The kitchen at Chewonki’s Wiscasset campus is housed in the Wallace center. It was completely remodeled in 2007 along with our main dining room dining facility that now seats up to 230 diners. We serve nearly 80,000 meals annually to participants, staff and guests.
Our staff is dedicated to providing fresh, balanced meals year round. We source our food from Chewonki’s farm, local farmers and producers, as well as from a local large purveyor. Our goal is to reduce our reliance on heavily processed foods and to use our time wisely to create meals from fresh local foods to the extent that our resources will allow. Chewonki’s kitchen serves a wide variety of foods that both comfort and stimulate. We are well accustomed to meeting special dietary issues from food allergies and intolerances to personal preferences.
The kitchen boasts a number of features that help us align positively with our mission, including a licensed dairy processing facility through which we are able to provide much of our milk, yogurt and cheese, and a root cellar with a storage capacity for over 4000 pounds of fresh vegetables. The building utilizes a 3.5 kW photovoltaic array, solar hot water,a heat re-capture systems on both the dishwasher waste water and the refrigeration compressors, as well as several other sustainable energy features. Chewonki’s food system and sustainability elements are deeply ingrained in our educational curriculum.