PORTLAND

Nine-course meal with wine offers omakase experience

Miyake promises a true omakase experience at its Feb. 19 wine dinner, which is being held in conjunction with Easterly Wines.

The dinner will be a nine-course meal paired with French wines. The menu will feature specialty items direct from Japan, such as glass eel, giant scallop and Kobe beef.

Dinner starts at 6 p.m. and costs $250 per person, which includes food, wine, tax and gratuity. Only 13 seats are available.

For information or to make a reservation, call 871-9170.

 

Bunker Brewing set to pour inaugural beers at Sonny’s

The first pours from Bunker Brewing Co.’s inaugural beers will take place Tuesday at Sonny’s restaurant, 83 Exchange St.

Crafted in East Bayside, the beers will include Bunker Ale #1, which is described as a citrusy pale ale; Bunker Lager #1, which is a malty, crisp Vienna-style lager; and Hopscotch, which is described as smoky, hoppy and a little heavy.

For information, call 761-7909.

 

Make chocolates, get recipes and samples at workshop

Learn to make your own chocolates from scratch for Valentine’s Day using Oaxacan cacao from Mexico.

This workshop will be held 5 to 7 p.m. Saturday at Homegrown Herb and Tea, 195 Congress St.

The $25 cost includes two hours of instruction, six “bliss balls,” a sampling of Oaxacan cacao beans infused with honey, hot chocolate and recipes to take home.

To reserve a spot, contact Leigh at wisdomfromwithin@gmail.com or call 801-1496.

BRUNSWICK

An ice bar, a martini luge and the vodka is Cold River

The Inn at Brunswick Station and its restaurant, The Tavern, 4 Noble St., will host an ice bar with a martini luge on the patio Friday and Saturday.

The event begins both days at 4 p.m. and will feature specialty drinks made with Cold River vodka and gin, as well as hot toddies, ice wines and Gritty’s Abram’s Ale. No cover.

FREEPORT

Confectioners group honors Wilbur’s of Maine owners

The owners of Wilbur’s of Maine Chocolate Confections have received the New England Retail Confectioners Association’s highest honor.

Tom Wilbur and Catherine Carty-Wilbur are the winners of the Gowell Award, which is given out every three years.

Wilbur’s began in 1983 and has locations in Freeport and Brunswick.

 

Instruction, dinner features Greek chicken-and-rice pie

Learn how to make kotopita, a Greek chicken-and-rice dinner pie, at the Freeport Community Center, 53 Depot St., Friday night.

Lindsay Sterling, the chef behind the Immigrant Kitchens project, will demonstrate how to make the dinner pie from 6 to 9 p.m. The cooking starts at 6 p.m., and dinner is at 7:30 p.m. Cost? Pay what you can. Suggested cost is $15 to $35.

In addition to the pie, Sterling will also serve a fresh Greek salad with authentic feta. The event is BYOB.

Reserve a spot by emailing lindsay@lindsaysterling.com.

Copy the Story Link