Hugo’s chef to compete on ‘Chopped’ on Tuesday
James Beard Award-winning chef Rob Evans of Hugo’s restaurant competed on the Food Network show “Chopped” Tuesday and won.
Evans taped the episode in April.
Melissa Corry, a cook at Hugo’s, also taped an episode, but that show has not yet been scheduled to air.
“Chopped” is a cooking competition in which four chefs use ingredients in “mystery baskets” to create a three-course meal that is judged by a panel of three experts. After each course, one of the chefs is “chopped” from the competition. The winner receives $10,000.
Lee Farrington, chef/owner of the Portland restaurant Figa, taped an episode of “Chopped” in June.
She said the network told her that her episode might not air until January or February.
East Ender, Devenish Wines plan Cotes du Rhone dinner
The East Ender, 47 Middle St., will host a Cotes du Rhone wine dinner at 6 p.m. Tuesday. The dinner is a collaboration between the restaurant and Devenish Wines.
The cost is $45 per person. For reservations, call 879-7669.
Desjarlais to pair food with Dominio do Bibei wines
Chef Krista Desjarlais, owner of Bresca, 111 Middle St., and Ned Swain, from Devenish Wines, will collaborate on a five-course wine dinner celebrating the harvest season at 6 p.m. Oct. 19. Desjarlais’ food will be cooked over an open fire and paired with Spanish wines from Dominio do Bibei. The dinner costs $75. For reservations, call 772-1004.
Winemaker’s meal to help Marginal Way maintenance
The Marginal Way Preservation Fund will host a wine maker’s dinner at Katie’s Cafe from 6 to 8 p.m. Nov. 4. The four-course dinner will be paired with wines from Pine State Beverage Co.
The dinner costs $150. A portion of the proceeds will benefit the nonprofit fund’s endowment, which pays for the maintenance of the mile-long coastal footpath known as Marginal Way.
The cafe is at 261 Shore Road. Register by Oct. 25 by emailing firstname.lastname@example.org, or call 646-6725.
Harvest dinner, auction to aid community garden
The ninth annual Yarmouth Community Garden Harvest Dinner will be held from 5 to 7:30 p.m. Oct. 19 at Yarmouth High School, 286 West Elm St.
The menu will feature pasta with primavera sauce by the chef at Seagrass Bistro; pesto made with the community garden’s basil; meatballs; mixed green salad; bread; beverages; and warm apple crisp a la mode.
There will be craft making for children, a silent auction and raffle, and free pumpkins while supplies last.
Proceeds provide seed money to start next year’s garden.
Tickets are $8 for adults and $5 for children under age 12, and are available in advance by calling 846-2406, and at the door.