Easter feast

Be sure not to fill up on jelly beans and chocolate bunnies – chef Roger Gelis of Opus will prepare a five-course Easter dinner, including roasted duckling, leg of lamb and prime rib. Dinner will be served from 1 to 6 p.m. Sunday, March 27. Cost is $50 per person. For information or reservations, call 945-5100 or visit www.opusme.com. Opus is located at 193 Broad St. in Bangor.

Chow bella

Robert Sutherland of Brewer, culinary manager at The Olive Garden in Bangor, recently had a taste of Italy during a visit to the Culinary Institute of Tuscany. “Being in Italy and learning from master chefs ignited a passion in all of us,” Sutherland said in a press release. “We learned that it’s the attention to detail that sets an Italian meal apar,t and that begins with fresh ingredients. My favorite part of the trip was when we shopped at the al fresco markets in Florence and returned to the kitchen to create the most delicious meals I’ve ever had.” To taste the fruits of Sutherland’s labor, visit the Olive Garden at 741 Hogan Road in Bangor.

Mussel builders

Still doing Atkins? You can stick to your guns – and eat something delicious – with mussels. A 3.5 ounce serving, nearly 24 mussels, provides as much protein, less fat and fewer calories than an equal serving of steak. Plus, it only has 7 grams of carbs. The Great Eastern Mussel Farms of Tenants Harbor has provided the recipe for the pictured Moules Mariniere: In a large saucepan over medium heat, saute 1/4 cup chopped onion, 2 cloves finely chopped garlic and 1/4 cup chopped celery or green pepper in 2 tablespoons olive oil for 30 seconds. Add 2 pounds mussels and 1/4 cup white wine. Cook for about 4 minutes, until mussels open. Shake pot occasionally while cooking. Serve in soup plates with broth, garnished with lemon peel and parsley.

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.