Sandwiches to go

Tailgate in style – or pack a picnic for leaf-peeping – with this Curried Chicken Salad Sandwich recipe from the Cooking School at the Ocean Reef Club in Miami, Fla. To prepare, bring 4 cups water and 1 14-ounce can chicken broth to a low simmer in a medium-size saucepan. Add 4 boneless, skinless chicken breast halves and cook, uncovered, for 6 minutes. remove pan from heat and cover; let stand until chicken is cooked through, about 15 minutes. transfer chicken to a plate and cool 10 minutes. Chop chicken into 1/2-inch pieces. While chicken is cooling, in a large bowl whisk together 3/4 cup mayonnaise, 1 tablespoon curry powder, 1 tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon ground ginger, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Add chicken, 1 chopped red onion, 1 diced ripe mango, 1 cup red seedless grapes and 1/2 cup roasted cashews. Stir gently to combine. Slice 6 soft sandwich rolls and place a lettuce leaf on each. Divide chicken salad among the rolls and serve.

Dinner with a view

Celebrate autumn with a world tour wine dinner at Fredericka’s at Big Moose Inn, overlooking Mount Katahdin in Millinocket. Chef Matteo Proctor will pair a five-course menu with wines from Australia, France, Spain, Italy and the United States. Selections include Sopressata and Roasted Pepper Bruschetta, Moroccan Carrot and Sweet Potato Soup, a Scallop and Lobster Martini with Red Pepper Risotto and Black Angus Beef Tenderloin with Peruvian Purple Mashed Potatoes, Tomato-Corn Salsa and Blue Cheese Butter. The dinner costs $49 per person, and reservations are required. Call 723-8391 for information.

Chic or treat

OK, so you thought the Wicked Witch of the West had great shoes – and those striped tights? Fabulous. Looks like the folks at Godiva agree. The chocolatier’s Halloween line features wickedly fashionable packaging, including this stiletto-lover’s dessert box ($5). Godiva products are available locally at Beal’s Jewelers in Ellsworth or Filene’s in Bangor, or online at www.godiva.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.