October 23, 2013

FOOD DISPATCHES: A Round-Up of the Week’s Culinary News and Events

Seasonal happenings include pumpkin ale tastings and some Hallowines

(Continued from page 2)

The Tandem tasting costs $27; tickets can be purchased online at brownpapertickets.com/event/495988.


Italian cooking class will honor Marcella Hazan

Jillyanna’s Woodfired Cooking School in Cape Porpoise will celebrate the life of renowned Italian cooking teacher and cookbook author Marcella Hazan, who died last month, with a special non-pizza class and menu from 4:30 to 8 p.m. Saturday.

Jill Strauss, owner of Jillyanna’s, studied with Hazan’s son at a cooking school in Verona, Italy, where she learned to make pasta by hand.

Some of the class will be demonstration and some will be hands-on. The cost is $155 and participants are invited to BYOB. The menu includes: Grilled Littleneck Clams on the Half Shell; Homemade Fettuccine with Alfredo Sauce; Veal Scaloppine with Lemon; Mushroom Salad with Parmesan Cheese, Crispy Pancetta and White Truffle Vinaigrette; and Braised Pears with Bay Leaves and Amarone Wine.

The school is at 141 Wildes District Road. Visit jillyannnas .com or call 967-4960.


Workshop teaches how to best use Maine-grown grain

How do you successfully get Maine grains from the field to the commercial oven? Borealis Bread baker/owner Jim Amaral, along with Maine Grain Alliance’s resident baking adviser and director of education, Dusty Dowse, will show you how in a new workshop, “Evaluating flours from Maine-grown grain: What the farmer, miller and baker need to know.”

The workshop, scheduled for Oct. 28 and 29, will culminate with baking proof tests under controlled conditions in the Maine Grain & Bread Lab at the Somerset Grist Mill kitchen, 42 Court St.

The cost is $150.

Call 620-0697 or email wendy@kneadingconference.com.

– Compiled by Meredith Goad and Susan Axelrod, staff writers

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