Tidbits

Fall flavors

Wine and dine at Arborvine in Blue Hill this Thursday during a wine dinner that focuses on autumn flavors. Phil Devenish has culled wines from the portfolio of T. Edward Wines of New York. Chef John Hikade will start the meal with a Spiced Parsnip Soup with Julienne of Caramelized Garlic paired with Matilda Plains Sauvignon Blanc. A Salad of Quail with Savory Greens and Raspberry-Hazelnut Vinaigrette will follow, paired with Stephen Ross Pinot Noir. Entree selections include a Noisette of Venison with Pave Potato and a Calvados-Cider Cream paired with Jaffurs Syrah or a Galette of Lobster with Roasted Baby Beets and a Tomatillo-Avocado Salsa paired with Firestick Chardonnay. Dessert will be a Bartlett Pear Tart with Brandied Caramel and Cinnamon Ice Cream. The dinner costs $65 per person plus tax and gratuity. For information or reservations, call 374-2441.

Foliage, food and fun

If you love leaf-peeping almost as much as you love a good meal, then Blue Hill is the place for you this weekend during the Foliage, Food and Wine Festival. The event kicks off with Thursday ‘s wine dinner at Arborvine. On Friday, the festivities will continue with open houses at village galleries, museums, historic homes and shops. Also on Friday, the Blue Hill Co-op will hold a cheese tasting from 2 to 4 p.m., the Blue Hill Wine Shop will hold a wine tasting from 2 to 4 p.m. and the Blue Hill Inn will hold a food and wine tasting from 6 to 7 p.m. Saturday will sparkle with a Sparkling Wine Luncheon at Wescott Forge Restaurant (call 374-9909 to reserve). Also on Saturday, the farmers market will be in full swing until 11:30 a.m. at the Blue Hill Congregational Church parking lot. For more information or a complete schedule of events, call Arborvine at 374-2441.

Wicked tasty

Think you’re hot stuff in the kitchen? Prove it during the Wicked Good Cooking Contest sponsored by Piscataquis Regional YMCA in Dover-Foxcroft. The event will take place from 5 to 8 p.m. Saturday, Oct. 28, but cooks need to register by Oct. 15. Categories are as follows: soup-chowder-chili; bread; and baked desserts. Prizes of $200, $100 and $50 will be awarded to the first-, second- and third-place entrants, respectively, in each category. The entrant with the best decorated table will receive a free one-year membership to the YMCA. Entry fee for cooks is $25. Tickets to the event cost $12.50 per person. Proceeds will benefit the Access Scholarship Fund, which helps children and adults afford programs at the Y. For information, call 564-7111.

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