Tidbits

Posted Oct. 13, 2009, at 4:49 p.m.

Even at the turning of the tide — The balmy days of summer and fall are certainly behind us — but that doesn’t mean you can’t enjoy the last of the fruits of this season’s labor before the snow flies. Three Tides, the waterfront bar, eatery and brewery in downtown Belfast, will host its second annual Beer & Pemaquid Mussel Fest from 4 to 11 p.m. Saturday, Oct. 17. Marshall Wharf Brewing Co., the on-site brewery, celebrates its second birthday this weekend, and the crew at Three Tides will pour 24 beers that they have produced over the last year — three of them aged for one year in used bourbon barrels. I can personally recommend the Attenuator Doppelbock, the Weisse Grip Heffeweizen and the Max Mild, which is a luscious red ale available only this Saturday. On top of that, Pemaquid mussels will be served four different ways, along with Belgian-style frites with sauces, and a salute to Morse’s of Maine with its sauerkraut, pickles and a German Brat. Old Grey Goose will perform live music. All events take place both inside the bar and outdoors under heated tents. For more information, visit www.3tides.com, and www.marshallwharf.com, or call 338-1707.

Grilling with an audience — Godfrey’s Grille, the renovated and revamped restaurant at the Sheraton at Bangor International Airport, will try something a little different for dinner a few nights a week. From 6 to 8 p.m. Tuesdays and Wednesdays, chef Peter Taggart cooks live right in the dining room of the restaurant, featuring shrimp scampi, lobster-shrimp sautee, chicken Provencal and beef tenderloin medallions. The featured dessert is Bananas Foster, served the traditional way — en flambe. All fresh local seafood, herbs and spices are used to prepare the entrees. Taggart welcomes comments and questions from his diners. Godfrey’s regular menu is also available. Godfrey’s is open for breakfast, lunch and dinner seven days a week. Dinner hours are 5 to 11 p.m., with free parking.

Apple of my eye — An apple a day keeps the doctor away — and makes for some sweet, versatile cooking options as well. Join the fun at the third annual Apple Fest from 10 a.m. to noon Saturday, Oct. 17, at the Page Farm and Home Museum on the University of Maine campus. Among the event’s highlights is an apple recipe contest. Chefs of all ages are encouraged to bring their favorite apple recipes all prepared and ready to eat, along with one copy of the recipe. Visitors will get to sample all the recipes and vote for the “People’s Choice” winner. In addition to the recipe contest, there will be a taste testing of Maine apple varieties, children’s games and other activities. For information, call 581-4100.

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