‘Aphrodisiac Cookbook’ inspires benefit dinner
Theater at Monmouth celebrates its Season of Lovers with an intimate five-course dinner inspired by “Intercourses: An Aphrodisiac Cookbook” at 6 p.m. June 1.
Reservations are $150 and tax-deductible. All proceeds support TAM’s artistic and educational programming.
For event details, email email@example.com.
Chef of Frog and Turtle offering Gourmet Cruise
Chef James of the Frog and Turtle is offering a three-day Gourmet Cruise aboard the historic Stephen Taber sailing ship June 6-9. The cruise includes all meals and a wine tasting with dinner. Chef James will be on hand to discuss techniques, inspirations, wood-stove cookery and his passion for house-made charcuterie.
The cost is $618 per person. Call (800) 999-7352 for reservations.
For more information, go to stephentaber.com/schedule.html#gourmet.
Purpoodock Club’s chef opening wine store soon
Jen Flock, the chef at the Purpoodock Club in Cape Elizabeth, is opening her own wine store at 541 Ocean House Road.
Flock and Vine – also the name of her wine blog – will open as soon as Flock gets her state inspection done. She’s crossing her fingers for a Memorial Day weekend opening.
Flock, who lives with her family in Cape Elizabeth, is a certified sommelier, wine consultant and chef who has been working toward the title of master sommelier. (She’s two levels away from her goal.) Her wine store will be in the old Jordan’s Agway building across from Kettle Cove, just down the road from Crescent Beach State Park and the Inn by the Sea.
Flock will be keeping her job as chef at Purpoodock, so the store will only be open four days a week at first. Her parents will be manning it for her three days a week to help it get off the ground, and she’ll be in on Sundays.
Local delivery will be available, and wine also will be available for advance purchase on the store’s website.
Farm-to-table dinners set for June 19 through Oct. 9
Pineland Farms in New Gloucester and The Black Tie Co. catering have partnered to present a series of farm-to-table dinners, Graze at Pineland Farms. Kicking off on June 19 with “Strawberry Fields Forever,” the themed dinners, 10 in all, will continue on Wednesdays through Oct. 9.
The evenings will begin at 4 p.m. with a tour of the farm and end with a family-style four-course meal served outdoors (or under a tent) and “created with a cornucopia of food that was raised, planted, nurtured and harvested within minutes of where guests will dine,” according to a news release.
Dinners will include beer, wine and cocktails, as well as live music. Guests will have a chance to meet the farmers and the chefs.
Strawberry Fields Forever will feature Maine strawberries in cocktails; tossed in a salad of goat cheese and greens from Olivia’s Garden; featured in sauces, salsas and chutneys served with Pineland Farms organic beef and lamb; and, of course, in a starring role in dessert. (Seafood and vegetarian meals are available.)
Graze at Pineland Farms is sponsored by Allagash Brewing Co., New England Distillery, Cellardoor Winery and Maine Distilleries.
Tickets are $95, all-inclusive, and are on sale now at theblacktieco.com or 761-6665.
The dinner schedule is:
June 19: Strawberry Fields Forever
June 26: Mind Your Peas and Carrots
July 10: One Potato, Two Potato
July 26: Cool As a Cucumber
Aug. 7: Blueberries for Sal
Aug. 21: Wild and Crazy Mushrooms
Sept. 11: Indian Summer Maize at Graze
Sept. 25: Eat, Drink and Be Cranberry
Oct. 2: Back to Your Roots
Oct. 9: How Do You Like Them Apples?
Craft beer festival on tap July 13 at Maine State Pier
The Maine Brewers’ Guild’s annual festival has hit the big time. Unable to squeeze any more craft beer fans onto the grounds of the Boothbay Resort, where the sold-out event has been held for the past two years, the MBG has moved the whole shebang to Portland.
“Craft Beer Comes to Maine State Pier” will lure representatives from more than 30 Maine breweries to the city from 1 to 4 p.m. July 13.
The tasting and festival will also feature a special “from away” guest, Victory Brewing Co. of Pennsylvania, as well as Charlie Papazian, president of the national Brewers Association and author of “The Complete Joy of Home Brewing.” Sebago Brewing Co. will provide German-themed food.
This is a 21-plus event, and no pets are allowed. General admission tickets are $50 and include beverages, food and a commemorative glass. VIP tickets (you get a jump on things with admission at noon) are $75. Designated driver tickets are $25. Tickets are only available online and must be purchased in advance from brownpapertickets.com/event/360745. All proceeds support the Maine Brewers’ Guild.
Dunkin’ giving hospital part of iced-coffee sales
Dunkin’ Donuts is partnering with the Barbara Bush Children’s Hospital to kick off iced-coffee season. A dollar for every iced coffee sold Wednesday will be donated to the hospital.
Waffle shop in the works for 15 Monument Square
Anya Arsenault has secured a space in Portland for the second location of her Boothbay Harbor waffle shop, Wannawaf. The new shop will be at 15 Monument Square, in the space formerly occupied by Cobblestones, and will offer waffles and ice cream, but not the hot dogs she has on the menu in Boothbay Harbor.
In addition to sweet waffles, such as the popular Cheeky Monkey (a hot waffle, vanilla ice cream, banana, Nutella, whipped cream and coconut), Arsenault said the Portland shop will offer savory options.
These include her signature breakfast waffle, with eggs and bacon cooked in the waffle, and a take on the Southern classic, chicken and waffles – popcorn fried chicken inside a waffle, served with gravy or maple syrup. There will be a separate waffle iron for gluten-free waffles.
The new shop will be open until 2 a.m. on Fridays and Saturdays.
Wine bar expected to fill vacancy at One City Center
A wine bar will fill a vacant storefront in the food court area at One City Center in Portland.
Katie Allen of The Dunham Group has confirmed that the real estate company is working with a tenant for the 1,200-square-foot space previously occupied by Dante’s.
She declined to name the tenant because the lease is not yet signed, but did say that the wine bar would not have a full kitchen; the menu will be limited to “olives, cheese nuts – food to accompany wine and beer.”
Wine courses may also be offered, she said.
“We think it’s going to be a great addition to the building, something upscale that people in the other office buildings will be happy to have in the area,” Allen said.
– Compiled by Meredith Goad, Susan Axelrod and Wendy Almeida