Nibbles: Get ready for fall with a cider tasting, hearty soups and a Downeast cookbook

Raise a cup of cider

Deer Isle Cider Co. owners Flip McFarland and Cheryl Wixson, who produce sparkling hard cider from foraged wild and heirloom apples on Deer Isle and beyond, will hold a wine tasting at 3 p.m. Saturday, Sept. 21, and Tuesday, Sept. 24, at Rabbit Hill Farm in Stonington.

The tasting costs $8 per person and $15 per couple and includes a tour covering apple harvesting, pressing fermentation and bottling. Visitors will sample Barbour Farm Sweet Cider (nonalcoholic) among other ciders including blueberry and cranberry. To taste the hard cider, visitors must be at least 21.

The winery is located at 148 Barbour Farm Road. To learn more, visit

“A Culinary History of Downeast Maine”

Downeast Maine delight

When she was a little girl growing up in the Midwest, Sharon Joyce was partial to lobster and always requested the spiny crustacean when her family went out to eat at a white-tablecloth restaurant. An adventurous eater from a young age, Joyce continued to broaden her palate and has forged a lifelong career in the culinary world chefing, catering and teaching cooking, most recently at her Ambrosia Cooking School in Bar Harbor.

Maine’s succulent lobster and other seafood are among the perks that prompted the Midwesterner to make Bar Harbor her home for more than 30 years and research and publish “A Culinary History of Downeast Maine” (The History Press, $21.99) earlier this summer.

The seemingly slender book contains a wealth of culinary, cultural and historical information about the region starting with the Wabanaki — the People of the Dawn — to Maine’s back-to-the-land and organic food movements. The different periods are enlivened with appetizing recipes ranging widely from the Jordan Pond House’s original popover recipe by Nellie McIntire to Halibut to Cod with Oil Tarragon Breadcrumbs on Roasted tomato.

Bon Appetit!


Warming seasonal soups

Lasagna Soup with Garlic Parmesan Bread Sticks, Thai Coconut Shrimp Soup (Tom Kha Thale), German Sausage and Cabbage Hot Pot with Soft Pretzels and Beer Cheese Dipping Sauce are the hearty soups Ellsworth chef JoAnne Wood plans to teach as part of her class “Fall Soups and Breads” from 6 to 8:30 p.m. Monday, Nov. 4, at Hancock County Technical Center.

Offered through Ellsworth Adult Education, the one-time class costs $34 per person. To sign up, call 667-9729 or visit

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