Dine aboard a Windjammer on Friday, August 29th!
Don’t miss your chance to win an unforgettable dining experience at this year’s Camden Windjammer Festival. On Friday, bid on dinner for two aboard one of five participating Maine Windjammers docked in Camden Harbor. Winning bidders will join captain, crew and guests to enjoy hors d’oeuvres, dinner, and dessert—along with the unique camaraderie that comes from life on a traditional schooner. This is a rare chance to savor fine food, great company, and the magic of Maine’s historic windjammers—all in one memorable evening.
Bidding starts at $50 and takes place Friday, August 29th, from 9:00 a.m. to 4:00 p.m. at the Maine Windjammer Association tent on the Camden Public Landing, or by calling the MWA office at 207-558-8761. Each dinner is available for a BUY NOW price of $275. Menus are posted below and will be updated!
Winners will be notified by 4:30 and can join the windjammers between 4:30 and 5:00pm.
The windjammers will be entering Camden Harbor between 1 and 4 pm on Friday. Some of them are open for tours on Saturday afternoon from 3:30 to 5pm.
For more information about the Festival visit: https://camdenparksandrec.com/camden-windjammer-festival/
| Aboard Schooner Grace Bailey: Appetizer: Mariner’s Charcuterie board of cured meats, local cheeses, pickets vegetables and sea-salted nuts Dinner: shaved fennel & citrus salad, roasted root melange, garlic-braised kale & chard, duck confit cassoulet with flageolet beans, pancetta, confit duck legs and golden breadcrumbs and fresh herbs. Dessert: TBA |
| Aboard Windjammer Angelique: Appetizer: Shrimp Cocktail Dinner: Prime rib roast with prime rib gravy, roasted garlic feta mashed potatoes, and asparagus au gratin. Dessert: Creme Brulee |
| Aboard Schooner Lewis R. French Appetizer: TBA Dinner: Roasted chicken drumsticks, Bread and butter Cole slaw potato salad. (This is a gluten-free meal) Dessert: Maine Crazy pudding and freshly churned vanilla ice cream |
| Aboard Schooner J. & E. Riggin Appetizer: Local seared scallops over a snap pea and cucumber slaw. Dinner: Local White Wine poached halibut with Italian herbs, creamy parmesan risotto, garlic green beans and seasonal vegetables Dessert: Vanilla Panna Cotta with Seasonal fruit. |
| Aboard Schooner Stephen Taber Appetizer: Artisanal cheese and charcuterie with fruit, nuts and pickles, flatbread and baba ghanoush, sticky onion dolmas Dinner: Pomegranate glazed duck breast with mint/orange gremolata, zaatar risotto, cumin-spiced carrots with labneh, arugula with tahini vinaigrette Dessert: Baklava cheesecake |
