Maine cows, Maine milk and Maine cooks are what’s needed for Garelick Farm’s recently announced “Lighten Up Maine” contest. Maine-based bakers and amateur chefs are encouraged to submit their recipes that use Garelick Farm’s Over the Moon fat-free milk. The winner of the contest will receive $1,000, as well as a yearlong membership to Curves and Curves Complete. To enter the competition, visit www.garelickfarms.com/contest.
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University of Maine professor Alfred Bushway has been selected as an Institute of Food Technologists Fellow for 2009 for his contributions to the industry in the areas of food processing and food safety for fruits, vegetables, seafood, meat and poultry. Bushway received his bachelor’s degree from the University of Maine and his master’s and doctoral degrees from Purdue University in Indiana. His work with low-bush blueberry growers in Maine, as well as his new research on apples, is internationally renowned. For more information, visit www.ift.org.
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Don’t forget the Bangor Daily News rhubarb recipe contest announced last week. Bring your favorite sweet and/or savory rhubarb recipes to the Bangor Daily News offices on Main Street in Bangor on Monday, May 18, Tuesday, May 19, or Wednesday, May 20, complete with the full recipe and all of your contact info. We’ll judge the winners and write a story about them. For a complete list of rules and guidelines, e-mail firstname.lastname@example.org.
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The James Beard Foundation awards have been dubbed “the Oscars of the food world” by Time Magazine, so receiving one is a very serious prize indeed. One of Maine’s own has received such an honor earlier this month, when Rob Evans of Hugo’s Restaurant in Portland was named Best Chef: Northeast by the prestigious foundation. Best Chef: Northeast encompasses chefs working in Connecticut, Massachusetts, Maine, New Hampshire, New York state (New York City has its own category), Rhode Island and Vermont. Hugo’s, a staple on the Portland dining scene, is owned and operated by Evans and his wife, Nancy, and specializes in good, local Maine ingredients, fine wine and creative food. A four-course prix fixe menu is available Tuesday-Saturday, as well as a pub menu. Hugo’s is located at Franklin and Middle streets in downtown Portland; for more information, visit www.hugos.net.