Tidbits

Warmth through wine

Forget the weather for a night at the Gallery Caf? at PrismGlass in Rockport. Chef Tim Pierre Labonte will prepare a Caribbean-influenced menu for his “Cold Nights, Tropical Flavors” wine dinner at 6:30 p.m. Friday. The five-course menu will be paired with organic wines selected by importer Paul Chartrand. After dinner, guests can view handblown glass by resident artist and owner Patti Kissinger. The dinner costs $75 per person. For information or reservations, call 230-0061.

Bright delights

Looking to make Easter a little more egg-citing for your family? Look no further than McCormick’s Neon Food Colors and Egg Dye. To create basic but brilliant eggs, combine 1/2 cup boiling water, 1 teaspoon vinegar and 10 drops food color. Dip hard-cooked egg in dye for 5 minutes, or until they reach desired color. Use a slotted spoon or tongs to remove egg from dye. For something a little more egg-stravagant, try marbleizing your eggs by combining 1/4 cup boiling water, 1 teaspoon vinegar, 1/8 teaspoon oil and 4 to 8 drops food coloring in a shallow bowl. Gently roll each hard-boiled egg in the mixture for 30 seconds. Transfer the egg to a second color mixture and repeat. Allow egg to dry completely, then wipe off excess oil. For more bright ideas, visit www.mccormick.com.

In the pink

If you tend to look at the world through rose-colored glasses, check out mixologist Adam Rocke’s “Pink Panther Cocktail Party,” which will elevate your entertaining to new levels of hipness. Taking its cues from one of history’s sleekest cartoon characters, the book, with illustrations by Shag, will show you how to throw a fabulously retro party with a whole barload of pretty-in-pink drinks. Try the classic Cosmopolitan (Shake the following over ice: 11/4 ounce citrus-flavored vodka, 1/4 ounce triple sec or Cointreau, 1/4 ounce lime juice and 11/2-2 ounces cranberry juice; strain and serve in a martini glass). The book costs $16.95. For details, visit www.surreybooks.com.

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.