Gold standard

Cheryl Wixson is making her list and checking it twice – and all of her offerings aren’t naughty, they’re nice. The holiday lineup at Cheryl Wixson’s Kitchen, the Bangor-based food education center, include a Dec. 1 tour of Appleton Creamery, a Dec. 5 class on holiday hors d’oeuvres, a Dec. 23 class on classic Christmas desserts and a gingerbread cookie class for kids – call to schedule. For information or to schedule a class, call 947-0892 or visit www.cherylwixsonskitchen.org.

Bowled over

After Thanksgiving, food probably will be the last thing on your mind. But Unity College has a light idea that will appeal to even the most stuffed of us: the 13th annual Empty Bowls Dinner. Participants will receive bowls made by Unity College students and area potters, (in this photo, pottery instructor Randy Fein and Unity student Ryoko Kawakami are making a bowl), which they can then fill with soup. Though the event is free of charge, donations are encouraged – all proceeds will benefit the Unity Area Food Pantry and People for People food program. The event takes place from 5 to 7 p.m. Thursday, Dec. 6, at Unity Centre for the Performing Arts at 42 Depot St. in Unity.

Holiday cheers

Toast the season at the next wine dinner at Pairings in Winterport, scheduled for 6:30 p.m. Saturday, Dec. 8. Chef Robert Waldron will prepare an amuse-bouche of Savory Apple Cheddar Strudel with Laurel Syrup paired with mulled Winterport Winery Pear Wine; Sweet Potato Bisque paired with Winterport Winery Apple Wine; a Salad of Mixed Greens, Dried Cranberries and Brie with a Vanilla Yogurt Dressing paired with Winterport Winery Strawberry Wine; Roasted Cornish Game Hen with an Apple Leek Cream Sauce served with Mushroom Wild Rice and Roasted Acorn Squash served with Winterport Winery Dry Pear Wine; and Chocolate Truffled Pecan Pie with Cinnamon Ice Cream paired with Winterport Winery Winter Gold Wine. The meal costs $64 per person and reservations are required – they will be accepted through noon Tuesday, Dec. 4. For information, call 223-0990.