If you are a food adventurist you can certainly travel to find new tastes and experiences. Closer to home there are chefs who delight in taking risks and experimenting with new dishes and preparations. One such chef is Troy Mains from the Harraseeket Inn. With support from Chip Gray, the inn’s owner, and his eager and creative staff, Troy is crafting themed dinner menus in the Maine Harvest Dining Room. These dinners challenge the cooks and bakers and provide gratifying and entertaining food experiences for diners. The dinners are served weekly (reservations needed) and offer a tremendous value. They are usually five courses and some include beverages. While the dinner service is not formal, the dishes are artfully prepared and beautifully served. Troy encourages creativity in his kitchen and feels the dinner series nurtures skill development and expands the culinary imagination.

The Harraseeket Inn is also the first in the state to partner with Southern Maine Community College and the Maine and U.S. Departments of Labor to develop a new culinary apprenticeship program. While this program is new, the inn has for years worked to provide high-quality training and has launched more than 20 culinarians who are well-known chefs and restaurateurs in the state.


March 8

Frontier Café, Food & Beverage Weekly Specials: Harissa Buffalo Chicken Sandwich, Sweet Pea Ravioli, Somchid Sour Cocktail, and Biutiful Rose; 14 Maine St., Fort Andross Mill, Brunswick, 725-5222.

March 9

Bow Street Market., Irish Whiskey Gone Wild Tasting, 3-5:30 p.m.; 79 Bow St., 865-6631, free.

Maine Maritime Museum, Sebago Lake Distillery Tour and Tasting, 2-4 p.m. A discussion and tasting of rum and its impact on the Maine Maritime trade. 21+ event; 243 Washington St., Bath, 443-1316, $20-25.

Mar 10

Tao Yuan Restaurant, Gastronomic tour of Dongbei, 4-8 p.m. Special menu filled with traditional regional dishes, this dinner continues a gastronomic tour of China that runs through May 26; 22 Pleasant St., Brunswick, 725-9002, reservations highly recommended, call for price.

March 14

Now You’re Cooking, Wine Tasting, 5 p.m.; 49 Front St., Bath, 443-1402, free.

Mar 15

Harraseeket Inn, Dinner Series Spanish Wine Dinner, 6 p.m. Enjoy five courses, including Artichoke Strudel, Fennel and Citrus Salad with Lobster, halibut, paella, Tres Leches Cake, with Spanish wines from South Portland Wine Company; 162 Main St., Freeport, 865-9377, $80/person, reservations required.

Mar 16

The Brunswick Inn, St. Paddy’s Dinner, 5:30-8:30 p.m., three courses with traditional choices; 165 Park Row, Brunswick, 729-4914, reservations recommended, $38/person.

Special Notes

Red’s Eats in Wiscasset opens April 15. Ah, spring!

Maine Restaurant Week continues through March 12. Sea Dog in Topsham and the Brunswick Hotel & Tavern are participating.

The Harraseeket Inn in Freeport is partnering with Southern Maine Community College and the Maine and U.S. labor departments in a new culinary apprenticeship program. 

Sande Updegraph lives in Brunswick and is a longtime food writer. She can be reached at [email protected]

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