The outpouring of local support for the people of Haiti keeps coming. In the Bangor area, at 4 p.m. Saturday, Feb. 6, Studio 36 at 128 Hammond St. and Ipanema Bar & Grill in West Market Square will host a silent auction fundraiser and Haitian-themed dinner. The event, organized by local Haitian activist Jodi Renshaw, will offer up for bid multiple items — from local art and jewelry to gift certificates and signed books — and Ipanema will donate a portion of proceeds from its Haitian dinner to three organizations: Haitian Roots, Hearts with Haiti and Yele. The auction will be held from 4 to 8 p.m., and the dinner from 4 to 10 p.m. Also contributing to the recovery efforts in Haiti, the Arborvine Restaurant off Main Street in Blue Hill will hold a Haiti Relief benefit brunch from 11 a.m. to 2 p.m. Sunday, Feb. 7. Arborvine, a fine dining and wine establishment, will offer a three-course brunch menu for $25, with all proceeds going to the Red Cross. Items on the menu include Shrimp Creole Bisque, Chicken and Chorizo Jambalaya, Haddock Casserole with Red Cabbage and Fennel Slaw, and an assortment of dessert items. Jazz musician Juliane Gardner will perform during the brunch. Finally, College of the Atlantic in Bar Harbor will host a Haiti benefit dinner and show from 6 to 10 p.m. Saturday, Feb. 6, at COA’s Gates Community Center. Music and storytelling by COA’s student group Pangaea will be offered, as will a menu of international cui-sine presented by COA’s culinary staff. Tickets are $10 for adults, $5 for children 13 and under, and proceeds benefit Doctors Without Borders.
According to Rabbi Yagod of Congregation Beth Abraham in Bangor, all bread and rolls baked and sold at Brick Oven Bangor Rye Bread are now certified kosher and parve. While only the bread and rolls are kosher and parve, the bakery does have other items, and has been serving fresh baked goods since 1929. Despite coming under new management in 1996, the bakery still is owned by the family of former Secretary of Defense William Cohen. Cohen rolls are a Bangor culinary classic, and can be found at stores and lunch spots all over town.
The Maine Restaurant Association has named chef Rick Hirsch of the Damariscotta River Grill the 2010 Chef of the Year. The Johnson & Wales-educated Hirsch opened the Anchor Inn in Round Pond with his wife, Jean Kerrigan, more than 22 years ago, and in 2004 opened the Damariscotta River Grill, a venture that has garnered critical acclaim. Hirsch serves creatively prepared fresh, local shellfish, produce and meats at the Grill, which also boasts a Wine Spectator Award-winning wine list. For information, visit www.damariscottarivergrill.com.
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