Wednesday, May 22, 2013
If you’re still looking for something to do Wednesday night, Hugo’s is holding its fourth annual creepy Halloween dinner featuring a seven-course “ghoulish” tasting menu.
There’s no menu to scare you with yet because for this dinner, the chefs try to get their hands on rare, unusual fare that takes some time to “nail down.” (Bwahahaha) But to give you an idea, in 2010 the courses included “Duck Gut” – foie gras, testicles and tongue – and “Stuck Pig,” a course of suckling pig, blood sausage, blood cake and blood sauce. Yuuuum yum!
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.
Meredith can be contacted at 791-6332 or
mgoad@pressherald.com
On Twitter: @meredithgoad
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
Wendy Almeida and her family have a smattering of livestock and a summer garden. After 10 years of her kids being involved in 4-H, she's finally accepted the term "hobby farm" to describe her family's work at sustainable living. These days her morning starts with milking a goat before heading into the office for her day job as an assistant editor for features.
Wendy can be contacted at wea [at] mainetoday.com or on Twitter @wea1021.
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