BRUNSWICK

More than one ice bar may help revelers enjoy cold

If you’re going to miss the ice bar at the Portland Harbor Hotel this weekend (Friday and Saturday nights sold out a long time ago), don’t despair. The Brunswick Hotel and Tavern is holding its own ice bar event from 5 to 10 p.m. Feb. 5-7 with appetizers, cocktails, local beer, live entertainment and raffles.

Specialty cocktails will include Polar Punch made with coconut and cherry rums and pineapple and cranberry juice, and hot toddies made with Jack Daniels Tennessee Honey, lemon, cloves and hot black tea.

Tickets cost $15 in advance and $20 at the door. Order at icebarbrunswick2015.brown papertickets.com, but don’t wait too long. This event usually sells out, too.

For information, call 837-6565 or go to thebrunswickhoteland tavern.com.

Scottish-themed supper salutes poet Robert Burns

If you’d rather warm up with cock-a-leekie soup than sit at an ice bar, visit the Brunswick Hotel and Tavern on Saturday for its annual Burns Night Supper in honor of 18th-century Scottish poet Robert Burns. Fans all over the world celebrate his life and work around his birthday (Jan. 25) at Burns suppers.

The evening begins at 6 p.m. with toasts and traditional Scottish eggs. Chef David Pendexter’s menu includes the above-mentioned chicken soup, Bubbly-Jock an’ Trimmins (turkey and trimmings) and Tipsy Laird (trifle).

Guests are encouraged to bring their favorite Burns poems to share. There will be a recitation of “Address to a Haggis” with bagpipes and the ceremonial sword slicing, accompanied by a Scotch toast.

The tavern is known for its single malts menu and will offer stout specials.

The Burns supper costs $35. For reservations, call 837-6565.

KITTERY

Robert’s Maine Grill dinners feature brewers and distillers

Brandon Blethen, executive chef at Robert’s Maine Grill, 326 U.S. Route 1, is hosting dinners this winter with Maine artisanal brewers and distillers.

Cold River Distillery will partner with the chef on Feb. 12, followed by Foundation Brewing Co. (March 12) and Tributary Brewing Co. on April 9.

Tributary is owned by master brewer Tod Mott, who developed the formula for Harpoon IPA in the early 1990s and later created Kate the Great, a Russian imperial stout, for Portsmouth Brewing Co. BeerAdvocate named Kate the Great the best beer in America.

The dinners start at 6 p.m. and cost $60 for four courses with pairings. For tickets, call 439-0300 or email [email protected]

KENNEBUNK

Guest chef at 50 Local plans dinner with Southern accent

Andy Husbands, chef/owner of Tremont 647 and Sister Sorel in Boston, will be the guest chef at a Jan. 29 dinner at 50 Local at 50 Main St.

Husbands specializes in Southern barbecue, so expect items like New Orleans BBQ shrimp, grilled steak tips and cheddar grits, barbecue-glazed short ribs and more. Desserts also hail from the South – think derby hand pies and banana cream pudding.

The four-course dinner costs $55, or $75 with wine or beer pairings. For reservations, call 985-0850. See the full menu at localkennebunk.com.

PORTLAND

National Pie Day fills 2 days at Two Fat Cats Bakery

Two Fat Cats Bakery, 47 India St., is celebrating National Pie Day on Thursday and Friday with a special menu that includes Maine Pie Line pies.

For breakfast, the bakery will be serving slices of blueberry pie, apple-fig jam tart or quiche. For lunch, Maine Pie Line savory hand pies will be available, as well as mini-chicken pot pies and mini-tourtieres. Large pot pies and tourtieres will be available for dinner.

A selection of whole pies will be for sale, some of which are made only once a year.

Also, anyone who buys a Pie of the Month Club membership during the Pie Day celebrations will get a 10 percent discount.

For more information, contact Stacy Begin at 347-5144 or [email protected]

Rising Tide beers will go with dinner at Ebb & Flow

Ebb & Flow, 100 Commercial St., will host a Rising Tide beer dinner at 5 p.m. on Feb. 5.

Chef/owner William D’Auvray selected five of his favorite beers from Rising Tide Brewing Co. and will pair each with a Mediterranean-inspired dish.

The event begins at 5 p.m. in the restaurant’s bar with a beer cocktail and amuse bouche. Dinner starts at 5:30 p.m.

Caviar menu continues this week at Five Fifty-Five

Five Fifty-Five, at 555 Congress St., launched a new caviar tasting menu last Friday that is still available this week.

The menu features five courses for $85, with optional custom wine pairings, and includes cauliflower soup with peekytoe crab, fine herbs and salmon roe; Maine uni risotto with paddlefish caviar; and grilled loup de mer with sauerkraut, turnip and Italian white sturgeon sabayon.

For reservations, call 761-0555.

— Compiled by Meredith Goad, Staff Writer