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.
Greenhorns Fundraising Dinner with Chef Ross Florance
August 3 @ 6:00 pm - 10:00 pm
Join us in the timber frame Kitchen at Smithereen Farm for a fundraising dinner to support Greenhorns environmental and educational programming with Chef Hannah Black.
When: Sunday, August 3rd, 2025, 6pm
Location: Smithereen Farm, 767 Leighton Point Road, Pembroke ME 04666
Cost: $100 per person
Registration Required. Click here to sign up!
About Greenhorns
Greenhorns works to promote, recruit and support the next generation of farmers through grassroots media production. Our role is to explore the context in which new farmers face the world.
We believe our agricultural system needs reform, that we need hundreds of thousands more people to join us in the work of agro-ecology, market gardening, urban forestry, agro-forestry, regenerative ranching, ecological restoration, nurseries, orchards, food justice and rural revival. This work can take many forms—Greenhorns’ mission is to create a welcoming cultural space and a practical professional resource for the incoming generation.
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.
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