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Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or saxelrod@mainetoday.com On Twitter: @susansaxelrod

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Posted: December 4, 2014

Snacktime: Ski season preview at Bob’s Clam Hut, In’finiti hosts movie nights, and more

Written by: Susan Axelrod

Movie nights at In’finiti

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The movie night menu and drinks inspired by “To Wong Foo: Thanks for Everything, Julie Newmar.” Courtesy photo

Movies you love — along with clever versions of concession-stand snacks and themed cocktails — are being shown at 8 p.m. on Monday nights at In’finiti Fermentation & Distillation, 250 Commercial St. in Portland. Coming up this month: 12/8 “Spaceballs,” 12/15 “The Big Lebowski,” 12/22 “National Lampoon’s Christmas Vacation,” and 12/29 “Boogie Nights.”

Portland Farmers Market moves indoors

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If you’ve shivered in Monument Square the last couple of Wednesdays, you’ll be happy to know that the Portland Winter Farmers Market at Urban Farm Fermentory, 200 Fox St. kicks off this Saturday, Dec. 6 9 a.m. – 1 p.m.

Beer and dessert benefit at Rising Tide

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Photo courtesy Rising Tide/Facebook

Drink beer, eat sweets and help Momentum Maine’s Special Olympic hopefuls on Saturday, Dec. 6 from 8 to 9:30 p.m at Rising Tide Brewing Co., 103 Fox St. in Portland. Bomb Diggity Bakery‘s desserts will be paired with Rising Tide’s beer; your $25 ticket gets you the goodies and two brews of your choice. Sales will help send Team Momentum’s athletes to the Winter Special Olympic Games. For tickets: brownpapertickets.com.

Catbird Creamery launches crowd-funding campaign

John Golden photo

John Golden photo

Westbrook’s wonderful little ice cream shop, Catbird Creamery, is in a tough spot. They have to move out of their current location, soon, and find somewhere else to make iconic flavors like Tamari Caramel and Furious George. Their “Save the Bird” campaign on Indiegogo hopes to raise $60,000 by midnight on Jan. 28. for a larger space, more equipment and more staff.

Bar hop on the bus

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Shutterstock photo

Leave the car and stay warm on Friday, Dec. 5 as you bop around three of Portland’s party spots on the First Friday Bar Hop Party Bus, hosted by Blackstones, Styxx and Studio 55. From the Facebook event page: “Have a pitcher of beer and a game of pool at Blackstones, hop on the bus, throw down some shots and dance moves at Styxx, back on the bus and head over to Studio 55 to enjoy a specialty cocktail and a show.” The bus will make a continuous loop from 9:30 p.m. to 1:30 a.m.

Ski season preview at Bob’s Clam Hut

The signature fried clams at Bob's Clam Hut. Courtesy photo

The signature fried clams at Bob’s Clam Hut. Courtesy photo

It’s Bob’s third season at Sugarloaf, and to celebrate, the Kittery landmark is hosting a “Hit the Slopes with Bob’s” promotion until Dec. 21 — Bob’s opening weekend on the mountain. The promotion features meal deals previewing the seafood that skiers will find at Bob’s Clam Hut in the Sugarloaf Mountain Base Lodge from Dec. 19 until April 2015, as well as the chance to win ski-related and other great stuff. The raffle is open to all Bob’s visitors, no purchase necessary, with prizes that include Sugarloaf season lift tickets, Kittery Trading Post gift cards, ski gear and Bob’s apparel.

Chef Shannon Bard competes on ‘Kitchen Inferno’

Chef Shannon Bard at the James Beard House in New York City. Press Herald file photo

Chef Shannon Bard at the James Beard House in New York City. Press Herald file photo

Can the chef of Portland’s Zapoteca handle the heat in Food Network’s “Kitchen Inferno?” Find out at the watch party for the “Holiday Heat” episode on Wednesday, Dec. 10 at Glass at the Hyatt, 433 Fore St., Portland, beginning at 9:30 p.m. The new show, hosted by Curtis Stone, has chefs contemplating risk versus reward at the end of every round. Will Bard’s soy sauce dessert and a dinner made from leftovers convince her to take the money and run, or will she risk it all for a chance to win a hot $25,000?

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