DAMARISCOTTA

Contestants in a pickle at Damariscotta River Grill

The Damariscotta River Grill will host the sixth annual Pickle Palooza contest at 3 p.m. Sunday.

The contest was created by Bobby Whear six years ago and has developed into an annual tradition at the restaurant. This year, there will be four categories for judging: pickles, relish, bread and butter and specialty pickled items.

The winners in each category get bragging rights and $25 gift certificates. Jean Kerrigan, general manager of the restaurant and “Grand Poobah of the Pickle,” will award each winner with a “special memento” of their victory.

Right after the contest, complimentary Pickle Palooza foods prepared by chef Rick Hirsch will be served. Samples from the winning entries will also be available.

All entries must be dropped off at the restaurant no later than 2 p.m. Sunday to be considered.

The Damariscotta River Grill is located at 155 Main St. For more information, call 563-292.

FALMOUTH

Workshop on cooking for large numbers of diners

Learn up-to-date methods for safely preparing, handling and serving food for large groups at “Cooking for Crowds.”

This workshop is good for anyone who prepares food at churches, club fundraisers, granges, schools and other large venues. The workshop meets the Good Shepherd Food Bank food safety training requirements.

Participants will receive a manual designed for volunteer cooks, a certificate of attendance, posters and an instant-read thermometer.

The first workshop will be held from 1 to 5 p.m. Oct. 11, and registration is required by Oct. 4. The second workshop will be held at the same time on Nov. 7, with registration required by Nov. 1.

Both classes will be taught by extension educator Kathie Savoie at the University of Maine Regional Learning Center at 75 Clearwater Drive, Suite 104.

The classes cost $10 to cover materials. Scholarships are available. Call 781-6099 or email lois.elwell@maine.edu to register. Registration is also available online at umaine.edu/food-health/food-safety/cooking-for-crowds.

FREEDOM

Freedom Farm dinner to benefit token program

Jay Villani, owner of Sonny’s and Local 188, and his staff will be preparing a special dinner at Freedom Farm Oct. 20 to benefit the Portland Farmers’ Market token program.

The dinner will begin with a 4 p.m. farm tour. Cocktails will be served at 5 p.m., followed by a five-course dinner with beverages.

Cost of the dinner is $70 per person. For more information email eatdrinkart@yahoo.com, or order tickets online at local188.com/shop.

Freedom Farm is located 355 Greeley Road. Guests are welcome to pitch a tent for the evening at no extra cost.

PORTLAND

Carmen at the Danforth to launch Wine Nights

Carmen at the Danforth, 163 Danforth St., will host “Wednesday Wine Nights” beginning this week.

The special events begin tonight with a wine flight night featuring Spanish wines selected by Joe Ricchio, food writer for Maine Magazine and a representative of South Portland Wine Company.

Each wine sampled will be paired with a bite prepared by chef Carmen Gonzalez.

The wine flights are $24. A three-source tasting menu dinner will also be available for $55 plus tax and gratuity.

On Oct. 3, the restaurant will serve a fall tasting menu preview. All courses will be paired with wine.

The five-course dinner with wines costs $100, plus tax and gratuity. Seating will be limited.

For reservations to either event, send an email to chef@carmenatthedanforth.com, and include a contact number.

Beard Award winner to teach Moroccan cooking

Ana Sortun, chef/owner of Oleana Restaurant in Cambridge, Mass., will hold a Moroccan cooking class at Whole Foods Market from 6 to 7:30 p.m. Oct. 11.

Winner of the 2005 James Beard Award for Best Chef: Northeast, Sortun will be promoting her new Chef Sets that allow amateur cooks to recreate her dishes at home. She’ll be doing a demonstration class featuring her favorite Moroccan chicken, and will talk about the flavors of Moroccan cuisine. Each participant in the class will leave with a selection of her Chef Sets.

The cost of the class is $15. For more information, call 774-7711.

Whole Foods Market is located at 2 Somerset St.

Browne Trading shifts its wine tastings to Saturday

Browne Trading Market has moved its Thursday wine tastings to Saturday.

There will no longer be a regular wine tasting on the final Thursday of every month, according to Nicholas Grenier, general manager and wine director. Instead, the market will hold free themed tastings on the first and third Saturday of every month from 1 to 5 p.m.

The first Saturday tasting will be held on Oct. 6. (There will be no September tasting.)

Browne Trading Market is located at 262 Commercial St. For more information, call 775-7560 or email wine@brownetrading.com.

Petite Jacqueline observes French ‘Week of Taste’

Petite Jacqueline, a French bistro at 190 State St., will be offering a “taste week” Oct. 15 to 18 in honor of the French “Le Semaine du Gout” (Week of Taste), a celebration of dining, agriculture and education.

Each night, the restaurant will prepare a three-course fixed-price menu based on a different theme. Guests will receive information, tips and recipes related to the featured menu items.

Monday, the theme will be “From the Sea,” and the menu will feature local seafood.

Tuesday, the featured ingredient will be cheeses from Maine and France. On Wednesday, it will be apples.

On Thursday, the theme will be “From the Earth,” and the menu will include locally grown and foraged vegetables.

Friday, the featured item will be coffee.

Students get a 10 percent discount on all food with valid student identification. Reservations are recommended. Call 553-7044 or email info@bistropj.com.

YARMOUTH

Town’s Community Garden Harvest Dinner date is Oct. 17

The 10th annual Yarmouth Community Garden Harvest Dinner will be held from 5 to 7:30 p.m. Oct. 17 at Yarmouth High School, 286 West Elm St.

The dinner features pasta with primavera sauce made by chef Stephanie Brown of SeaGrass Bistro, pesto sauce made from the garden’s abundant basil, meatballs, mixed green salad, bread, beverages and warm apple crisp a la mode.

There will be crafts for the kids, who can take home free pumpkins while supplies last. Proceeds from the dinner and a silent auction (cash or check only) provide seed money to start next year’s garden.

Adult tickets are $8, and children under 12 get in for $5. Pay at the door.

SOUTH PORTLAND

Chef Ragussis to give demonstration at mall

Michelle Ragussis, a Maine restaurateur who frequently appears on the Food Network as a guest chef, will be giving a live cooking demonstration from 2 to 4 p.m. Thursday in the common area of the Maine Mall near Sports Authority.

Shoppers will be able to get up close and ask Ragussis questions and get cooking tips.

— Compiled by Meredith Goad, Staff Writer