Executive Chef and proprietor of Primo, Chef Melissa Kelly is the 2013 James Beard Foundation Award winner of the American Express Best Chef: Northeast Award. She also received this award in 1999, making her the first 2-time winner of the same award. Melissa has spent the last 20 years expanding the farm situated on Primo’s nearly 5 acres. What started with a greenhouse, 2 acres of organic gardens, and 2 pigs, has evolved to include broiler and layer chickens, ducks, guinea hens, and 9 pigs. At peak season, about 80% of the ingredients used in the Primo Kitchen are sourced from the farm. The choice to open a restaurant in Maine was driven by the fact that Maine has the largest Farmer and Garden Association and the proximity to the coast for seafood. Melissa describes the availability of ingredients fresh from the Primo farm as “the dream way to cook.”
Enjoy a culinary fun-filled day with Chef Kelly that will certainly appease your taste buds. The adventure takes place at the scene of the welcome dinner, Primo farm, where guests will be given a farm tour by Primo's Chef Kelly. Following the farm tour, a cooking class and lunch at the farm await.
Kickstart the day with a foodie adventure to the local oyster farm where you are all invited to learn about harvesting and shucking ( tasting included, it goes without saying). After that, carry on to your next adventure with foraging, before making your way to a local cheese farm and a buffalo farm.
After landing in Portland (or Bangor), you will be picked up and taken to Camden to check-in at the lovely Camden Harbor Inn. For those arriving early, Chef Fonzo introduces you to a local gin maker for some tasting. After freshening up and a welcome cocktail (or bubbly) by the fireplace of the Inn, we depart for Primo. Dinner is hosted by two-times James Beard Award Winner, Chef Melissa Kelly.
Today, we have a culinary day lined up to appease your inner foodie. We start by going back to the scene of the (welcome dinner) crime, Primo. There, we are given a farm tour by Primo's Chef Kelly. Following the farm tour, a cooking class and lunch at the farm await. This afternoon, on route back to Camden, we make a pitstop at a local apple orchard to discover the technique, and taste, behind cider making. Dinner is at leisure in the beautiful town of Camden. Recommendations will be provided for a unique and memorable experience.
This morning, we head out for a full day of foodie adventure. We start with a local Oyster farm where we are invited to learn about harvesting and shucking (tasting included, it goes without saying). We continue our tour with foraging (weather and conditions permitting) before making our way to a local cheese farm and a buffalo farm. We end the day at our favorite winery and spirit distillery. Tonight, we head back to Primo where Chef Kelly awaits with more surprises for our foodies.
After a traditional breakfast and some time to enjoy a morning at leisure (strolling the little sea town of Camden or enjoying local markets), the journey starts drawing to an end. Our luxury vehicles await to safely and comfortably escort you to Portland (or Bangor) for your flight home.
A member of the American Culinary Federation as a Certified Executive Chef, Kevin has garnered extensive media coverage for his outstanding culinary skills and has won dozens of awards as well as a nomination for the esteemed James Beard Award. Making his mark on the local food scene, Kevin helped pioneer the farm-to-table movement in Orlando, focusing on sourcing ingredients from local farmers.
To keep his menu hyper-local, Kevin even maintained an 800sq ft. garden behind K Restaurant. In 2017, Kevin sold K Restaurant and set off to lead trips around the world through Art In Voyage. Lucky for us, when he is home he supports EEE by offering La Tavola dinners at the Kitchen House & Garden. Over the years, he’s also had the privilege of working alongside culinary greats such as Susan Spicer, Emeril Lagasse, Bobby Flay, and Alan Susser.
Our day-to-day itinerary may, from time to time and prior to departure, need to be altered or slightly modified to address possible unforeseen logistical and weather challenges. In such rare instances, Art In Voyage guarantees delivery of the content of the itinerary yet, in a different order.
All listed retreats (hotels, villas, and barges) are, at times, subject to changes. In such rare instances, similar or higher standards will be upheld.
In case of a cancelation at more than 90 days prior to departure, your deposit will be returned minus a $150 per person administrative fee.
In case of a cancelation within the penalty period: Find a replacement at least 30 days prior to departure and your journey will be fully refunded, minus a $150 per person administrative fee.