Many wineries in Maine produce some sort of blueberry wine, some sweeter, some drier, some packing more intense blueberry flavor. Which one’s the best? That will be up to the judges Monday, Aug. 10, at the first Maine Wild Blueberry Wine Competition. Held at the Badger Cafe and Pub in Union, the closed event will judge blueberry wines from Bartlett Winery in Gouldsboro, Savage Oakes Vineyard and Winery in Union and Sweetgrass Farm Winery and Distillery in Union. The judges will choose the libation that best exemplifies wild Maine blueberries. The champion wine, winner of the Badger Cup, will be available by the glass at the Badger Cafe; wine fans will also have a chance to see the Badger Cup and the winning wine during the Union Fair, Aug. 23-29, at the Blueberry Acres Pavilion. It’ll also be on display at the Wild Blueberry Council of North America Eastern States Exposition, Sept. 18-Oct. 4 in West Springfield, Mass. For details, visit www.badgercafeandpub.com.
Woodlawn Museum in Ellsworth and the University of Maine Cooperative Extension have collaborated on a workshop using some of the prettiest foods possible. Edible flowers, from nasturtiums and pansies to squash blossoms, will be in the spotlight at “Tasty and Fresh: Edible Flower Recipes,” a workshop from 11 a.m. to 12:30 p.m. Saturday, Aug. 8, at the mu-seum, located on Route 172. Master Gardener volunteers Karen Abbott and Jennifer Crain will share information about which Maine flowers are edible, and new and fun ways to cook and serve them. The workshop is free, though donations are welcome. To register, call 667-8671.
we have a winner
The Maine Lobster Festival Seafood Cooking Contest was held last weekend, with top honors going to Rockland-based amateur chef Chris Oliver, who won with his Savory Soup & Sandwich: Zesty Lobster Chowder and Slobsta Po’Boy. Oliver, who works at Knights Marine in Rockland, spends a lot of time cooking on his own — especially with lobster — and is an avid fisherman on the side. While his Zesty Lobster Chowder recipe is too long to print here, his “Slobsta Po’Boy” is simple yet delicious. To make, dip 16 large Maine lobster meat pieces in egg wash; shake pieces in Old Bay seasoned flour. Heat ¼-inch vegetable oil to 375 degrees F in a heavy frying pan. Cook lobster to golden brown and drain on paper towels. Set aside. Lay out four sliced crusty rolls. Top base of roll with a zesty cole slaw; place pieces of lobster on slaw. Sprinkle with shredded lettuce; top with slice of ripe tomato. Salt and pepper to taste. Lightly spread an aioli-flavored mayonnaise on cut side of toasted roll top. Secure with sandwich pick. Makes 4 sandwiches. For more info, visit www.mainelobsterfestival.com/highlights.php.