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updated January 30, 2018...

The Spouter Inn B & B, 1.2 miles away, proudly offers a 15% discount on room rates to those enrolled in Salt Water Farm cooking classes or workshops. Salt Water Farm offers cooking classes from June 1 through October 12. Check for both class availability as well as room availability. We jointly offer you, our guests, a deal that will make your experience even more wonderful…… savings from both providers:

     15% off of your choice of rooms at Spouter Inn B & B (2 nt minimum required during high season)


     10% Reduced rate on a Salt Water Farm cooking class

 Salt Water Farm classes are hands-on and take advantage of their seaside vegetable and herb garden. They emphasize resourcefulness in the kitchen and teach how to cook instinctually, with less of a dependency on recipes, and a readiness to use the day’s harvest. They also instill confidence in our students, so that they can feed a table of 12 with grace and precision.

Individual classes range from handmade pasta, to pies from scratch, to bread baking, to pickles and preserves, to braising on the bone. The workshops are an intensive program that covers what they deem the essential and fundamental skills in any kitchen. All of the classes end in a communal feast around the farmhouse table.

Regional Cooking Workshops focuses on cuisines native to Italy and France, countries that Chef and Owner Annemarie Ahearn has spent time and has a great affection for. Each workshop is three days in duration and covers three distinctly different types of cuisine from each country, as food traditions tend to vary greatly from region to region.

The workshop program focuses on fundamental cooking and gardening skills, encouraging a more sustainable lifestyle. In each class, students work together to create a multi-course meal, made from local ingredients. Students will learn a range of skills including knife skills, how to bake a crusty loaf of bread, how to maintain a culinary garden and how to make a lovely meal from what’s in your backyard. At Salt Water Farm, cooking is instinctual, and by the week’s end, you will too.

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Harissa Honey Chicken Thighs / Photo Credit Molly DeCoudreaux

I'm thrilled to share with you that we've just added a class on July 21stwith visiting chef Jessica Battilana, San Francisco Chronicle columnist and author of the recently released cookbook Repertoire: All the Recipes You Need. She will teach you how to make some of her favorite dishes to cook and eat. She and I met while I was on my West Coast cookbook tour in Dolores Park in San Francisco's Mission District and after hearing about her book project, I knew she would be a welcome addition to the Salt Water Farm 2018 curriculum. You can see more details about the class here
As many of our classes have sold out, I have consolidated our remaining availability into the list below. I hope you can join us this season, which is shaping up to be great!

Remaining Classes with Availability
(3 spaces remaining) 
(1 space remaining) 
June WorkshopJune 18th-20th
July WorkshopJuly 17th-19th
  (2 spaces remaining) 
A Cooking Repertoire: July 21st (NEW) 
August WorkshopAugust 21st-23rd 
(1 space remaining) 
(2 spaces remaining) 
September WorkshopSeptember 11th-13th 
Braising on the Bone: September 20th 
Savory PiesSeptember 27th 
October WorkshopOctober 2nd-4th
Cooking Over Fire: October 12th
Also, many of you have remarked on how much you loved Salt Water Farm Cafe & Market in Rockport Harbor. Our head chef, Sam Richman, has opened a restaurant of his own in Rockland called Sammy's Deluxeand if you loved the food at Salt Water Farm, you will surely love Sam's spot. He's such a talented cook and we are lucky to have him as a fixture in the community. Go check it out! 

Classes are non refundable and the package deal is based upon availability.  Please call 207-230-0966 to verify availability. 
Cannot be combined with other specials or for use with third party booking gift cards and certificates.
We welcome Spouter Inn Gift Certificates at all times.