Maine eateries to rumble in lobster-roll battle royale
Four Maine restaurants have been chosen this year to compete in Tasting Table’s Fourth Annual Lobster Roll Rumble in New York City.
Eventide Oyster Co. in Portland, the Bite into Maine food truck, The Galley Restaurant & Pub in Naples and The Clam Shack in Kennebunk — last year’s winner — will compete June 6 at the Metropolitan Pavilion in Chelsea for the title of “America’s Best Lobster Roll.”
Tickets are $150 for general admission, which includes entry to the main event from 7 to 10 p.m. and samples of 20 lobster rolls, sides and desserts. There will also be an open bar featuring Tequila Don Julio cocktails, Stella Artois beer, Fuze refreshments and wine.
A Tequila Don Julio VIP Pass costs $250 and includes everything in the general admission ticket plus early access to the event from 6 to 7 p.m., access to a VIP lounge and a gift bag valued at more than $150.
Ten percent of all ticket sales will be donated to Share Our Strength, a national culinary charity that fights childhood hunger in America.
Downtown Association hosts week of specials
The Brunswick Downtown Association will host its second annual Eat Brunswick Week. The event is scheduled April 8-14.
More than 15 culinary businesses will offer special pricing on selections for breakfast, lunch and dinner, as well as treats and snacks.
Participants include: Byrne’s Irish Pub; Domino’s Pizza; Frontier Cafe, Cinema, & Gallery; The Great Impasta; Henry and Marty Restaurant and Catering; Lion’s Pride; Little Dog Coffee Shop; No. 10 Water at the Captain Daniel Stone Inn; The Parkwood Grille at the Best Western Plus; Tao; The Tavern at Brunswick Station; Trattoria Athena; Wilbur’s of Maine Chocolate Confections and Wild Oats Bakery and Cafe.
No passes, tickets or coupons are required. Reservations may be recommended for dinner service at some establishments. Diners should check directly with restaurants to find out if this is required.
For complete details, including menu offerings and a listing of participants, go to brunswickdowntown.org.
Maine Bake-Off contestant needs votes to advance
Sarah Malikowski is a semifinalist in the 46th Pillsbury Bake-Off, and the only one from Maine.
To go any further in the contest, she needs votes from the public for her Southwest Chicken Biscuit Sandwiches in the “Doable Dinners” category.
The Bake-Off redesigned the $1 million competition this year, selecting some recipes to go to an online vote. Voting will be open on BakeOff.com through noon Thursday.
The contest redesign also limited recipes this year to seven or fewer ingredients, and the dish must take only 30 minutes or less to prepare, not including baking or cooling time. The changes are designed to encourage simpler original recipes.
The 100 finalists will compete Nov. 10-12 at the Aria Resort & Casino in Las Vegas.
Line forms for seasonal dinners at Flanagan Farm
Some well-known Maine chefs will be cooking true farm-to-table cuisine this spring and summer at benefit dinners for the Maine Farmland Trust.
The “Flanagan’s Table” dinners will be held at The Barn at Flanagan Farm, 668 Narragansett Trail in Buxton. The five-course dinners feature local foods, wine and Maine beer.
The March dinner, featuring Masa Miyake, chef/owner of Miyake and Pai Men Miyake, quickly sold out. The next one will be May 12 (there is no April dinner in this monthly series), and will feature chefs Ravin Nakjaroen and Paula Palakawong from Long Grain in Camden. Flanagan’s will start taking reservations for that dinner on April 14.
The next dinner will be held June 23 and feature Andrew Taylor and Michael Wiley of Eventide Oyster Co. and Hugo’s, who just won the New England “People’s Choice Best New Chef” contest sponsored by Food & Wine magazine. Reservations for that dinner open May 26.
Tour visits some of city’s most beautiful kitchens
Tour some of the most intriguing kitchens in the city with the Portland Kitchen Tour from 10 a.m. to 4 p.m. May 10-11.
Spend a day in the East and West ends and Back Cove browsing gorgeous granite countertops, double ovens and kitchen cabinets. Each kitchen will feature a chef, cookbook author, cooking demo and/or tasting from some of Maine’s notable culinary experts.
Attendees will also have access to the former First Payson Park Evangelical Free Church, which has been converted into a beautiful home with a fabulous kitchen.
A portion of ticket sales benefit Munjoy Hill’s St. Lawrence Arts and Community Center, a historic national landmark now serving as a neighborhood performing arts space.
Tickets are $25 online, $30 at the door. For more information, go to portlandkitchentour.com.
Cellardoor Winery series comes to historic temple
Cellardoor Winery will hold its third “Cellar Series” dinner from 6 to 9 p.m. Friday at the Portland Masonic Temple, 415 Congress St.
The temple was designed and constructed by architect Frederic Thompson in 1911, and is one of the oldest unrenovated grand lodges in Maine.
Live music will be provided by The Delta Knights.
Tickets are limited and cost $90 per person. Call 763-4478 to reserve a spot.
Party like ‘Mad Men’ as Sonny’s marks new season
Sonny’s annual “Mad Men” Season Premiere Party is at 9 p.m. April 7. Dress to impress in the TV show’s attire and win special prizes. “Mad Men”-inspired cocktails will be part of the mix as well.
Rosemont Wine tastings to feature Spanish imports
Chris Campbell is founder and leader of C&P Wines, importer of some of Spain’s small, independent winemakers who produce wines of character, balance and distinction. Rosemont’s Yarmouth store manager and wine director, Dan Roche, recently returned from a trip to Spain with Campbell. They will share their knowledge of these wines and tell some of the stories behind them in two tastings.
The first will be held at the Yarmouth store on Main Street from 4 to 6:30 p.m. Friday.
The second will be at the Brighton Avenue store in Portland on Saturday from 3 to 6 p.m.
For more information, go to rosemontmarket.com.
Conference celebrates breads of all crusts
The Kneading Conference presented by Maine Grain Alliance will be held July 25-26. The keynote speaker will be Richard Miscovich, who teaches artisan bread baking at Johnson & Wales University in Providence, R.I.
Workshops at the conference will include Artisan Bread 101, Building a Brick Oven, Growing Rice in Vermont, Wood-Fired Production Baking, Pizza in the Home Oven, Scything Demonstration, Acorn Flour and Rocket Ovens, Fired Up for Bagels, Preferments and Sourdoughs for the Home Baker, Heirloom Corn and more.
To pre-register and get a detailed conference agenda, go to kneadingconference.com.
The Artisan Bread Fair, a festival celebrating local grains, artisan breads and Maine food, will be held the day after the conference, July 27, at the Skowhegan Fairgrounds. The fair is free, but there is a $2 parking fee at the fairgrounds.
Pig butchery class to be taught April 27-28 at SMCC
Giant’s Belly Farm, Resilient Roots and Locals Sprouts Cooperative are hosting a two-day hog butchering and dry curing workshop at Southern Maine Community College.
The class will butcher the whole pig into cuts suitable for dry curing. Participants will learn to mix dry cures to apply to the pork as well as grind sausage and discuss meat science.
At the end of the weekend, participants will take home a cut of meat along with instructions for drying it after it is cured.
The class will be held from 10 a.m. to 5 p.m. April 27-28. Registration is $350 per person and is limited to 16 people. To register, send check or money order for $350 to Giant’s Belly Farm, 217 South Mountain Road, Greene, ME 04236.