Single servings

Home alone? If you want a healthy meal, skip the pizza or the TV dinner and whip up something a little more exciting with the American Institute for Cancer Research’s booklet “Cooking Solo: Homemade for Health.” The pamphlet features cancer-fighting menus, shopping tips and recipes, as well as nutritional information. For more information or to order a copy of “Cooking Solo,” visit www.aicr.org.

Claws for celebration

Sea-foodies can get a taste of Maine at Saturday’s lobster celebration at the Portland Public Market. Some of Maine’s top chefs will give cooking demonstrations (don’t miss Michael Gagne’s Lobster Mango Salad), and youngsters can listen to “lobster tales” or learn about live lobster at the touch tank. The event is free and open to the public. For information, visit www.lobsterfrommaine.com.

Opus one

Bangor’s newest upscale dining destination will open at 5 p.m. Friday. Chef Roger Gelis, who most recently worked at New Moon Caf?, and his partner, Virginia Yonek, have created Opus at 193 Broad St. (formerly the Greenhouse). The menu is contemporary American with a focus on fresh, locally grown and raised ingredients. Pastry chef Amy Oliver, formerly of Guinness & Porcelli’s, will create luscious desserts. A series of casual wine tastings is also in the works. For information or reservations, call 945-5100.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor, ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.