May fare

Ready for a feast at your fiesta? Celebrate Cinco de Mayo by adding Tabasco’s Mexican Caviar to your menu. To prepare, combine 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 1/2 teaspoons Tabasco pepper sauce and 3/4 teaspoon salt in a large bowl. Mix well. Stir in two 16-ounce cans of black beans and two 11-ounce cans corn (both drained and rinsed); 2 chopped large tomatoes; 2 avocados, pitted, peeled and diced; 4 scallions, sliced, and 2 tablespoons chopped fresh cilantro. Toss until well-blended and let stand 1 hour before serving. Serve with corn chips.

Cheers to spring

Raise a toast to the season at Burby & Bates’ Spring Wine Show at Finger Rock bar and grill in Orono. The event will take place from 6 to 9 p.m. Thursday, April 28. Tickets cost $15 per person and seating is limited. To reserve, call Burby & Bates at 866-2533.

The art of dining

Sample some of Maine’s finest foods – and benefit Maine children – at the Maine Wine, Cheese and Chocolate Extravaganza. The event takes place from 5:30 to 7 p.m. Sunday at Slates Restaurant in Hallowell, and proceeds benefit the Maine Alliance for Arts Education. Tickets cost $25 per person and may be reserved in advance by calling 725-9175 or by e-mail at ArtsEveryDay@adelphia.net.

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.