LeRoux chef shows how to stuff eggs in new ways
Get ready for Easter by learning to be creative with deviled and stuffed eggs with ingredients like smoked salmon, curry and bacon jam.
Chef Matt Burnham will give a demonstration at LeRoux Kitchen at 1 p.m. Saturday. He’ll give tips and recipe ideas for using your leftover Easter hard-boiled eggs.
LeRoux Kitchen is located at 161 Commercial St. For more information, call 553-7665.
Maine College of Art adds culinary programming
This summer the Maine College of Art will offer culinary arts courses through the Continuing Studies program for the first time. Classes range from one-day workshops to six-week courses.
For “Pastry Perfection,” Tara Smith from Standard Bakery will share her mastery over the course of three classes.
“Farm to Fork Workshop” will be taught by Vinland owner and chef David Levi to help students turn local ingredients – summer produce, seafood, foraged foods, pasture-raised meats and dairy products – into meals.
Sarah Wiederkehr from Winter Hill Farm will explore the history, complexity and diversity of cheese with students in the three-hour workshop “All About Cheese.”
Susan Axelrod of MaineToday.com will mentor students on how to join in on Maine’s culinary conversation in “The Art and Craft of Food Writing.”
“Microbrewing” will be taught by Chresten Sorensen of Bunker Brewing Co. and will focus on the four elements of brewing (water, yeast, malt and hops) and brewing practices on a commercial vs. home-brewing scale.
For more information on MECA’s new culinary programming, contact Courtney Cook at 699-5061 or email@example.com, or go to meca.edu/cs.
Rising Tide workshop will offer taste training
Sometimes learning what makes beer taste good means tasting some that’s gone bad.
Haley Campbell, director of quality control at Rising Tide Brewing Co., will lead a sensory training workshop that will take guests through a blind sampling of the six most common off-flavors in beer. Otto Pizza and Rising Tide beer (with no off-flavors) will be served afterward.
The workshops are limited to 24 people, and the Monday event is already sold out. The next one will be held from 6 to 8 p.m. May 12. The $30 ticket price includes the worksop, pizza and one 10-ounce sample of Rising Tide beer.
For more information, call 370-2337. Rising Tide is at 103 Fox St.
Food truck visit to brewery will support Good Shepherd
The Good Shepherd Food Truck will kick off its season Saturday at Rising Tide Beer Co., 103 Fox St., by serving a menu inspired by the company’s beer.
Rising Tide will give away a free beer when a donation of at least one food item or at least $5 is made to the food bank. Donations can be brought to the brewery during tasting room hours Thursday through Saturday. Consult the food bank’s website at gsfb.org to find out which contributions help most.
Cellardoor Winery dinner set for rooftop at hotel
Cellardoor Winery returns to Portland on May 23 for its May Cellar Series Dinner, which will be held at 6 p.m. at The Rooftop @ 27 Pearl Street on top of the Portland Regency Hotel.
The evening will feature a $90 four-course dinner paired with Cellardoor wines. Live music for dancing will be provided by the Band of New York.
Seats are limited, and reservations are required by calling 763-4478.
Slow Money conference to focus on local food
Slow Money Maine will host its first regional gathering, “Grow It: The New Food Economy,” from 8:30 a.m. to 4:30 p.m. May 2 in Hannaford Hall at the University of Southern Maine.
The keynote speaker will be John Naylor, co-founder of Rosemont Market & Bakery. Rosemont chefs will be providing lunch.
Conference attendees can also take a walking tour of Portland during “The Food and Spirits Tour: What’s Brewing in Portland” from 1:30 to 7:30 p.m. May 1.
Stops include Maine Craft Distilling, Cultivating Community’s Boyd Street Farm, Urban Farm Fermentory, the Resilience Hub and Portland Permaculture, and Coffee By Design’s new brewery and cafe.
At 5 p.m., Rosemont Market Productions and Maine Craft Distilling will team up for the Taste of Slow Money Maine Social Hour.
Tickets for the Slow Money gathering only are $50; add the food tour and social hour and they cost $70. Tickets can be purchased through eventbrite.com.
Dinner and auction at inn will support Alewives Farm
On May 16, Sea Glass Restaurant at Inn by the Sea will host a fundraising dinner for the farm that provides it with lobsters and fresh vegetables.
Alewives Farm, located just down Route 77 from the Inn by the Sea, needs some upgrading. All proceeds from the wine dinner and silent auction will go to support the farm and help it build a farmstand.
The dinner is $85 per person, including the wine flight. The silent auction starts at 5:30 p.m. and dinner begins at 7 p.m.
Inn by the Sea is located at 40 Bowery Beach Road. For more information, call 799-3134.
Washington Post editor to lead Stonewall classes
Joe Yonan, food and travel editor for the Washington Post, will host two demonstration classes in April at the Stonewall Kitchen Cooking School, 2 Stonewall Lane.
Yonan has twice won the James Beard Foundation award for best newspaper food section and is the author of two cookbooks.
From 11:30 a.m. to 1 p.m. April 23, the topic will be “Eat Your Vegetables: Simple, unexpected flavor combinations that will wow your palate.” On the menu: poblano tapenade, kimchi deviled eggs, kale salad with lemon chili vinaigrette, Thai-style kabocha squash and tofu curry, and faux tart with instant lemon ginger custard.
At the same time on April 25, Yonan will cover “Outstanding Vegetable Side Dishes: Inventive combinations that will open up new worlds for veggie lovers and dress up any dinner menu.” That day’s menu will include Ottoman eggplant dip, kale and mango nicoise, celery soup with apple and blue cheese, chicken-fried cauliflower with miso-onion gravy and citrus coconut tart in a jar.
Classes cost $50. To register for either class, call (877) 899-8363 between 8 a.m. and 5 p.m. Monday through Friday.