Chocoholics can learn some tricks of the trade from a master confectioner at the Hartstone Inn in Camden’s “Artisan Chocolate Making for the Holidays” class, with two sessions set for 1 to 3 p.m. Saturday and Sunday, Dec. 6 and 7. Kate Shaffer of Swans Island-based Black Dinah Chocolatiers will lead participants in a chocolate tasting, demonstrate how to make truffles and nut clusters, and teach the proper way to store chocolate. Each class is $45, and will be held at the Hartstone, a historic Victorian-era inn in downtown Camden. For more, visit www.hartstoneinn.com or www.blackdinahchocolatiers.com.

There’s the Thanksgiving sandwich. There’s Jones’ turkey-and-gravy-flavored soda. And now, Lord be praised, there’s Thanksgiving pizza. Pizza Oven, located on Lincoln Street in Bangor, will offer a 10-inch pizza topped with garlic butter mashed potato, stuffing, turkey, gravy and cranberry sauce until Friday, Nov. 28. It’s $7.95. Hey, this is the pizza joint that brought you the baked potato pizza, the Big Mac pizza and the chicken and broccoli Alfredo pizza. It’s art, not fast food. Pair the turkey pizza with a bowl of co-owner Gary Jewell’s creamy butternut squash soup, and you’ve got yourself a spectacular holiday meal. Mmm. To place an order, call 947-2771, or visit www.pizzaovenbangor.com.

Wine lovers everywhere look forward to November, when France’s latest yield of Beaujolais Nouveau becomes available. The wine, known as a vin de primeur, ferments for just a few weeks before it’s distributed to stores, with a flurry of marketing generally accompanying the release. It is a delightful coincidence that just a week after the fruity, light wine begins to be consumed, we here in the United States celebrate Thanksgiving. Beaujolais Nouveau can pair with just about any food, so it’s perfect for the wide array of flavors that are part of the traditional Thanksgiving spread. Ask your local wine or liquor store about the different brands they have in stock – though the big names to have on mind are Georges Duboeuf, Jean-Paul Thevenet and Louis Jadot.

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