Tuesday, March 11, 2014
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.
For reservations, call 347-5687.
New dinner series at Eve's kicks off Friday
Eve's at the Garden, the restaurant in the Portland Harbor Hotel, will launch an international dinner series at 6:30 p.m. Friday.
The first dinner will feature Middle Eastern cuisine served family-style, with seatings of tables of eight. It will start with a variety of appetizers, followed by Middle Eastern entrees such as lahmajoun (thin dough topped with minced meat, vegetables and herbs) and fattouch sala (fried pieces of pita, mixed greens and vegetables), and will end with a selection of desserts. The full menu is available online at evesatthegarden.com.
Erica Archer from Wine Wise selects and pair wines, and will introduce the wines at the dinner.
Tickets are $65 per person and must be purchased in advance. They are available at brownpapertickets.com. The ticket price includes the dinner, wine pairings, tax, gratuity and valet parking in the hotel's covered garage.
For more information, call 775-9090.
Sample creations from Sebago Brewing team
Sebago Brewing Co., 201 Southborough Drive, will host a Pilot Beer Night beginning at 5 p.m. Jan. 16.
In 2012, the company launched a pilot brewing system to test new beers. Some of those beers go on to be released as Single Batch series beers. Pilot Beer Night is an opportunity for guests to sample beers created by some of the company's staff over the past few months.
The beers served at this event will include:
• Auger Lager, created by Dustin Fornier, a bartender at Sebago's Portland pub. It's a "dry, crisp and hoppy rice lager brewed with yeast from a classic American craft brewery. Grapefruit and pepper in the nose, with a reinsy flavor and mouthfeel from the hops."
• Hot and Bothered, created by Beth Duemmling, the company's human-resources manager. This black, complex beer is made with roasted raw cocoa nibs that give it "a deep, dark chocolate character, which opens up under layers of chili flavor for a rich and spicy taste."
• Little Orphan Annie, created by brewer Rusty Packer. "The beer without a home; is she a stout, is she a brown, who is she and where can she call home? Daddy Warbucks calls her the albino stout, but her heart whispers 'golden English chocolate.' "
• Too Big to Fail, created by Elise Loschiavo, the company's marketing manager. "This hoppy monstrosity began life as a wheat wine, but emerged as almost a double IPA."
Each pilot beer will cost $3 for a 12-ounce pour.
-- Compiled by Meredith Goad, staff writer