The editors of “Maine Community Cookbooks” are looking for new contributions for the upcoming second volume. Contributed / Maine Community Cookbook editors
Margaret Hathaway and Karl Schatz want to hear from you! The editors of the “Maine Bicentennial Community Cookbook” are at it again, compiling 200 more recipes for Volume 2, called “Maine Community Cookbook” and subtitled “Celebrating Home Cooking in the Pine Tree State.”
Sande Updegraph lives in Brunswick and is a longtime food writer. She can be reached at sandeupdegraph@gmail.com.
They are also collecting stories and photos from Mainers to be assembled for this additional culinary history of our state. Anyone with a connection to Maine can submit a recipe, story or photo at maine200cookbook.com through Labor Day this year. Submissions can also be mailed to Maine Community Cookbook, c/o Rabelais Books, 2 Main St., Suite 18-214, Biddeford, ME 04005.
The book will be published on April 15, 2022, and, like the first volume, $2 from each sale will be distributed to nonprofit groups fighting food insecurity in Maine. Volume 1 raised more than $15,000 for 25 organizations fighting hunger in Maine.
For more details, including terms for submission, visit maine200cookbook.com. I hope to see some area recipes in the new book.
Food News
Relish is opening soon in Bath at 244 Front St., the location of the former Salt Pine Social. The same owners produced delectable food at El Camino Cantina and Flip Side Pizza in Brunswick and, of course, Salt Pine Social: Eloise Humphrey, Daphne Comaskey and Paul Comaskey.
Relish will offer a selection of prepared meals-to-go, pastas, cheeses, fine chocolates, salumi, beer and wine and more. The opening date is still to be determined.
The Schoolhouse 1913, 506 Harpswell Neck Road, Harpswell, has added Thursday evenings to their dine-in days of Friday and Saturday, from 4-8 p.m. Sunday brunch is still available from 10 a.m. to 2 p.m. Reservations are recommended at 295-2029.
Wolfe’s Neck Center in Freeport launches its “Great Farm Experience Auction” online June 3-6, with registration opening May 20 at wolfesneck.org/auction-2021. One of the more interesting items is a 50-person event at the Mallet Barn (no weddings or wedding receptions). Another is Family Pizza Night for 20 people at the Mallet Barn, including pizza and salad from the Farm Café. Several outings for Farm-to-Table Series Reimagined and Sip-and-Savor events are also planned throughout the summer, beginning June 26. Details at wolfesneck.org/farm-to-table-series.
The Lobster Cooker and Upper Deck Sports Pub, 39 Main St., Freeport, is now open for the season. Hours are 11 a.m. to 3 p.m. Monday through Friday, 11 a.m. to 7 p.m. Saturday and 11 a.m. to 3 p.m. Sunday. 869-5086.
The Freeport Café, 29 U.S. Route 1, is open daily from 6 a.m. to 2 p.m. for breakfast and lunch and will continue to be open year-round. Favorite menu items are still there as they have been since 1952.
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