September 18, 2013

Food & Dining Dispatches

Jonesboro man semifinalist in Pillsbury competition

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“Harvey,” b.good’s truck, will be handing out free shakes at the Exchange Street franchise’s grand opening on Sept. 26.

Courtesy photo

Chris Caston, a resident of Jonesboro, has been named one of 60 semifinalists in the 46th Pillsbury Bake-Off Contest.

Caston is competing in the Quick Rise and Shine Breakfasts category with his recipe for Cardamom Apple Coffee Cake. Recipes are limited to seven or fewer ingredients and must take 30 minutes or less to prepare, not including baking or cooling time.

Pillsbury recently instituted new rules for the contest that allow the public to vote for the semifinalists they want to see compete for the $1 million grand prize. You can vote for Caston at BakeOff.com until 1 p.m. Eastern time Sept. 26.

CARRABASSETT VALLEY

Eat well, lodge in wilderness at Maine Huts & Trails event

Have a gourmet dinner without the guilt -- all you have to do is hike or bike three miles to reach it.

Maine Huts & Trails is hosting its first Harvest Dinner at the Stratton Brook Hut at 6 p.m. Sept. 28 to show off its staff's culinary skills. The dinner will feature local, seasonal fall foods, and will be accompanied by beer and wine.

Hors d'oeuvres will include lobster, meatballs, bruschetta and crudites. The main course will include vegetable soup, salad, fresh gnocchi and braised beef. Dessert will be an apple crostada.

The dinner costs $120 for members and $130 for nonmembers, not including tax. The prices include the dinner, an overnight stay, and breakfast and lunch the following day.

For more information about the dinner or to sign up, email lodging@mainehuts.org or call 265-2400. For more information about Maine Huts & Trails, go to mainehuts.org.

BRUNSWICK

Beer, wine go head to head at inn's five-course dinner

The Inn at Brunswick Station, 4 Noble St., will hold its second annual "Beer vs Wine" dinner from 6 to 8:30 p.m. Oct. 1.

Gritty's beers and Joel Gott wines will be paired with food prepared by chef Kevin Cunningham.

Each dish will be paired with both a beer and a wine so that guests can debate which goes best with each course. The first course will be a butternut squash cup, followed by a potato leek soup and a salad of local greens with goat cheese, dried cranberries and candied pecans. The entree will be an apple-braised pork shank with a carrot parsnip fritter. The meal will end with a dessert of pumpkin panna cotta.

The five-course dinner, including beverages, costs $35 per person, plus tax and gratuity.

Reservations can be made through Open Table at innatbrunswickstation.com/tavern_dining by selecting the proper date and time and mentioning the Beer vs Wine dinner in the comments section.

Local restaurants line up to cook for Taste of Brunswick

More than 14 Brunswick restaurants will be preparing food for "Singing for Their Supper" at the Taste of Brunswick Sept. 28.

The event, which will feature music the Alternate Routes and other local bands, will be held from 11 a.m. to 3 p.m. on the Town Mall in downtown Brunswick. There will also be a beer tent sponsored by Sea Dog Brewing Co.

"Singing for Their Supper" is a benefit for Midcoast Hunger Prevention. For more information, go to brunswickdowntown.org/TOB or call 729-4439.

FALMOUTH

Learn to turn (your food product here) into cash

If you've ever thought of turning your homemade chowder, jam, fudge or other specialty food product into a full-time product, you can learn what you need to know at a five-part series of workshops called "From Recipe to Market: Cashing in on Value-Added Opportunities."

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