Chili reception

Beans, tomatoes, meat (or no meat) and a whole lot of spices. Seemingly simple, and yet so hard to perfect. Prove your chili chops on Saturday, March 29, when the East Orrington Congregational Church offers its first Chili Challenge Cook-Off, starting at 4 p.m. Cornbread, hot dogs, beverages and dessert will be provided by the church; you bring your best, spiciest dish and put it to the test. $5 for adults, $2 for kids. The cook-off will be followed by a good, old-fashioned church suppah, where you get to eat all that yummy chili. For more, call 825-3404.

With honors

The Maine Restaurant Association has honored two Maine restaurateurs with their seal of approval. Michael Gagne, chef and owner of the Robinhood Free Meetinghouse in Georgetown and Gagne Foods, was dubbed the 2008 Chef of the Year, while Wendy Larson, owner of Slates Restaurant and Bakery in Hallowell, was named 2008 Restaurateur of the Year. Gagne and the Meetinghouse have been noted on the Food Network and in The New York Times and Boston Globe for its seamless combination of classic dishes and modern twists. Larson was among the first Maine restaurant owners to commit to offering local ingredients and entertainment at her business, as well as supporting local farmers and growers, inspiring others to follow her example. For more about both of these restaurateurs and their businesses, visit www.mainerestaurant.com.

Double your fun

Exactly one year from when it opened, Paddy Murphy’s Pub in Bangor has doubled in size. Owner John Dobbs unveiled a second-floor addition to the West Market Square bar and restaurant on St. Patrick’s Day, completely remodeled by local designer Chez Cherry. The second floor boasts a warm, intimate atmosphere, ideal for talking or business meetings, as well as a great view of downtown Bangor from the big windows. Across the street, Cristor’s will “reopen” the weekend of April 4 and 5 with a totally new look in the downstairs area, and a slightly altered menu for the upstairs. The Red Martini will offer 30 to 40 different champagnes, special, martinis featuring infused vodkas and unusual spice and herb blends, and a tapas appetizer menu. The upstairs will remain Cristor’s, albeit with a different menu – more bistro style, less pubby. Don’t worry though: you can still get fish and chips.