Workshops teach food safety to those who cook for crowds

Are you a volunteer cook for your church, local soup kitchen or food pantry?

The University of Maine Cooperative Extension will be holding its annual spring workshops on cooking for crowds, which train volunteer cooks in food safety.

The workshops cost $15 per person and will be held at the University of Maine Regional Learning Center, 75 Clearwater Drive, suite 104.

The first workshop will be from 1 to 5 p.m. March 25. Others are planned for 1 to 5 p.m. April 2 and April 17.


For more information, or to request a disability accommodation, call 781-6099 or (800) 287-1471, or email lois.elwell@maine.edu.


Piccolo and Allagash get together for 5-course dinner

The chefs at Piccolo are teaming up with Allagash Brewing Co. for a five-course dinner that will feature some of the brewery’s seasonal and vintage brews.

The dinner will be held from 6:30 to 9:30 p.m. Feb. 19 and costs $65 per person, plus tax and gratuity.

For reservations, call 747-5307.


Piccolo is located at 111 Middle St.

Sweetgrass wines and spirits can be sampled at opening

If you’ve never tried the award-winning Back River Gin, head down to the Old Port on Valentine’s Day to sample some, along with other wines and spirits from Sweetgrass Winery & Distillery in Union.

Keith and Constance Bodine, the owners of Sweetgrass, are opening a new tasting room and shop Friday at 324 Fore St. (at the corner of Fore and Pearl). Don’t like gin? No worries, they also make apple brandy, rum, blueberry wine and a variety of other products.

The opening tasting will be held from noon to 8 p.m. Because it’s Valentine’s Day, some of the wines and spirits will be paired with chocolates.

Call 785-3024 or go to sweetgrasswinery.com.


Ride the Maine Brew Bus to progressive beer dinner

Nathan Sanborn, co-owner and head brewer of Rising Tide Brewing Co., will team up with the Maine Brew Bus to lead a progressive beer dinner on Feb. 26.

Stops will include Miyake Diner, Boda, the Portland Hunt & Alpine Club and Vignola Cinque Terre.

Guests will meet at Rising Tide, 103 Fox St., at 5:30 p.m., and the bus will leave promptly at 6 p.m.

Only 12 seats are available.

Tickets are $60 per person and include drinks, food, transportation and gratuities.



Three chefs will join forces to fight childhood hunger

Three Maine chefs will host a dinner to fight childhood hunger March 20 at Five-O Shore Road restaurant.

James Walter of Five-O will be joined by James Beard award-winner Rob Evans of Duckfat and Derek Bissonette of the White Barn Inn at 5:30 p.m. for a cocktail reception, multi-course dinner with wine pairings, and auction that will raise money for Share Our Strength, a national organization that focuses on childhood hunger.

Tickets are $200 and can be purchased by contacting Jeff Porter at 646-5001, or by going to nokidhungry.org/portlandme.

Maine ranks first in New England for childhood food insecurity.


More than 62,000 Maine children struggle with hunger.


Flavors of Freeport features chefs’ tasting and ice bar

Flavors of Freeport, an annual event sponsored by the Hilton Garden Inn that features a chefs’ tasting and an ice bar, will be held from 5 to 8 p.m. Feb. 21.

The chefs’ signature series is a showcase of tastes from local chefs and artisans, and includes a selection of local craft beers, wines and spirits.

The Flavors Ice Bar includes a martini luge, barbecue from Buck’s Naked BBQ, a fire pit, ice sculptures and music.


Tickets are $35 and include access to both events and one beverage.

For tickets, go to eventbrite.com.

Food historian to talk about comfort food

Food historian Sandy Oliver will talk about the history of comfort food at 2 p.m. Sunday at the Freeport Historical Society, Harrington House, 45 Main St.

Oliver will discuss the concept of American comfort foods such as macaroni and cheese, meatloaf and mashed potatoes.

After her presentation, chocolate cornstarch pudding will be served.


Tickets are $7 and will be available at the door.

The snow date will be Feb. 23.

– Compiled by Meredith Goad, Staff Writer


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