Wineries, cheese makers team up again for dads

Just as they did on Mother’s Day, Union-area wineries are holding a Father’s Day wine and cheese tasting from 11 a.m. to 5 p.m. Sunday.

Savage Oakes Vineyard and Winery will host Appleton Creamery and serve its diverse selection of goat, sheep and cow’s milk cheeses. The winery will also be introducing a new wine, Katahdin Red, a sweet, fruity red that will be paired with some of the cheeses. Samples of Savage Oakes’ farm-raised sausage will also be served.

Sweetgrass Farm Winery and Distillery will host State of Maine Cheese and Crooked Face Creamery. State of Maine will bring some new selections, including Mount Kineo Caerphilly and Downeast Derby. The creamery will serve its farmhouse gouda as well as fresh and pressed ricotta with herbs, made with milk from its own Jersey cows.

Dan Burns of Burns Bears will create chainsaw sculptures on the front lawn. Burns carves bears, totems, bowls and other sculptural figures.

Savage Oakes Vineyard and Winery is located at 174 Barrett Hill Road, and can be contacted at 785-2828, or through its website at savageoakes.com.

Sweetgrass Farm Winery and Distillery, 347 Carroll Road, can be contacted at 785-3024 or through its website at sweetgrasswinery.com.

UNITY Restoring heritage wheat draws experts to workshop

The Kneading Conference has announced a workshop on restoring heritage wheat and seed saving for gluten-safe foods from 11 a.m. to 6 p.m. June 22 at the Maine Farmers and Gardeners Association, 294 Crosby Brook Road.

Participating in the workshop will be Gary Nabhan; Thomas Payne, director of the world’s largest wheat gene-bank; Eli Rogosa of the Heritage Grain Conservancy; Glenn Robertson of Anson Mills Heritage Grains; Will Bonsall; and Mark Fulford of Living Soil.

Register for the workshop at growseed.org.


Holistic healer, farm offer Angel Reading Dinners

Ruth Kramer, an international holistic healer, will return to Clay Hill Farm on Monday nights this summer for weekly Angel Reading Dinners.

The dinner series, which begins at 6 p.m. June 25, consists of a three-course dinner and personal intuitive reading by Kramer. (Getting a reading is not required to attend the dinner.)

The cost is $40 per person, and reservations are recommended because seating is limited. Call 361-2272 or go to clayhillfarm.com.

Clay Hill Farm is at 220 Clay Hill Road.


Free wine tasting Friday at Rosemont Market

Rosemont Market and Bakery will host a free wine tasting from 4 to 6:30 p.m. Friday at its 580 Brighton Ave. store.

Ned Swain of Devenish Wines will talk about terroir-driven wines such as Chilean Gewurztraminer and Ribeira Sacra Mencia.

For more information, call 774-8129.


Jam and jelly making to be taught at workshop

Learn how to turn your strawberry harvest into delicious jams with the help of Kate McCarty, a food-preservation program aide at the University of Maine Cooperative Extension.

McCarty will hold a workshop called Preserving the Harvest: Jams and Jellies at Whole Foods Market, 2 Somerset St., from 6:30 to 8 p.m. Monday.

She’ll pass along the latest USDA recommendations for high quality food-preservation techniques, and discuss how to make low-sugar jams and jellies.

The workshop costs $5, and payment and registration are required in advance. Stop by the store or call 774-7711.


Cookbook author to talk about French Jewish food

Joan Nathan, an author of cookbooks featuring Jewish foods, will speak at 7 p.m. Thursday at Adas Yoshuron Synagogue, 50 Willow St.

Nathan will discuss “The Food of the Jews of France: How Jewish Cooking has Influenced and Been Influenced by French Cuisine.”

Nathan is the author of 10 award-winning cookbooks and has written for the New York Times, Food Arts Magazine and Tablet Magazine. Her most recent cookbook, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France,” was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine and Bon Appetit magazines.

Nathan’s “Jewish Cooking in America” won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award in 1994.

Her talk, part of a free ongoing Jewish Culture and Cuisine series, will be followed by refreshments and the opportunity to talk informally with the author.

Call the synagogue at 594-4523 or email [email protected]