March 27, 2013

Food and Dining Dispatches, March 27, 2013

Compiled by Wendy Almeida and Meredith Goad, Staff Writers

(Continued from page 1)

The next dinner will be held June 23 and feature Andrew Taylor and Michael Wiley of Eventide Oyster Co. and Hugo's, who just won the New England "People's Choice Best New Chef" contest sponsored by Food & Wine magazine. Reservations for that dinner open May 26.

The dinners are $85 per person. For more information on reservations and waiting lists, go to flanaganstable.com or email flanaganstable@gmail.com.

PORTLAND

Tour visits some of city's most beautiful kitchens

Tour some of the most intriguing kitchens in the city with the Portland Kitchen Tour from 10 a.m. to 4 p.m. May 10-11.

Spend a day in the East and West ends and Back Cove browsing gorgeous granite countertops, double ovens and kitchen cabinets. Each kitchen will feature a chef, cookbook author, cooking demo and/or tasting from some of Maine's notable culinary experts.

Attendees will also have access to the former First Payson Park Evangelical Free Church, which has been converted into a beautiful home with a fabulous kitchen.

A portion of ticket sales benefit Munjoy Hill's St. Lawrence Arts and Community Center, a historic national landmark now serving as a neighborhood performing arts space.

Tickets are $25 online, $30 at the door. For more information, go to portlandkitchentour.com.

Cellardoor Winery series comes to historic temple

Cellardoor Winery will hold its third "Cellar Series" dinner from 6 to 9 p.m. Friday at the Portland Masonic Temple, 415 Congress St.

The temple was designed and constructed by architect Frederic Thompson in 1911, and is one of the oldest unrenovated grand lodges in Maine.

Live music will be provided by The Delta Knights.

Tickets are limited and cost $90 per person. Call 763-4478 to reserve a spot.

Party like 'Mad Men' as Sonny's marks new season

Sonny's annual "Mad Men" Season Premiere Party is at 9 p.m. April 7. Dress to impress in the TV show's attire and win special prizes. "Mad Men"-inspired cocktails will be part of the mix as well.

Rosemont Wine tastings to feature Spanish imports

Chris Campbell is founder and leader of C&P Wines, importer of some of Spain's small, independent winemakers who produce wines of character, balance and distinction. Rosemont's Yarmouth store manager and wine director, Dan Roche, recently returned from a trip to Spain with Campbell. They will share their knowledge of these wines and tell some of the stories behind them in two tastings.

The first will be held at the Yarmouth store on Main Street from 4 to 6:30 p.m. Friday.

The second will be at the Brighton Avenue store in Portland on Saturday from 3 to 6 p.m.

For more information, go to rosemontmarket.com.

SKOWHEGAN

Conference celebrates breads of all crusts

The Kneading Conference presented by Maine Grain Alliance will be held July 25-26. The keynote speaker will be Richard Miscovich, who teaches artisan bread baking at Johnson & Wales University in Providence, R.I.

Workshops at the conference will include Artisan Bread 101, Building a Brick Oven, Growing Rice in Vermont, Wood-Fired Production Baking, Pizza in the Home Oven, Scything Demonstration, Acorn Flour and Rocket Ovens, Fired Up for Bagels, Preferments and Sourdoughs for the Home Baker, Heirloom Corn and more.

To pre-register and get a detailed conference agenda, go to kneadingconference.com.

The Artisan Bread Fair, a festival celebrating local grains, artisan breads and Maine food, will be held the day after the conference, July 27, at the Skowhegan Fairgrounds. The fair is free, but there is a $2 parking fee at the fairgrounds.

SOUTH PORTLAND

Pig butchery class to be taught April 27-28 at SMCC

Giant's Belly Farm, Resilient Roots and Locals Sprouts Cooperative are hosting a two-day hog butchering and dry curing workshop at Southern Maine Community College.

The class will butcher the whole pig into cuts suitable for dry curing. Participants will learn to mix dry cures to apply to the pork as well as grind sausage and discuss meat science.

At the end of the weekend, participants will take home a cut of meat along with instructions for drying it after it is cured.

The class will be held from 10 a.m. to 5 p.m. April 27-28. Registration is $350 per person and is limited to 16 people. To register, send check or money order for $350 to Giant's Belly Farm, 217 South Mountain Road, Greene, ME 04236.

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