Association sets workshops on growing organic garden

The Maine Organic Farmers and Gardeners Association will hold “Grow Your Own Organic Garden” workshops statewide 6 to 9 p.m. April 6.

The workshops will be held in 30 different locations, and all are open to the public. Topics to be covered include soil enrichment, composting methods, crop rotation, weed control strategies and natural methods of insect control.

All participants will receive a resource packet and free organic seed.

Most locations will charge a $5 fee for materials.

For a list of locations and locations of a few workshops that will be held on alternate dates, go to

Allagash Brewing to unveil new beer, donate proceeds

Allagash Brewing Co. will release its new brew, Vrienden, on Tuesday.

Vrienden, a collaboration with New Belgium Brewing, is made with dandelions and elderberries and has been described as tart, fruity and earthy.

There will be 1,500 bottles for sale at the brewery, 50 Industrial Way, beginning at 9 a.m. The cost is $10 per bottle, with a limit of two bottles per person. Proceeds will benefit the Friends of Casco Bay.
For more information, call 878-5385.

Desserts take the spotlight in baking demonstrations

LeRoux Kitchen has scheduled its popular “Bakers’ Thursdays” baking demonstrations through the end of May.

Shauna Osteen, a LeRoux staff member and co-owner of The Baker’s Confections, conducts the demonstrations in the store, 161 Commercial St. The next one in the series will be held at 11 a.m. Thursday and focus on the classic Italian dessert tiramisu.

On April 14, the topic will be carrot cake with orange ginger icing, and on April 28, Osteen will make a Vanilla Bean Layer Cake with Lemon Curd and Fresh Berries.

Look for Banana Split Trifle on May 12, and Orange Frozen Custard with Chocolate Whipped Cream and Dark Chocolate Balsamic on May 26.

Free recipes and samples will be available.

For more information, call 553-7665.

Wine tasting accompanies next First Friday Art Walk

There will be a wine tasting Friday at 15 Exchange Bistro during the First Friday Art Walk.

The tasting will focus on the wine regions of France.

For more information, call 774-1595.

Marsh Bistro chef featured at the James Beard House

Jeffrey Savage, executive chef of On the Marsh Bistro, will be cooking at the James Beard House in New York City on April 6.

Savage’s menu will feature his interpretation of a “New and Old School New England Dinner” for 80 guests.

The five- to-six course, banquet-style tasting menu will include dishes such as Gulf of Maine Fluke Sashimi, Johnny Cake served with creton and house-pickled wild Maine ramps, and New England “Pot Roast” – braised Waygu eye of round, Morse’s sauerkraut and North Country bacon, braised carrots, onion rings, and Maine potato biscuits with local honey butter.

On the Marsh will reopen for the season May 18.