Fresh Air, Fresh Feasts F arm-to-table al fresco dinners are filled with straight-from-the-garden ingredients—a bit of an upgrade from the bologna-sandwich picnics you had as a kid. Christina Frazier, event planner for Graze at Pineland Farms in New Gloucester, says of their monthly dinners with The Black Tie Company, “Every- thing served is local—local, fresh ingredi- ents, with different menus every month.” The event begins with an hors-d’oeuvre cocktail hour followed by dinner. Round and family-style tables with mid-length white linen and Mason jars sit under- neath the Pineland Farms tent in the sum- mer, but meals are moved inside to the Camp Hammond dining room in the win- ter. “The centerpieces are assorted flow- ers from the Pineland garden across the street,” Frazier says. In Freeport, Wolfe’s Neck Center for Agriculture and the Environment hosts three events a year in the historic Mallet Barn. Each event matches the flavors of the season. The June kickoff is filled with fresh spring vegetables and seafood, while the Lamb Stew, made with farm lamb, squash, and yogurt sauce cooked in a cast iron cauldron, is a favorite come fall’s chill. Each meal features a different chef, such as Masa Miyake and 2018 Maine Chef of the Year Troy Mains of the Harraseeket Inn. “Not only are guests getting an incred- ible meal and experience,” communica- tions manager Marissa Mastors says, “the cost of each ticket is helping Wolfe’s Neck fulfill our mission of training new farmers, teaching children and families about where their food comes from and working to- wards building a healthier planet.” If you’re looking to become a frequent diner, the Sunday Supper Club at The Farm at McKenney Road in Saco hosts a week- ly meal. And in Cape Elizabeth, The Well at Jordan’s Farm adjusts its menu daily to match what’s in season. These dinners present the opportunity to try something new, and, as Frazier says, “Trying new beers, new food items, the as- signed seating, and meeting new people is what diners enjoy most.” By Ashley Brindamour hungry eye 38 p o r t l a n d monthly magazine from top left: Archerdog photogrphy; courtesy wolfe’s neck farm; courtesy photos tion between two to four local business- es highlighting a themed dinner. Ideally, a brewery and fellow restaurant/food truck are included, but not always.” Independent Ice Company is inspired by the legendary ice harvesters of the Ken- nebec River. Now there’s some work to drive up a thirst! Nestled near Oasis and Pearl on Wharf Street, the bar offers a whiskey menu that stretches across continents. Looking Good, Bayside L ast year, “Inner Washington” was Portland’s favored child. Now Bay- side is seeing some promising new ventures. The Portland Zoo is the tiny gem on Fox Street started by Mark Miller and Chris Blake, with Josh Maner managing. The name pays homage to the Ol’ Dirty Bastard song “BrooklynZoo.” “Our vi- sion all along was East Bayside or nothing,” Miller says. “It’s our favorite neighborhood in the city, and we hope to be able to bring more amazing community involvement in the near future to continue its growth. We also painted the building teal as a tribute to the old-school Sea Dogs colors. We believe this beer, wine, art section of Portland will continue to be a bright, positive personality within the city.” Miller says this is just the beginning and that the crew is preparing a new pop-up brewery called Illmadic. And ‘Yeast’ Bayside welcomes Aus- tin Street Brewery’s second location, at 115 Fox Street, next to Rising Tide. The tast- ing room opened December 22. According to Portland Food Map’s Anestes Fotiades, “Their new location is nearly 9,000 square feet in size overall with a 2,000 square foot larger tasting room and outdoor area.” 28 Portland Food Council Annual Party Celebrate Portland Food Council and the relaunch of Fork Food Lab. Over drinks and bites, foodies can meet Fork and council members to learn more about support- ing the local food system. portland- foodcouncilme.org FEBRUARY 16 Wines & Valentines at The Burleigh The Kennebunkport Inn continues the ro- mantic season with a wine and small-plate tasting. Whether you bring your partner or ride it solo, this event is guaranteed to warm you up. 7-9 Ice Bar at Brunswick Hotel and Tavern The Brunswick Hotel and Tavern hosts the annual ice bar cel- ebration. Warm up with an assortment of specialty drinks, hors d’oeuvres, out- door grilling, and live entertainment each night from 5-10 p.m. thebrunswick- hotelandtavern.com 9 Earth at Hidden Pond’s Winter Dinner Located at Cape Arundel Inn and Re- sort in Kennebunk- port, this dinner is a sneak peek into chef Joe Schafer’s spring menu. With the per- fect wine paired with each course, this is a perfect event to get rid of the winter blues. 14 Beer Hearts Chocolate Allagash hosts a romantic beer and chocolate pairing event on Valentine’s Day. A portion of the proceeds go toward benefiting the Amer- ican Heart Associa- tion. How sweet is that? allagash.com January 30 Cellardoor Winery’s Asian Style Pairings The talented Pat- rick Anderson pairs up with Cellardoor Winery to create a knock out event of wine and Asian cui- sine food pairings. mainewine.com/ event/pairings-101- discover-asia