Events
Events

Events

Browse our list below for events happening at the Gardens this year, or use the menu to the right to go straight to a particular category. If you’re looking for classes and other programming, check out our Learning for Adults and Learning for Families & Children pages for more information.


Mother's Day at the Gardens

Sunday, May 14

Free admission for moms, all day!


Tea and Tulips

Sunday, May 21
4 - 5:30 p.m.
In the Kitchen Garden Café

Come enjoy the magnificent display of thousands of tulips in the Gardens followed by a Traditional English Cream Tea. There will be delicate tea sandwiches and freshly baked scones, made that morning by Mollie and Wells Moore, with Mollie’s own strawberry jam topped off with a yummy real clotted cream, and finishing with a mini sweet. Most important – your own individual pot of tea with your choice of milk or lemon. Make reservations early as there is limited seating.


Maine Days

Memorial Day Weekend
Saturday-Monday, May 28, 29 and 30

Free admission for all Maine residents. Simply present your Maine state ID or driver's license.


Plein Air Painting Days

Thursday-Saturday, June 1-3
Free admission all day for painters

Artists are invited to set up their easels at the Gardens and paint en plein air, with no admission charge. No preregistration required, simply arrive at the front desk with your supplies to receive your complimentary admission – and enjoy!


Classic Plantastic! Plant Sale

Saturday and Sunday, June 17 and 18
9 a.m. - 5 p.m.
Members only on Saturday from 9 a.m. - noon

From the tried and true plants for every Maine garden to the high-impact plants most beloved by our horticulture staff, you’ll discover a wide range of offerings at our annual plant sale.


End-of-Summer Tea

Sunday, September 10
4 – 5:30 p.m.
in the Kitchen Garden Cafe

Join us for a delicious Traditional English Cream Tea in our Café when the summer colors start to fade and our fall colors begin to display. There will be delicate tea sandwiches and freshly baked scones, made that morning by Mollie and Wells Moore, with Mollie’s own strawberry jam topped off with a yummy real clotted cream, and finishing with a mini sweet. Most important – your own individual pot of tea with your choice of milk or lemon. Make reservations early as there is limited seating.

More Events

Kitchen Garden Dinner Series


Kitchen Garden Dinner Series: In Good Company

with Chef Melody Wolfertz
Thursday, May 25
6 - 8 p.m.
In the Kitchen Garden Cafe

The focus of In Good Company is serving interesting, boutique wines and simple, seasonal foods - all meant to be enjoyed with the company of friends in an unhurried atmosphere. The ever-changing seasonal menu of light tapas to full entrees utilizes locally produced cheeses, sausages, pâtés and wild-harvested seafood, mushrooms and greens. In Good Company is inspired by the world’s palate and offers Food Journeys in the winter. MaineEater.com has listed them in the Top 18 restaurants in Maine, twice in 2015. In Good Company has been featured in DownEast Magazine, Yankee Magazine, Cooking Light and Boston Globe, as well as numerous websites and travel blogs, and has also received consistent certificates of excellence from TripAdvisor and their customers.


Kitchen Garden Dinner Series: Academe

with Chef-Owners Brian and Shanna O’Hea
Wednesday, June 7
6 - 8 p.m.
In the Kitchen Garden Cafe

Chefs Brian and Shanna O’Hea met as students at the Culinary Institute of America, and have owned The Kennebunk Inn since 2003. Transforming the Kennebunk Inn into the beautiful hotel it is today, they have demonstrated their abilities as diverse and talented chefs through the Inn’s restaurant Academe. The restaurant and the Chefs have been featured in several local and national magazines and television shows, including Food Network’s “Best Thing I Ever Ate” and “Chopped,” as well as international Culinary Events like Walt Disney World’s Epcot Food & Wine Festival and “A Taste of Excellence” in Athens, Greece.


Kitchen Garden Dinner Series: Maine Harvest Dining

with Chef Troy Mains
Tuesday, June 20
6 - 8 p.m.
In the Kitchen Garden Cafe

Harraseeket Inn’s Maine Harvest Dining Room, located just two blocks from the L.L. Bean Flagship Store in Freeport, has put a contemporary spin on classic New England fare and focuses on local, all-natural, and organic ingredients from Maine. Chef Troy Mains, a native New Englander who has been with Harraseeket for the past five years, has influenced the cuisine at the Inn by using his techniques and taking advantage of the ever-changing seasonal bounty Maine provides. Mains received the majority of his training at the Robinhood Free Meetinghouse in Georgetown, where he learned invaluable production techniques and management skills, and from learning under Chef Josh Besh at Restaurant August in New Orleans.


Kitchen Garden Dinner Series: Ports of Italy

Chef Fabrizio Ventricini
Wednesday, July 5
6 – 8 p.m.
In the Kitchen Garden Cafe

Ports of Italy, located in downtown Boothbay Harbor, presents authentic Italian cuisine made with seasonal and local ingredients. From perfectly combined flavors to homemade pasta and breads, Chef Fabrizio Ventricini and Owner Sante Calandri create incredible, and approachable, traditional dishes. Chef Ventricini, a native of Rome, spent three decades cooking at Italian restaurants in the west before coming to Ports of Italy. Though he’s no longer in Italy, he tries to cook as authentically as possible. Some specialties of the restaurant include Porchetta (a roasted suckling pig), along with handmade ravioli, focaccia, and desserts; all made fresh daily using free-range eggs.


Kitchen Garden Dinner Series: Christine Burns Ruda

With Christine Burns Rudalevige
Wednesday, July 19
6 – 8 p.m.
In the Kitchen Garden Cafe

Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. Her writing and original recipes appear regularly in Cooking Light, Fine Cooking, The Coastal Table, Zest Maine and Edible New Hampshire magazines. Her weekly column in the Portland Press Herald/Maine Sunday Telegram, called Green Plate Special, focuses eating local, sustainably grown foods from both land and sea. She’s worked in professional kitchens since she was 15, completed her formal culinary school training at 43, and has most recently enjoyed the thrill of the restaurant cooking scene as a partner in Butter+Salt, a pop-up restaurant company that has hosted a series of special dinner events in Brunswick. Her new book, "Green Plate Special," featuring sustainable tips and recipes, will be released this spring.


Kitchen Garden Dinner Series: Fuel Restaurant

With Chef Michael Gosselin
Monday, July 31
6 – 8 p.m.
In the Kitchen Garden Cafe

Inside of Lyceum Hall, the 1872 building located in downtown Lewiston, sits Fuel Restaurant. A fully restored gem that is singly listed on the National Historic Register, Fuel holds the top spot in Central Maine for fine dining. They offer traditional French fare with their own spin, featuring dishes like escargot with roasted bone marrow and red wine sauce. In fact, Fuel’s wine list is so impressive that has won them the Wine Spectator’s Award of Excellence for the past eight years.
Chef Michael Gosselin has been with Fuel since the day it opened in March of 2007. A graduate of the Culinary Institute of America at Hyde Park, Michael worked at the Black Point Inn and other local restaurants before landing at Fuel. Michael started as the Sauté cook, and rose through the ranks to become the Executive Chef. He now oversees all aspects of Fuel's kitchen.


Kitchen Garden Dinner Series: EVO Kitchen + Bar

with Chef Matt Ginn
Monday, August 28
6 – 8 p.m.
In the Kitchen Garden Cafe

Chef Matt Ginn and Evo Kitchen + Bar are committed to providing its diners with an unforgettable experience. To sum it up, Evo claims to put an unconventional twist on the traditional. From the aesthetic in Portland to Evo's relationship with local farmers, the specialties of Evo and the uniqueness of the Gardens will combine to create an incredible dinner. Chef Ginn’s interest in food started when he was 14 and picking strawberries at Maxwell’s Farm in Cape Elizabeth. The 2015 Maine Lobster Chef of the Year sharpened his skills at award-winning restaurants like Harvest and L’Espalier in Boston. He returned to Maine as Chef de Cuisine at Five Fifty-Five in Portland in 2012, and is currently the leading Chef at Evo Kitchen and Bar, where he serves up stylish and delicious Middle Eastern-inspired fare.


Kitchen Garden Dinner Series: Tao Yuan

with Chef Cara Stadler
Monday, September 11
6 - 8 p.m.
In the Kitchen Garden Cafe

Tao Yuan in Brunswick and Bao Bao Dumpling House in Portland are both owned and operated by the mother-daughter team Cara and Cecile Stadler. Executive Chef Cara Stadler grew up making Shanghainese classics, but was trained globally. She started her career at the age of 16 in the United States; honed in on her fine-dining skills in Paris by studying at Le Cordon Bleu, staging for Guy Savoy, and working at Gordon Ramsay’s Au Trianon Palace; and worked extensively with David Laris, one of China’s best restaurateurs, after opening a fine-dining club in Beijing with Cecile. Tao Yuan features a Chinese inspired but globally-influenced small plates menu, while Bao Bao Dumpling House features Chef Stadler’s Shanghai-perfected dumplings. She was a James Beard Rising Star Chef nominee, and was named one of the Top 10 Young Chefs to Watch in 2016 by Conde Nast Traveler.


Kitchen Garden Dinner Series: Emilitsa

with Chef Niko Regas
Tuesday, September 26
6 - 8 p.m.
In the Kitchen Garden Cafe

Emilitsa is a rustic Greek restaurant with a contemporary and casual atmosphere located in the arts district of Portland. It was opened nine years ago by Chef Niko Regas, his father Chef Demo Regas and his uncle John Regas. They offer a full array of Greek dishes that “honor the breadth of traditional cuisine from all regions of Greece,” using local, fresh, and natural ingredients, and was recently featured in the New York Times’ feature “36-Hours in: Portland, ME.” Chef Niko Regas placed first in both the “People’s Choice” and “Best in Mediterranean” categories of the 2015 New England Lamb Jam, a competition between 20 of the top area chefs sponsored by the American Lamb Association.


Kitchen Garden Dinner Series: Grace Restaurant

with Chef Adam Flood
Monday, October 23
6 - 8 p.m.
In the Kitchen Garden Cafe

Grace Restaurant, located inside the restored historic Chestnut Street Church in Downtown Portland, harmonizes historic style, modern interior, and imaginative cuisine to create a unique atmosphere. Since 2012, Chef Adam Flood has created approachable but complex and artistic dishes from quality ingredients. Flood is originally from Saco, Maine and a graduate of Le Cordon Bleu in Las Vegas with over ten years of experience in fine dining, and has worked alongside James Beard Award winners like Michael Schlow, Patrick Connolly, Sam Hayward and Ken Oringer.

Exhibit Receptions

To see more information for all of our art and photography exhibits, please click here.