Vietnamese voyage Chef and caterer Bich Nga Burrill will sign copies of “Vietnam Memories: A Cookbook” and give a free cooking demonstration at 5 p.m. Tuesday, May 16, at Pairings in Winterport. Call Pairings at 207.223.0990 to register. googletag.cmd.push(function () { // Define Slot var… Read More
Derby daze Planning a party for Saturday’s running of the Kentucky Derby? Instead of the traditional mint julep, try this Run for the Roses cocktail recipe from Grey Goose vodka. Add 3 parts orange vodka, 2 parts peach brandy, 2 parts southern sweet iced tea… Read More
Brew-ha-ha Sometimes, the perfect pairing starts with the perfect pint. Such is the case at The Edge Oceanfront Dining in Lincolnville, which will hold a four-course Andrew’s Brewing Beer Dinner at 6:30 p.m. Thursday, May 4. Andy Hazen of Andrew’s will be on hand… Read More
Celebrate Earth Day The Brooklin Inn is part of a nationwide effort to celebrate Earth Day through food. The Earth Dinner is a promotion of Chef’s Collective, whose members focus on local, organic foods. Brooklin Inn’s menu features such ingredients every night, but on Saturday,… Read More
Garden of eating How does your garden grow? With snap peas and broccoli and pretty beets all in a row? If you’d like to plant a kitchen garden but don’t know where to start, sign up for the Planning Your Potager class at Cheryl Wixson’s… Read More
Books and cooks Buy the book – and lunch – at the American Association of University Women’s annual book sale this Saturday. This sale is as well known for its cuisine as for its literature. Peggy Hallee, former owner of the Crackerbox Chef, will return… Read More
Food for thought Today’s meeting of the Maine Highlands Farmers will take place at the new food lab pilot plant at Hitchner Hall on the University of Maine campus in Orono. Dr. Beth Calder will lead the tour of the state-of-the-art facility – and you… Read More
Egg-xact timing Tired of runny eggs when you want hard-boiled? Try the new Chef’s Choice Gourmet Egg Cooker. It quickly cooks up to 7 eggs exactly the way you want them. It costs $29.95. For store information, visit www.chefschoice.com. googletag.cmd.push(function () { // Define Slot… Read More
Milo bound Last week’s article about Valerie Jean’s, An American Bistro left many readers driving the long and winding road to Milo. However, owner Melissa Ettinger says there’s an easier way to get there: Take Route 16 from Orono or Old Town. It will lead… Read More
Fresh fish Fish on Friday is a Lenten tradition, but if you’re tired of the same old haddock or cod, McCormick has a way to spice up your menu. Caraway is a little seed with big flavor that will punch up any dish, and it… Read More
Food for thought Help kids learn to eat – or eat to learn – during a Shaw’s Healthy Eaters Field Trip. All Shaw’s supermarkets offer schoolchildren in kindergarten through sixth grade the opportunity to learn about healthful snacking; how many fruits, vegetables and dairy servings… Read More
Wines and warmth Roger Gelis, chef at Opus Restaurant in Bangor, has designed a culinary tour of the American Southwest and Mexico for his February wine dinner. The sunny five-course menu starts with “Sun-Burnt” Rare Tuna with Mole Amarillo, followed by Spicy Eggplant and Sweet… Read More
Who let the dogs out? So you really screwed up by forgetting Valentine’s Day. You may be a day late, but if you’re not a dollar short, you could still redeem yourself with the Get Out of the Doghouse Package at Rockland Historic Inns. The… Read More
Tea time Last week’s Tidbits entry about Verna Cox’s tea sets gave the information for a previous design, the lupine. Her 2006 potato blossom cups and saucers are available from Friends of the Blaine House for $35 plus $7.50 for shipping, handling and insurance. For… Read More
To a tea Verna Cox of Verona Island has unveiled her latest design of handpainted tea cups and saucers: the potato blossom. Since 2003, Cox has designed tea sets for Maine’s first lady, Karen Baldacci, as part of a fundraising effort for the Blaine House. Read More
What’s cookin’? Start the new year with a resolution to cook better at home. Cheryl Wixson’s Kitchen in Bangor will offer a full complement of cooking classes that explore world cuisines. Wixson will offer a class on Vietnamese cooking on Feb. 2; an Italian meal… Read More
Wine and dine Celebrate some of the world’s finest vintages at the 15th annual Wine Expo at the Seaport World Trade Center and Seaport Hotel in Boston. The event will take place Jan. 28 and 29, and includes a grand tasting featuring 1,800 different wines… Read More
Caring kids Entenmann’s, long known for its sweets, will award sweet children its Mini Hero Search. Adults, with the permission of the child’s parent or guardian, can submit an essay chronicling the charitable efforts of an exceptional child between the ages of 6 and 17. Read More
The art of food Mainers know their state is home to dozens of top-notch artisinal food producers. Now, those artisans have a chance to show the rest of the country with the Gallo Family Vineyards Gold Medal Awards. A panel of distinguished judges will choose… Read More
Pilots cheese, please Pilots Grill cheese spread is a local favorite – and it can become part of your holiday tradition. Even though the Bangor institution is no longer with us, the Leadbetter family has made sure that the recipe will live on by making… Read More
Sweet heart Inspired by “Cookie in a Jar” gift ideas, this recipe was developed at Cardiac Wellness of Maine with a healthy heart in mind. It replaces the unhealthy saturated fats found in butter with healthier unsaturated fats found in oils (canola or olive). Though… Read More
Soup’s on Congratulations to Kathy Marston of Lee, whose award-winning recipe for Chunky Potato Soup is featured in the all-new Wal-Mart Family Cookbook. To prepare, combine 3 medium potatoes, peeled and cubed, and 2 cups water in a large saucepan or Dutch oven. Bring to… Read More
Inn style Get a taste of Greenville during the town’s annual inn tour, followed by a Christmas in New England Dinner at Blair Hill Inn. The tour, which includes Blair Hill Inn, Canders House Bed and Breakfast, DKB’s (Di’s Kitchen and Beyond), Eveleth Crafts Sheridan… Read More
Out of Africa Thistle’s Restaurant will bring a taste of Africa to Bangor during its African Evening on Tuesday, Nov. 29. The event will feature five South African wines paired with a five-course African dinner. Diners can dance to the drumbeat of Baba Cham, a… Read More
Fair game Oh, deer! Cleonice in Ellsworth will hold its annual all-game wine dinner at 6 p.m. Sunday, Nov. 20. The five-course menu will be paired with wines from the old and new world, selected by Jack Scully of Easterly Wines. Diners can savor a… Read More
French connection C’est si bon! Opus restaurant in Bangor will hold the first of two French wine dinners at 6 p.m. Monday, Nov. 14. This dinner will focus on lighter styles of French wine, while December’s dinner will pair a game-rich menu with fuller-bodied wines. Read More
Food studies Calling all student chefs: The National Culinary Challenge at Johnson & Wales University is accepting original dinner or dessert recipes by high school seniors. Categories include family heritage, healthful, and taste of the states. Judges will choose 12 dinner finalists and nine dessert… Read More
Highlands fling The Maine Highlands Guild has teamed up with Fusion (Bangor’s young professionals group) for a wine dinner at River Drivers Restaurant in Millinocket. At 4 p.m. Friday, Nov. 4, diners can board a motor coach in Bangor or Old Town to enjoy a… Read More
Beyond Riesling Looking for fine wine from the Rhine? Or the Mosel? Visit Opus at 6 p.m. Monday, Oct. 24, for a German and Austrian wine dinner, featuring six courses paired with five wines. Among chef Roger Gelis’ menu highlights are Portabella Schnitzel, a Candy… Read More
Sandwiches to go Tailgate in style – or pack a picnic for leaf-peeping – with this Curried Chicken Salad Sandwich recipe from the Cooking School at the Ocean Reef Club in Miami, Fla. To prepare, bring 4 cups water and 1 14-ounce can chicken broth… Read More
Tasty tour Looking for inspiration in the kitchen? Reserve your tickets now for the Eastern Maine Medical Center Auxiliary’s Kitchen Tour, which takes place from 1 to 4 p.m. Saturday, Oct. 15. The tour will feature cuisine from local chefs and shops served in eight… Read More
Cheers to Bangor Eat, drink and be merry this Saturday during downtown Bangor’s Autumn Afternoon. The follow-up to Oktoberfest will feature live music by the Aurora Jazz Project and the Frozen Swamp Choppers, food vendors and a beer garden featuring 30 beers. Rumor has it… Read More
Brews in the news Sea Dog and Shipyard are getting props for their hops. The Maine-based breweries won top honors in the Commercial Beer Competition at the 83rd annual Los Angeles County Fair, which runs through Oct. 2. Sea Dog’s India Pale Ale took a… Read More
For the dogs Treat your pet and help a good cause at Epi Sub & Pizza in Bangor. Through Sept. 24, the eatery will sell homemade dog biscuits to benefit Noah’s Wish, a rescue mission that is helping the animal victims of Hurricane Katrina. The… Read More
Orchard fresh The pickings will be anything but slim during Maine Apple Sunday, Sept. 11, at orchards throughout the state. The day celebrates the harvest with picking, hayrides and other activities for the whole family. For a list of local participants or more information, visit… Read More
A glass act Summertime … and the sippin’ is easy with this bamboo wine tray from Sur la Table. Just big enough to hold a snack and two wineglasses, this little gadget will save your stemware and your wine – who hasn’t cracked a wine… Read More
Mini mints What’s the worst part about being a foodie? Garlic breath, for sure. Now, you can eat a gourmet meal with impunity and follow it up with an equally elegant mint – Altoids Smalls. Packed in stylish little tins, these tiny mints pack a… Read More
Camp fare The Downeast Heritage Museum in Calais will celebrate the opening of a new exhibit, “Living with the Land,” with a woods camp dinner prepared by Dale Speed of the Princeton Rod and Gun Club. The event takes place at 5 p.m. Saturday, July… Read More
You go, grill Have a girls’ night out – in your backyard. The tips in the National Pork Board’s booklet “Grill Power: A Girl’s Guide to Grilling” will show you the ins and outs of grilling. Plus, it includes sizzling recipes such as Fast-off-the-grill Chorizo… Read More
Farm-fresh cuisine Maine chefs will celebrate the state’s abundance of organic produce during the second annual “Tastings” event at New Leaf Farm in Durham. The event, which takes place from 3 to 6 p.m. July 17, is a fund-raiser for the Maine Organic Farmers and… Read More
Keys to the kitchen The Vinery, a piano bar and eatery in Blue Hill, is open for the season from 5:30 to 9 p.m. Tuesday through Sunday (the bar stays open till 10 or later). The Vinery serves light fare, such as Ming’s Asian Chicken… Read More
Quite a ketch The Seafood Ketch Restaurant in Bass Harbor will kick off the season in its waterfront dining room with a wine dinner this Thursday, June 2. The six-course dinner begins at 6 p.m. with such dishes as Chicken “Ketch”atore, a curried chicken soup… Read More
Using their noodles Students from Monmouth Academy will have spaghetti at the ready for the third annual Spaghetti Bridge Breaking Competition this morning at the University of Maine in Orono. Thirty freshmen, sophomores and juniors are working in pairs to design and build bridges from… Read More
Bee mine Orono’s annual Tasting Bee, featuring foods by area restaurants and their chefs, will take place from 5 to 7 p.m. Monday, May 16, at the Asa Adams School. Tickets cost $10 for adults, $5 for children 6 to 12 years old, and free… Read More
Mama mia! Remember what happened the last time you tried to cook mom dinner? The smoke alarm? The fiery frying pan? You may have given blackened haddock a whole new meaning, but that doesn’t mean you can’t set things right this year. Take her to… Read More
May fare Ready for a feast at your fiesta? Celebrate Cinco de Mayo by adding Tabasco’s Mexican Caviar to your menu. To prepare, combine 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 1/2 teaspoons Tabasco pepper sauce and 3/4 teaspoon salt in a… Read More
Sips of South America Looking to start your week with a little spice? Visit Opus on Monday, April 25, for a “Wines of South America” wine dinner. Chef Roger Gelis will prepare a six-course meal paired with wines from Argentina and Chile. The wines will… Read More
Cook books Ever devoured a good novel? Then you’re ready for the fourth annual Books2Eat event at Eastern Maine Community College. The fund-raiser for EMCC’s library features edible books (in the form of cakes, crackers, etc.). Cooks can compete in four categories: professional chef, culinary… Read More
Toast of midcoast Looking for a gourmet getaway? Look no farther than the Camden Food and Wine Festival, which will take place May 20-22. The event kicks off at the Camden Yacht Club with a reception featuring hors d’oeuvres and Maine wines. Saturday will feature… Read More
Feast Down East Some of Maine’s finest chefs will come together at Cleonice in Ellsworth on Monday, April 4, for a Moveable Feast. The multicourse gourmet dinner serves as a fund-raiser for Maine Organic Farmers and Gardeners Association. In addition to Cleonice’s own Rich Hanson,… Read More
Easter feast Be sure not to fill up on jelly beans and chocolate bunnies – chef Roger Gelis of Opus will prepare a five-course Easter dinner, including roasted duckling, leg of lamb and prime rib. Dinner will be served from 1 to 6 p.m. Sunday,… Read More
Cheers to spring Eat, drink and be merry at Opus’ spring fling wine dinner. Chef Roger Gelis has paired six courses with five Mediterranean wines. The dinner will take place at 6 p.m. Monday, March 21. For information or reservations (which are recommended), call 945-5100. Read More
Warmth through wine Forget the weather for a night at the Gallery Caf? at PrismGlass in Rockport. Chef Tim Pierre Labonte will prepare a Caribbean-influenced menu for his “Cold Nights, Tropical Flavors” wine dinner at 6:30 p.m. Friday. The five-course menu will be paired with… Read More
A clear favorite Remember drinking Kool-Aid when you were a kid? It always left a telltale mustache in bright red, purple, green or blue. Now, you and your kids can subtly sip with new Kool-Aid Invisible, a clear alternative to the Kool-Aid smile. It comes… Read More
Spice of life In a pickle? That’s a good thing if you’re making Tuscan Beef Stew, which includes pickling spices among its ingredients. This blend of cinnamon, allspice, mustard seed, coriander, bay leaves, ginger, chili peppers, cloves, black pepper, mace and cardamom lends an exotic… Read More
Quite a pair The movie “Sideways” has people jumping up and down for pinot noir. But for wine novices, Tony DiDio and Amy Zavatto, authors of “The Renaissance Guide to Wine and Food Pairing,” offer a few pairing suggestions. They recommend serving pinot with grilled… Read More
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… Read More
Fireside chat Raise your glass in a stylish toast this Valentine’s Day with Level Vodka’s Fireside cocktail. To make, combine 1 ounce vodka, 1/2 ounce triple sec, 3/4 ounce fresh pomegranate juice and 11/2 ounces of brut champagne in a mixing glass, stir briefly and… Read More
Montes goes multicultural Pierogies and reubens and stew – oh, my! It’s time once again for the culinary world tour that is Montes’ international weeks. For the next six weeks, the Bangor caterer and lunch spot will offer menus from Germany and Hungary (this week),… Read More
Meat the competition Steaks are high at the National Beef Cook-off, where 20 national finalists will compete for more than $100,000. Last year’s winner, Grilled Steaks Balsamico, combines marinated beef, creamy cheese, pepper, balsamic vinegar and figs for a unique flavor. If your favorite beef… Read More
Orono bicentennial cookbook Help Orono raise funds for its 2006 bicentennial celebration by contributing a recipe to the bicentennial cookbook. The group welcomes historic recipes and new family favorites, along with brief anecdotes about the dish. Forms are available at the Orono town office and… Read More
On the House Give a gift that keeps giving this season with the Bangor Ronald McDonald House’s 20th anniversary cookbook. The book includes many recipes from Maine cooks, as well as dishes from around the country. Proceeds from the sale of the cookbook will benefit… Read More
The skinny Bakers aren’t the only people fighting the low-carb craze – how do you think bartenders feel? Bob Skilnik, the author of “The Drink Beer, Get Thin Diet,” knows you can drink only so many ultralight beers before you get bored, so he wrote… Read More
Herbal essence Spice up the bird this year with chef Jim Coleman’s “holiday rub.” Coleman, a cookbook author who hosts TV’s “Flavors of America,” recommends the following recipe for a 12-pound turkey: Combine 2 tablespoons each chopped fresh thyme leaves, chopped fresh rosemary, chopped fresh… Read More
Mystery meet Relax, indulge and feed your imagination at the Samoset’s Murder Mystery Weekend, Nov. 19-21 at the Rockport resort. Clues and “bodies” will drop starting at Friday night’s cocktail reception and continuing throughout breakfast, lunch and dinner Saturday night. The culprit will be revealed… Read More
World of food Looking for a meal with international flair? The University of Maine at Fort Kent will wrap up its World Culture Week with a diversity-themed meal at 11 a.m. Friday, Nov. 5, at Nowland Hall. The event will feature a tour of world… Read More
Boo yeah Are you the ghostess with the mostest? You could be with Pottery Barns boo-tiful candles, which will be a scary centerpiece at your Halloween party – whether or not kids are invited. They cost $16.49 and are available at www.potterybarn.com. Click on the… Read More
Cultural affairs The yogurt-loving folks at Stonyfield Farm are urging people to “cook with culture,” and their recipe for Crepes with Fresh Fruit is enough to seal the deal. To make them, prepare filling by mixing 2 cups Stonyfield Farm low-fat vanilla yogurt with 1/4… Read More
Shine on, harvest food Chef Matteo Proctor will celebrate the harvest on Oct. 16 with a wine dinner at Fredericka’s at Big Moose Inn in Millinocket Lake. Proctor has created a multicourse dinner, including Warm Orange and Fennel Salad with Smoked Salmon, Burgundy Marinated Roasted… Read More
Single servings Home alone? If you want a healthy meal, skip the pizza or the TV dinner and whip up something a little more exciting with the American Institute for Cancer Research’s booklet “Cooking Solo: Homemade for Health.” The pamphlet features cancer-fighting menus, shopping tips… Read More
Feeling saucy? Jazz up your dinner with Ann Marie’s Secret Sauce, created by Ann Marie Orr of Bangor. “The ultimate marinade” works as well on chicken and pork as it does on seafood or beef – and if you run out of time, you can… Read More
Beyond two all-beef patties Burger engineers, take note. There’s still time to enter Sutter Home’s Build a Better Burger Contest. The event marks the 100th birthday of the burger, but beef is just the beginning – salmon, chicken, veggies and other ingredients could take the… Read More
Thin is in Does your food storage take up too much storage space? Tupperware has come to the rescue with its new Flat Out! container, which expands to hold 4 cups of food, but flattens to less than an inch when its not in use. Read More
Farm fresh Stumped by surplus summer squash? Too many cukes got you in a pickle? Don’t fear, the Stutzmans are here. Stutzman Farms in Sangerville will host cooking demonstrations at the farm stand at noon every Wednesday through Aug. 25. Area nutritionists, health experts and… Read More
Of notes What a pairing! Fine wine and delectable music will come together on Aug. 7 at the second Tanglewood Wine and Food Classic in Lenox, Mass. Visitors can taste more than 100 vintners’ wines, take cooking lessons and sample some of New England’s finest… Read More
A better biscuit After reading last Wednesday’s biscuit article in the Bangor Daily News, Dottie Littlefield wrote in to share her secret ingredient. She uses the Bakewell Cream recipe (found in last week’s paper or on the back of the Bakewell Cream can), but she… Read More
Lighten cup Some of summer’s sweet pleasures aren’t conducive to summer fashions – ice cream and short shorts don’t mix, unless you have a superfast metabolism. And those frosty coffee beverages? Not great with a bikini. But Starbucks has come to the rescue with a… Read More
Bowled over It’s time once again for Salad Days at Watershed Center for the Ceramic Arts in Newcastle. For a $25 donation, visitors to the annual fund-raiser receive a handmade earthenware salad plate created by resident artist Kate Goetz. They can then fill their plates… Read More
Taste and sea If you make mean mussels or luscious lobster, you should enter the Maine Lobster Festival Seafood Cooking Contest. All full-time Maine residents are eligible (except food pros), and the recipes can include any Maine seafood, fresh, frozen or canned. Cash prizes of… Read More
Tea for dues Now’s the time to become a member at Bar Harbor’s Abbe Museum – especially if you’re hungry. People who join the museum at the household level ($50) by June 30 will receive a coupon good for a serving of tea (or other… Read More
Editor’s note: Kristen Andresen will be on vacation from May 31 to June 7. There will be no Tidbits that week. ‘Shroom to grow googletag.cmd.push(function () { // Define Slot var slot_sizes = [[300,250]]; var new_slot_sizes = []; var has_banner = false; for (var i =… Read More
Eat in If the answer to “what’s for dinner?” is “takeout” more often than not, get some inspiration for home cooking at Mayo Regional Hospital in Dover-Foxcroft. Jane Conroy of the University of Maine Cooperative Extension and Marion McLellan and Bonnie Stone of Mayo Regional… Read More
Dinner theater If you’re hungry for a good performance – and dinner – Penobscot Theatre Company has a deal for you. Area restaurants such as the New Moon Cafe, Thistle’s and Guinness & Porcelli’s will offer theater patrons special menus or discounts before Saturday’s gala… Read More
Hot potatoes – and pasta If you’re on Atkins, you should stop reading now. If not, you can dig into Mrs. T’s Pierogies’ new recipe booklet. It includes innovative uses for the potato-stuffed pasta crescents, including Greektown Pierogi Salad. To make it, boil 1 package… Read More
Temptation island Looking for a great getaway – and an even better glass of wine? Check out the eighth annual Nantucket Wine Festival, which takes place May 19-23 at the White Elephant hotel. The event will feature world-class wines paired with cuisine from renowned East… Read More
Frugal and fabulous The third edition of “The Frugal Family Kitchen Book” is hot off the presses. Written by Mary Webber of Yarmouth, who worked as Maine Savings Bank’s family thrift counselor for more than 15 years, the book offers “practical wisdom on saving time… Read More
Throw the book at ’em! Cooking the books can be a good thing. Just ask Friends of the Eastern Maine Community College Library, which will hold its annual edible book contest and high tea from 3:30 to 5:30 p.m. at Rangeley Hall on the Sylvan… Read More
Fruit of the vine Foodies can raise a glass to spring – even if the weather doesn’t cooperate – with a wine dinner at Arborvine in Blue Hill. For the event, which will begin at 6 p.m. Thursday, April 15, chef John Hikade has created… Read More
A fond farewell Paul’s Restaurant and Speakeasy on the Hogan Road in Bangor will serve its final meal tonight. The longtime dining destination will close to make way for Smokey Bones BBQ, a national chain serving ribs, pulled pork and other barbecue favorites. Though it’s… Read More
Mix it up Muffin mixes from the New England Cupboard and dip seasonings from the Winterport Co. are just like homemade – only easier. The Hampden-based company makes delectable dips (try the Habanero for a kick), tasty pancake mixes and sky-high popovers. Mixes range in… Read More
Cheers! Bangor Wine and Cheese will hold its monthly wine tasting from 6 to 9 p.m. Thursday. If you’d like something with a little more kick, head next door to Caf? Nouveau, which recently added a full bar, for a cosmo or martini. For information,… Read More
Nutts about cooking Orono cookbook author Jo-Carol Alford recently published her latest tome, “Next Door to the Nutt House: Memories of Cooking in Mississippi.” Her recipes are interspersed with anecdotes – both happy and sad – about Alford’s dear friends the Nutts, her neighbors in… Read More
Northern exposure Chefs in Fort Kent are getting by with a little help from their friends this week as the World Cup Biathlon (and an expected crowd of 20,000) rolls into town. The restaurateurs who haven’t hired outside help will have all hands on deck… Read More
Ethnic edibles Each winter, Montes International Catering becomes the United Nations of food, offering the cuisine of a different region each week. This week, the focus is Polish, with pierogis and kielbasa, cabbage soup and stuffed cabbage. Next week will be Mexican, the most popular… Read More
Go nuts Add a little protein (and variety) to your diet with Almond-Honey Clusters. The cookie recipe from the Almond Board of California is simple, quick and healthy. To make, preheat oven to 250 degrees. Place 11/2 cups of roasted, whole natural almonds in a… Read More
A di-vine time Want to get away for Valentine’s weekend? Take your tastebuds on a tour of Spain on Feb. 15 at Cleonice Mediterranean Bistro’s Spanish wine dinner. The Ellsworth eatery will serve a five-course meal along with six wines presented by importer Tony Couture. Read More
Dim sum? Yum! As if the Bangor Symphony Orchestra’s music weren’t delicious enough, concert-goers can enjoy a dim sum brunch in the Bodwell Lounge of the Maine Center for the Arts before Sunday’s performance. The brunch, which will take place from 11:30 a.m. to 2… Read More
Tastes of Tuscany Cleonice Mediterranean Bistro in Ellsworth will hold a Tuscan Wine Dinner on Sunday, Jan. 25. Chef Rich Hanson has teamed up with his old friend George Schwartz of Vias Imports, whom he met while cooking in Boston’s North End. The two will… Read More
Bake it up The Ellsworth Public Library’s baking contest takes the cake – literally. To celebrate the 10th anniversary of the popular contest, the staff invites all amateur cooks to bake a cake and bring it to the library at 10:30 a.m. Saturday, Jan. 24. Read More
Well-oiled The sheer number of olive oils at the grocery store is enough to make anyone confused, but you don’t have to toil over oil. The North American Olive Oil Association offers the following guidelines: Use robust extra-virgin olive oils, made from full-flavored ripe olives… Read More