Friday, December 13, 2013
Jane St. Pierre, owner of Kitchen & Cork in Scarborough, says she’s extended the deadline for entering the 1st Annual Charity Pie/Cupcake Contest to Sept. 10.
The kid-friendly contest, sponsored by Kitchen & Cork and King Arthur Flour, will be held Sept. 16 and benefit the March of Dimes. Yours truly has agreed to be one of several lucky judges.
A good number of contestants have been signing up, St. Pierre said, but she hopes that as Labor Day passes us by this weekend and summer winds down, more amateur bakers will be inspired to come up with something special (and tasty) for a good cause. She would especially to see more children and teenagers entering the contest.
The contest is part of a larger March of Dimes fundraising event called ‘’Touch a Truck’’ in the Cabela’s shopping plaza from 11 a.m. to 4 p.m. The baking contest at Kitchen & Cork, located at 400 Expedition Drive, will be held from 9 a.m. to 4 p.m.
The pie contest is open to anyone age 16 or older, home cooks only. The three pie categories are Best Fruit Pie, Best Cream Pie and Best Alternative Pie.
The cupcake contest is open to anyone age 9 or older. The cupcake categories are Best Decorated Cupcake (adult and youth) and Best Tasting Flavor Cupcake (adult and youth).
Two pies or a dozen cupcakes are required for each entry. Some of the treats will be judged, and the rest will be sold to raise money for March of Dimes. Each pie or cupcake entry must be accompanied by an entry form, and each entry form requires a $5 fee that also will be donated to the March of Dimes.
The winners of the contests will be announced at 2 p.m.
First prize in each category is a $75 gift card for King Arthur Flour and an Emile Henry deep-dish pie plate worth $45. Second prize is a $50 King Arthur gift card, and third prize is a $25 gift card.
To see detailed rules of the contests or download entry forms, go to kitchenandcork.com. Questions? Call 885-5727 or email firstname.lastname@example.org
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod