Tuesday, March 11, 2014
Tickets are now on sale for two popular local food events: Maine Restaurant Week and the Kennebunkport Festival.
Maine Restaurant Week will be held March 1-10 and will feature two new contests this year. In addition to the Incredible Breakfast Cook-Off, which kicks off the week-long celebration Feb. 28, and the Signature Event, a cocktail and dessert competition on March 9, there will be a pancake race and a bowling tournament. Both events will benefit Big Brothers Big Sisters.
The Bowl Big tournament will be held from 2 to 5 p.m. March 2 at Bayside Bowl, 58 Alder St. A team of four can enter the contest for $100.
The Pancake Race will be held at 6:30 p.m. March 4 at Maine Craft Distilling, 101 Fox St. Contenders will run a 100-yard course wearing an apron and carrying a skillet filled with pancakes to flip. The team entry fee is $40.
For more information, go to mainerestaurantweek.com.
The Kennebunkport Festival won’t be held until June 3-8, but tickets are already on sale. The festival, which celebrates Maine food, wine and art, is celebrating its 10th anniversary this year.
It is known for its series of dinners prepared by well-known Maine chefs in private homes. Visit kennebunkportfestival.com.PORTLANDAmerican Sommelier offers sparkling wines seminar
American Sommelier Maine will hold a seminar on sparkling wines and Champagnes on Tuesday at Central Provisions, the new restaurant at 414 Fore St.
The seminar, led by Chris Peterman, will be held from 5 to 7 p.m. and cover “what makes Champagne Champagne” as well as information about a variety of sparkling wines from around the world.
The event costs $50. To register, call (212) 226-6805, email firstname.lastname@example.org or go online to americansommelier.com/maine.Themes of wine tastings are Valentine’s, Madeira
Old Port Wine & Cigar Merchants, 233 Commercial St., will hold two wine tastings in February.
The first, on Feb. 12, will be just in time for Valentine’s Day. The second, on Feb. 19, will feature Madeira. Both are 4 to 7 p.m.Treats, portraits featured at Dean’s open house
Dean’s Sweets and photographer Melissa Mullen will share a Valentine’s tasting and art show in an open house that will be held from 5 to 8 p.m. Friday during Portland’s First Friday.
The chocolatier will offer free samples of its 28 truffles, caramels, butter creams and other treats. Mullen will share her “portraits of love,” images of families, children, weddings … and chocolate.
Dean’s is at 82 Middle St.CANTERBURY, N.H.Organic farmers to teach methods for saving seeds
Northeast Organic Farming Association of New Hampshire will offer two seed-related workshops at the historic Canterbury Shaker Village Feb. 21 and 22.
“The Power of Seeds: Rebuilding Our Seed Heritage” will be held from 6 to 8 p.m. Feb. 21.
The workshop will focus on the history, significance and techniques of seed saving.
Using simple tools, participants will have the opportunity to clean wet- and dry-seeded crops as well as bring home some seed.
The cost is $13.50 and includes refreshments. Registration is limited to 60 people.
A seed production technical assistance workshop for farmers and gardeners will be held from 10 a.m. to 3:30 p.m. Feb. 22.
It’s a hands-on training program for organic farmers and gardeners that will teach the skills for saving high-quality organic seed.
The cost is $45 and includes lunch. Registration is limited to 50.
Matthew Goldfarb and Petra Page-Mann, founders of Fruition Seeds, will be the instructors for both workshops.
To register, go to shakers.org.ROCKLANDPies on Parade raises $20,675 for food pantry
The 10th annual Pies on Parade last month raised $20,675 for the Area Interfaith Outreach Food Pantry and Fuel Assistance Program.
It was the most money raised by the tour and its related auctions and raffles.
Organizers estimate the funds will feed 45 people three meals a day for an entire year.
The event also set records for ticket sales and pies served. Just over 600 tour-goers ate 14,800 slices of pie.
Next year’s Pies on Parade will be held Jan. 25.
Compiled by Meredith Goad, Staff Writer