Tidbits

Now you’re cooking

Pairings Food and Wine Education Center in Winterport continues with its cooking demonstrations and classes, with a demo set for 10:30 a.m. Saturday, May 17, at the restaurant and winery on South Main Street. Chef Laurie Turner will give out generalized tips and pointers – call 223-0990 for more detailed information on what you’ll be cooking, or to sign up for the class. Preregistration is $25. A little sooner, though, is Pairings’ May wine dinner, set for 6:30 p.m. Saturday, May 10, and this year created especially for Mother’s Day. Spring is in the air, with menu items reflecting the season, including a Five-Onion Soup with Gruyere Croutons, a Salad of Mixed Young Greens with Chevre, Almonds, Grapes and Honey-Dijon Dressing, and Lemon-Pesto Chicken with Roasted Red Pepper Sauce, Potato and Leek Rosti and Seasonal Vegetables. Naturally, these are paired with Winterport Winery wines. Call the number above to make a reservation for you and your Mom; price is $64 per person.

Nationals presence

The Gifford’s Ice Cream Stand in Bangor has been open for business for a few weeks now, and there are already lines out into the parking lot, full of patrons waiting patiently for their Moose Tracks, Whoopie Pie and Black Raspberry. Though it’s mostly a regional sensation, Gifford’s has recently taken its delicious ice cream to a national level, in more ways than one. At the brand-new Washington Nationals Ballpark, among the hot dogs, pretzels and peanuts, there is a Gifford’s Ice Cream and Candy stand, featuring their Maine-made goodies.

Twist and shout

It’s warming up, the leaves are on the trees, and you’ve just brought out your flip-flops. Need something cool and refreshing, for an early barbecue, or a Mother’s Day lunch? Try this contemporary twist on an old favorite: Strawberry Basil Lemonade. Combine 2 quarts pink lemonade (plain or sparkling), 2 pints strawberries, hulled and sliced, and 12 whole basil leaves in a large container, stirring well. Cover and refrigerate for at least 2 hours. To serve, remove infused basil if desired. Serve over ice, garnishing with additional strawberry, fresh basil leaf and a splash of pink lemonade. Serves 10-14. If your party skews toward those 21 and over, or you’ve just mowed your lawn, your neighbor’s lawn, and your grandma’s lawn, add 3 cups citrus vodka to make it really refreshing. (Adapted from “Sangrias & Pitcher Drinks” by Kim Haasarud.)