February 13, 2013


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Free Range Fish also won the display competition with a lobster ice sculpture.

Next year's competition will be held on Feb. 9.

Whole Foods Market to host sweet-treat event this week

Healthy eating specialist Tanja Kunz will show you how to make sweet treats for your Valentine that are good for the heart with the "Healthy Living Group: Sweets for Your Sweet" program. The event will take place at Whole Foods Market, 2 Somerset St., from 6:30 to 8 p.m. Wednesday.

The cost is $5. Registration and payment in advance required.  Stop by the store or call customer service at 774-7711.

Stop by for free cake, say 'Happy Birthday' to market

Whole Foods Market in Portland will celebrate its sixth birthday at their Somerset Street location with cake. Stop by to join the staff for a free piece of cake from 4:30 to 6:30 p.m. on Thursday.

Hotel's 'Aphrodisiacs' dinner rescheduled to Feb. 22

The "Aphrodisiacs of Greece and Italy" dinner at Eve's at the Garden in the Portland Harbor Hotel has been rescheduled to 6:30 p.m. Feb. 22 due to the weather.

The event is part of an international dinner series that began earlier this winter. 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.


Pie parade raises $15,235 for food pantry, fuel aid program

The ninth Annual Pies on Parade Tour raised $15,235 for the Area Interfaith Outreach Food Pantry and Fuel Assistance Program.

The donation from the 19 innkeepers, restaurants and business members who participated in the event is enough to feed 35,000 meals to hungry families over the coming year.

The pie tour, which includes a silent auction and raffle, sold out all 500 tickets this year. There were 50 varieties of pie served, and an estimated 12,000 pieces of pie consumed.

The 10th Annual Pies on Parade event will be held on Jan. 26 next year. Tickets will go on sale the Friday after Thanksgiving.

-- Compiled by Meredith Goad and Wendy Almeida


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