Yes, we know you’re hungry for some of Lisa Kostopoulos’ Creme Brulee French Toast, which has won the Incredible Breakfast Cook-Off three times – four, if you count last year, when some sweet potato corned beef hash almost took it down but ended up tying for first place.
And, yes, we know you can’t wait to see if David’s Opus Ten is going to defend its title at the Signature Cocktail and Dessert Event with those amazing beignets that chef Bo Byrne made last year and served with peppered strawberry.
But there are some new events going on during Maine Restaurant Week this year that you’ll want to check out, especially since they may be able to help you burn off some of the calories you’re packing on elsewhere. One is a bowling tournament at Bayside Bowl. Each team of four will be paired with a “restaurant professional.”
The other is a pancake race where you have to run a 100-yard relay pancake race carrying a cast iron skillet with pancakes to flip. No word on whether you get to eat the pancakes afterward.
Other new additions include a lunchtime lecture on the history of Portland’s Chinese restaurants; a talk and food demonstration by Maine food historian Sandra Oliver, paired with an exhibit of vintage Maine menus; and an evening of dinner and play for the kids at the Children’s Museum of Maine so mom and dad can go dine out.
Here’s all the details; for tickets, or to register for an event, go to mainerestaurantweek.com:
THE INCREDIBLE BREAKFAST COOK-OFF
WHERE: Sea Dog Brewing Co., 125 Western Ave., South Portland
WHEN: Doors open at 7 a.m. Friday. Winner announced at 8:45 a.m.
HOW MUCH: $22.50
WHAT ELSE: Sample tasting portions from each restaurant, then vote for your favorite. Juices and coffee included, paid Bloody Mary bar available.
“BOWL BIG” BOWLING TOURNAMENT
WHERE: Bayside Bowl, 58 Alder St., Portland
WHEN: 2 to 5 p.m. Sunday
HOW MUCH: $100 for team of four; all skill levels welcome
WHAT ELSE: Teams will be paired with a “restaurant professional.” All proceeds benefit Big Brothers Big Sisters.
HISTORY OF PORTLAND’S CHINESE RESTAURANTS
WHERE: Maine Historical Society, 489 Congress St., Portland
WHEN: 12 p.m. Tuesday
HOW MUCH: Free
WHAT ELSE: Presented by amateur historian and attorney Gary Libby.
THE PANCAKE RACE
WHERE: Maine Craft Distilling, 101 Fox St., Portland
WHEN: 6:30 p.m. Tuesday
HOW MUCH: $40. All proceeds go to Big Brothers Big Sisters.
WHAT ELSE: Costumes are suggested. Group and individual team photos will be taken during the event.
PIZZA & PLAY: MAINE RESTAURANT WEEK AFTER-HOURS EVENT
WHERE: Children’s Museum & Theatre of Maine, 142 Free St., Portland
WHEN: Drop-off from 5:15 to 5:45 p.m. March 6; dinner will be served at 6 p.m.; pick-up at 7:30 p.m., or pay an extra $10 for dessert and pick up at 8 p.m.
HOW MUCH: $22 per child for members; $25 per child for visitors
WHAT ELSE: For ages 5 to 10; registration deadline is Saturday. Some dietary restrictions can be accommodated with 48 hours’ notice.
DINNERTIME DISCUSSION & SAMPLING “MAINE RESTAURANT FARE”
WHERE: 7 p.m. March 6
WHEN: Maine Historical Society, 489 Congress St., Portland
HOW MUCH: Free
WHAT ELSE: Food historian Sandra Oliver will give a talk and food demonstration/tasting related to the historical exhibit “From Chop Suey to Washington Pie: Maine Menus” on display in the Shettleworth Lecture Hall in March and April.
FIRST FRIDAY ART WALK: OPENING RECEPTION FOR THE EXHIBITION “FROM CHOP SUEY TO WASHINGTON PIE: MAINE MENUS”
WHERE: Maine Historical Society, 489 Congress St., Portland
WHEN: 5 to 8 p.m. March 7
HOW MUCH: Free
WHAT ELSE: Exhibit highlights a collection of Maine menus dating from 1882 to 1949. Refreshments will be served.
THE SIGNATURE COCKTAIL AND DESSERT EVENT
WHERE: Prime Mercedes Benz, 137 U.S. Route 1, Scarborough
WHEN: Doors open at 5:30 p.m. March 9; winners will be announced at 7:30 p.m.
HOW MUCH: $50 per person; $47.50 each for pair of tickets; $45 each for four-pack of tickets
WHAT ELSE: Sample cocktails and desserts from some of Maine’s best restaurants, then vote for your favorites.
Staff Writer Meredith Goad can be contacted at 791-6332 or at:mgoad@pressherald.com
Twitter: MeredithGoad
Copy the Story LinkSend questions/comments to the editors.
Success. Please wait for the page to reload. If the page does not reload within 5 seconds, please refresh the page.
Enter your email and password to access comments.
Hi, to comment on stories you must . This profile is in addition to your subscription and website login.
Already have a commenting profile? .
Invalid username/password.
Please check your email to confirm and complete your registration.
Only subscribers are eligible to post comments. Please subscribe or login first for digital access. Here’s why.
Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.