September 4, 2013

Food & Dining Dispatches

(Continued from page 1)

Followers of the regime claim it leads to improved sleep, better digestion and weight loss.
To reserve a seat, call 985-8877.


Pie and cupcake bakers can help charity and win prizes

Make a great pie or a killer cupcake? Enter the charity pie/cupcake contest at the Kitchen & Cork store. The Sept. 15 contest benefits the March of Dimes Foundation.

Sponsors of the contest include King Arthur Flour and Emile Henry. Co-sponsors are Architec Housewares and USA Pan.

Pie categories are Best Fruit Pie, Best Cream Pie and Best Alternative Pie. Contestants can enter pies in each category, but only one per category. Cupcake categories are Best Decorated Cupcake (adult and youth) and Best Tasting Flavor Cupcake (adult and youth). A $5 entry fee, to be donated to the March of Dimes, is required for each entry.

Prizes include $25, $50 and $75 gift cards to King Arthur Flour; Emile Henry deep-dish pie plates valued at $45; a $25 gift card to Kitchen and Cork; and measuring cups and spoons from Architec Housewares.

The deadline to register is Sept. 10. Call 885-5727. The rules of the contest and entry forms can be found at


Wine seminars to introduce American Sommelier here

American Sommelier, a wine education organization based in New York City, has started a state chapter and on Sept. 29 will launch a series of seven Sunday evening wine seminars.

The two-hour lectures and tastings will cover different wine-making regions each week. The sessions will be held at venues such as Vignola Cinque Terre and Caiola’s in Portland, and Earth at Hidden Pond in Kennebunkport.

The first seminar, “Build a Strong Foundation: An Introduction to Viticulture, Vinification and Tasting,” will be held at Vignola Cinque Terre, 10 Dana St., and will be led by Andrew F. Bell, co-founder of American Sommelier and the organization’s current president. Chris Peterman, a local alumnus, will lead the rest. (Peterman will manage the wine program at Central Provisions, a new restaurant owned by chef Chris Gould opening in the Old Port this fall.)

All of the seminars will be held from 5 to 7 p.m. Tickets are $60, with discounts for purchasing in quantity.

For more information or to register for a seminar, go to the Maine chapter’s website at

Salvage BBQ & Smokehouse opens for just dinner, so far

Salvage BBQ & Smokehouse, the latest project from Portland restaurateur Jay Villani, opened to the public Sunday night.

Located at 919 Congress St., Salvage BBQ initially will be open Tuesday through Sunday for dinner (including take-out) starting at 5 p.m. Lunch will be added later.

The restaurant has an open kitchen, family seating and a full-service bar custom-built by Villani, with Maine microbrews on tap.

There’s parking behind the restaurant on Gilman Street and on the street throughout the neighborhood. For more information, call 553-2100 or go to

New cocktail bar to open with extended happy hour

Portland Hunt & Alpine Club, an eagerly anticipated cocktail bar at 75  Market St., will open its doors Thursday.

Owners Andrew and Briana Volk will “be offering an extended happy hour and starting our Fernet beach cruiser giveaway.”

– Compiled by Meredith Goad, Staff Writer
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