{"id":9368,"date":"2013-12-26T10:42:43","date_gmt":"2013-12-26T15:42:43","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=9368"},"modified":"2013-12-27T11:48:06","modified_gmt":"2013-12-27T16:48:06","slug":"hunger-games-ii","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/hunger-games-ii\/","title":{"rendered":"Hunger Games II"},"content":{"rendered":"

Winterguide 2014 | view this story as a .pdf<\/a><\/p>\n

One enchanting state, 365 days of cuisine excitement.<\/h3>\n

By Claire Z. Cramer<\/p>\n

\"hunger\"<\/a>We love new-restaurant anticipation in Portland. This year promises fresh surprises from proven winners. The return of Stephen Lanzalotta and his Sicilian Slab to the former Portland Public Market building at the corner of Cumberland Avenue and Preble Street has as much buzz as the mystery surrounding a new venue for Guy and Stella Hernandez to replace their popular Bar Lola. Miyake Diner will open at the original tiny Miyake storefront on Spring Street. Two doors down from the Diner, watch for dumplings.<\/p>\n

\u201cHave you ever been to a dumpling house?\u201d asks Cara Stadler, chef\/owner of the Asian-fusion runaway hit restaurant Tao Yuan in Brunswick. \u201cChina\u2019s full of them. It\u2019s not dim sum\u2013they\u2019re much less elaborate. We\u2019ll serve them steamed, fried, and boiled, very traditional but with creative fillings.\u201d She\u2019s talking about her as-yet-unnamed dumpling house to open this spring at the corner of Park and Spring streets, the present location of West End Deli. \u201cWe\u2019ll do our riff on, say, chicken cashew hoisin or kung pao chicken, but as dumpling fillings.\u201d<\/p>\n

Stadler, 26, started cooking in restaurants when she was 16. \u201cI spent four years cooking in Asia\u2013Beijing, Shanghai, and Singapore\u2013and one in Paris.\u201d Her style of cooking at Tao Yuan layers Asian and European flavors and methods with local produce and meat. \u201cWe go to farmers\u2019 markets four times a week and I get my fish right at the dock. My grandparents were both born in Shanghai, but my mother, Cecile, is American-born. We cooked together in China, and her recipes are amazing. She\u2019s not in the kitchen at Tao Yuan, but she\u2019s the nuts and bolts of the business.\u201d<\/p>\n

And what becomes of West End Deli and its tasty takeout sandwiches? \u201cLook for us to open in the former Gleason Fine Art Gallery at 545 Congress by the end of January,\u201d says owner Nancy Arnold. \u201cIt\u2019s a great spot. We\u2019ll have more room for specialty foods\u2013cheese, meats, pastries.\u201d<\/p>\n

OK, 2014, here we go.<\/p>\n

January\u00a023\u00a0–\u00a025\u00a0ICE BAR<\/p>\n

The 10th annual bacchanal of ice cold fun at the Portland Harbor Hotel features ice bars, ice sculpture, an ice luge, fancy martinis, and tasty bites created by local restaurants\u2013and outdoor fire pits to warm you up. portlandharborhotel.com<\/p>\n

January\u00a026\u00a0NATIONAL PIE DAY<\/p>\n

Rockland hosts its 10th annual pie-crazy Sunday. The town\u2019s inns, restaurants, and provisioners serve up shepherd\u2019s pie, pizza pie, pot pie, pastys, seafood pie, glorious galettes and whoopie pies. Tickets to the pie parade benefit the local Outreach Food Pantry. 596-6611, historicinnsofrockland.com<\/p>\n

January\u00a025\u00a0ROBERT BURNS DINNER<\/p>\n

There will be kilts. The Inn at Brunswick Station\u2019s third annual birthday bash for Scotland\u2019s bard comes with all the trimmings. \u201cThe haggis is brought in with bagpiping; everyone toasts with a wee dram of Scotch, and then we cut into it,\u201d says Tavern chef Kevin Cunningham. \u201cHaggis is actually good, it\u2019s got a nice cured, meaty flavor, with oats and sage.\u201d Cunningham\u2019s feast includes Scotch eggs, cock-a-leekie soup and \u201cbubbling jock,\u201d a turkey dinner. And \u201cthere\u2019s a lot<\/em> of poetry.\u201d 837-6565<\/p>\n

January\u00a025 ROBERT BURNS DAY IN PORTLAND<\/p>\n

\u201cThe party is at Portland & Rochester,\u201d says bon vivant and wine-guy Ned Swain of Devenish Wines. Verses will be recited, whisky will be quaffed, and the pub fare will be festive. \u201cThe Rosemont Market is making us a haggis, and special scotches will be offered.\u201d Watch for details on portlandfoodmap.com and at 118preble.com<\/p>\n

January\u00a026 FLANAGAN\u2019S TABLE<\/p>\n

Portland chef Masa Miyake takes his turn creating a dinner in this popular monthly dinner party series at Flanagan Farm in Buxton to benefit Maine Farmland Trust. flanaganstable.com<\/p>\n

February WILD THINGS AT THE HARRASEEKET<\/p>\n

It\u2019s a tradition\u2013Chef Eric Flynn at Freeport\u2019s Harraseeket Inn goes wild for game all month long. Nightly specials may include quail stew or pheasant pot pie in the dining room, buffalo meatloaf, and venison or moose burgers in the Broad Arrow Tavern. 800-342-6423, harraseeketinn.com<\/p>\n

February\u00a015\u00a0–\u00a022\u00a0SNOFEST<\/p>\n

The Moosehead Lake region\u2019s week-long celebration in Greenville includes chili and chowder cook-offs with prizes, a pancake breakfast, a chocolate festival with treats and games, and an auction. Just the thing to warm you up. 695-2702, mooseheadlake.org<\/p>\n

February\u00a018\u00a0LOCAL FOODS NETWORKING BREAKFAST<\/p>\n

Portland\u2019s Local Sprouts invites any and all\u00a0 passionate locavores to come together and talk over homemade breakfast, every third Tuesday of the month, 899-3529<\/p>\n

February\u00a021 FLAVORS OF FREEPORT<\/p>\n

Food and drink, including pairings and demonstrations, showcase the talents of local chefs at Freeport\u2019s inns and restaurants\u2013ice bar, ice luge, and a barbecue. The bonus is all the shopping you can fit in between bites. freeportusa.com<\/p>\n

February\u00a023 FLANAGAN\u2019S TABLE<\/p>\n

Chef Justin Walker of Earth in Kennebunkport cooks up a dinner at Flanagan Farm to benefit Maine Farmland Trust. flanaganstable.com<\/p>\n

March\u00a01\u00a0–\u00a010\u00a0MAINE RESTAURANT WEEK<\/p>\n

Banish your winter blues for good when this annual happening arrives for the sixth consecutive year. Chefs all over the state set out dazzle you with clever fixed-price menus. The 10-day week starts with a lavish breakfast cook-off and ends with a great big cocktail party. In between, you design your own festival by dining out at any of the dozens of participating restaurants. Check out the list and the particulars at mainerestaurantweek.com<\/p>\n

March\u00a04 CAJUN COOKIN\u2019 CHALLENGE<\/p>\n

WMPG\u2019s 19th annual delicious Mardi Gras party pits local restaurants competing for a people\u2019s choice vote on their Cajun dishes. (Last year the Great Lost Bear and Bayside Bowl tied for top honors.) The bon temps rouler <\/em>with the lunch feast\u00a0 and live music at noon on Fat Tuesday at USM\u2019s Woodbury Campus Center. wmpg.org<\/p>\n

March\u00a04 MARDI GRAS<\/p>\n

\u201cWe always have a party,\u201d says Peter Zinn at Portland\u2019s Po\u2019 Boys and Pickles. His Forest Avenue eatery has the New Orleans vibe all year, but on Fat Tuesdays \u201cWe run specials and there\u2019s live music; it\u2019s cool.\u201d 518-9735, poboysandpickles.com<\/p>\n

March\u00a014\u00a0FREE ICE CREAM CONE<\/p>\n

\u201cOh, it\u2019s definitely an annual tradition,\u201d laughs Lindsay Gifford. And a stampede\u2013when Gifford\u2019s ice cream marks the opening of ice cream season with a free cone from 6 to 8 p.m. at all five of their family-owned shops in Skowhegan, Farmington, Bangor, Waterville, and Auburn. \u201cEven if there\u2019s a snowstorm. Especially<\/em> if it\u2019s a snowstorm, because it still means it\u2019s officially spring.\u201d giffordsicecream.com<\/p>\n

March\u00a022 CHILI CHOWDER CHALLENGE<\/p>\n

Vote for your favorite chili and chowder from over a dozen Augusta restaurants. All proceeds benefit the Augusta Children\u2019s Center. chilichowederchallenge.com<\/p>\n

March\u00a023\u00a0MAINE MAPLE SUNDAY<\/p>\n

Another sure sign that spring really is here comes on the Sunday when the state\u2019s maple farms open their doors to the public and demonstrate the art of turning sap into syrup. There are always tastings and treats. Find your friendly neighborhood sugar house at mainemapleproducers.com<\/p>\n

March\u00a023\u00a0FLANAGAN\u2019S TABLE<\/p>\n

Chef Peter Sueltenfuss of Grace presides over dinner at Flanagan Farm to benefit Maine Farmland Trust. flanaganstable.com<\/p>\n

March\u00a026 PORTLAND SYMPHONY WINE DINNER & AUCTION<\/p>\n

The 13th annual edition of this celebrity chef extravaganza includes a multi-course feast with Greek wines from Crete at Freeport\u2019s Harraseeket Inn. This year\u2019s chefs include
\nEric Flynn of the Harraseeket, Mitchell Kaldrovich of Sea Glass at the Inn by the Sea, Sam Hayward of Fore Street, Niko Regas of Emelitsa, and Damian Sansonetti of Piccolo. Maine artists and businesses donate art and unusual items to the live and silent auctions to benefit the symphony and it\u2019s always quite a night. 773-6128, ext. 318, portlandsymphony.org<\/p>\n

March\u00a030\u00a0ANNUAL CHILI COOKOFF<\/p>\n

Sunday River\u2019s 24th annual fundraiser weekend, this year for Maine Adaptive Sports & Recreation, watch area restaurants face off with a chili competition, serving up batches to the hungry crowds, with judging and a People\u2019s Choice award. sundayriver.com<\/p>\n

April\u00a03\u00a0TOAST ON THE COAST<\/p>\n

Easter Seals of Maine\u2019s annual gala at Portland\u2019s waterfront Ocean Gateway is a wine tasting with food from many Portland restaurants that features dancing and a silent auction\u2013all to benefit area charities that support the disabled. maine.easterseals.com<\/p>\n

April\u00a04-6 PARROTHEAD FESTIVAL<\/p>\n

Food, music, and a Margarita Mix-Off among local bartenders\u2013think Key West only in Newry with snow. This hugely popular Jimmy Buffett-themed event is an annual tradition, with a Spam-carving competition and costumes. sundayriver.com<\/p>\n

April\u00a06 FLANAGAN\u2019S TABLE<\/p>\n

Chef Steve Corry of Five Fifty-Five and Petite Jacqueline takes a turn making dinner at Flanagan Farm to benefit Maine Farmland Trust. flanaganstable.com<\/p>\n

April\u00a07\u00a0CHOCOLATE LOVERS FLING<\/p>\n

The highly competitive, meticulously judged, and divinely delicious fund-raiser event for SARSSM returns to Portland\u2019s Holiday Inn by the Bay for the 28th year, featuring 10 local chocolatiers. Vote for your favorites in the categories of chocolate cake, cheesecake, mousse, fudge, and truffles. 828-1035, chocolateloversfling.org<\/p>\n

June\u00a02\u00a0–\u00a07 KENNEBUNKPORT FESTIVAL<\/p>\n

Food, wine, and fine art come together in this event. Special meals are prepared by many Maine restaurant chefs, and there are wine and art receptions around the village.
\n772-3373, kennebunkportfestival.com<\/p>\n

June\u00a08 OLD PORT FESTIVAL<\/p>\n

Portland\u2019s sprawling, melodic, delicious all-day party offers multiple sound stages for jazz, country, folk, and rock music; all sorts of children\u2019s activities; and many jewelry, crafts, clothing, and tchotchke vendors. And there\u2019s a food-stand festival within the festival. Emphasis is on authentic ethnic foods from many lands\u2013empanadas, curries, noodles, poutine\u2013plus familiar domestic noshes. portlandmaine.com<\/p>\n

June\u00a020\u00a0–\u00a022\u00a0MIDSOMMER<\/em> CELEBRATION<\/p>\n

Maine\u2019s Swedish immigrants established the northern Maine colony of New Sweden in 1870. The public is invited every year to join the annual midsummer celebration of Swedish food, music, and dance. maineswedishcolony.info<\/p>\n

June\u00a019\u00a0–\u00a022 LA\u00a0KERMESSE<\/em><\/p>\n

The annual Franco Americaine <\/em>festival has been the signature happening in the downtowns of Biddeford and Saco for more than 30 years. It began as a celebration of Franco food, crafts, dance, and music, but has broadened its cultural scope over the years. lakermessefestival.com<\/p>\n

June\u00a026-28\u00a0GREEK FESTIVAL<\/p>\n

The annual tented bazaar on the corner of Park and Pleasant streets at Portland\u2019s Holy Trinity Greek Orthodox Church draws throngs for souvlaki, gyros, moussaka, spanakopita, Greek wine, strong Greek coffee\u2013and authentic Greek pastries made by energetic Greek church ladies. Dance off the Dionysian feast to live Greek music. 774-0281, holytrinityportland.com<\/p>\n

June\u00a028\u00a0MAINE WHOOPIE PIE FESTIVAL<\/p>\n

Many bakers from far and wide bring thousands of these much-loved, cream-filled disks\u2013in flavors from strawberry to pumpkin to chocolate chip\u2013to Dover Foxcroft to be sampled and judged. Maine Street is blocked off and turned over to a day of music, kids\u2019 stuff, rides and games, vendors, and snacking. 564-8943, mainewhoopiepiefestival.com<\/p>\n

July\u00a011\u00a0–\u00a013\u00a0MOXIE FESTIVAL<\/p>\n

Carbonated fun\u2013and Moxie ice cream, a Moxie recipe contest, Friday night fireworks, Saturday Moxie parade, 5K race, music, entertainment\u2013it\u2019s a weekend-long celebration of the soda they call \u201cMaine in a bottle\u201d in Lisbon Falls. moxiefestival.com<\/p>\n

July\u00a011-13\u00a0GREEK HERITAGE FESTIVAL<\/p>\n

A 3-day homage to Greek culture, traditional food, and folk arts including live music and dancing, in Saco on the grounds of St. Demetrios Greek Orthodox church. The church is a distinctive Byzantine replica filled with iconography, and is well worth a tour. 284-5651<\/p>\n

July\u00a012\u00a0–\u00a020\u00a0MAINE POTATO BLOSSOM FESTIVAL<\/p>\n

The 67th annual homage to Maine\u2019s famous tuber takes place in Fort Fairfield when the potato blossoms are in bloom. Races, farmer competitions, mashed potato wrestling, potatoes cooked up many ways, a lobster and clam bake, contests, pageants, and the crowning of a Potato Blossom Queen. 472-3802, fortfairfield.org<\/p>\n

July\u00a014-19\u00a0CENTRAL MAINE EGG FESTIVAL<\/p>\n

Pittsfield\u2019s annual egg-stravaganza celebrates chickens and eggs in a big way. The brown egg industry sponsors, with a parade, street dance, window-painting contest, kids\u2019 events, early bird breakfast, chicken barbecue, egg-lympics, fireworks, and contests for best quiche, cheesecake, and pie. pittsfield.org<\/p>\n

July\u00a018\u00a0–\u00a020\u00a0YARMOUTH CLAM FESTIVAL<\/p>\n

Behold the beloved bivalves for three whole days\u2013clams are fried, steamed, chopped into chowders and clam cakes, and there\u2019s a shucking contest. The food stalls are run by volunteers and your clam roll lunch supports an array of nonprofit organizations. 846-3984, clamfestival.com<\/p>\n

July\u00a018\u00a0–\u00a020\u00a0MAINE CELTIC CELEBRATION<\/p>\n

On the waterfront in Belfast, there is music, food, Highland Games, a Kilted Canter race and a unique cheese-rolling championship involving entire wheels of the State of Maine Cheese Company\u2019s cheeses. mainecelticcelebration.com<\/p>\n

July\u00a027 OPEN FARM DAY<\/p>\n

Farms all over the state open their gates to the public for tours on this summer Sunday. Animals for petting, fresh farm produce to sample and shop for\u2013this is an annual chance to experience where Maine food comes from, right at the source. getrealgetmaine.com, maine.gov<\/p>\n

July\u00a027 FESTIVAL OF NATIONS<\/p>\n

Portland\u2019s Deering Oaks Park is the place for this colorful showcase of Maine\u2019s ever-expanding cultural diversity. A day of food, dance, music, crafts, and exhibits representing more than 60 countries and a great time to venture out of your culinary comfort zone and take a taste of the wider world. portlandmaine.com<\/p>\n

July\u00a030\u00a0–\u00a0August\u00a03\u00a0MAINE LOBSTER FESTIVAL<\/p>\n

Upward of 20,000 pounds of Maine\u2019s superstar crustaceans are devoured at Rockland\u2019s annual bash. There\u2019s a big parade, a seafood cooking contest for amateur chefs, kids\u2019 events, road race, arts and crafts, and coronation of the festival Sea Goddess. The harbor setting on Penobscot Bay is hard to beat. 596-0376, mainelobsterfestival.com<\/p>\n

August\u00a08\u00a0–\u00a024\u00a0MADAWASKA ACADIAN FESTIVAL AND CONGRESS<\/p>\n

The founding Acadian families who first settled the St. John Valley hold a family reunion every summer for one of the families, and the public is invited to the concurrent festival of traditional food, crafts, and music, a parade and \u201cParty du<\/em> Main Street.\u201d The festival overlaps with the 2014 World Acadian Congress to be held at venues throughout the St. John Valley. It\u2019s expected to host 100 family reunions and attract 50,000 visitors. The Acadian Congress has convened only four times previously in its 20-year history; it encompasses seminars and events addressing the future of the Acadian people and culture, and the history of \u201cLe Grand Derangement<\/em>.\u201d This diaspora\u2013the expelling of the Acadians from Maritime Canada in the mid-1800s\u2013led to separate Acadian enclaves in Quebec, Maine, and Louisiana. The Congress and the attendant food and musical events are not limited to those of Acadian heritage, though. Everyone is welcome at this cultural celebration. 728-7000, greatermadawaskachamber.com<\/p>\n

August\u00a08-10\u00a0PLOYE FESTIVAL AND MUSKIE DERBY<\/p>\n

Ployes are the traditional buckwheat pancakes of the exiled Acadian French who settled northern Maine, and muskies are the local game fish. They intersect in a combination food\/cultural\/fishing event every summer in Fort Kent, and this year they\u2019ll be part of the World Acadian events in August in the St. John Valley. 834-5354, fortkentchamber.com<\/p>\n

August\u00a016\u00a0HIGHLAND GAMES<\/p>\n

The Topsham Fairgrounds is the place for the annual celebration of Scots culture. Highland dancers, pipe bands, sporting events, dog trials, and a chance to feast on Maine-made haggis. Wear plaid and come hungry. thehighlandgames.org<\/p>\n

August\u00a018\u00a0–\u00a021\u00a0CULINARY SCHOONER CRUISE<\/p>\n

Take a cooking vacation at sea aboard the J&E Riggin<\/em> with schooner chef and author Annie Mahle, cooking with vegetables from her own garden and seafood fresh from Penobscot Bay. The cruise repeats September 17-20. 800-869-0604, mainewindjammer.com,<\/p>\n

August\u00a023\u00a0–\u00a024\u00a0WELLS CHILIFEST<\/p>\n

Two days, two different juried competitions in the red, verde, and salsa categories for serious competitors. At the same event, you\u2019ll find the Chilifest\u2019s own amateur contest\u2013anyone can enter and there are no rules about ingredients\u2013with a People\u2019s Choice vote determining the winner. 646-2451, wellschilifest.com<\/p>\n

September\u00a013\u00a0MT. DESERT ISLAND
\nGARLIC FESTIVAL<\/p>\n

The Smuggler\u2019s Den Campground turns into a garlic Woodstock Nation, with area restaurants serving gourmet garlic creations including garlic bread, garlic burritos, garlic brownies, and garlic cotton candy. Festival co-founder and party-guy Frank Pendola sells his \u201cartisinal barbecue.\u201d Many farms participate in the huge farmers\u2019 market; arts and crafts vendors set up their wares; and musicians and brewers add to the fun. nostrano.com<\/p>\n

September\u00a020 HARVEST FEST & CHOWDER COOK-OFF<\/p>\n

This autumn celebration that includes two cookoffs\u2013chowder and apple pie\u2013along with vendors and farmers, is a much anticipated annual event on the Bethel village common and has been drawing crowds for 16 years. 800-442-5826, bethelharvestfest.com<\/p>\n

Mid-September\u00a0OPEN WINERY DAY<\/p>\n

Check out the mainewinetrail.com website for the September date when Maine\u2019s wineries\u2013and there are more of them than you may think\u2013open their doors to the public. Or combine a fall foliage tour with stops at a few wineries of your choice on another date. Use the map and contact information on the website and off you go.<\/p>\n

September\u00a019-21 COMMON GROUND COUNTRY FAIR<\/p>\n

One of the biggest and best, and certainly the Earth Mother of Maine\u2019s agricultural fairs, sponsored by the Maine Organic Farmers and Gardeners Association. Organic food vendors, cooking demonstrations, folk arts, and talks by chefs, farmers, and fishermen about growing, preserving, storing, and preparing local organic produce, livestock, and seafood.\u00a0 568-4142, mofga.org<\/p>\n

October\u00a03\u00a0VINFEST<\/p>\n

An annual harvest dinner dance under a tent at Cellardoor Winery\u2019s Lincolnville vineyard features food from talented chefs, wine, and live music, mainewine.com<\/p>\n

October\u00a03\u00a0SIGNATURE CHEF AUCTION<\/p>\n

The annual elegant event for the March of Dimes to benefit local charities is in its 14th year at DiMillo\u2019s on Portland\u2019s Long Wharf.Past events have featured dishes from Portland star chefs including Shannon Bard of Zapoteca, Adam White of the Salt Exchange, Bob Napolitano of Bruno\u2019s, and DiMillo\u2019s own Melissa Bouchard. Wine and dine and then bid on silent and live auctions. 289-2080, marchofdimes.com\/maine<\/p>\n

October\u00a04-13 DAMARISCOTTA PUMPKINFEST AND REGATTA<\/p>\n

This is the ultimate pumpkin celebration\u2013there\u2019s a pumpkin boat regatta, a pumpkin derby, pumpkin hurl and catapult, kids\u2019 events, pumpkin pie eating contest, pumpkin pancake breakfast, pumpkin carving, a pumpkin parade, and the official weigh-in for the largest pumpkin in the state. damariscottapumpkinfest.com<\/p>\n

October\u00a04\u00a0CHOWDAH CHALLENGE<\/p>\n

Area chefs compete for bragging rights to the best seafood chowders. Taste all the entries and vote for your favorites as you benefit Freeport Community Services. At L.L. Bean\u2019s Discovery Park in Freeport. 865-3985, freeportusa.com<\/p>\n

October\u00a012 OPEN CREAMERY DAY<\/p>\n

Cheese makers around the state invite you to tour and taste their wares. Maine has more than 70 licensed cheese makers (second only to New York state)\u2013and many have won awards. Here\u2019s your chance to check out the cheese scene. See mainecheeseguild.org for the list of participating creameries.<\/p>\n

October\u00a018-19\u00a0YORK HARVESTFEST<\/p>\n

Two days of traditional fall harvest food, activities, crafts, pony rides, and live music at York Beach. maineoktoberfest.org<\/p>\n

Late\u00a0October\u00a0GREAT MAINE APPLE DAY<\/p>\n

Explore the history and variety of Maine apples through apple cooking, cider-making, art, tree care workshops, and tastings of some of Maine\u2019s rare and heirloom apples at the Common Ground Educational Center in Unity. Farms around the state invite you to pick your own. 568-4142, mofga.org<\/p>\n

October\u00a022-25\u00a0HARVEST ON THE HARBOR<\/p>\n

Thousands flock to Portland to experience Maine cuisine at this busy, delicious and well-run extravaganza. Seminars, workshops, assorted tastings of Maine grown and produced food and drink, and meals created by Maine chefs. Most events are held at the Ocean Gateway on the waterfront. Plan ahead because quite a few events sell out. harvestontheharbor.com<\/p>\n

November\u00a0SAUERKRAUT SEASON<\/p>\n

Every autumn, the late, great cabbage king Virgil Morse would run a concise classified ad in the Lincoln County News: \u201cKraut\u2019s ready.\u201d Nowadays, the fresh sauerkraut at Morse\u2019s in Waldoboro is produced almost year \u2019round, but owners David Swetnam and Jacque Sawyer don\u2019t mind perpetuating the perception that autumn is kraut season, as it was when Virgil first began fermenting his fall cabbage crop into legend in 1918. Nowadays the kraut is distributed around the state and Morse\u2019s on Route 220 is a lot more than a kraut shop\u2013it\u2019s a destination, with a European market, an extensive deli, and a German deli\/restaurant. To this day, Morse\u2019s sauerkraut is only sold fresh, never canned or bottled. 832-5569, morsessauerkraut.com<\/p>\n

November\u00a01\u00a0MAINE MADE 2014<\/p>\n

The first annual Maine Grocers and Food Producers Association and Penobscot Regional Chamber of Commerce show will debut at the Samoset Resort in Rockport. \u201cThis is a brand-new event,\u201d says Cathe Morrill of the State of Maine Cheese Co. in Rockport, who will be among the exhibitors. Discover, sample, and purchase locally grown and produced food and locally made products of all sorts, all under one roof. mainedreamvacation.com<\/p>\n

November\u00a020 LE\u00a0BEAUJOLAIS\u00a0NOUVEAU\u00a0EST\u00a0ARRIV\u00c9<\/p>\n

An annual event that begins with a pressing of the gamay grape in a few designated French villages every autumn has become a Beaujolais nouveau<\/em> event at a zillion restaurants around the world on the third Thursday in November. Order a glass and maybe a fromage<\/em> board with crusty bread at Portland\u2019s Petite Jacqueline, and join the party. 553-7044, bistropj.com<\/p>\n

December\u00a06\u00a0EARMUFF DAY<\/p>\n

Better known as Chester Greenwood Day in Farmington, hometown of the native son who invented the earmuff there in 1873 at the age of 15 when his ears got cold while ice skating. He\u2019s celebrated there every December on the first Saturday, with a parade and day of festivities that include gingerbread house and chili competitions and an earmuff fashion show. franklincountymaine.org<\/p>\n

December\u00a05-7\u00a0&\u00a012-14\u00a0CHRISTMAS PRELUDE<\/p>\n

Kennebunkport\u2019s wonder-filled holiday celebration lasts two weekends in December, with candlelight carolling, holiday shopping with refreshments, special restaurant meals, Christmas decorations, hot chocolate, crafts, a tree lighting and the arrival of Santa via lobster boat. christmasprelude.com<\/p>\n

December\u00a031\u00a0FEAST OF THE SEVEN FISHES<\/p>\n

The Italian Christmas food tradition is alive and well in Portland. At Portland\u2019s Harbor Fish Market, the best sellers for home cooks are just about everything: eel, calamari, oysters, salt cod, fresh anchovies if they are available from the Mediterranean (fresh sardines stand in if not), shrimp, clams, and mild flounder or cod that can be baked simply with olive oil. 775-0251. Vignola Cinque Terre is open on Christmas Eve, and the restaurant\u2019s four-course feast includes seared scallop and lobster ravioli. 347-6154. . n<\/p>\n

Day-boat delight<\/strong><\/p>\n

The season is now underway for Maine\u2019s 70-day winter harvest of huge, tender, day-boat scallops. Huge and sweet, they are coveted by discerning scallop-hounds.The first of the season were $18.99 per pound shucked at Harbor Fish.<\/p>\n

\u201cOne way we do them is a la plancha\u2013seared on a really hot flat cast-iron surface so they caramelize quickly and seal in the juices,\u201d says John Floyd, in the kitchen at Boone\u2019s Fish House. \u201cThen we have six sauces to choose from. The bacon jam\u2019s fantastic with scallops, and so is the sage-caper vinaigrette.\u201d<\/p>\n

\u201cWe serve them as sashimi and we grill them teppan style,\u201d says Sean McCarthy at Yosaku.\u201dWe also broil them with shizhimi spice powder and then turn them into really great spicy scallop rolls.\u201d<\/p>\n

Summertime Means Berry Festivals<\/strong><\/p>\n

Among Maine\u2019s seasonal fruits, strawberries signal the official start of summer and blueberries are the late-summer reward for home bakers. The jams! The pies! The pancakes! If you don\u2019t bake, find yourself a small-town diner and show up for breakfast. If you do, don\u2019t forget to check your local farmers\u2019 market. If you want to have fun, seek out a festival.<\/p>\n

There\u2019s a strawberry festival in New Gloucester June 23, and the Farm Alliance of Cape Elizabeth will hold it\u2019s third annual collective festival June 27-28. Then there\u2019s South Berwick and Cornish on June 30. The ripening and the festivals continue up the mid-coast into early July.<\/p>\n

The largest of Maine\u2019s blueberry festivals is in Machias (August 15 to 17); it features cooking contests for best blueberry pancakes, donuts, and wine, plus a pie eating contest. (machiasblueberry.com) Find other blueberry festivals in towns all over the state, including Kennebunk July 28, Rangeley August 21, Wilton August 1-2 and at the Union Fair August 16-23.<\/p>\n

a Bright Green Rite of Spring<\/strong><\/p>\n

We know we\u2019re out of the woods and free from winter when those curly little fiddleheads appear in May. The harvesting and consumption of Maine\u2019s native ostrich fern is a tradition that began with the Wabanaki native people; the violin\u2019s neck shape of the coiled young shoots appears in native carved art.<\/p>\n

Wine 101<\/strong><\/p>\n

Tastings are here to stay; they\u2019re free, they\u2019re fun, and they\u2019re a great opportunity to learn. Most post the particulars on Facebook shortly before the day of the event.<\/p>\n

Aurora Provisions, Portland<\/p>\n

Usually two per month, Thursday evenings<\/p>\n

871-9060, auroraprovisions.com<\/p>\n

Black Sheep Wine Shop, Harpswell<\/p>\n

Usually two per month<\/p>\n

725-9284, blacksheepwine.com<\/p>\n

Bow Street Market, Freeport<\/p>\n

At least one per month<\/p>\n

865-6631, bowstreetmarket.com<\/p>\n

Browne Trading, Portland<\/p>\n

Monthly, 1st & 3rd Saturdays<\/p>\n

775-7560, brownetrading.com<\/p>\n

The Clown, York<\/p>\n

Monthly, 2nd Friday<\/p>\n

351-3063, the-clown.com<\/p>\n

Cork & Barrel, Falmouth<\/p>\n

Dates vary; check website or join email newsletter<\/p>\n

781-7955, mainecorkandbarrel.com<\/p>\n

Downeast Beverage, Portland<\/p>\n

Usually 2 or 3 per month<\/p>\n

828-2337, downeastbeverage.com<\/p>\n

Leroux Kitchen Monthly,<\/p>\n

1st Saturdays beginning Feb. 1<\/p>\n

553-7665, lerouxkitchen.com<\/p>\n

Old Port Wine & Cigar, Portland<\/p>\n

Monthly, 3rd Wednesday of the month<\/p>\n

772-9463, oldportwine.com<\/p>\n

Perkins & Perkins, Ogunquit<\/p>\n

646-0288, perkinsandperkins.com<\/p>\n

Rosemont Markets, Portland & Yarmouth<\/p>\n

At least 2 per month, days vary<\/p>\n

774-8129, rosemontmarket.com<\/p>\n

Treats, Wiscasset<\/p>\n

At least once a month<\/p>\n

882-6192, treatsofmaine.com<\/p>\n

West End Deli, Portland<\/p>\n

Monthly, first Fridays<\/p>\n

874-6426, thewestenddeli.com<\/p>\n

The Wine Seller, Rockland<\/p>\n

At least one per month<\/p>\n

594-2621, thewineseller.biz<\/p>\n

Good times & Goat cheese in Gray<\/strong><\/p>\n

Ten Apple Farm in Gray hosts Sunday hikes\u2013a two-mile loop on woodland trails with Karl Schatz and Margaret Hathaway\u2019s herd of Alpine goats at on Jan. 11 & 25; Feb. 9; April 6; May 10; June 7 & 14. \u201cAlong the way, we\u2019ll talk about goats as pack animals and you\u2019ll learn a thing or two about raising and caring for them. After the hike, try your hand at goat milking and sample the farm\u2019s ch\u00e8vre back at the farmhouse,\u201d Says Hathaway. She and Schatz, author and photographer of The Year of the Goat <\/em>and Living With Goats<\/em>, also host a bread-baking workshop on March 22 and a day of\u00a0 cheese-making on May 18. Experience family homesteading first-hand. 657-7880, tenapplefarm.com.<\/p>\n

Master Class<\/strong><\/p>\n

Learn something new and feel like a chef\u2013winter and spring are prime time for cooking classes of all sorts. Here, fruit tarts receive garnishing dabs of cream at Stonewall Kitchen\u2019s busy cooking school in York. See below for particulars on this and other cooking classes, both demonstration-style and hands-on.<\/p>\n

Appleton Creamery<\/strong> wins awards for its cheese; owners Brad and Caitlin Hunter offer winter classes beginning in January in home cheese making, exploring French cheeses, cow\u2019s milk cheese, and basic goat cheese making at their Appleton farm. appletoncreamer.com<\/p>\n

Black Tie Company <\/strong>in Portland offers evening cooking classes January to May in their professional kitchen. Learn to make fresh pasta, macaroons, tamales, and other exotic fare. blacktieco.com<\/p>\n

Five Seasons Cooking School<\/strong> Lisa Silverman has been teaching macrobiotic cooking in Portland for 20 years, in single classes and in series of up to six classes. The macro-community holds potlucks, too. 233-6846 fiveseasonscookingschool.net<\/p>\n

The Hartstone Inn<\/strong> From January to June, on Saturday and Sunday afternoons two to four times per month, the Camden inn\u2019s chef and owner Michael Salmon teaches demonstration classes in Caribbean cuisine, chocolate desserts, dim sum, and pasta making, to name a few. Come for the class or check in and stay the weekend, too. 788-4828, hartstoneinn.com<\/p>\n

Saltwater Farm <\/strong>is a working Lincolnville farm where one- and three-day cooking classes and workshops are held June to October. Learn the fundamentals of garden-to-kitchen skills, or master the art of braising. saltwaterfarm.com<\/p>\n

Stone Turtle Baking and Cooking School <\/strong>Michael and Sandy Jubinsky are former baking professionals now living the good life in Lyman with their wood-fired stone oven (the \u201cstone turtle\u201d), teaching traditional wood-fired bread baking, and hosting baked-goods workshops with such food mavens as pastry chefs Mitch Stamm and Ciril Hitz. stoneturtlebaking.com<\/p>\n

Stonewall Kitchen<\/strong> Everyone loves them for their fine condiments, tableware, and cookware, but did you know that the flagship headquarters in York also offers cooking classes almost every day in winter and spring? Learn to make lobster fra diavolo, perfect pork chops, Indian home cooking, and many other ethnic and exotic dishes from a stable of expert chefs. 877-899-8363\u00a0 stonewallkitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Winterguide 2014
\nOne enchanting state, 365 days of cuisine excitement.<\/p>\n","protected":false},"author":1,"featured_media":9384,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8],"tags":[79],"class_list":["post-9368","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","tag-winterguide-2014"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/9368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=9368"}],"version-history":[{"count":5,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/9368\/revisions"}],"predecessor-version":[{"id":9406,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/9368\/revisions\/9406"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media\/9384"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=9368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=9368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=9368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}