April 10, 2013

Food & Dining Dispatches

Compiled by Meredith Goad and Wendy Almeida

(Continued from page 2)

Now Hush, Hush is going public.

Hush, Hush events are organized by Andrew and Briana Volk, who soon will be opening a craft cocktail bar called the Portland Hunt and Alpine Club. The next one (called "not so Hush, Hush") will be held from 5 to 7 p.m. April 18 at Eventide Oyster Co., 86 Middle St., and feature a range of special off-menu dishes from chefs Andrew Taylor and Mike Wiley. Volk will be serving up cocktails to go with the Eventide fare.

Tickets are available for $50 at brownpapertickets.com/event/366995.

Caiola's, Devenish Wines to host Eastern European dinner

Caiola's, 58 Pine St., is teaming up with Devenish Wines for an Eastern European wine dinner featuring wines from Blue Danube.

The five-course dinner will be held from 6 to 8:30 p.m. Tuesday and feature wines from Hungary, Croatia, Austria and Slovenia. Guests will be able to sample the rare Patricius 2000 5 Puttonyos Tokaji.

The dinner costs $60 per person, plus tax and gratuity. For more information or reservations, which are required, call 772-1110.

FALMOUTH

April 25 Extension workshop to focus on cooking for crowds

The University of Maine Cooperative Extension will host a Cooking for Crowds workshop with Extension educator Kathy Savoie from 1 to 5 p.m. April 25. The workshop will be held at the University of Maine Regional Learning Center, 75 Clearwater Drive, Suite 104. The cost is $15 per person; scholarships are available.

To register or to request a disability accommodation, call 781-6099. Participants can also register online at umaine.edu/food-health/food-safety/cooking-for-crowds.

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