Thursday, July 24, 2014

By Cheryl WixsonTh ere have been some

great tides this month for digging clams, and we have been enjoying a bounty of the delectable bivalves. Although I could never make a living har-vesting clams, it is an addic-tive activity. Once started, it’s hard to stop searching the mud and sand for the elusive

by doctoring up his mother’s food when he was 8 years old. She would make boiled pota-toes and he would turn them into French fries. Or, he would concoct sauces to go with her entrees.

Dan Keegan is still the chef of his family. When he was working at large companies, designing computer systems in New York City, it was relax-ing to come home and get cre-ative at the end of the day, he said.

Baking presented a new challenge, though, and it took years to form the perfect baguette.

It wasn’t until Jane Keegan bought her husband a copy of

“Artisan Baking Across Amer-ica” by Maggie Glezer that the aspiring baker rolled out something magnifi que.

Section II, Page TWO

Nibbles

Lavender Fields ForeverBy Barbara Damrosch

English lavender is not native to England, but England made it famous. We think of English gardens where billows of lavender edge the paths, of street vendors hawking “sweet lavender” and those bars of deliciously scented soap.

Lavender originated in the warmer, drier Mediterra-nean countries, but it seems to appreciate England’s relatively cool summers, and alkaline soil. Th e English who settled America brought lavender with them, but it grew grudg-ingly, balking at cold winters in the north and humid summers in the South.

In later years it proved to be an ideal plant for Califor-nia and the Southwest. But it is possible to grow it successfully in most of the East as well.

Th e key is drainage. A sunny site also is important, and a dose of lime if the soil

is acidic. Pruning pays off too; plants sheared back by a half to a third in fall will regrow in a full, rounded shape the fol-

lowing year. But all will have been in vain if they sit in waterlogged soil, whether it is

a boggy peat or a cold, dense clay.

Dig in some sand and gravel. Plant lavender on mounds or in raised beds to lift it well above the puddles.

Resist the urge to overfeed it, which can make it weak and prone to disease. Avoid dank mulches. Neither deer nor bugs will do it in, but rot will, espe-cially if the plants are crowded too closely together. Let the wind blow around them.

Try diff erent spots until you succeed. Next to a path of light-colored stones is always a good bet.

Few gardeners realize how varied the lavenders are. I’ve always been intrigued by the old song that goes,

“Lavender’s blue, dilly dilly, lavender’s green.” Although the classic lavender shade is so typical of the plant that they named a color aft er it, some lavender blossoms are in fact closer to blue, and some are purple, pink, magenta, mauve, gray, white, yellow, cream and even green.

Th e fl ower shapes vary too. English lavender’s is the famil-iar slender spike, but those of Spanish lavender (Lavandula stoechas) are crowned with a comical tuft of “rabbit ears,” which look like petals but are actually sterile bracts. Th ey are particularly beautiful when placed where the sun can light them up from behind.

Sometimes the bracts are

KitchenGarden

Great White HopesTh e idea that bubbly is to

be consumed solely on Dec. 31 originated in the Department of Dumb along with the notion that tur-key with stuffi ng and cranberries is to be eaten only on the fourth Th ursday in November.

Th is Fundamental Truth descended on us as we struggled with the common mid-summer malaise known as White Wine Fatigue. It is an ennui that clouds the soul like carbon mon-oxide. You realize that you have grown bored with Char-donnay, chilled Pinot Grigio, Sau-vignon Blanc, Chenin Blanc, Vinho Verde and other summer whites.

So switch to bub-bly!

C h a m p a g n e , Prosecco and Spar-kling Chardonnay, among others, are perfect hot day drinks. Th e three nice things about sparkling whites are 1) they are delightful straight; and 2) they are agree-able mixed with, for exam-ple, orange juice (Mimosa), cranberry juice and a drop of

Cointreau (Poinsettia) or gin and lemon (French 75 … care-ful with that one — only one

per customer), and 3) they slow you right down because these are drinks that

must be sipped daintily in order to be enjoyed. If you drink Cham-pagne too fast, it comes out your nose.

Nor is it all that expensive. Th is week’s Cupcake Prosecco from Northern Italy is dry, peachy and full of life.

Only $10.99 at Han-naford.

Now, perhaps you are saying: “You have overlooked a major summer-time white, one that is gaining a fol-lowing plus kudos from Wine Know-It-Alls — Riesling.” Well, yes. Riesling is climbing the charts

despite its unabashed sweetness, which runs

from barely to very. But if everyone else is drinking it and loving it, who are we to do otherwise? And so we gave in, joined the crowd and drank the Kool-Aid.

Which is what it tasted like. — Stephen Fay

Feeling Clammy?

Clam DipMakes about 2 cups

1 cup sour cream or Greek yogurt

8 oz. cooked clams, chopped (about 1 cup)

2 Tbsps. chopped fresh parsley

1½ Tbsps. fi nely chopped onion (garlic scapes)

2 tsps. Worcestershire sauce

1½ tsp. lemon juice½ tsp. salt (to taste)¼ tsp. red pepper fl akes

Fold together in bowl. Refrigerate overnight for fl avors to marry.

Nutritional analysis per tablespoon: 24 calories, 2 grams protein, 1 gram carbohydrates, 1 gram fat, 15 mg. sodium, less than 1 gram fi ber.

Cooking with Grace

Grace Tarr is off ering a four-part series of cooking classes on Tuesdays, from 10 a.m. to noon, at Perkins House in Castine. Tarr, who has taken the Wilson Muse-um’s fi reside cooking ses-sions and studied with local chef Harry Kaiserian, will teach how to make maki and spring rolls.

Th e July 29 session will focus on grain-free and dairy-free desserts includ-ing chocolate cupcakes with vanilla frosting, lemon curd and chocolate mousse.

Dairy-free ice cream —peppermint, chocolate and ginger — will be covered Aug. 5 while gluten-free pizza is the theme for Aug. 12.

Each class costs $15 and $8 per child. To sign up, call 326-9247 or email info@wil-sonmuseum.org. For more info, visit www.wilsonmu-seum.org.

Tea for Two?Woodlawn’s summer

ritual of aft ernoon high tea is under way at 3 p.m. on Wednesdays. Th e remaining high teas will be held July 30 and Aug. 6, 20 and 27.

High tea includes fi n-ger sandwiches, sweets and savories and a special blend of tea. Admission costs $22 per Woodlawn member and $25 per member. To reserve seats, call 667-8671. For more info, visit www.wood-lawnmuseum.com.

Funghi FunAbundant rainfall and

forested land, with a variety of tree species and fi elds and meadows, are ideal condi-tions for wild mushrooms. Author and amateur mycol-ogist Greg Marley will share his knowledge about Maine’s wealth of mushrooms on Saturday, July 26, as part of an all-day workshop from 9 a.m. to 3 p.m. at Woodlawn.

Mushroom ecology, edi-bility, toxicology and related medicinal uses are among the topics Marley, author of “Th e Love, Lore and Mys-tique of Mushrooms,” will cover.

Th e workshop costs $75 for Woodlawn members and $85 for nonmembers and includes lunch. To sign up, call 667-8671 and visit www.woodlawnmuseum.org.

Custom CakesMother-and-daughter

baking team Veronica and Becca Grinnan will share their expertise in making custom cakes from 1 to 6 p.m. Sunday, Aug. 3, at the Masonic Lodge in Winter Harbor. Th e Schoodic Arts Festival workshop, geared for ages 10 and up, will cover fondant techniques includ-ing shaping, carving and frosting.

Th e cost is $140 per per-son. To sign up, call 963-2569 and visit www.schoodi-cartsforall.org.

Books available at:Sherman’s Books in Bar Harbor, The Barnacle in Blue Hill,

Book Stacks in Bucksport, Naturalist’s Notebook in Seal Harbor and NE Harbor, Pizazz in SW Harbor, www.Amazon.com, and www.PieGuyBooks.com

Scheduled readings and book signings include:July 26 Blue Hill Library

Children’s program and book signing, 2-3 p.m.

Meet 14-year-old Ethan Snyder, author of a book for children aged 3-9

set in Acadia National Park

Best Friends: The Adventures of Squirrel

and Chipmunk in Maine

S T O N I N G T O N O P E R A H O U S E

207.367.2788 FACEBOOK/TWITTEROPERAHOUSEARTS.ORG @OPERAHOUSEARTS

saturday July 26Samba Meets Jazz

tuesday July 29CHAMBER AT THE CHURCHthe Cello Monologue

Project: Vasily Popovwednesday July 30

ABENAKI STORIES & ARTLaughing Couple

AIR CONDITIONED!

14th DEER ISLE JAZZ FESTIVALSATURDAY AUG 2 7 P.M.

Henry ButlerTRIO--NEW ORLEANS PIANO!

GSA’S 7-UP opensFRIDAY AUG 1 7 P.M.

DANILO PEREZTRIO--PANAMANIAN GENIUS

THURSDAY JULY 31 7 P.M.FILM SPECIAL: CHARLES LLOYD

MAIN ST., BUCKSPORT469-6910

NowNowShowing!Showing!

Side by SideJuly 24 at 7:30 p.m.

Outdoor MovieAmerican Graffi ti

July 25 at 9 p.m.Free admission for this event!

Sponsored by Foxhollow Studio Expressive Arts

In Digitalon the Village Green Bar Harbor

r e e lp i z z a

c i n e r a m awww.reel pizza.com

FR I - MON 7/25 - 7/28 5 :30 & 8 :00

TAMMY(R)

FR I - THUR 7/25 - 7/3 15 :30 & 8 :00

FFIlm info line takeout/office

288-3811 288-3828

SURROUND SOUNDALL SEATS $6

B e e r & W i n eHPVSNFU QJ[[B UP HP

AIR-CCONDITIONED COMFORT

TUE - THU 7/29 - 7/3 16 :00 & 8 :30

THE RAILWAYMAN (R)

Benefits Beth Wright Cancer Center& Maine Sea Coast Mission

Walt Disney & PIXAR

C L O S I N G NOV 4 thREOPEN ING

Phone Email USmail

P L E A S E V O T E !Many Thanks Chris, Lisa, Pierce & Chloe

HOW TOTRAIN YOURDRAGON 2

(PG)

BACK!

www.mcmcinemas • 207-667-3251

Maine Coast CinemaFriday, July 25 - Thursday, July 31

Lucy (R) Friday - Sunday 2, 4, 6 and 8 p.m.

Monday - Thursday 3, 5:30 and 8 p.m.Planes: Fire & Rescue (PG)

Friday - Sunday 1, 3:15, 5:30 and 7:45 p.m.Monday - Thursday 2, 4:15 and 6:30 p.m.

Maine Coast Mall • Ellsworth, Maine

By Julia BushWINTER HARBOR — It

started with a challenge.Fift een years ago, Jane

Keegan asked her husband, Dan Keegan, to bake a baguette that reminded her of Paris.

“I thought, well, I’ll get him to be my very own baguette baker,” Jane Keegan said.

He took the dare.

Now, aft er years of perfect-ing the craft , Dan Keegan will teach students to bake arti-san breads and pastries at the Schoodic Arts Festival that runs from July 28 to Aug. 10.

“It’s a whole new direction for me to focus on cooking and to share that knowledge with other people,” the baker said. “It’s extremely satisfy-ing when I see smiles on their faces.”

Th e culinary artist always liked to cook — he started

Rising to the OccasionBread Maker Offers Baking

Classes

Continued on Page 3

ELLSWORTH AMERICAN PHOTOS BY JULIA BUSH

Dan Keegan fl ours a baker’s couche, a cloth used

to help baguettes rise, in his home kitchen.

Piping hot baguettes cool in Dan Keegan’s kitchen. Th e wheat stalk-shaped bread in the middle is a French design called a “pain d’epi.”

Baker Dan Keegan points out a sign of a well-craft ed baguette: plenty of charac-teristic air holes.

Dan Keegan folds a ball of dough over and over before he rolls it out and shapes it to form a baguette.

In one of his classes, Dan Keegan will teach students to create and use a sour-dough starter like this one he keeps in his kitchen at home.

Th e book explained the sci-ence behind baking — what the enzymes and fl our were doing, the chemistry of creat-ing a perfect a loaf — and for a former engineer, learning the scientifi c stuff was all it took.

“A crunchy crust and an inside that is light and airy with lots of air holes inside — the balance of those two quali-ties is what you strive for,” Dan Keegan said.

He experienced some kitchen catastrophes in his days, though. When Jane Keegan particularly likes a meal, she calls it a “company dish,” the baker said. If it’s a

Continued on Page 3

Schoodic Arts Festival Baking

ClassesAll classes will be held

at the Masonic Hall, 22 School St., Winter Harbor. Register at schoodicartsforall.org.

Artisan Bread Baking: July 29 to 31 from 1 to 4 p.m. each day, $95

Principles of French Pastry: Aug. 5, 10 a.m. to 4 p.m., $56

Sourdough Bread Baking: Aug. 7, 1 to 4 p.m., $30

Cheers

Maine DishMaine Dish

Continued on Page 4

Thursday, July 24, 2014

Thursday, July 24BAR HARBOR

Summer Reading Program: Au-thor Jennifer Armstrong, 10:30 a.m., Jesup Memorial Library. 288-4245.Author Talk and Book Sign-ing, Maine author Crash Berry, “Marijuana Valley,” 7 p.m., Jesup Memorial Library. 288-4245.

BELFASTBelfast Summer Nights, free music, Willy Kelly Band, corner High & Main streets.

BLUE HILLScience Heroes – Real and Imagined for ages 7-11 with Tony Sohns, Maine Natural History educator guru, 10:30-noon, Public Library. 374-5515.Talk, “An Ecology of Shelter: Crafting Homes with Local Materials,” with local builder Jim Bannon, Village Timber Frames,

7 p.m., Public Library.Blue Hill Bach Festival of Ba-roque Music, “Gloria,” showcas-ing works by Vivaldi, J.S. Bach and Zelenka, 7:30 p.m., St. Francis by the Sea. $25 adults; $10 students. (540) 539-5880. www.Bluehillbach.org.

BROOKLINAquatic Safari with the Maine Science Lady, Ruth Perry, ages 5 and up, 2 p.m., Friend Memorial Library. 359-2276.Hymn Sing, 7:30 p.m., Rock-bound Chapel. All welcome.

BUCKSPORTAuthor Event, Lee Smith,

Section II, Page THREE

Calendar

Dining OutDining Out

Bar Harbor Inn & SpaNewport Drive, Bar Harbor

207-288-3351 • www.barharborinn.com

Join us at the Oasis Club Lounge for our ALL NEW Daily Oasis Hour!

Bar Harbor’s Best Kept SecretEnjoy the sunset over Frenchman Bay while sipping an Oasis Specialty Cocktail or munching on a tasty

appetizer from our new Oasis Light Fare Menu!

Oasis Club Loungeat the Bar Harbor Inn & Spa

All drinks ½ price 3-5 pm

FANTASTIC PUB FARE & HANDCRAFTED BREWSFANTASTIC PUB FARE & HANDCRAFTED BREWS

OpenWednesday - Sunday

33 Tenney Hill, Blue Hill • 207.374.2441Serving 5:00 to 9 p.m. • Bar Open Until Close

Solar Powered, Handcrafted Nano Brews

Delicious, Locally-sourced Pub Fare

Outdoor SeatingOutdoor Seating

DAILY SPECIALS DEPENDENT ON DELIVERY FROM OUR ORGANIC FARMER!

Come on in to the

Castine VarietyBreakfast • Lunch • Dinner

326-9920Open daily, 7 a.m.-8 p.m.

Friends and Family Dinner and Dessert and

Paté by the PoundFor catering call Snow Logan at 664-4025Private chef • Cocktail parties • Dinners

You can throw your private party here!

The BreezeOn the Town Dock

Open Daily for Lunch and Dinner

Please call for daily specialsKids love our Little Dinghy Dinner

Daily Hawaiian Specials!Hours: 10 a.m.-8 p.m.

326-9200

Surry InnOceanfrontFine Dining

Full Bar • Chef-owned

(207) 667-5091Open Daily 5-9 p.m.

884 Surry Road, 5 miles from Ellsworthwww.surryinn.com

May We Suggest:Salmon with Walnuts

Steak au Poivre Bordelaise

Pork in Ginger Cream

Main St. – Tenney Hill, Blue Hill • 374-2119 • www.arborvine.com

Serving Dinner Tuesday - Sunday5:30 - 9:00 p.m.

ind your way down beautiful country roads to the coastal village of Blue Hill...W

Open 7 Days• Reservations 359-2777• 22 Reach Rd., Brooklin • www.brooklininn.com

Lodging • Fine Dining • Irish PubWild Salmon, Lobster, Halibut, Haddock, Top Sirloin Steak

Irish Pub Nightly Specials •Burgers, Pizza and More• AYCE Haddock Friday

ALWAYS ORGANIC

AND LOCAL

fl op, she doesn’t say a thing.“Th at’s the risk with being

creative,” Dan Keegan said. “You always risk failure. But that’s what makes it challeng-ing and makes it fun when you succeed. It’s even more rewarding that you have a little bit of a fear factor.”

Th e better his breads got, the harder he worked. Th e baker took professional and home baking classes at the King Arthur Flour Baking

Education Center in Norwich, Vt.

Despite the high-level courses, he never considered starting a professional bakery or selling his breads. He pre-fers to share his baked goods with friends and family.

“Whatever I do in life at this point, I do for fun,” Dan Keegan said.

He expanded his range to create all kinds of artisan breads and pastries, but he never stops searching for the

best baguette. “You’re always striving to

make a better baguette,” Dan Keegan said. “It’s the gold standard for bakers, and that’s really what they judge you on.”

Th is fall, the baker is plan-ning to hold classes on making homemade pasta and pizza through Schoodic Arts for All. Next year, he hopes to teach a few ethnic cooking classes as well.

“People have asked me to work as a bread baker or a pastry person, and I just don’t want to do it,” he said. “Th is is a labor of love.”

food.fenceviewer.com

one color, while the tiny fl orets on the rest of the fl ower head are another — for example yellow bracts and purple fl o-rets. (Virginia McNaughton’s excellent book “Lavender: Th e Grower’s Guide” gives you a good look at all of them.)

Maybe the song is about the foliage. Its color also var-ies, from blue to grayish to bright green, depending on the species — or the season. My English lavender is a win-try blue color until the warm spring weather coaxes it into fresh green growth.

Originally I grew lavender

just for its beauty and fra-grance in the garden. But my present passion is to discover new ways to use it in cook-ing. All parts of the plant have a fl avor that is as strong as its scent. It tastes almost soapy if you use too much of it, but a few sweetly pungent fl owers sprinkled on a salad wake up the taste buds and the eyes.

I use scissors to snip off just the tiny colored petals, not the harder calyxes behind them. English lavender’s fl avor is the fi nest, but the fl owers of all types make elegant garnishes.

Lavender blossoms are at their best in desserts, espe-

cially that most English of dishes, custard. But try them also in pound cake, short-bread cookies, ice cream. Steep them in vinegars, oils and syrups.

Use them to fl avor fruit drinks and teas. Make a honey-lavender glaze for duck or lamb. Bake them in bread. When the plant is not in bloom you can use the fl owers dried, which are stronger, or the leaves which are stronger still, so use less. Th e branches can be used in grilling to cre-ate an aromatic smoke.

I look forward to experi-menting more with this pow-erful herb in years to come.

Barbara Damrosch’s latest book is “Th e Four Season Gar-dener’s Cookbook.”

Rising to the OccasionContinued from Page 2

Lavender Fields ForeverContinued from Page 2

“Guests on Earth,” 6 p.m., Book-Stacks. 469-8992.

CASTINETalk, “To Hazard our Own Secu-rity: Maine’s Role in the Ameri-can Revolution,” 3 p.m., Wilson Museum. Presented by Michael Cecere, avid Revoluntionary War re-enactor and speaker on the American Revolution. 326-9247, www.wilsonmuseum.org.2nd Annual Castine Plein Air Festival, registration 7:30 a.m., Town Common. Continuing through July 26. Sponsored by Castine Arts Assoc. www.castin-earts.org.

DEER ISLETour of Deer Isle Hostel and live demonstration by blacksmith Ian Walker, 9-10:30 a.m. Sug-gested donation: $5-10. 348-2308, www.deerislehostel.com.

ELLSWORTHTalk, “Nature, Utopia and the Garden,” with Naomi Jacobs, English professor, UMaine and co-editor of Earth Perfect, 7-8 p.m., Woodlawn. Reservations: 667-8671, www.woodlawnmu-seum.org.Author Event, Julia Spencer-Fleming, “Through the Evil Days,” 6 p.m., Public Library. 667-6363.

NORTHEAST HARBORRamblers Way Farm Trunk Show, Kimball Shop & Boutique. Also held July 25. 276-3300, www.kimballshop.com.

SOUTHWEST HARBORFrogtown Mountain Pup-peteers, 6:30 p.m., Pemetic Elementary School gym. Sponsored by the Public Library. 244-7065.Talk, “Cloudy with a Chance of Chaos: Forecasting Maine’s

3-way Gubernatorial Race,” 8:15 p.m., Claremont Hotel. Pre-sented by Jill Goldthwait, colum-nist, Mount Desert Islander and Ellsworth American and former state senator. 244-5036.

STONINGTONKneisel Hall Concert, 7 p.m., Burnt Cove Church. 367-2788, www.operahousearts.org.

Friday, July 25BAR HARBOR

Beat the Heat Wine Tasting, 4-7 p.m., House Wine. 288-1200, www.housewineshop.com. Tenth Annual Bob Noonan Me-morial Concert, 8 p.m., Congre-gational Church. $40. 288-5744, www.barharbormusicfestival.org

BLUE HILLJonathan Fisher House 200th Anniversary Symposium with a talk, “Nature, Art and Spirit in the Life and Work of Jonathan Fisher,” presented by the Rev. Rob McCall, 10 a.m.-4 p.m., First Congregational Church. Tours of Fisher House following sympo-sium. 374-2459, www.jonathan-fi sherhouse.org.Blue Hill Bach Festival, Acis al Fresco, outdoor performance, Kalmia Knoll, 5 p.m., Parker Point Road. $10-$35. 539-5880, www.Bluehillbach.org.Concert Rehearsal, 9 a.m., Kneisel Hall. $15.Chamber Music Festival Concert, 7:30 p.m., Kneisel Hall. $30. 479-7294, www.kneisel.org.Talk, “The State of Blue Hill Bay: A Ten-Year Window on A Changing Ecosystem,” 6 p.m.; reception 5:30 p.m., Marine En-vironmental Research Institute. Presented by Abby Barrows, coastal monitoring coordinator, MERI. 374-2135, www.merire-search.org.

BREWERBangor Singles Club Dance, 8-midnight, Eagles Club. Music by Bushwack. 827-5751.

BUCKSPORTBucksport Bay Festival of the Forest, Main Street and

Waterfront. Continuing on July 26. 469-6818, www.bucksport-baychamber.com.

ELLSWORTHWaterfront Concert, “Ellacapel-la,” 6 p.m., Union River Harbor Park.

FRANKLINOpen Mic, 7 p.m., Veterans Club. 565-2977, franklinvetsclub@yahoo.comGREAT CRANBERRY ISLAND

Sam King Poetry Reading, 7:30 p.m., Cranberry House. 244-7800.

MILBRIDGEMilbridge Days, also on July 26.

SEARSPORTArtist’s Reception, “Shells, Fish & Shellfi sh,” Eric Hopkins, 5-8 p.m., Penobscot Marine Mu-seum. 548-2529. www.penob-scotmarinemuseum.org.

SULLIVANTalk, “Small Mammals and Their Impact on Burying Island,” 7 p.m., Taunton Bay Education Center. Discussed by Chloe Chen Kraus, COA student. 565-3575.

WINTER HARBORItalian Supper, 5-6 p.m., Ma-sonic Lodge.Early Bids and Preview for Schoodic Arts for All Silent Auc-tion to be held July 27, 2-8 p.m., Hammond Hall. 963-2569, www.schoodicartsforall.org

Saturday, July 26BAR HARBOR

Wine & Whiskers Benefi t and Auction, 6:30-8:30 p.m., Sweet Pea Farm. $75 per person. Proceeds to benefi t SPCA of Hancock County. 667-8088, www.tinyurl.com/lskuxb4.Contra Dance, 7 p.m., Jesup Memorial Library. 288-4245.

BLUE HILLOpening Reception, exhibit, “Master Sculptor: Edward J. Fraughton,” 4:30-7 p.m., Public Library. Exhibit continuing through Aug. 23. 374-5515Children’s Program and Book Signing, Ethan Snyder, “Best Friends the Adventures of Squir-rel and Chipmunk in Maine,” 2-3 p.m., Public Library. 374-5515.Jonathan Fisher House of Blue Hill 200th Anniversary, “The Fashioning Hand of Jonathan Fisher: An Inside Look at the Parson’s Furniture.” Talk and demonstration by Joshua Klein, Klein Furniture and Restoration. Followed by formal tea, 1-4:30 Jonathan Fisher House. 374-2459, www.jonathanfi sherhouse.org.Grand Opening, 4 p.m., Boat-yard Antiques.Blue Hill Bach Festival Finale, 7:30 p.m., First Congregational Church, $10-$25. 539-5880, www.Bluehillbach.org.

BROOKLINTouring Through Time: Steam-boat Exhibit, Brooklin’s Boat Building Heritage, 10-4 p.m., Keeping Society Building.

CASTINE74th Highland Regiment of Foot Encampment, Wilson Museum. Demonstrating drills, cooking, spinning, weaving and more. Continuing on July 27. 326-9247, www.wilsonmuseum.org.

ELLSWORTHWild Mushrooms of Summer – An Identifi cation Workshop with Greg Marley, 9 a.m.- 3 p.m., Woodlawn. $75 members; $85 nonmembers. Pre-registration: 667-8671.52nd Annual Blueberry Pan-cake Breakfast, 7-10:30 a.m., under the tent, R.F. Jordan and Sons. Adults $5; 12 & under $3. Sponsored by Ellsworth Rotary Club. Cindy Shoppe, 667-4626 or Julie Clark, 667-2576. Chowder Dinner, 5-6 p.m., First Congregational Church. $8 per person; children under 5 free; $20 per family. 667-9689, leave message.

FRANKLINYard Sale, Schoodic Grange.

HANCOCK POINTLibrary, Book and Bake Sale, 9 a.m.-1 p.m., Library, www.hancockpointlibrary.org.

LAMOINEAnnual Summer Sale, 9 a.m.-1 p.m., Baptist Church. 667-5873.

NORTHEAST HARBOROpen Garden Day, 10 a.m.-4 p.m., rain or shine. Four gardens in Northeast, two gardens in Seal Harbor. $40. Sponsored by the Garden Club of Mount Desert. (501) 276-1859.

OTTER CREEKFamily Friendly Moscow Magic and Comedy Show starring Victor Zenko, 7:30 p.m., the Hall. $12. www.MoscowMagic.com.The Russian Mentalist, 9:30 p.m., the Hall. For adults and older teens due to demonstra-tions of mind reading and acts of danger. $22. www.TheRus-sianMentalist.com.

PENOBSCOTBreakfast, 7-10 a.m., United Methodist Church. Adults $6; 12 & under $3. 326-4927, 326-8626.

ROQUE BLUFFSPoetry Reading, 6:30 p.m., Community Center. 469-7308.

SEARSPORTBook Signing, “Sea of Liberty,” with Lewiston Sun Journal journalist Kevin Mills, 7 p.m., Pe-nobscot Marine Museum Main Street Gallery. 548-2529.

SEDGWICKBaked Bean/Casserole Supper, 5-6 p.m., North Sedgwick Bap-tist Church. $8 adults; $3.50, children 12 & under. 359-4401.

SOUTHWEST HARBORConcert, the Bayside Trio, 8:15 p.m., Claremont Hotel. $10. 244-5036.

STONINGTONConcert, Samba Meets Jazz, 7 p.m., Opera House. $20, $25. 367-2788,

www.operahousearts.org.WINTER HARBOR

Early Bids and Preview for Schoodic Arts for All Silent Auc-tion to be held July 27, 2-8 p.m., Hammond Hall. 963-2569, www.schoodicartsforall.org

Sunday, July 27BAR HARBOR

Bar Harbor Music Festival An-nual Gala, 8 p.m., Bar Harbor Club. $40. Optional pre-concert buffet dinner, 6 p.m. 288-5744, www.barharbormusicmusic-festival.org.

BLUE HILLChamber Music Festival Con-cert, 4 p.m., Kneisel Hall. $30. 479-7294, www.kneisel.org.

BROOKLINTouring Through Time: Steam-boat Exhibit, Brooklin’s Boat Building Heritage, noon-4 p.m., Keeping Society Building.

BROOKSVILLECelebration of newly expanded Library, 3-6 p.m. Silent auc-tion, dessert auction 4:30 p.m., followed by puppet show by Richard Merrill. 326-4560.

HANCOCKSpecial Program by Eric and Jessie Curtis, missionaries to Ukraine, 10:30 a.m. Bible Bap-tist Church. Fellowship lunch noon followed by 1 p.m. talk by the Curtises about their work in Ukraine. 664-5396.Pops Concert. 5 p.m., Pierre Monteux’s Forest Studio. Adults $20; students/children $5. 460-0313, www.monteuxschool.org.

HARBORSIDEOpen Farm Day and 60th Anniversary of the publication of Scott and Helen Nearing’s “The Good Life,” 10 a.m.-5 p.m., the Good Life Center. Music, workshops, movies, lectures and tours. 374-5386, www.goodlife.org.

OSBORNOpen Farm Day, 10 a.m.-3 p.m., Kenona Farm, Route 179. 584-5642.

SOOUTHWEST HARBORArt Auction Opening Recep-tion, 5:30-7 p.m., Public Library. Silent auction continues through Aug. 27. 244-7065.

WINTER HARBORSilent Auction, 1-5 p.m., Ham-mond Hall. 963-2569. www.schoodicartsforall.org

Monday, July 28BLUE HILL

Community Created Supper, the Simmering Pot,” 2:30-6 p.m., First Congregational Church. Eat in or take out. All welcome. 374-2891.Author Event, Anneli Carter-Sundqvist, “A Homesteader’s Year on Deer Isle,” and Kathie Fiveash, “The Island Natural-ist,” 6:30 p.m., Public Library. 374-5515.

CASTINEReading, Richard Rubin, “Last of the Doughboys,” 7-8 p.m.,

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