Dining at Schooner Common is offered to our guests all year by reservation only. We can accommodate groups up to 125.
At Schooner Commons, we strive to cook with fresh, locally sourced ingredients. Soups, dressings, sauces and baked goods are prepared from scratch daily. In addition to a “chef’s choice” hot entree, guests at lunch and dinner are invited to prepare their own salad from our salad bar furnished with fresh vegetables and hearty proteins.
Our talented and friendly staff at Schooner Commons prepare and serve three meals each day to guests with prior reservations. Unfortunately, we can’t accommodate diners on a drop in basis. Bag lunches, private parties, and receptions are also available.
Dietary needs: To the capacity we are able, we accommodate the allergies and dietary restriction of our guests. It is imperative that we are made aware of any and all special dietary needs in advance of your visit. If you have a restricted diet we recommend you bring food with you to supplement your diet.
All food and beverage served or consumed must be purchased, served and prepared by Schoodic Institute food service staff. Outside food and beverage are not permitted at Schoodic Institute with the exception of food provided by licensed caterers at Rockefeller Hall.
Breakfast: 7:00– 8:30 a.m. • Lunch: 11:30– 1:00 p.m. • Dinner: 6:00– 7:30 p.m.
Call Megan Moshier, Sales and Hospitality Manager at 207-288-1337
Schooner Commons closes nightly at 9:00 p.m.
Sallie Deitz, Food Systems Manager, firstname.lastname@example.org
Sallie was born in Baltimore, Maryland into a family of great cooks..her father, mother & grandmother taught her right by their sides in the kitchen. She realized very early on that cooking was a career she could “sink her teeth into”! In 1978 she relocated to Boston where she honed her cooking & baking skills & received an Associates Degree in Applied Science in Culinary Arts with a preference in Pastry Arts. In 1988 she relocated to Steuben, Maine. She bought a small store front bakery in Milbridge that same year. Sallie spent the next 10 years growing that business into a very popular retail bakery & a very profitable wholesale bakery. In 1998 Sallie successfully sold The Sugar Scoop Bakery & moved on to her next career…parenting. After receiving her license from DHHS to provide foster care Sallie fostered 9 children over 10 years; she adopted 2 of them, 10-year-old son Colby & 7-year-old daughter Kaitlynn. When her daughter reached school age it was time to go back to work. Sallie joined the staff at Schoodic Institute as the baker for Schooner Commons. In the fall of 2016, she received a promotion to Food Systems Manager.