February 6, 2013

Food & Dining Dispatches


Slide into the ice bar at Inn at Brunswick Station

For the second year, the Inn at Brunswick Station hosts an ice-bar event from 5 to 10 p.m. Feb. 21 to 23. The icy party includes cocktails mixed with Svedka vodka, Jack Daniels Tennessee Honey whiskey and Bacardi Wolf Berry rum and served on the patio.

Inside, party-goers will enjoy music from DJ Larry Moore on Friday night and the five-piece rock band Scotty and the Big Dogs Saturday night. Complimentary appetizers will include beef brisket, pulled-pork sliders and a selection of cheeses.

Tickets to the event cost $10 in advance and $12 at the door. Purchase tickets at brownpapertickets.com, or call 837-6565 for more information.


Knights of Columbus fish dinners begin Feb. 15

The Gorham Knights of Columbus will start serving Lenten fish suppers on Friday nights beginning Feb. 15.

The dinners will be held from 5 to 6:30 p.m. at St. Anne's Church Hall, 299 Main St. Adults eat for $9, children for $5.

The meal includes fresh haddock (or cheese pizza for those not eating fish), mashed potatoes, peas, homemade cole slaw, roll, drinks and dessert.

In addition to Feb. 15, the dinners will be held Feb. 22, March 1, March 8, March 15, March 22 and April 5.

The dinners fund two scholarships and support programs for people with disabilities.


Federal Jack's to launch seasonal with beer dinner

Federal Jack's Restaurant & Brew Pub, 8 Western Ave., will host a six-course beer dinner at 6:30 p.m. Feb. 15.

The dinner coincides with the release of Federal Jack's seasonal ale, the Royal IPA.

The menu begins with an amuse of a pale malt-crusted lamb lollipop with fresh herb and cascade hop pesto. Other courses include a meat course of crystal malt-crusted and stout-braised short ribs, Thumper Oak-smoked mushroom cassoulet and fried leeks, and a dessert of chocolate malt souffle with housemade ice cream, raspberries and whiskey imperial porter chocolate sauce.

Reservations are required. Call 967-4322.

For a more casual White Barn Inn experience ...

If you love the five-star food at the White Barn Inn but would like to enjoy it in a more casual atmosphere, check out the restaurant's new seasonal bistro menu.

The new menu will be served in the inn's second barn on Wednesday, Thursday, Friday and Sunday evenings. No jackets will be required, as they are in the main dining room.

The food will include starters such as New England clam chowder and chilled Kennebunkport lobster salad. Also on the menu will be lighter fare such as a house-smoked salmon plate, turkey BLT and Kennebunkport lobster roll-up.

A variety of pizzas will be offered, including a white pizza with house smoked salmon and a White Barn Inn lobster pizza.

The new menu will run through the end of March. Reservations are required; call 967-2321 and tell them you want the bistro menu.


Spread, Brooklyn Brewery team for 'tap attack'

Spread Restaurant & Bar, 100 Commercial St., will host a "Brooklyn Brewery Tap Attack" at 5 p.m. Feb. 13.

The event will feature eight Brooklyn beers paired with eight different spreads. Patrick Paulick of Brooklyn Brewery will be there to talk about the beer.

For more information, call 822-8233.

Macrobiotic educator visits for lecture, class

Macrobiotic educator Warren Kramer comes to Portland's Five Seasons Cooking School Friday and Saturday to offer a dinner lecture and a cooking class.

From 6:30 to 9 p.m. Friday, Kramer will talk about "Raising Healthy Children: Their Unique Needs." The talk will address the childhood obesity and diabetes epidemics and how to adjust a natural foods diet to best suit children's unique needs. Dinner will be served.

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