Les Trois Glorieuses Fundraiser

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: Last Class of the Session

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 […]

Franςais Au Bord De La Mer/ French Immersion

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 […]

Italian Cooking and Conversation: Session 3

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 […]

Italian Cooking and Conversation: Gnudi, Insalata e Torta di mele alle mandorle

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.  […]

Italian Cooking and Conversation: Session I

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 […]