Get yourself to workshop on butchering, chop-chop

Michael Ruhlman and Brian Polcyn, co-authors of “Charcuterie: The Craft of Salting, Smoking and Curing” and “Salumi: The Craft of Italian Dry Curing,” are teaming up to teach a nose-to-tail butchering workshop in Maine on Oct. 18 and 19.

Ruhlman is the popular author of “Soul of a Chef,” “The French Laundry Cookbook” and “Ratio.” Polcyn is the chef/owner of Forest Grill in Birmingham, Mich., and a professor of charcuterie at Schoolcraft College in Livonia, Mich.

The two-day workshop is sponsored by the Island Culinary & Ecological Center on Deer Isle, and it will be held at Bagaduce Farm in Brooksville and in the kitchen of the Deer Isle-Stonington Elementary School.

The workshop will end with an evening talk and book signing on Oct. 19.

Chefs, farmers and foodies are all invited to attend, but the event is limited to 24 participants. (The evening talk, however, will be open to the public.)

The cost is $225. To reserve a spot, email [email protected]


Community garden bounty to be fare at Harvest Dinner

Bring your family, friends and appetite to Yarmouth Community Garden’s 11th annual Harvest Dinner from 5 to 7 p.m. Oct. 23 at Yarmouth High School, 286 West Elm St.

This popular event features pasta with marinara sauce made by the chefs at Gather; pesto sauce made from the garden’s organic basil; meatballs; mixed green salad; bakery breads, and warm apple crisp à la mode.

Kids can make crafts and take home free pumpkins while supplies last. Adults shop the silent auction and raffle tables. Proceeds from the dinner and auction provide seed money to start next year’s garden.

Tickets are available at the door and cost $10 for adults and $5 for children under 12.


Cancer survivor to sign cancer-fighting cookbook

Cookbook author and cancer survivor Kendall Scott will sign her cookbook “Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer” from 1 to 3 p.m. Saturday at Sherman’s Books and Stationery, 128 Main St., Freeport.

Scott will also be offering a small sampling from the 100 plant-based recipes in the book, which was co-authored by Annette Ramke, also a cancer survivor.

The book includes stories from the authors’ own experiences with the disease and treatment; advice about the health pros and cons of various foods; tips for eating a whole-food, plant-based diet; anecdotes about the mental and physical scars that cancer can leave behind; and advice for family and friends supporting a loved one.

Scott, a resident of Durham, was diagnosed with Hodgkin’s lymphoma at age 27. She received nutrition support and health coaching, and earned board certification in health coaching to help others at the Institute for Integrative Nutrition in New York City. She teaches nutrition and cooking classes and speaks on healthy cooking on webinars, at wellness and cancer support events, and in online articles as a nutrition expert. She and Ramke offer holistic health and cancer support at

For more information, call 869-9000 or visit


New food truck cooking up gourmet mini-donuts

A new food truck called Urban Sugar Mobile Café made its debut last week at the final Flea Bites event of the season.

The truck, a vintage 1977 ice cream truck, will be producing hot, made-to-order, sweet and savory mini-donuts in both traditional and “gourmet” flavors, according to Valeri Sandes, a pastry chef who is opening the business with her husband, Kevin, the former manager at Caiola’s.

The traditional donuts come in two styles – with a basic sugar coating, or with a cinnamon-sugar powder coating. Gourmet flavors include a lemon and lavender donut with lemon curd and whipped cream, and a maple-pecan donut with a maple-bourbon sauce and maple cream.

The truck’s regular hours have not yet been determined, but Sandes says she knows she wants to open at 6 a.m. and is considering staying open as late as 4 or 5 p.m. You can follow their whereabouts through their website,, which will be constantly updated through Foursquare.

– Compiled by Meredith Goad, Staff Writer

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