November 27, 2013

Food & Dining Dispatches

Food-related news

By Meredith Goad
Staff Writer


Volunteers meet to bake 225 apple pies for pantry

Volunteers will meet at 11 a.m. Wednesday at the St. Joseph’s College cafeteria to bake 225 apple pies in three hours for the fifth annual Great Thanksgiving Pie Bake-Off.

The pies will be added to Thanksgiving food baskets put together at Standish’s Town Hall by Catherine’s Cupboard Food Pantry.

To learn how to volunteer at this event this year or next, contact Stuart Leckie at

For more information about Catherine’s Cupboard, call pantry coordinator Amy Russell at 893-7790.


Stratton Brook Hut offers New Year’s Eve festivities

Looking for something unique to do on New Year’s Eve? How about a four-course meal, with Champagne, mountain views and fireworks? Stratton Brook Hut, part of the Maine Huts & Trails system, will host such an evening at 6 p.m. Dec. 31.

The menu includes soup, salads, beef bourguignon, a variety of sides and dessert. Beer and wine will be available. The hut will have a good view of the Sugarloaf fireworks at 9 p.m.

The cost for members is $94 per bed for adults, $54 per bed for children 17 and under, and $269 for a private room. Nonmembers pay $109 per bed for adults, $64 for kids 17 and under, and $329 for a private room. To reserve, call 265-2400 or email


Dandelion Spring Farm selling wares at Piccolo

Dandelion Spring Farm in Newcastle will be in Portland Dec. 14 and 21 for two “farm pop-up” holiday celebrations at Piccolo, the rustic Italian restaurant at 111 Middle St.

From 10 a.m. to 3 p.m. both days, the farm will sell vegetables, meat, dairy products, yarn, soap, and dried flower and fresh woodsy arrangements. Piccolo will be selling cakes.

For more information, call 747-5307.

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