Friday, March 7, 2014
By Avery Yale Kamila email@example.com
and Meredith Goad firstname.lastname@example.org
(Continued from page 1)
Drinks are not included, but will be available for purchase.
This special dinner, which starts at 5 p.m., will be much more casual than other “No Kid Hungry” dinners organized by Share Our Strength Maine, and families are encouraged to attend. Children eat free with the purchase of a $30 adult ticket ($35 at the door).
One in four Maine children are uncertain where they will get their next meal. Share Our Strength Maine has raised thousands of dollars since 2006 to help feed those children. The proceeds from the pizza party dinner will go to Good Shepherd Food Bank, Preble Street Teen Center, The Opportunity Alliance and Cultivating Community.
The evening at Flatbread also includes a silent auction and live band.
No reservations will be taken. Tickets are available on Eventbrite: sos-flatbread.evenbrite.com.
Dine & Donate discounts to help Maine charities
A website is selling discounted restaurant gift certificates that also benefit local charities.
The Dine & Donate program offered by the website gr8portlandme.com includes coupons to restaurants such as Binga’s Stadium, Local 188, Mesa Verde Mexican Restaurant, Nosh Kitchen Bar and Zapoteca.
Like other online coupon programs, the site allows users to buy gift certificates at a discount. For example, the site currently offers a $25 gift certificate to Sonny’s for $20.
Ten percent of each purchase price will be split between four charities: Good Shepherd Food Bank, the Greater New England Chapter of the National Multiple Sclerosis Society, the Center for Grieving Children and Portland Trails. The website intends to offer the Dine & Donate gift certificates year-round. There is no expiration date on the certificates.
For next Sonnet Pop-Up, chef will do as Romans did
Damian Sansonetti, former executive chef at Bar Boulud in New York and a relatively new Portland resident, is holding his next Sonnet Pop-Up dinner on Monday.
The six-course dinner will be based on ancient Roman recipes, the chef said, some of which were interpreted from Apicius, the first known cookbook. The chef will use local foods as much as possible.
The cost is $65. Reservations can be made by emailing email@example.com. The location of the event is still do be determined and will be sent to guests, along with directions, in advance of the dinner.
At Eve’s, dinner series turns to 'Aphrodisiacs’ theme
Tim Labonte, executive chef at Eve’s at the Garden in the Portland Harbor Hotel, will feature “Aphrodisiacs of Italy and Greece” at his next International Dinner Series event on Feb. 8.
The event begins at 6:30 p.m. The cost is $70 per person and includes the dinner, wines selected by Erica Archer from Wine Wise, tax, tip and indoor valet parking. Tickets are available online at brownpapertickets.com/event/321499.
The next dinner will be March 22 and focus on South American cuisine.
Two Fat Cats rolls out Sunday classes with 'Pie Dough 101’
Over the next few months Two Fat Cats Bakery, 47 India St., will be holding classes on Sunday afternoons.
This Sunday, the topic will be “Pie Dough 101: Making & Rolling” from 3:30 to 5 p.m. In this $35, hands-on class taught by Evan Daigle, you’ll learn how to make pie dough, roll it and crimp it. Each participant will leave with two pie dough recipes, two crimps for use at home and two disks of dough for practice at home.
Other upcoming topics include “Cupcake Decorating for Kids” from 4 to 5 p.m. Feb. 10 for $25; “How Did You Decorate That Cake?” from 3:30 to 5 p.m. Feb. 24 for $35; and “Take the Fear Out of Baking” on March 3 (3:30 to 4:30 p.m.) and March 10 (3:30 to 5 p.m.) for $60. The cost for “Take the Fear Out of Baking” includes both classes.
Local Farm Dinner Feb. 9 at First Universalist Church
The First Universalist Church hosts a Local Farm Dinner from 5 to 7 p.m. Feb. 9 to highlight the importance of supporting Maine agriculture.
The menu includes shepherd’s pie, roasted vegetables, slaw salad, Maine flour biscuits, baked beans, blueberry crisp and ice cream. A vegetarian menu will also be available.
The dinner highlights the fact that Maine imports more than 85 percent of its food. Dinner organizers would like to see Mainers purchase an additional 20 percent of their food from local sources, which would translate into nearly $500 million in economic growth, reduced carbon dioxide emissions and a stronger agricultural sector.
Tickets to the dinner cost $12 for adults and $8 for kids under 8. For more information, call 846-4148.
– Compiled by Meredith Goad and Avery Yale Kamila,