Holy Donut times two: second shop opens
If a little is good, more is better. The Holy Donut is set to open in the Old Port on Wednesday, bringing Maine potato doughnuts closer to the city’s tourist hub. The Park Avenue gourmet doughnut maker creates treats from dark chocolate sea salt to Maine blueberry to chai tea glazed. These dense doughnuts are a substantial pick me up anytime of day. Owner Leigh Kellis said she decided to open on Exchange Street “to keep the Old Port local.” Her second shop will have a full-fledged espresso bar featuring Coffee By Design java for dunking. The Holy Donut opens at 7 a.m. Wednesday, Oct. 30, on 7 Exchange St.
Midcoast chefs sweep Harvest on the Harbor
Did somebody say road trip?
Kerry Altiero of Rockland’s Cafe Miranda and Chris Long of Natalie’s at the Camden Harbour Inn took top titles at Harvest on the Harbor last week. Cafe Miranda was crowned best farm-to-table restaurant, and Long won Maine lobster chef of the year. Both chefs competed against peers in live cooking demonstrations. They wowed judges and food tourists. Altiero’s cider-braised pork belly, sour apples, garlic, lacinato kale with little neck clams nabbed him the gold. Long became lobster king with a tender butter-poached lobster with a local mushroom, corn and parsnip ragout, and thyme butter. Now in its sixth year, the event was a sell out on Portland Harbor.
Devenish wines and Christopher’s food
Phil Devenish of Devenish Wines in Hancock will host a wine tasting that will be paired with a multi-course dinner prepared by executive chef Christopher Meynell at 6 p.m. Tuesday, Nov. 12, at Christopher’s Restaurant at Eagle Hill in Steuben. Reservations are required and can be made by calling the restaurant at 546-1219.
Halloween treats for adults
Portland’s Aurora Provisions is planning a “Hallowine” tasting that’s tastier than a witch’s brew. Jump on your broom and head over to the Pine Street market for vino that’s “spine chillingly good, so dark and brooding you’ll want to curl up by a fire with the door locked, and so electrifying that they’ll make you look like the bride of Frankenstein.” But don’t sip and split. Grab a few evil eye cupcakes and other decadent treats for the goblins on your block. Vintages from Devenish Wines will be poured and discussed. The free event will be held 5-6:30 p.m. Thursday, Oct. 31, at 64 Pine St. in Portland.
Making Sauerkraut: The Art of Fermenting Foods
Anne Shields Hopkins will teach “Making Sauerkraut: The Art of Fermenting Foods” at a workshop at 2 p.m. Saturday, Nov. 9, at Cobscook Community Learning Center.
Sauerkraut, naturally fermented cabbage, is a low-calorie food and a good source of vitamin C that can be used in appetizers, dips, soups, relishes, salads, entrees and even desserts. Making sauerkraut is easy and only requires cabbage, salt, and a jar or crock.
Hopkins is committed to local foods and healthy preparation. An experienced caterer, she is also a key organizer of Eat Local Eastport, and teaches food preparation classes at the Labor of Love Food Pantry in Eastport.
The cost of the workshop is $10. For information or to register, call 733-2233 or visit cclc.me.
The brew stands alone
The Third annual Maine Homebrewer’s Competition is a statewide contest open to anyone who makes beer, wine or mead at home. More than 50 different entries were submitted this year, and the winning beer went to Dave Rocker of Hampden, for his Chocolate Milk Stout. According to Gene Beck of Bangor beer bar Nocturnem Drafthaus, it’s a flavorful stout using cacao nibs and lactose, a non-fermentable sugar that adds sweetness. Rocker will have his creation brewed at Penobscot Bay Brewery in Winterport, and starting the evening of Wednesday, Oct. 30, it will be on tap at Nocturnem. Rocker also won this year’s homebrewed wine prize, and has entered the competition each year since its inception.