Cooking with class

You know you make a mean pepper-encrusted filet mignon, but the whole Tempura Salt Cod & Meyer Lemon Fritters thing is beyond your capabilities. Not to worry. Three of the state’s top chefs have teamed up to teach would-be gourmets the tricks of the trade. Rob Evans of Hugo’s and Sam Hayward of Fore Street, both in Portland, will join Will Beriau of Southern Maine Community College in South Portland for a three-week series of classes at SMCC. Beginning Monday, Feb. 26, foodies can take a not-for-credit course that focuses on local, seasonal – and phenomenal – food. For details, visit www.smccME.edu or call (877) 282-2182.

My hungry Valentine

Sweet nothings are all fine and good, but why not treat your beloved to a sweet something instead? People’s United Methodist Church of Union will offer fudge hearts that are sure to send the right message. Each 4-ounce heart is freshly made with cream and butter by Dave’s Fudge Factory of Waldoboro. The hearts are gift-packaged and cost $3 each. Orders should be paid in advance by Jan. 28 and the hearts will be available at the church after the 10:30 a.m. worship service on Sunday, Feb. 11. Large orders are welcome. To order, call John Jensen at 542-0868. Checks should be made payable to PUMC and sent to P.O. Box 105, Union 04862.

Mmmmmediterranean

Chef Roger Gelis of Opus in Bangor will take diners on a culinary tour of the Mediterranean at his next wine dinner, starting at 6 p.m. Friday, Jan. 26. Menu highlights include a Prosciutto and Olive Pizza with Garlicky Yogurt and Mint; Sauteed Squid with Fresh Fettuccini and Basil-Pine Nut Brown Butter Sauce; and Olive Oil Poached Lamb Loin with Harissa Ratatouille and Rosemary-scented Red Potatoes. Dinner costs $65 per person, plus tax and gratuity. For a full list of menu offerings, or to reserve a seat, call 945-5100.

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.