Flanagan farm supper club

We are thrilled to announce the lineup for our fourth season of the Flanagan Farm Supper Club!

Supper Club evenings begin with fireside cocktails and hors d'oeuvres, alongside optional ice skating in our forest grove. Then, guests are invited into the heated, elegant barn for a four-course communal dinner with wine service.

This winter, we will feature the following chefs and teams:

*Just added* Saturday, January 17th, 10:30am - The Luminous Table: A New Year’s Brunch *Just added!*

(Sold out) - Saturday, January 24, 4:30pm - Woodford Food & Beverage: Delighting in a Decade, Chef Courtney Loreg

(Sold out) - Friday, January 30, 4:30pm - Big Tree Catering: The Steakhouse Edition, Chef Adrian Arvizu

(Sold out) - Sunday, February 8, 4:30pm - Sunday Supper with Piccolo, Chefs Ilma Lopez and Damian Sansonetti

(Sold out) - Friday February 13, 5:00pm - Aragosta’s Winter Table, Chef Devin Finigan

Woodford Food & Beverage: Delighting in a Decade

Chef Courtney Loreg

We are thrilled to welcome Woodford Food & Beverage, a beloved cornerstone of Portland’s culinary community, as they celebrate their 10-year anniversary.

Recently named one of Portland’s best restaurants by Condé Nast Traveler, Woodford draws inspiration from Maine’s natural bounty, steakhouse and brasserie classics, bygone hospitality, and features one of the city’s most thoughtful and inventive bar programs.

For this special evening celebrating their remarkable decade, Executive Chef Courtney Loreg will revisit the restaurant’s most beloved dishes, alongside a few delightful surprises. Guests will also enjoy Woodford’s celebrated bar program, featuring inventive cocktails and expertly curated wine to complement each course.

Alongside owners Fayth Preyer and Birch Shambaugh, Chef Loreg and the Woodford team have received multiple James Beard nods, including a finalist spot for Outstanding Hospitality in 2024, a finalist spot for Chef Loreg as Best Chef in the Northeast in both 2023 and 2022, along with recognition from The New York Times, Food & Wine, and Bon Appétit.

Chef Loreg has honed her skills in some of the region’s most remarkable kitchens — Café Boulud in New York, Hamersly's Bistro in Boston, and as Sous Chef at Fore Street and Bresca in Portland.

Join us at Flanagan Farm to raise a glass to ten years (and ten more!) of community, craft, and connection as Woodford’s story continues to unfold in the heart of Maine

Dietary notes:

Vegetarian guests, as well as gluten and nut allergies can be accommodated. 

For any other allergies or restrictions, please inquire via info@themainebarns.com before purchasing tickets. 

Big Tree Catering: The Steakhouse Edition

Chef Adrian Arvizu

Returning for his fourth season of Supper Club, Chef Arvizu will present the group’s first-ever Steakhouse Night — a celebration of timeless flavors, classic sides, and a few unexpected twists to reimagine the beloved steakhouse tradition.

Over nearly a decade with Big Tree Hospitality, including his early years as Sous Chef at Eventide’s flagship Portland location, Chef Arvizu has helped define Big Tree Catering as one of New England’s most sought-after culinary teams. His menus reflect both precision and playfulness, rooted in technique yet open to exploration.

Originally from Mexico, Arvizu infuses his cooking with the vibrant flavors of his heritage, blending them seamlessly with the creative spirit of Big Tree’s James Beard nominated restaurants — Eventide and The Honey Paw. This Supper Club promises an evening of bold flavors, refined craft, and the warm, convivial energy that makes every Flanagan Farm X Big Tree gathering unforgettable.

Dietary notes:

Gluten and nut allergies can be accommodated. Pescatarian, vegetarian, and vegan alternatives are not available for this Supper.

For any other allergies or restrictions, please inquire via info@themainebarns.com before purchasing tickets. 

Sunday Supper with Piccolo

Chefs Ilma Lopez and Damian Sansonetti

Join us for a special Sunday Supper celebrating the spirit, flavors, and ethos of one of Portland’s most beloved restaurants — Piccolo. For one night only, Chefs Ilma López and Damian Sansonetti will recreate the warmth and flavors of their cherished restaurant with Sunday Supper with Piccolo, an intimate evening of food, wine, and community.

Opened in 2013, Piccolo quickly became a prized gem of Portland’s dining scene, known for its heartfelt regional Italian cooking and refined simplicity. The restaurant earned national acclaim, including recognition among Bon Appétit’s “Best New Restaurants in America” and a James Beard Award nomination for Chef López, celebrated for her exquisite desserts.

This Supper Club will feature a multi-course menu inspired by Piccolo’s most beloved dishes — handmade pastas, soulful braises, and seasonal Maine ingredients — paired with thoughtfully selected wines. Sunday Supper with Piccolo invites guests to gather, reminisce, and savor the memories and flavors of a beloved restaurant that helped to define Portland’s vibrant culinary identity.

Today, López and Sansonetti continue to shape the city’s dining landscape with their acclaimed restaurants Chaval, offering refined Spanish and French-inspired fare, and Ugly Duckling, a beloved luncheonette serving playful and delicious breakfast and brunch dishes.

Dietary notes:

Vegetarian and vegan alternatives, as well as gluten and nut allergies can be accommodated. Allium and nightshade sensitivities can not be accommodated. 

For any other allergies or restrictions, please inquire via info@themainebarns.com before purchasing tickets. 

Aragosta’s Winter Table

Chef Devin Finigan

Join us for a Supper Club at Flanagan Farm celebrating the warmth, love, and light of the winter season with Chef Devin Finigan and the talented team from Deer Isle’s Aragosta. 

Returning for her third appearance at the Flanagan Farm Supper Club, Chef Finigan will bring her signature blend of elegance and heart to a Valentine’s weekend gathering that reflects the quiet beauty of Maine in winter — ingredient-driven, graceful, and deeply connected to the land and sea. A Winter Supper with Aragosta will also mark the final Supper Club of Flanagan’s 2026 winter season, a fitting finale of elegance and whimsy.

From its coastal home on Deer Isle, Aragosta has earned national recognition as one of Maine’s most acclaimed dining destinations, praised by The New York Times, Food & Wine, and Bon Appétit for its refined yet heartfelt approach to farm-to-table cuisine. Chef Finigan, a James Beard Award nominee, is celebrated for her artistry and her ability to transform the flavors of Maine’s rugged coast into dishes of grace and intention.

For this final winter gathering, guests will be treated to a multi-course meal inspired by Aragosta’s seasonal tasting menus — showcasing pristine local ingredients and flawless technique.

Dietary notes:

Pescatarian, vegetarian and vegan guests, as well as gluten and nut allergies can be accommodated. 

For any other allergies or restrictions, please inquire via info@themainebarns.com before purchasing tickets. 

2025 Season RECAP

2024 Season RECAP