Gathered
A journal of hosting, desigNing, dining and celebrating in Maine
Gathered is the blog of The Maine Barns—the team behind Flanagan Farm and Walnut Hill, two of Southern Maine's most sought-after wedding and event venues just outside Portland.
Here, we share the seasonal inspiration, planning guidance, and behind-the-scenes perspective we offer clients each year as they build thoughtful, beautifully hosted Maine gatherings. From choosing the right venue to designing a bespoke weekend itinerary, you'll find the ideas, expertise, and answers that shape every celebration we host.
If you’re planning a wedding in Maine, we’re so glad you found us—and if you simply love great spaces, good parties, delicious food, and Maine, you’re in the right place too.
Supper Club: The Steakhouse Edition with Big Tree Catering
The fourth annual Big Tree Catering Supper Club was always going to be a great night. What we did not fully anticipate was how meaningful it would become. Chef Adrian Arvizu-Rico arrived with a bold concept, the traditional steakhouse experience reimagined through a global culinary lens, and delivered one of the most memorable and quietly profound evenings the Flanagan Farm Supper Club has ever produced. Read the full story inside.
Supper Club: A winter’s feast with Aragosta
Chef Devin Finigan of Aragosta has built one of the most celebrated dining destinations in America from a coastal kitchen on Deer Isle, Maine. For her third consecutive season at the Flanagan Farm Supper Club, she brought that same ingredient-driven grace and sense of place to our Valentine's eve barn in Buxton. A full recap of the evening's menu, the story behind our family's love for Deer Isle and Aragosta, and details on Chef Finigan's debut cookbook are all inside.
Supper Club: Piccolo’s Sunday Supper
When Piccolo closed in 2020, Portland lost one of its most beloved dining institutions. When Chefs Ilma López and Damian Sansonetti agreed to bring their cherished Sunday Supper tradition back to life for one evening at Flanagan Farm, we knew it would be special. What we did not anticipate was just how personal it would feel — for our guests, for Damian and Ilma, and for Mike, whose own culinary story begins on the streets of Florence not far from where this style of cooking first shaped him. The full story is inside.