Newsletter – Spring 2025
122 CORSON
Spring Newsletter
And here we go, off to another season at 122 Corson, and we’re ready and excited to be offering another season of delicious meals on our beautiful Blue Ribbon Farm with that amazing view. Chef Eddie and staff will be performing their magic and if mother nature provides, we hope to grace the evening with a magnificent sunset.
In addition to our Saturday night dinners, Chef Kat Kirwan, our cooking class chef, will be offering a cooking class on Sunday, June 8th from 3 p.m. to 6 p.m. titled “Pasta Class & Knife Skills”. For details and register with Kat at http://www.sturdybirchmaine.com/cooking-classes.
On the farm, the orchard hasn’t seen this kind of apple blossom display in some time. The orchard is festooned in white and we can only hope that the many pollinators are out there doing their job. Bob took delivery of his new hive of bees last week which was timely for the blossom festival. We’re hoping for a good set of fruit.
Our friend and retired biologist, Joe Dembeck, incubated a cross of laying hens/meat birds and immediately after hatching, we installed them in our sheep barn. It’s an experiment for both couples. Joe and Natalie crossed black Australorps with speckled Sussex in the hopes that the cross will produce a good laying hen and a tasty meat bird. The chicks have had a very good start and they look to be thriving. We’re keen to see how this cross works out.
The restaurant is off to a vigorous start with reservations filling up the Saturday nights quickly. As we’ve said before, don’t delay making reservations as the summer nights are filling quickly and we hate to disappoint guests. We will be posting menus past the middle of July, shortly. We have been hesitant to post menus for the whole summer since unexpected opportunities arise with locally grown foods that can potentially be incorporate into the menus.
Think sunshine!
Looking forward to seeing you soon.
Mary & Bob
