September 5, 2012

Food & Dining Dispatches

(Continued from page 1)

Dinner will take place under a tent, rain or shine, accompanied by live music.

Tickets to the dinner cost $50 for adults, $15 for children ages 5 to 13, and kids under 5 eat for free. All the proceeds support the land trust's efforts to maintain the buildings and property of the working farm.

To reserve a spot at the dinner, call 289-1199 or email info@scarborough


Art museum having party to launch new cookbook

The Portland Museum of Art hosts a launch party today for the new cookbook "Portland, Maine Chef's Table: Extraordinary Recipes From Casco Bay," by author Margaret Hathaway and photographer Karl Schatz.

Taking place from 6 to 7:30 p.m., the event features recipes from local restaurants included in the book. Party-goers will be able to sample steak tartare from Back Bay Grill, trout fritters from East Ender, ratatouille from Farmer's Table, tomato basil ricotta pizza from Otto Pizza and lemon drop cake from Silly's.

The book includes recipes from more than 50 Portland restaurants and sells for $24.95. The party, which takes place at the museum, located at 7 Congress Square, is free and open to the public. For more information, call 775-6148.


Better Than Average cafe, store opening on Sept. 7

Shannon Bissonnette, owner of Better Than Average, a line of jams, jellies and sauces, will be opening a new Better Than Average Maine Made Store and Cafe Sept. 7.

The cafe, at 1 N. Main St., will be open from 8 a.m. to 2 p.m. daily. The retail store, which will focus on Maine-made products, will be open from 8 a.m. to 5 p.m. daily.

The cafe menu will include cookies, whoopie pies, cinnamon rolls and handmade pretzels. For lunch, the cafe will offer speciality grilled cheese sandwiches, pulled pork sandwiches, chili and corn bread.


Red Mango yogurt franchise will open at mall in October

Frozen yogurt and fruit smoothies will come to the Maine Mall in October, with the opening of a Red Mango franchise. The chain will be located in the mall food court.

The franchise is owned locally by former Maine Red Claws President Jon Jennings along with Jed Troubh, a current Red Claws owner, and Matt Landolfi.

The yogurt is nonfat and gluten-free and contains no high-fructose corn syrup.

Red Mango restaurants, which started in Los Angeles, serve more than 50 flavors of frozen yogurt. The company has 190 stores in North America.

-- Compiled by Meredith Goad and Avery Yale Kamila, Staff Writers


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