NINA JUNE

Maine + Mediterranean

A trattoria in the convivial Mediterranean tradition, where friends and neighbors, tourists and passers-by, mingle over a glass of wine on the porch or a cocktail at the bar, or stay for a leisurely full-service dinner with a menu that changes daily depending on what’s fresh and in season. We’re open for dinner at 5:30 every night, Tuesday through Saturday.

Hours:
Tuesday–Saturday: 5:30–9:00


Olive Oil in a Healthy Mediterranean Diet
Apr
11
4:30 PM16:30

Olive Oil in a Healthy Mediterranean Diet

Twice postponed because of snow, the olive oil class is now scheduled for April 11. Pray for good weather!

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: Spagetti 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

$150 (10% off if you purchase 3 classes)
$40 deposit to reserve your spot

Quantity:
Reserve my spot
View Event →
Mediterranean Greens, Grains & Beans
Apr
4
4:30 PM16:30

Mediterranean Greens, Grains & Beans

Getting ready for summer, 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 sweet spring 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.

$150 (10% off if you purchase 3 classes)
$40 deposit to reserve your spot

Quantity:
Reserve my spot
View Event →
Eating local in Maine
Mar
28
4:30 PM16:30

Eating local in Maine

Hello, spring! Our penultimate 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

$150 (10% off if you purchase 3 classes)
$40 deposit to reserve your spot

Quantity:
Reserve my spot
View Event →
A Mediterranean Spring Feast
Mar
21
4:30 PM16:30

A Mediterranean Spring Feast

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.

$150 (10% off if you purchase 3 classes)
$40 deposit to reserve your spot

Quantity:
reserve my spot
View Event →