BRUNSWICK

Slide into the ice bar at Inn at Brunswick Station

For the second year, the Inn at Brunswick Station hosts an ice-bar event from 5 to 10 p.m. Feb. 21 to 23. The icy party includes cocktails mixed with Svedka vodka, Jack Daniels Tennessee Honey whiskey and Bacardi Wolf Berry rum and served on the patio.

Inside, party-goers will enjoy music from DJ Larry Moore on Friday night and the five-piece rock band Scotty and the Big Dogs Saturday night. Complimentary appetizers will include beef brisket, pulled-pork sliders and a selection of cheeses.

Tickets to the event cost $10 in advance and $12 at the door. Purchase tickets at brownpapertickets.com, or call 837-6565 for more information.

GORHAM

Knights of Columbus fish dinners begin Feb. 15

The Gorham Knights of Columbus will start serving Lenten fish suppers on Friday nights beginning Feb. 15.

The dinners will be held from 5 to 6:30 p.m. at St. Anne’s Church Hall, 299 Main St. Adults eat for $9, children for $5.

The meal includes fresh haddock (or cheese pizza for those not eating fish), mashed potatoes, peas, homemade cole slaw, roll, drinks and dessert.

In addition to Feb. 15, the dinners will be held Feb. 22, March 1, March 8, March 15, March 22 and April 5.

The dinners fund two scholarships and support programs for people with disabilities.

KENNEBUNK

Federal Jack’s to launch seasonal with beer dinner

Federal Jack’s Restaurant & Brew Pub, 8 Western Ave., will host a six-course beer dinner at 6:30 p.m. Feb. 15.

The dinner coincides with the release of Federal Jack’s seasonal ale, the Royal IPA.

The menu begins with an amuse of a pale malt-crusted lamb lollipop with fresh herb and cascade hop pesto. Other courses include a meat course of crystal malt-crusted and stout-braised short ribs, Thumper Oak-smoked mushroom cassoulet and fried leeks, and a dessert of chocolate malt souffle with housemade ice cream, raspberries and whiskey imperial porter chocolate sauce.

Reservations are required. Call 967-4322.

For a more casual White Barn Inn experience …

If you love the five-star food at the White Barn Inn but would like to enjoy it in a more casual atmosphere, check out the restaurant’s new seasonal bistro menu.

The new menu will be served in the inn’s second barn on Wednesday, Thursday, Friday and Sunday evenings. No jackets will be required, as they are in the main dining room.

The food will include starters such as New England clam chowder and chilled Kennebunkport lobster salad. Also on the menu will be lighter fare such as a house-smoked salmon plate, turkey BLT and Kennebunkport lobster roll-up.

A variety of pizzas will be offered, including a white pizza with house smoked salmon and a White Barn Inn lobster pizza.

The new menu will run through the end of March. Reservations are required; call 967-2321 and tell them you want the bistro menu.

PORTLAND

Spread, Brooklyn Brewery team for ‘tap attack’

Spread Restaurant & Bar, 100 Commercial St., will host a “Brooklyn Brewery Tap Attack” at 5 p.m. Feb. 13.

The event will feature eight Brooklyn beers paired with eight different spreads. Patrick Paulick of Brooklyn Brewery will be there to talk about the beer.

For more information, call 822-8233.

Macrobiotic educator visits for lecture, class

Macrobiotic educator Warren Kramer comes to Portland’s Five Seasons Cooking School Friday and Saturday to offer a dinner lecture and a cooking class.

From 6:30 to 9 p.m. Friday, Kramer will talk about “Raising Healthy Children: Their Unique Needs.” The talk will address the childhood obesity and diabetes epidemics and how to adjust a natural foods diet to best suit children’s unique needs. Dinner will be served.

From 10 a.m. to 1 p.m. Saturday, Kramer offers a “Fun Foods for Kids and Adults” cooking class.

The cost to attend both events is $90, or $50 for either of them.

The classes take place at the school’s headquarters at 87 Saint Lawrence St. Call 233-6846 to register for the events.

Sample Marguerite’s sweets at Novare Res

Really want to seduce your sweetheart on Valentine’s Day? Check out the Valentine’s chocolate-and-beer tasting at Novare Res, 4 Canal Plaza.

The event starts on Valentine’s Day and goes through Feb. 16. Novare Res is teaming up with Sweet Marguerite’s, a South Portland chocolatier, to offer eight special chocolates paired with eight hand-picked beers.

Bottoms up.

Bear plays Cupid with ‘I (Heart) Red Ale’

Or, if you just need an excuse to drink more beer, wander over to the weekly “Craft Beer Showcase” Feb. 14 at the Great Lost Bear, 540 Forest Ave.

Since the showcase falls on Valentine’s Day, the Bear will be devoting the evening to red beers in an event it’s calling “I (Heart) Red Ale.”

Among the beers that will be served are Sebago Runabout Red Ale, Belfast Lobster Red Ale, Green Flash Hope Head Red Ale and Moat Mountain Matilda’s Red Ale. All pints will be $2.99 from 5 to 9 p.m.

There will also be some Valentine giveaways during the evening.

Chocolate and wine at Roost House of Juice

If you’d rather have wine, there will be a chocolate-and-wine pairing Feb. 14 at Roost House of Juice, 11 Free St.

Roost has teamed up with the Modern Vegan Cooking School to create five chocolate tastings paired with five wines. There will be two seatings, one at 4 p.m. and one at 5 p.m.

There will also be a raw chocolate mousse demonstration by Chris McClay.

Reservations are required. To reserve a spot, call 899-4275.

Whole Foods joins the chocolate parade Friday

Get ready for Valentine’s Day by sampling treats from chocolatiers all over the store at Whole Foods Market, 2 Somerset St.

The store’s “Chocolate Fest” will be held from 4:30 to 6:30 p.m. Friday.

ROCKPORT

Medicinal-herb courses to benefit Russell Libby fund

Herbalist Deb Soule has organized a series of four medicinal-herb classes, with all proceeds to benefit the Russell Libby Memorial Fund. Soule is the owner of Avena Botanicals in Rockport, an herbal apothecary and garden that has been certified organic for the past 28 years. Libby, the longtime director of the Maine Organic Farmers and Gardeners Association, died in December.

Called “Our Living Earth, Living Soul Series,” the talks begin in February and run through April. Each one takes place on a Saturday. There is no set price for the classes, but donations will be accepted and all money raised will be given to the fund.

The classes are as follows:

• “Herbs for Easing Stress and Building Resiliency,” 10 to 11:30 a.m. Feb. 16, with herbalist Deb Soule.

• “Seeds, Soil, and Spirit,” 10 to 11:30 a.m. March 16, with C.R. Lawn from FEDCO Seeds.

• “Herbs and Meditation for Calming the Mind and Easing Despair and Grief,” 10 to 11:30 a.m. April 13, with herbalists Soule and Kahadish Waadabi.

• “Cancer Prevention and Treatment with Herbs and Whole Foods,” 10 a.m. to noon April 27, with nurse practitioner and herbalist Kristina King.

All the classes will be held at Avena Botanicals classroom facility, 219 Mill St., Rockport. For more information or to register, call 594-0694.

— Compiled by Meredith Goad and Avery Yale Kamila, Staff Writers