Gifford’s stands will end season with 2-for-1 sale

After selling more than 34,000 gallons of ice cream this summer, Gifford’s stands will have a two-for-one weekend sale Saturday and Sunday.

Ice cream stands in Auburn, Farmington, Bangor, Waterville and Skowhegan will offer the deal. The stands will open at noon both days and close for the season after the day’s business on Sunday.

Since the stands opened in March, they have sold 133,600 sugar cones, 154 gallons of cherries, 696 pounds of chocolate sprinkles, 745 pounds of rainbow sprinkles, 630 pounds of nuts, 24,462 frappes and 3,061 banana splits.

BRUNSWICK
Land trust celebrating anniversary with feast

Ten local restaurants and bakers will be paired with farmers to prepare a seasonal menu for the Brunswick-Topsham Land Trust’s 25th Anniversary Celebration and Feast on Sunday.

The event will take place from 4 to 7 p.m. at the Frontier Cafe in Fort Andross. In addition to the dinner, there will be a cash bar, bluegrass music and children’s activities.

Tickets are $25 each or $40 per couple, and are available at the Saturday farmers’ market at Crystal Spring Farm or by calling the land trust at 729-7694.

NORTHPORT
Tasting party will benefit Natural Resources Council

Savor local foods and live music while watching the moon rise over Penobscot Bay at “The Art of Local Food,” a tasting party to benefit the Natural Resources Council of Maine.

The Oct. 24 event will be held at the Summit at Point Lookout on Ducktrap Mountain from 5 to 7 p.m. Dozens of local restaurants, bakeries and farms will be contributing the food, and there will be a cash bar featuring Maine beers, wines and spirits.

Appleton Creamery, the Edge Restaurant in Lincolnville and Lily Bistro in Camden are among the local businesses supplying food.

Admission is limited and on a first-come, first-served basis. Tickets are $40, and are available by calling 430-0128 or going to www.nrcm.org.

FALMOUTH
Ricetta’s invites entries for annual pizza contest

Think you make great pizza? See how your pie stacks up in Ricetta’s third annual “Maine’s Next Best Pizza” contest.
Submit your recipe, along with a $25 donation to the Good Shepherd Food Bank, to either Ricetta’s location, in South Portland or Falmouth. The deadline is Monday.

Two recipes will be chosen as finalists during a 5 to 8 p.m. Nov. 3 event at the Falmouth restaurant. Those two finalists will then participate in the final cook-off from 5 to 8 p.m. Nov. 10, also at the Falmouth location.

The winner will win $500, and the recipe will be included in Ricetta’s 2011 menu. For the next year, Ricetta’s will donate $1 to the Good Shepherd Food Bank for every large contest-winning pizza sold.

For more details and a registration form, go to www.ricettas.com, call 781-3100, or contact Laura Russell at laura@ricettas.com or Jeff Meuse at jeff@ricettas.com.

NEW GLOUCESTER
Market at Pineland Farms will hold free wine tasting

The Market at Pineland Farms will be holding a complimentary wine tasting from 3 to 6 p.m. Oct. 21.

Wines will be paired with the farm’s own line of jams, salsas and tomato sauces.

The farm is located at 15 Farm View Drive. For more information, call 688-4539 or go to www.PinelandFarms.org.

ELIOT
Five-course beer dinner on tap to kick off festival

Want to learn more about beer?

Bruce Elam, Shipyard Brewing Co.’s trade brewer, will answer your questions about brewing, beer tasting and food pairing at the Oct. 29 “Hops and Harvest” five-course beer dinner at the Regatta Banquet & Conference Center.

Chef Charlie Casey’s menu will include pumpkin ravioli, harvest vegetable stew and a smoked New York sirloin steak.

The event begins at 6:30 p.m., with the first course being served at 7:30 p.m. Tickets are $35 per person. Proceeds from the dinner will benefit the Maine Cancer Foundation.

For reservations, call 351-4623 or stop by the Shipyard Brew Pub next to the Regatta, which is located in Eliot Commons at 28 Levesque Drive (Route 236).

The “Hops and Harvest” dinner kicks off Pumpkinhead Festival Weekend, which includes a Pumpkinhead Family Festival and Chef’s Cook-Off from 11 a.m. to 4 p.m. on Oct. 30 and a 21-plus Halloween party and costume contest at 8 p.m., featuring a Beatles tribute band.

For more information, go to www.regattaroom.com.

PORTLAND
Sixth annual caviar dinner will include wine pairings

The Portland Harbor Hotel, 468 Fore St., will hold its sixth annual caviar dinner Oct. 23.

The event begins with a champagne-and-caviar reception at 6 p.m. The four-course dinner, with wine pairings, begins at 6:30 p.m.

Rod Mitchell, owner of Browne Trading Co. and a well-known caviar importer, will be on hand to introduce diners to the world of caviar. In past years, the caviars served have included American Spoonbill, Desietra Baerrii, Galilee Osetra and White Sturgeon. The dinner costs $95 per person, including wine.

For reservations, call 775-9090.

Margarita’s will introduce sarcastic cockatoo mascot

Margarita’s Mexican Restaurant will be introducing its new mascot, Hector the Papier Mache Cockatoo, at a party tonight from 6 to 11.

Free appetizers will be served from 6 to 8 p.m., and there will be games, raffles and photo opportunities with the sarcastic bird.

Margarita’s is at 11 Brown St.

WINDHAM
Charlie Beiggs will host northern Italian wine dinner

Charlie Beiggs Restaurant, 754 Roosevelt Trail, will host a five-course northern Italian wine dinner from 5:30 to 7 p.m. Nov. 3.

The food will be paired with wines from the Tuscany and Piedmont regions of Italy.

The guest speaker will be Iain Cardes, who has just returned from a trip to Italy.

Tickets are $40 per person. For more information or reservations, call 892-8595.

ROCKLAND
Master butcher teaching class on cutting up a pig

Steve Campbell, master butcher at Farmers Fare, will be teaching a class on butchering a pig from 5 to 7 p.m. Oct. 21.

The class will cover basic pork processing and butchering, and will include information on how to use different parts of the animal. Recipes will be available to take home.

Campbell will remove the pork belly from the Sonnental Farms pig, then cook and serve it at the end of class along with harvest vegetables.

The cost of the class is $65 per person, including the pork belly dinner. Registration and prepayment are required by calling 236-3273 or e-mailing rachael@farmersfare.com.

Farmers Fare is located at the corner of Route 90 and Cross Street.�

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