Two young customers line up for a cool treat from Gelato Fiasco (L); Attendees mingled and munched throughout the afternoon.

Guests were treated to a variety of delicious fare: (clockwise, L to R) ginger crème cupcakes from pastry chef Cristin Walsh of Miyake Sweets; stuffed mussels, with mussels donated by Bangs Island Mussels; assorted cheese tray with cheese from Longfellow Creamery, tomatoes from Snell Family Farm, peppers from Rosemont Market, and beets from Broadturn Farm; & seafood skewers envisioned by Cinque Terre sous chef Chris Geer.

Butternut squash from the Ferry Beach Ecology School organic teaching garden and Pastor Chuck’s apple salsa were the base for these delicious fritters.

FBES Board members (L to R): Steve Grindle, Kelly Towle, Corey Hascall, Maggie Daigle, Marc Lavoie

(L) Two produce baskets from the FBES garden were given as door prizes; (R) Board member Steve Grindle won a FBES apron!

Several of the beverage options shared the bar top with FBES amaranth (L to R): Peak Organic’s Fall Summit Ale, and Maine Root sodas.

(L) Musician Sam Southworth thoroughly entertained the crowd; (R) FBES Outreach Director Meg Edstrom is excited to hang out with “the band”.

FBES Administrators enjoyed a "food revolution" during a skit (L to R): Outreach Director Meg Edstrom, Program Naturalist Krysta Zambroski, Residential Program Director Alex Grindle (obstructed by “Jamie Oliver’s” spiked hair) & Executive Director Drew Dumsch get primally connected to their food.

(L) Lynn Seekins, Amy Rolnick, and FBES Associate Director Maureen Duggan make a fashion statement with their matching smiles.

Cinque Terre was the perfect venue for the fourth year running; Sam Southworth on guitar and Isaac Chadwick on upright bass provided tasteful background music.

Dr. Peter Knight (with wife & FBES Residential Program Director Alex Grindle) donated a 1-hour Naturopathic office visit to the silent auction.