Tuesday, December 10, 2013
Robert Burns supper at Tavern at The Inn
The Tavern at The Inn at Brunswick Station will host a supper honoring Scottish poet Robert Burns on Jan. 25.
The supper will begin with a 6 p.m. reception where guests will be served traditional Scotch eggs -- a hardboiled egg that is stuffed in sausage and rolled in breading, then deep-fried.
The dinner menu will include cock-a-leekie soup (chicken soup), bubbly-jock an' trimmin's (turkey and trimmings), tipsy laird (trifle) and more. The dinner will conclude with cheese and bisquits.
The evening will include the traditional Ode to the Haggis, complete with bagpipes, the ceremonial sword slicing and a complimentary Scotch toast. The tavern has an extensive selection of single malts, and will also have stout specials in honor of the occasion.
The dinner costs $35 per person, excluding beverages, tax and gratuity. For reservations, call 837-6565.
The Tavern is located at 4 Noble St.
Frontier screens film on subway sushi master
Frontier, located in the Fort Andross Mill at 14 Maine St., will be showing the film "Jiro Dreams of Sushi" today and Friday as part of its "Best of 2012" series.
The film (in Japanese with English subtitles) tells the story of 85-year-old Jiro Ono, proprietor of a 10-seat, sushi-only restaurant located in a Tokyo subway station that has won a coveted 3-star Michelin review. The story focuses on the chef's relationship with his eldest son, the heir to Ono's legacy.
Showings will be at 2, 6 and 8 p.m. Wednesday and Friday. For more information, or to purchase tickets, call 725-5222.
Food writer to expound on chocolate in America
Food historian Sandra Oliver will host a presentation and tasting on the history of chocolate in America at 3 p.m. Feb. 10 at the Freeport Historical Society.
The event will be held at Old Town Hall on Park Street, on the grounds of the Hilton Garden Inn.
Oliver will share how chocolate was gradually incorporated into American cookery, from its start as a beverage to the recent era of "chocolate decadence." She will describe early chocolate cakes that were made chocolate by the use of chocolate filling or frosting in plain cake, and talk about the addition of chocolate to cake batter around the late 1800s and early 1900s.
Andy Wilbur, from Wilbur's of Maine, will demonstrate how contemporary chocolates are made and provide samples.
The audience will also taste a 19th-century chocolate drink and sample two cakes made from historic recipes. The two historic-cake recipes are posted at freeporthistoricalsociety.org.
Tickets are $10, and reservations are recommended. This event sold out last year.
For more information, or to make reservations, call 865-3170.
Cold comfort: Samoset ice bar to open Jan. 18
The Samoset Resort, 220 Warrenton St., will host its first ice bar and lounge this winter.
"Frost" ice bar and lounge will launch Jan. 18 and remain open until Jan. 27. A team of ice sculptors and designers has been carving and assembling 300-pound blocks of ice with chisels and chainsaws in preparation for the event.
Frost will feature a 15-foot ice bar and an ice luge, as well as seats, couches, tables and stools made out of ice. There will be a fire pit, faux fur cushions, life-size ice scupltures, an ice skating rink and glasses made out of ice.
For more information, call (800) 341-1650.
Dream pairing? Beer and bacon at Salt Exchange
The Salt Exchange, 245 Commercial St., will host a five-course beer-and-bacon tasting dinner at 6:30 p.m. Jan. 30.
The cost is $60 per person.
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