Food

  • Nibbles: Mediums, mushrooms and Main Street marketing

    Nibbles: Mediums, mushrooms and Main Street marketing

    Divining over dinner Enjoy a psychic reading over spaghetti and meatballs and other fare from 5 to 6:30 p.m. Saturday, Oct. 20, at the Brooksville Community Center. Brewer-based mediums Angie Butler Welch and Kelly Dawn Purington will give readings as part of the event. The menu also will include a green salad and dessert. The

  • Persian cookbook author shares her home cooking

    Persian cookbook author shares her home cooking

    DEER ISLE — Red lentil curry soup, garlicky eggplant and tomato spread, turmeric chicken with sumac and lime and rice with black eye peas and dill were among the Persian dishes flowing onto the dinner table early last month at a cooking class taught by Iranian chef Louisa Shafia at the newly renovated Eggemoggin Schoohouse

  • Nibbles: Oktoberfest, soup and fungi

    Nibbles: Oktoberfest, soup and fungi

    Hop over to Oktoberfest Proud of your home brew refined over many years? You and other home brewers will get a chance to compete at Acadia’s Oktoberfest on Saturday, Oct. 6, from noon to 5 p.m. at Smuggler’s Den Campground in Southwest Harbor. The cost per entrant is $50 including two festival passes. Each entry’s

  • Time is ripe to roast tomatoes

    Time is ripe to roast tomatoes

    Tomatoes are a beautiful fruit. I love their bright colors; light pink, cherry red, golden orange and sunny yellow. My culinary heart skips a beat at the sight of them all decked out in their speckles and stripes. Now that the markets are bursting with ripening tomatoes, this is a good opportunity to enjoy one

  • Sisters’ artisanal pizza proving a hit

    Sisters’ artisanal pizza proving a hit

    MILBRIDGE — Making pizza has always been a family affair for sisters Anne Hassett and Carrie Lacy. “Our parents would make a pizza every Saturday for all of us to eat,” says Hassett. “Our dad would make the sauce,” adds Lacy. “We’d all help out with the toppings.” The sisters opened Fire & Dough Wood

  • Usher in fall with herbaceous sauce

    Usher in fall with herbaceous sauce

    September brings the final flourish for the annual herbs in my garden. Thyme, lemon balm, chives, oregano and summer savory will overwinter, but the rest must be brought indoors before first frost or preserved in some fashion. So I have been investigating recipes that make liberal use of my annuals. Herbs were the subject of

  • Judges, contestants named for Autumn Gold Chowderfest

    Judges, contestants named for Autumn Gold Chowderfest

    ELLSWORTH — The Ellsworth Area Chamber of Commerce has announced the judges and chefs for the annual Autumn Gold Chowderfest, which will be held Saturday, Sept. 22, at Harbor Park. “The Chowderfest, is one of the chamber’s signature Autumn Gold events,” said Gretchen Wilson, the chamber’s executive director. “Close to 400 people come to taste

  • How to make cocktails sparkle with fruit syrups

    How to make cocktails sparkle with fruit syrups

    STONINGTON — Summer calls for shrubs. Not the woody plant per se but the drinking variety, which has a long history and was a way for our ancestors to preserve their fruit. “A shrub is a drink made with vinegar, sugar and fruit,” said Sadie Poland, who bartends at Aragosta on Stonington’s Main Street. “It’s

  • Toast the French chef as part of tribute dinner

    STONINGTON — On Friday, Sept. 14, raise a glass to the great French chef Paul Bocuse as part of a five-course tribute dinner starting at 6 p.m. at Rabbit Hill Farm, Hosts chef Cheryl Wixson and Flip McFarland dined at Restaurant Paul Bocuse, and met its famed namesake in the French Collonges-au-Mont-d’Or in France’s Rhône-Alpes

  • Farm to host demo on cider-making

    Farm to host demo on cider-making

    STONINGTON — On Open Winery Day, Sept. 15, Rabbit Hill Farm will open its doors to the public to watch early varieties of Deer Isle apples being pressed and learn how to build a homestead fruit press. Cider maker Flip McFarland will operate the press and explain how he built his own press from 10

  • Chef Julia Child’s biographer recalls his great aunt and uncle

    Chef Julia Child’s biographer recalls his great aunt and uncle

    NORTHEAST HARBOR —When Julia Child got her first microwave oven “it was this magical space-age thing from NASA,” says her grandnephew Alex Prud’homme. “She was told you could cook everything in it.” Julia decided to test the machine at her house in Cambridge, Mass. She was throwing a dinner party. “And she put the frozen

  • Pass the ketchup

    Pass the ketchup

    The fresh, local tomatoes finally available in the market deserve some special attention. You might want to try making tomato ketchup at home, which allows you to control the amount of salt and sugar and to eliminate corn syrup entirely. If you asked for ketchup in the early 19th century, Americans would not assume that