Ultimate Chef – round two

Last month, Opus and Perrihouse went head-to-head – or fork-to-fork – in the first round of Bangor’s Ultimate Chef Competition, and chef Roger Gelis of Opus came out on top. The food fight continues next week – with the Muddy Rudder taking on Lucerne Inn. The winner will compete against Gelis for the title of Ultimate Chef. Tickets to the second round of dinners, which are scheduled for Monday, April 23, and Monday, May 7, cost $90 for both dinners and are available at the Bangor Convention and Visitors Bureau on Harlow Street in Bangor or by calling 947-5205. For information, visit www.bangorcvb.org.

Feeling Chile?

Warm up at Opus’ wine dinner, scheduled for 6 p.m. Friday, April 27, at the Bangor restaurant. Chef Roger Gelis will prepare Spinach and Queso Blanco Empanadas; Ostiones a la Parmesana (Oysters in melted butter, covered with parmesan cheese); Ensalada Chilena (Chilean Onion-tomato salad); Chilean-Style Oven-Roasted Leg of Lamb and Plantains with Balsamic-Basil Glaze; and Papaya con Crema (Papaya preserves with whipped cream). Each course will be paired with a Chilean wine selection. The dinner costs $65 per person, and reservations are suggested. For information, call 945-5100.

Spanning the globe

Grab your corkscrew – and your suitcase! Jill Kelley and Bob Roy of Pine State Trading will take oenophiles on a world wine tour during the monthly tasting at Bangor Wine & Cheese. The tasting will take place from 6 to 9 p.m. Thursday, April 19, at the Hammond Street shop. Featured wines include whites from Chappellet, Kim Crawford, Guigal, Banfi and D’Arenberg, and reds from Murphy Goode, Cono Sur, Casa Castillo, Alamos and Climbing Wines. No passport required. For information, call 942-3338.

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.