Celebrating Winter 2017
Have you heard of hygge? The Scandinavian magic of coziness, warmth, friendship and food? Even the New York Times is talking about it! Here on the coast of Maine we know it well, we call it "huggy" and it keeps us warm all winter.
We’ve planned a series of classes throughout the winter, late afternoons into dinner time. Each class will include cooking demos, hands on lessons, and a three-course meal based on what we’ve prepared, with a glass of wine to match the food and more wine available at a regular charge.
So come experience hugginess, learn the secrets of a warm and welcoming kitchen, and join us, Chef Sara Jenkins and her mother, food-writer Nancy Harmon Jenkins, in the cozy environment of Nīna June, with a group of like-minded folks to learn some kitchen secrets and have a grand time.
MAINE IN THE MEDITERRANEAN
Tuesday, January 17, 4:30–7:30 pm
Using Maine’s finest seafood to produce the best of Mediterranean flavors, keeping it local but adding some spice; selecting the best seafood for price, flavor and environmental impact, and dealing with a budget-straining ingredient that is vital in a healthy diet.
Maine crab cakes (and fish cakes) with a variety of sauces from Provence to the Middle East; Maine scallops in a spicy North African marinade; a 100% Mediterranean seafood stew made 100% with Maine fish and shellfish
Tuesday, January 31, 4:30–7:30 pm
Everything you wanted to know but were afraid to ask. Making fresh pasta by hand, rolling it out and putting it through the hand roller; plus high-quality Italian pasta secca (boxed pasta), used every day by us and by Italian home cooks and fancy chefs alike.
Menu: Pizzocheri from the Italian Alps (with Maine buckwheat) dressed with savory potato, cabbage & gruyere; Neapolitan rigatoni with cauliflower, capers, olives & anchovies; fresh egg tagliatelle with a sumptuous lamb ragu (a perennial favorite at Nina June)
Olive Oil in a Healthy Mediterranean Diet
monday, FEBRUARY 13, 4:30–7:30 pm
Tasting extra-virgins with olive oil expert Nancy Jenkins, learning how to select the best; using olive oil in a healthy kitchen, garnishing, making the simplest and tastiest salad dressing, frying and baking. Overcome your fear of olive oil and learn why it’s the healthiest and tastiest oil to use in your kitchen.
Menu: Spaghetti aglio, olio, peperoncino, the easiest pasta in the world; olive oil poached fish, putting olive oil to work with Maine salmon; and two great olive oil desserts: Olive oil cake and olive oil chocolate mousse
MEDITERRANEAN GREENS, GRAINS & BEANS
TUESDAY, FEBRUARY 28, 4:30–7:30 PM
Just in time for Lent, we’ll look at the great vegetarian traditions from across the Mediterranean. The traditional diet uses meat sparingly, and lots of dishes are pure and simple vegetarian. Hearty combinations of beans and grains with spicy winter greens and herbs, prove that vegetarian can be every bit as exciting as roast chicken or grilled steak.
Falafel, crispy fried fava bean fritters from Lebanon with a garlic-tahini sauce; chickpeas (garbanzos) braised with tomatoes and toasted almonds from Catalonia; oven-roasted carrots with orange flower water, cilantro & black olives; farinata di cavolo nero: a robust main-course soup from Tuscany, with beans and winter greens, thickened with a handful of cornmeal
A MEDITERRANEAN SPRING FEAST
TUESDAY, MARCH 14, 4:30–7:30 PM
Easter and Passover, the great springtime festivals of rebirth, are the most exciting times of the year in the Mediterranean. Admittedly, we’re rushing the season a bit—Passover begins on April 10th,. Easter on April 16th but you’ll be prepared with tasty additions for the seasonal table.
Ciaccia di Pasqua, Central Italy’s Easter favorite, a brioche bread flavored with chunks of cheese and pancetta; rich and creamy risotto of peas or asparagus; Moroccan braised lamb shanks with salt-preserved lemons and black olives—wonderful for Easter, Passover or any other time, served with a terrific Passover charoset made with dates and almonds fragrant with cumin and cardamom.
EATING LOCAL IN MAINE
TUESDAY, MARCH 28, 4:30–7:30 PM
Hello, spring! Our final class is a springtime salute to Maine farmers, the talented folks who keep us supplied with the finest kind of fruits and vegetables, not to mention tasty beef, pork, lamb, chicken and eggs. Actually, in late March we’re least likely to eat local, as we wait for the new harvest to begin. But we’ll look ahead to what’s in store in another few weeks. We’ll call on a talented local farmer to join the group so be sure to have your garden questions ready.
Fusilli alla primavera, corkscrew pasta with fava beans, peas, asparagus, and fresh mint, a Roman tradition; Niçoise salad with fresh yellowfin tuna and spring greens; grilled scallions wrapped in local pancetta; roast duck with local potatoes, wild mushrooms and pea shoots.
Please note, if you want to organize your own class, perhaps with a group of friends, perhaps based on a dish you had on that last trip to France, just let us know. We’re happy to oblige.
The cost is $150 per class (plus tax), with 15% off when you purchase three classes. We’ll ask for a $40 down payment to guarantee your place, the balance will be due at class time.
Call the restaurant at 207-236-8880 to sign up.