Shane and Maria founded Applecroft to cook the way they live: outside, with fire, in conversation with the season. They work closely with farmers and fisheries through the Mid-Coast, building menus around what’s available now within a 40-mile radius. The menu shifts. The fire changes. The light at dusk in September is not the light in June. Their cuisine is rooted in the belief that restraint and wildness can coexist. That elegance doesn’t require polish. That the best meals happen when you start paying attention to heat, to time, to the way the smoke moves through meat, to the moment something is ready. On their land in Waldoboro, they’re shaping a working farm and event space. Not a venue. A place. Somewhere, where people can gather the way Chef Maria and Chef Shane do, around fire, under open sky, and with food that opens your heart and mind.
Applecroft is not a catering company in the traditional sense. It is a chef-driven practice built around fire, food, soil, and soul.
