A Harvest Escape at Wanderwood
Tucked into Maine’s midcoast, Wanderwood feels like the kind of place you don’t just visit—you step into. Guests arrive by way of a path that winds through blueberry fields and open pasture, the land alive with the season’s rhythm. At its center, an 1870s barn and 1920s farmhouse set the stage for evenings that bring food, farm, and community together in one unforgettable gathering.
Owners Matt Silverman and his wife Kelsey Gibbs bought the property in 2017 and spent years restoring it, opening their organic farm in 2020 at the height of the pandemic. What began with porch pickups of fresh vegetables has grown into a destination for weddings, retreats, and most memorably, farm dinners that celebrate Maine’s bounty.
A Meal Made of the Moment
The October 11 Fall Harvest Dinner is a perfect example of how Wanderwood weaves together season, place, and taste. Partnering with chef Brent Foster—who honed his craft with Outstanding in the Field—the farm creates a menu that doesn’t exist until the days leading up to the event. The fields dictate the feast. Squash, carrots, or late tomatoes might shine one week, while crisp greens or garlic harvested months earlier hold the spotlight the next.
Guests arrive to cocktails and light bites before gathering at a long table where the meal is served family style. Each dish carries a story—sometimes nostalgia, sometimes surprise—yet always grounded in Maine’s harvest. Dessert often offers a playful twist, turning familiar flavors into something both whimsical and elevated.
More Than a Dinner
A Wanderwood farm dinner lasts three to four hours, but it is more than the food. The setting itself feels steeped in magic: sweeping views of pasture, a candlelit barn glowing against autumn skies, or long tables set under strings of light in the garden. Strangers become companions as conversation flows easily over shared plates.
For those who wish to linger, Wanderwood offers more than an evening. Guests can book the historic farmhouse or sleep in open-air “Lean-tos,” cozy with mattresses, netting, and wide views of the fields. Art classes, weddings, and weekend retreats extend the experience, making Wanderwood both a gathering place and a getaway.
Eating the Season
At the heart of it all is a philosophy: food tastes better when eaten in season, grown close to home. Wanderwood encourages guests to embrace the joy of Maine’s agricultural rhythm—juicy tomatoes in late summer, hearty squash in winter, garlic harvested in the fall and savored months later. In choosing to gather this way, guests discover that sustainability and delight can share the same table.
Whether for an evening dinner or a weekend stay, Wanderwood offers a reminder that meals aren’t just sustenance—they’re celebrations. They nourish body, connect community, and carry forward the flavors of the season in the most Maine way possible.
A harvest dinner doesn’t have to be complicated. At its best, it’s about gathering the season’s flavors, slowing down with family and friends, and celebrating Maine’s farms in your own kitchen. We spoke with Rosemont Market & Bakery’s Mark Law for ideas on creating a simple yet festive feast.
Start with the main dish. A roasted chicken surrounded by local potatoes, carrots, and squash makes an easy centerpiece. Varieties like Starry Night and Hubbard may fly under the radar, but their flavors bring richness to the table. And don’t overlook the humble carrot. “The carrots in Maine are the most extraordinary I’ve ever had,” Law says. “When they’re in season, you eat them all the time.”
Celebrate Maine’s finest. October means apples in abundance—heritage varieties grown here for centuries, each with distinct character and flavor. They shine in pies and strudels, or simply sliced alongside cheese. For Law, these seasonal staples highlight what makes Maine food special. “One of the big things that shows up from our customers is just how truly different the flavor of local products is compared to mass-produced.”
Add bread, cheese, and charcuterie. Fresh bread is always welcome at the harvest table. Rosemont’s sourdough loaves and baguettes are beloved staples, and its 100% Maine-grain bread takes things one step further, baked with local oats and honey. A cheese board with a creamy, bloomy-rind option or a rich, aged variety pairs beautifully with small-batch salami or chorizo crafted close to home. Together, they create a spread that feels both rustic and refined.
Set the scene. A harvest meal is as much about atmosphere as food. Think wooden bowls filled with salads, cloth napkins laid on a farmhouse table, candles flickering among pinecones or driftwood gathered on a walk, and bouquets of late-season flowers to brighten the setting. Small touches, layered with intention, make even a simple dinner feel like a celebration.
Finish with something sweet. Rosemont’s bakery rolls out fall favorites early, from pumpkin and pecan pies to apple strudel. Pair pie with sharp cheddar, serve strudel as an appetizer alongside cheese, or let a slice of pecan pie linger with after-dinner coffee.
Food is the heart of the harvest table, opening the way to even more treasure. “I believe community is built over the table,” Law says. “A meal is a great way to connect with people—family, friends, even people you don’t know—and catch up and have meaningful conversations.”
“There’s nothing better than having a sit-down meal with anybody in your life on a regular basis. And in fall, it’s a wonderful celebration to get ready for winter, slow down, and enjoy one another’s company and good food.”
Photography by: Fidelio Photography, Katie Arnold Photography, Kelsey Kobik, Finn Naylor and Zach Bowen
Wanderwood’s harvest dinners showcase the beauty of seasonal eating. By savoring Maine’s bounty when it’s at its best, guests not only enjoy unforgettable meals but also support a more sustainable, intentional way of living rooted in local food.