Shall we dine?

Pull up a seat – or twirl on your feet – with your valentine at the Big Moose Inn on Millinocket Lake. This Saturday, the inn will hold a dinner dance to the sounds of ESP Band. Chef Matteo Proctor will set the mood with food, including a lemon-scented asparagus salad topped with prosciutto and fresh mozzarella, served with a warm eggplant caponata and dressed field greens, and an aromatic tea-crusted, center-cut pork loin served with a three-mushroom Mediterranean couscous with shaved truffle cheese and a triple berry reduction. And that’s just the beginning. The night begins at 6:30 p.m. with a social hour. Dinner will be served at 7:30. Seating is limited and reservations are required. Call 723-8391.

The art of the meal

Here’s a perfect treat for art lovers – or just plain lovers. On Saturday, the Calais American Legion Post No. 3 in Calais will hold the Be Our Valentine Dinner and Art Auction to benefit Down East Hospice. Alyce Butler will prepare dinner, and Brian Steward and Leonore Hildebrandt will play live music. Paintings, photographs, pottery, fabric art and handmade jewelry have been donated by artists including Fran McLean, Fred Hartman, Mary Livingstone, June Hallowell, Fred Knapp, Don Dunbar, Elizabeth Ostrander, Alfred H. Dickson, Leslie Bowman, Ann Rosebrooks and Diana Young. A preview will take place from 5:30 to 6:30 p.m. Dinner starts at 6:30 and the auction will begin afterward. For information, call 726-5837 or e-mail downeasthospice@yahoo.com.

Berry sweet

Give Cupid a boost with Martini & Rossi’s Asti Chill-ini. To make this bubbly cocktail, place 1 or 2 scoops softened strawberry sorbet in the bottom of a champagne flute. Pour chilled Asti (or other sparkling wine) over the top. Serve to your sweetie.

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 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.