Our three-part fundraiser based on an annual French wine harvest festival was a smashing success. The event began with a lovely dinner featuring Chef Mercier of Youngtown Inn. Attendees enjoyed carmelized onion and goat cheese tart, a choice of Black Angus Beef Ribs on a bed of polenta, Local cod with crabmeat topping and beurre […]
Italian Cooking and Conversation ended another six-week session with another beautifully prepared meal. Helena Gagliano and Leslie Fillnow led students through a meal that included Spaghetti alla carbonara and Zeppole di Ricotta (light and crispy pastries filled with ricotta and sprinkled with sugar…a little doughnut). This group has been very creative in the kitchen and […]
The annual French immersion weekend was a terrific success this year. Adults and young adults alike come from all over the state of Maine and beyond to participate in a weekend during which they must speak exclusively in French. The weekend includes several activities held both inside and outdoors at Blueberry Cove Camp in Tenants […]
The evening’s meal included raviolli di zucca al sugo (butter nut squash ravioli in sugo fintro) made with handmade pasta and cavollini di bruxelles (garlic roasted brussell sprouts) and torta margarita. As always, students enjoyed ample time in the kitchen preparing the meal while learning Italian.
Chef Manuel Mercier of Youngtown Inn in Lincolnville will prepare dinner served at 6 p.m. on Friday, November 4th immediately followed by an auction of fine wine and art. Attendees may select from one of the following menu options to be paired with fine wines from Chartrand Imports: Black Angus Short Ribs on a bed […]
Laura Cabot of Laura Cabot Catering prepares a full French brunch on Saturday, November 5th as the final piece of our three-part fundraiser. She will use fresh produce donated by Beth’s Farm Market, Bowden Egg Farm, and Hope Orchards as well as coffee and baked goods donated by Rock City. Included on the menu are […]
Another fabulous evening for Italian Cooking and Conversation! On the menu this evening were Barbabietola e rucola insalata (Beet and Arugala Salad), Fusilli con limone-pesto di rucola (Fusilli with Lemon-Arugala Pesto) made with hand-made pasta, and Panna cotta con gelatina di fragole. The evening was filled with great conversation and laughter as participants first gathered […]
Advanced Italian is underway with Helena Gagliano of Sicily as the instructor. The school is very fortunate to have Helena, a certified court interpreter and former owner of an Italian bistro. Helena brings a wealth of experience to the classroom.
On the menu for the second class of this six-week session were insalata con pomodorini e il aceto balsamico bianco (salad with cherry tomatoes and white balsamic), gnudi, a gnocchi-like dumpling, and torta di mele alle mandorle (apple-nut tart). The gnudi were filled with rocotta, spinach and arugala and topped with a tomato cream sauce. […]
Session one of our first, six-week session is underway with Helena Gagliano of Sicily at the helm. Certified court interpreter and former owner and chef of an Italian bistro, Helena qualifications include all of the ingredients for a wonderful session. This week’s menu included bruschetta al pomodoro, lasagna alla ferrarese, ragu (meat sauce) and besciamella […]