About This Event
The 2026 Harvest Dinner is SOLD OUT!
Please email events@mchpp.org to join our waitlist.
_______________________________
We invite you to join us for MCHPP’s Harvest Dinner on Wednesday, September 23rd, at the beautiful Smith Center at Wolfe’s Neck Farm in Freeport.
When you pull up a chair at this year’s Harvest Dinner, you do more than share a meal. You ensure a neighbor doesn't go without one. Behind every meal served at MCHPP is a local family facing tough choices between groceries, housing costs, or utilities. By helping us raise $50,000 through this event, your support turns uncertainty into relief, keeping our pantries stocked and fresh food accessible across our midcoast community.
_______________________________
4:30pm | Outdoor Tasting Hour
Kick off the evening on the patio with sips from Vessel & Vine and R.A.S. Wines alongside artisan bites by local chefs Jason LaVerdiere (Flux) and Ali Waks-Adams (Balaboosta), plus a special taste of MCHPP's own Community Kitchen by our staff.
5:45pm | Seasonal Three-Course Dinner
The entire meal is gluten-free and nut-free, with a vegetarian option available during registration. All tables to feature wine brought to you by Devenish Wines and a mocktail by Nikaline Iacono of Vessel & Vine.
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Appetizer: Prepared by Joseph Arena of Linden + Front
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Heirloom Tomato Salad: Topped with ginger-sherry vinaigrette, garden herbs, and ricotta salata
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Main Course: Prepared by Marc Provencher of Taverna Khione (named best Greek restaurant in Maine)
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Piperies Gemistes: Local peppers stuffed with beef, rice, and mint
-
Imam Bayildi: Local eggplant stuffed with onions, tomatoes, garlic, and parsley (vegetarian option)
-
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Dessert: Crafted by Danielle Magno of Senza Scarpe
-
Pumpkin Oat Cake: Topped with whipped mascarpone frosting and candied pepitas
-
Sending a special thanks to our friends at Merriman Gardens for generously donating fresh produce for this year's dinner.
_______________________________
Before dessert, guests will be invited to join in the fund-a-need segment. Your generous donations will ensure healthy local food continues to be available to our neighbors this harvest season. And as a bonus, each person who donates has a chance to win their table's centerpiece: a curated basket of local goodies from our friends at Annandale Flower Co., Sødt Nordic Candy Shop, Turtle Rock Farm, Vessel & Vine, and Wild Oats Bakery & Café.
_______________________________
About This Event
The 2026 Harvest Dinner is SOLD OUT!
Please email events@mchpp.org to join our waitlist.
_______________________________
We invite you to join us for MCHPP’s Harvest Dinner on Wednesday, September 23rd, at the beautiful Smith Center at Wolfe’s Neck Farm in Freeport.
When you pull up a chair at this year’s Harvest Dinner, you do more than share a meal. You ensure a neighbor doesn't go without one. Behind every meal served at MCHPP is a local family facing tough choices between groceries, housing costs, or utilities. By helping us raise $50,000 through this event, your support turns uncertainty into relief, keeping our pantries stocked and fresh food accessible across our midcoast community.
_______________________________
4:30pm | Outdoor Tasting Hour
Kick off the evening on the patio with sips from Vessel & Vine and R.A.S. Wines alongside artisan bites by local chefs Jason LaVerdiere (Flux) and Ali Waks-Adams (Balaboosta), plus a special taste of MCHPP's own Community Kitchen by our staff.
5:45pm | Seasonal Three-Course Dinner
The entire meal is gluten-free and nut-free, with a vegetarian option available during registration. All tables to feature wine brought to you by Devenish Wines and a mocktail by Nikaline Iacono of Vessel & Vine.
-
Appetizer: Prepared by Joseph Arena of Linden + Front
-
Heirloom Tomato Salad: Topped with ginger-sherry vinaigrette, garden herbs, and ricotta salata
-
-
Main Course: Prepared by Marc Provencher of Taverna Khione (named best Greek restaurant in Maine)
-
Piperies Gemistes: Local peppers stuffed with beef, rice, and mint
-
Imam Bayildi: Local eggplant stuffed with onions, tomatoes, garlic, and parsley (vegetarian option)
-
-
Dessert: Crafted by Danielle Magno of Senza Scarpe
-
Pumpkin Oat Cake: Topped with whipped mascarpone frosting and candied pepitas
-
Sending a special thanks to our friends at Merriman Gardens for generously donating fresh produce for this year's dinner.
_______________________________
Before dessert, guests will be invited to join in the fund-a-need segment. Your generous donations will ensure healthy local food continues to be available to our neighbors this harvest season. And as a bonus, each person who donates has a chance to win their table's centerpiece: a curated basket of local goodies from our friends at Annandale Flower Co., Sødt Nordic Candy Shop, Turtle Rock Farm, Vessel & Vine, and Wild Oats Bakery & Café.
_______________________________