Smithereen Farm with Rose Marasco and Michelle Hauser
6pm, Timber Frame Summer Kitchen, Smithereen Home Farm, 767 Leighton Point Road, Pembroke ME 04666
$100 donation includes chef-prepared dinner and speakers / presentations
Registration required, register here.
About the Maine Civic Halls Initiative
The Maine Civic Halls Initiative, a shared project of Maine Preservation, Friends of Liberty Hall, and Greenhorns seeks to preserve, restore, and support the role of civic halls as critical rural community-building resources in Maine.
Our goal is much bigger than a classic concept of architectural preservation. The idea is to support community power-building and pride of place, fostering a sense of shared ownership and belonging, participation, stewardship and community engagement – all easier to achieve when surrounded by the gracious beauty and sturdy facilities of a civic hall and a healthy, functioning, community organization.
About Ross Florance
After graduating from the Culinary Institute of America in 2007, Chef Ross Florance moved to Napa Valley to work at Thomas Keller’s Bouchon Bistro under the tutelage of Chef Philip Tessier. Being a technique-driven restaurant, Bouchon challenged and developed Ross’ proficiency, as the balance between classic and modern techniques laid the foundation of being a versatile chef across various cuisines.
Florance returned to the east coast after three years at Bouchon and seized the opportunity to work at Eric Ripert’s Le Bernardin. He remained eager to learn and further developed his skills by working across each station of Le Bernardin’s kitchen. Inspired by his experience and extensive training, Florance launched a European tour and worked in world renowned restaurants across Denmark, France and Spain -- including Noma and Le Chateaubriand. In 2012, he returned to New York to work at Per Se and spent his three years at the restaurant sharpening his craft and enhancing his creativity. Always charmed by the outdoors, Florance’s cooking style is influenced by nature’s bounty and beauty.
He then went on to be the Executive Chef at Betterment, a financial tech company based in New York. In addition to serving meals to the 200+ employees, he taught cooking classes, wine tastings, and hosted a monthly dining series.
These days, Ross is busy evolving his own businesses with La Laiterie & Flora in Machias, ME. When he’s not cooking, you can usually find him outdoors, hiking, fishing or camping, playing soccer or experimenting with his passion for photography.