Wednesday, April 16, 2014
Reservations flying out the door for dinner featuring geese, ducks
Fans of duck and geese: Don’t squawk, but seats are already filling up for an Oct. 30 dinner featuring Hank Shaw, the James Beard Award-winning food blogger and author of “Hunt, Gather, Cook: Finding the Forgotten Feast” and the new “Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese.”
The dinner, which will feature several species of domestic ducks and geese, will be held at Beale Street Barbecue at 215 Water St. in Bath. Reservations are from 5 to 8 p.m., but chef Michael Quigg says most of the 6 to 7 p.m. slots filled up immediately.
Shaw will meet with guests, sign books and discuss techniques for cooking wild and domestic waterfowl. He’ll also share hunting, fishing and foraging techniques and recipes for North American wild foods.
The fixed-price, multi-course dinner (with options) will cost $65, but Quigg says most items will also be offered a la carte. Wine and beer pairings will be available.
For reservations, call 442-9514 or email email@example.com.
Natural wines, expert on them to be paired with dinner at farm
Zev Rovine, an expert on natural wines, will be the featured guest at a natural wine dinner at The Well at Jordan’s Farm, 21 Wells Road.
The dinner, which will be held from 6 to8:30 p.m. Sept. 11, costs $60. Devenish Wines is co-host of the event.
For more information or reservations, call 831-9350 or email firstname.lastname@example.org.
Sebago to give free lunch, beer to volunteers who pick hops
Work for your beer at Sebago Brewing Co.’s Local Harvest hop picking party Saturday.
Beginning at 9 a.m., brewers and volunteers will pick and process locally grown hops in exchange for a free lunch and fresh beer. Interested? Email email@example.com.
Then mark your calendar for Sebago’s annual Octoberfest celebration Sept. 21 at the brewery. The first 300 ticketholders are guaranteed a 32-ounce commemorative stein of either the 2013 Octoberfest lager or the 2013 Local Harvest ale.
The celebration includes German music and food, hourly tours of the brewery and a contest for the best German outfit (the winner gets a free keg party).
Festival admission is $20. The food ticket costs $12 and includes wood-fired pretzels, homemade pickles, Runabout Red Ale-braised bratwurst, sauerkraut, potato salad and other traditional German foods. Vegetarian options also will be available.
Got a designated driver? They can get in for $10, and they’ll still get a beer stein.
For more information or tickets, go to brownpapertickets.com/event/451461.
Four Season Farm dinner to offer preview of fare at new restaurant
Get a preview of the new Vinland restaurant, opening soon in Portland, at a special dinner hosted by Eliot Coleman and Barbara Damrosch at Four Season Farm on Friday.
There are only 20 seats available for the dinner, which will be held in the farm stand at 609 Weir Cove Road.
The eight-course tasting menu of 100 percent local foods costs $90 per person. Many of the ingredients will come right from Four Season Farm. Wine pairings from small, organic growers will be available for another $45 per person.
To purchase tickets, go to vinland.me.
Fitness coach and author will lead discussion on paleo diet
David Bidler, a Portland-based fitness coach and author of “Paleo in Maine: A Local Resource for the Modern Hunter Gatherer,” will lead a discussion of the health benefits of the paleo diet at 6:30 p.m. Sept. 19 at 44 York St.
(Continued on page 2)