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Nibbles: Bagels, seafood and massage



Chew on this!

If you love bagels, but hanker for smaller, crisp ones, consider taking Winter Harbor cook Dan Keegan’s related class from 1 to 5 p.m. on Sunday, Aug. 5, at the Masonic Hall in Winter Harbor.

The session, which costs $61, is offered through the 2018 Schoodic Arts Festival. Class participants will mix the dough, use a water bath and bake several kinds of bagels. If time permits, they also may make bialys and pretzels.

To sign up, call 963-2569 and visit www.schoodicartsforall.org.

 

Fishy business

Barton Seaver’s “American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea” was among the nine 2017 best cookbooks singled out by The Atlantic magazine editors. Seaver, a chef who lives in Freeport, is a staunch advocate for underappreciated species of fish such as hake and cusk.

The former D.C. chef, who cooked with 80 different species of seafood at his Georgetown restaurant, now directs the Sustainable Seafood and Health Initiative at the Harvard T.H. Chan School of Public Health. His cookbook contains 150 recipes. The book also won in the “Food Matters” category of the 2017 International Association of Culinary Professionals competition.

 

’Tis the season

Need a foot massage? Mike “Mac” McDonald has returned to the newly reopened outdoor version of the Ellsworth Farmers Market Saturday mornings at 190 Main St. The lineup thus far also includes Weber Farm, Wise Acres Farm, Rock & Pebble Farm, Indian cuisine made by Gunjan Gilbert, fermented food by Sheila Eddison and Gardenside Dairy @Hatchknoll Farm, among others. The market runs 9:30 a.m. to 12:30 p.m.