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Hunt & Alpine Hosts Imbibe 75 Party; Mexican Night at Salt Water Farm; A New Book; Wine Foundation Course

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OLD PORT — Portland Hunt & Alpine Club is hosting an Imbibe 75 party on Wednesday from 4 p.m. to 8 p.m. with Tandem Coffee, Speckled Ax Coffee, Rising Tide Brewing Co. and Bunker Brewing Co. to celebrate inclusion on the magazine's Class of 2014 list. There will be beer cocktails, coffee cocktails and a big give-away. [EaterWire]

ROCKPORT — It's Mexican Night every Wednesday from 5 p.m. to 8 p.m. at Salt Water Farm throughout the winter months. Chef Sam Richman, who formerly ran the authentic Mexican restaurant Gran Electrica in Brooklyn, offers up a menu with items like the "torta ahogado" (translation: drowned sandwich), which originates from Guadalajara and is traditionally served with a pair of plastic sandwich gloves. Check out the full menu at the bottom of this post. Mexican music and decorations, too. [EaterWire]

PORTLAND — Joseph L. Conway just released a new book, Get Back Stay Back: 2nd Generation Back-to-the-landers in Maine, which "focuses on how the children the back-to-the-land movement—whose parents were the forebears of MOFGA and the organic farming movement here—are now digging in and getting their hands dirty as farmers and homesteaders." Conway worked as a prep cook and occasionally on the line at Gather in Yarmouth while writing the book. Check out a video trailer here and buy it here. [EaterWire]

OLD PORT — American Sommelier is beginning a six-week wine foundation course on Feb. 23 at 5 Vignola Cinque Terre that is "designed to provide an in-depth overview to major grape varieties and their regions, along with focused instruction on tasting and sensory analysis." The weekly class runs two hours and includes tastings of eight wines that illustrate the focus of the lecture. The course cost is $300 (single sessions also available). Online registration is available here. [EaterWire]

OLD PORT — Piccolo is holding an Allagash Beer Dinner on Feb. 19, starting at 6:30 p.m.. It's a five-course dinner, each course paired with an Allagash beer, including some vintage beers from the vault and some specialty seasonal brews. The cost is $65 per person (plus tax and gratuity). Call (207) 747-5307 for reservations. [EaterWire]