Woodfired Supper Series
Classes, Private Parties and a Trip to Italy for 2023
Dear Friends,
Thank you for your patience. Many of you have called and emailed asking when will the 2023 website be up and running. I was planning to give the schedule my all in January, but my mother became very ill and I spent the month in Boca Raton nursing her and hiring more qualified people than me to care for her. She is so much better now I am glad to report—which means I can finally give in to my passion: cooking glorious meals in Maine for friends with healthy appetites.
I realize you are trying to plan your summer cooking and dining experiences in Maine, so you, dear readers, get the first crack at the schedule—before anything is published on our website. Since they seem so popular, I’ve expanded our wood-fired public supper offerings. This year, there are five special suppers. They will begin in May and end in September.
These three hour, intimate suppers take place outside on our patio by the gorgeous wood-fired oven and inside in our well equipped test kitchen. The menu is designed to delight your palate and give you an opportunity to observe various live fire cooking techniques. You will be able to chat with me while my assistants and I prepare your meal. You may be asked to pluck some basil from the garden or pound out some pesto, but for the most part, these dinners should allow you to relax and meet other people who love good food and share your appreciation for cooking outdoors. The cost is $250 per person. You are welcome to BYOB.
Gourmet wood-fired suppers are usually limited to 8 people and, as long as 6 have signed up, we will run the class. Until the website has been updated, you are welcome to call us at 207-967-4960 and we will book your reservation. Tickets are non-refundable, but in the event of pouring rain, we will reschedule or refund your ticket.
WOODFIRED SUPPERS
IN HONOR OF MAMA Saturday, May 13th: 5:30-8:30pm
HOMEMADE FETTUCCINE WITH LEMON BUTTER SAUCE
SPATCHCOCKED WOOD-FIRED CHICKEN
ZUNI SALAD WITH CRISPY CROUTONS, HERBS, SHERRY VINAIGRETTE
ROASTED SPRING VEGETABLES
ROSEMARY FOCACCIA
CHOCOLATE POUND CAKE WITH WHIPPED CREAM
FATHER’S DAY FAVORITES Saturday, June 10th: 5:30-8:30pm
SLOW COOKED BARBECUED BABY BACK RIBS
SMOKEY BAKED RANCHO GORDO BEANS WITH BACON
MAINE LOBSTER MAC AND CHEESE
COLESLAW WITH GREEN APPLES AND GOLDEN RAISINS
SKILLET CORNBREAD WITH IRISH BUTTER AND MANUKA HONEY
STRAWBERRY RHUBARB TART WITH VANILLA BEAN ICE CREAM
SO ITALIAN Saturday, July 15th: 6:00-9:00pm
NEAPOLITAN PIZZA MARGHERITA
WOODFIRED SHRIMP SCAMPI
REVERSE SEARED BEEF TENDERLOIN
FARRO WITH WILD MUSHROOMS AND HERBS
ROASTED BROCCOLINI
HEIRLOOM TOMATO SALAD, AGED BALSAMIC VINAIGRETTE
LEMON CROSTATA
IN CELEBRATION OF THE SEA Friday, August 25th: 6:00-9:00pm
LOBSTER GAZPACHO WITH CHIVES
ZUCCHINI GRUYERE PAN PIZZA
WOOD-FIRED WHOLE BRANZINO WITH ROASTED LEMON, OLIVE OIL
GRILLED SHRIMP AND VEGETABLE KABOBS
COUSCOUS WITH MOROCCAN SPICES
GREEK SALAD WITH IMPORTED FETA AND OLIVES, LOCAL CUCUMBERS, PEPPERS, TOMATOES, DILL
FLOURLESS CHOCOLATE CAKE
EARLY HARVEST SUPPER Friday, September 1st: 6:00-9:00pm
NEAPOLITAN POTATO PIZZA WITH GUANCIALE, CARAMLIZED ONION
WOOD-FIRED LITTLENECK CLAMS OREGANATA
SLOW ROASTED PORK LOIN WITH BLACK GRAPES
MIXED BABY GREENS, RED ONION, NASTURTIUM, RED WINE VINAIGRETTE
CHERRY TOMATO AND MOZZARELLA SALAD WITH FRESH PEST0 DRIZZLE
VANILLA BEAN ICE CREAM AND CONCORD GRAPE SORBET, COOKIES
In October, I am planning to teach some cooking classes in Italy along with my good friend and colleague, Judy Witts Francini. Judy, a native Californian, moved to Italy in 1984, married an Italian and has been running individualized tours and cooking classes ever since. “The Diva” knows everyone and is kind and funny and informative. I know she will connect me to the right Tuscan truffle hunter and the best butcher and the finest pizzaiolos and together we will create wonderful pasta dishes and pizzas. Stay tuned for the next newsletter which will include many more exciting details. You might just want to join us on this exciting culinary adventure…
In the meantime, we will continue to offer Neapolitan Wood-fired Pizza Intensives for those folks who have a wood-fired oven or Ooni and need some private one on one time. You will have the opportunity to make Neapolitan dough from scratch, learn to build a fire in the wood-fired oven, and practice spinning pizzas using my tools. These half day classes cost $500 per person and can be arranged on a day and time that best meets your needs. Class includes recipes, practice sessions and wood-fired pizza lunch. Give us a call at 207-967-4960 if you would like to arrange your private or semi-private wood-fired pizza tutorial.
We are, as always, continuing to book private Neapolitan wood-fired pizza parties. During these events, we provide the homemade Neapoltian dough and many many toppings (imported cheeses and extra virgin olive oil, roasted vegetables, cured meats, olives, anchovies, several homemade sauces). Clients get to create their masterpieces and I fire them in 90 seconds in the woodfired oven. Along with pizzas, parties include savory and sweet salads and homemade dessert. Partygoers are welcome to BYOB. Pizza parties last 21/2 hours and cost $180 per person. As a special Valentine’s Day offer, we are offering a 10% discount on all private pizza parties booked before St. Patrick’s day (March 17th).
Val and I hope you are spending this sweet day with someone you love. I’ll be making Val’s favorite chocolate buttermilk poundcake. (If you sign up for the first May Wood-fired Supper, you will be given a slice of this decadent cake!) This week, we will continue to tweak Jillyanna’s Woodfired Cooking School website and all should be updated in the next two weeks.
Kind regards and Happy Valentine’s Day,
Jill