Art of food
You can’t eat it, but it sure looks like you could. The art of food is the subject of a series of workshops to be offered by the Maine Discovery Museum in Bangor this spring. The Fabric Food Art Workshops, set for late March and early April, will let kids and their families try their hand at making not-quite-edible art. On March 28, make sponge cake, cannoli, ice cream with cones; on April 4 create some mushroom slices, carrot sticks, strawberries and other fruits and veggies; and on April 18 make pizza and pasta. Classes are $12 each, $15 for nonmembers, or $30 for members and $38 for nonmembers for all three. Minimal sewing skills are required, and any extra fabric or tools are encouraged. Classes will be held from 10:30 a.m. to noon. To register, call the museum at 262-7200.
More accolades for Maine chefs. Last month, chefs Lynette Mosher and Robert Krajewski, owners of Lily Bistro in Rockland, and Keiko Suzuki Steinberger of Suzuki’s Sushi Bar, also in Rockland, teamed up to cook a Maine seafood dinner at the prestigious James Beard House in New York City. Scallop, sea urchin, rock crab, clams, smelts, halibut, oysters, shrimp, kelp and sea salt were some of the Maine delicacies served up, such as seared scallops with smoked butter, apple rosemary puree and cabbage, and Maine uni (sea urchin) on a diver scallop tsuke-yaki. Lily Bistro and Suzuki Sushi Bar are located next to each other on Main Street in Rockland; both are open for dinner only.
Tap into early spring with the University of Maine at Fort Kent, when it holds its annual Sucrerie from 11 a.m. to 1 p.m. Thursday, March 19, in Nowland Hall. Students, faculty and community members will get together to celebrate maple syrup season with a traditional maple taffy pull in the snow, an Acadian meal and live entertainment. The meal is $7. A bit farther south, the University of Maine in Orono will hold a Maine Maple Sunday event from 1 to 3 p.m. March 22 at Page Farm and Home Museum. A guided walking tour of the sugar bush, a tour of the sugarhouse, where sap is simmered into syrup, a sample of syrup straight from the evaporator and a “sugar-on-snow” party are some of the activities scheduled, as well as a screening of the video “The Maple Sugaring Story.” Kids are especially welcome; admission is $4.