Wednesday, December 11, 2013
Restaurant Week raises $6,000 for United Way
This year's Maine Restaurant Week events March 1-10 raised $6,000. A percentage of every ticket sold to Maine Restaurant Week's Signature Event at Prime Mercedes in Scarborough and 100 percent of the proceeds from the Incredible Breakfast Kickoff at Sea Dog Brewing Co. in South Portland contributed to the total amount. The money raised will be donated to the United Way of Greater Portland.
Local kids learn about USDA's new 'MyPlate'
On Tuesday and March 28, 100 children from Portland will be digging into the USDA's "MyPlate" with the help of the Junior League of Portland. The new food plate, "MyPlate," is a simple visual cue designed to teach Americans about portion control and how to build a healthier diet.
In partnership with the Boys and Girls Clubs of Sagamore and Riverton, the Junior League will stir things up in the Boys and Girls Club test kitchens with children ages 5 to 13. Each event will focus on teaching kids how to build a meal rich in nutrients while keeping the cost of the dish affordable.
Kids in the Kitchen is a signature program of the Association of Junior Leagues International. This is the fifth year the Junior League of Portland has hosted this program.
Chef Tobey revamps Sonny's lunch menu
Sonny's lunch menu has a whole new look and taste these days. Continuing the farm-to-table tradition, chef de cuisine Ethan Tobey has revamped Sonny's lunch menu to feature an array of new sandwiches, soups and starters, salads and house favorites, all made with fresh local ingredients.
New sandwiches include the jerk chicken, beef brisket and the Cuban-style meatball.
South American-inspired favorites like the chile relleno, daily stuffed tamal and the empanada round out the menu. Daily burrito and taco specials are available, along with house-made corn chips, guacamole and pico de gallo.
Sonny's also offers an array of seasonal salads with fresh cheeses.
Lunch is served from 11:30 a.m. to 3 p.m. Monday to Friday.
The restaurant's lounge features live music at 10 p.m. Thursdays.
Sonny's is located at 83 Exchange St. For more information about Sonny's menu and events, visit sonnysportland.com or call 772-7774.
Sushi buffet to be served at Whole Foods on Thursday
If you love sushi, Whole Foods Market is the place to be on Thursday. "We Love Sushi! All You Can Eat Buffet" will be held from 5:30 to 7 p.m. The market's sushi team is pulling out all the stops and offering up a buffet of sushi in many different guises.
The cost is $19 per adult and $9.50 per child (12 and under).
Reservations are required. Stop by or call customer service at 774-7711.
Whole Foods Market is located at 2 Somerset St.
Wine dinner on a German theme at Bibo's Cafe
BiBo's Madd Apple Cafe, in conjunction with SoPo Wine Co., will host a German winemaker dinner on Saturday. The menu will include latkes with house-made applesauce and creme fraiche, spaetzle topped with caramelized onions and three cheeses, pan-fried trout with a German horseradish apple creme fraiche sauce and schnitzel over egg noodles with cracked mustard sauce and braised cabbage.
A Berliner pfannkuchen dessert will top off the meal. Each course will be served with the wines of von Schleinitz presented by Thomas Haehn.
The cost is $60 per person.
BiBo's is located at 23 Forest Ave.
To make a reservation, which is required for this event, call 774-9698.
'Oodles of Noodles' raw food class at Whole Foods
Join Elizabeth Fraser of Girl Gone Raw for "Raw Foods: Oodles of Noodles." This class will teach participants how to make delicious meals using noodles at the Whole Foods Market, 2 Somerset St., from 6 to 8 p.m. Wednesday. Fraser will demonstrate a "raw-licious" noodle soup, three noodle entrees and a sweet "rawvioli" dish.
The cost is $15 and pre-registration is required. Stop by or call customer service at 774-7711.
Wine tasting to benefit Cancer Community Center
Port City Music Hall, 504 Congress St., will play host for the Good Wine for a Good Cause event to raise funds for the Cancer Community Center from 6 to 8 p.m. Monday. More than 125 wines will be available for tasting, as well as some beers and ciders. Tickets can be purchased in advance at RSVP for $25; $30 on day of tasting. To order tickets online, go to stayclassy.com/2013GoodWine.
Vitamix to be featured in Saturday demo at LeRoux
LeRoux Kitchen's Saturday afternoon cooking demonstration will focus on the versatile Vitamix machine on March 30. Cathleen Dubosky will be showing customers how to use the Vitamix to make healthy smoothies, frozen desserts and hot soups.
The demonstration will be held at 1 p.m. at LeRoux Kitchen, located at 161 Commercial St.
Admission is free.
Great Lost Bear Showcase features Sebago brews
The Great Lost Bear Showcase will feature Sebago Brewing Co.'s Kai Adams from 5 to 9 p.m. Thursday. The featured beers this week include Sebago Frye's Leap IPA, Sebago Runabout Red Ale, Sebago Small Bitter, Sebago Full Throttle IPA and Sebago Grand Crue.
Great Lost Bear is located at 540 Forest Ave.
Organic farming workshop starts Thursday at Audubon
A basics of organic farming and livestock production workshop will be held Thursday and March 28 at Gilsland Farm Maine Audubon Center. Eric Sideman, with other farmers and agricultural services staff from the Maine Organic Farmers and Gardeners Association, will discuss organic practices, including soil, pest and weed management. Additional information about organic certification, kitchen licensing for processed foods and organic livestock care will also be covered. This two-day workshop is geared toward those converting to or starting an organic farm. The cost is $75 per person or farm, $30 per additional person or apprenticeship, and $45 per student per day. Get registration and payment information at mofga.org.
Beekeeping session geared to the 55-and-older set
Beekeeper Phil Gaven will bring his live bees to the South Portland Community Center from 10 a.m. to 3 p.m. Saturday. This is an opportunity for the 55-and-over crowd to see a working hive and explore what it is like to be a beekeeper. Participants will board a mini-bus to visit The Honey Exchange in Portland to shop. Lunch at a local eatery is on the schedule as well. This workshop is open to ages 55 and older. Cost is $4. Call 767-7650.
Roast beef supper Friday evening at Masonic Hall
St. John's Masonic Temple Association will host a roast beef supper from 5 to 6:30 p.m. Friday. The menu features roast beef, mashed potatoes, gravy, vegetables, salad, dessert and a beverage. The St. John's Masonic Hall is on Portland Street (Route 4). Cost is $8 for adults, $3 for children under 12.
New FIORE location opens with olive oils, vinegars
FIORE Artisan Olive Oils and Vinegars, an experiential tasting room featuring specialty products, is opening a third location in Bangor as a joint collaboration with Bangor Wine and Cheese Co. Located at 86 Hammon St., the FIORE tasting room will be open to the public starting Monday. The market will feature more than 20 varieties of olive oils, specialty oils and vinegars.
Steve Corry to prepare Farmhouse Dinner April 6
The Cellardoor Farmhouse will host a four-course gourmet dinner prepared by chef Steve Corry on at 6 p.m. April 6. The event will also include wine and appetizers and feature The Harbor Square Gallery as the gallery of the month.
Advance tickets, at $85, are required; mainewine.com.