Dan Keegan has been perfecting his artisan bread baking skills for 15 years after being challenged by his wife Jane to bake an authentic French baguette. He will now teach classes on baking breads and pastries at the upcoming Schoodic Arts Festival. Keegan enjoys sharing his knowledge and seeing students' smiles when they learn. His goal is to create loaves with a crunchy crust and airy interior full of holes, achieving the right balance.

1. Thursday, July 24, 2014
By Cheryl Wixson
There 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 magnifique.
Section II, Page TWO
Nibbles
Lavender Fields Forever
By 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. The 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.
The 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.Neitherdeernorbugs
will do it in, but rot will, espe-
cially if the plants are crowded
too closely together. Let the
wind blow around them.
Try different 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 after it, some
lavender blossoms are in fact
closer to blue, and some are
purple, pink, magenta, mauve,
gray, white, yellow, cream and
even green.
The flower 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. They are
particularly beautiful when
placed where the sun can light
them up from behind.
Sometimes the bracts are
Kitchen
Garden
Great White Hopes
The 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 stuffing and
cranberries is to be
eaten only on the fourth
Thursday in November.
This 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. The 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. This 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 Dip
Makes 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. finely chopped
onion (garlic scapes)
2 tsps. Worcestershire
sauce
1½ tsp. lemon juice
½ tsp. salt (to taste)
¼ tsp. red pepper flakes
Fold together in bowl. Refrigerate overnight for
flavors to marry.
Nutritional analysis per tablespoon: 24 calories, 2
grams protein, 1 gram carbohydrates, 1 gram fat, 15 mg.
sodium, less than 1 gram fiber.
Cooking with
Grace
Grace Tarr is offering 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 fireside cooking ses-
sions and studied with local
chef Harry Kaiserian, will
teach how to make maki and
spring rolls.
The 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 afternoon high tea
is under way at 3 p.m. on
Wednesdays. The remaining
high teas will be held July 30
and Aug. 6, 20 and 27.
High tea includes fin-
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 Fun
Abundant rainfall and
forested land, with a variety
of tree species and fields 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
“The Love, Lore and Mys-
tique of Mushrooms,” will
cover.
The 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 Cakes
Mother-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. The Schoodic Arts
Festival workshop, geared
for ages 10 and up, will cover
fondant techniques includ-
ing shaping, carving and
frosting.
The 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 TO N I N G TO N O P E R A H O U S E
207.367.2788 FACEBOOK/TWITTER
OPERAHOUSEARTS.ORG @OPERAHOUSEARTS
saturday July 26
SambaMeetsJazz
tuesday July 29
CHAMBER AT THE CHURCH
theCelloMonologue
Project:VasilyPopov
wednesday July 30
ABENAKI STORIES & ART
LaughingCouple
AIR CONDITIONED!
14thDEERISLEJAZZFESTIVAL
SATURDAY AUG 2 7 P.M.
HenryButlerTRIO--NEW ORLEANS PIANO!
GSA’S 7-UP opens
FRIDAY AUG 1 7 P.M.
DANILOPEREZTRIO--PANAMANIAN GENIUS
THURSDAY JULY 31 7 P.M.
FILMSPECIAL:CHARLESLLOYD
MAIN ST., BUCKSPORT
469-6910
NowNow
Showing!Showing!
Side by Side
July 24 at 7:30 p.m.
Outdoor Movie
American Graffiti
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 l
p i z z a
c i n e r a m awww.reel pizza.com
FRI - MON 7/25 - 7/28
5:30 & 8:00
TAMMY(R)
FRI - THUR 7/25 - 7/31
5:30 & 8:00
FFIlm info line takeout/office
288-3811 288-3828
SURROUND SOUND
ALL SEATS $6
B e e r & W i n e
HPVSNFU QJ[[B UP HP
AIR-CCONDITIONED COMFORT
TUE - THU 7/29 - 7/31
6:00 & 8:30
THE RAILWAY
MAN (R)
Benefits Beth Wright Cancer Center
& Maine Sea Coast Mission
Walt Disney & PIXAR
CLOSING NOV 4th
REOPENING
Phone Email USmail
PLEASE VOTE!
Many Thanks Chris, Lisa, Pierce & Chloe
HOW TO
TRAIN YOUR
DRAGON 2
(PG)
BACK!
www.mcmcinemas • 207-667-3251
Maine Coast Cinema
Friday, 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 Bush
WINTER HARBOR — It
started with a challenge.
Fifteen years ago, Jane
Keegan asked her husband,
DanKeegan,tobakeabaguette
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, after 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.”
The culinary artist always
liked to cook — he started
Rising to the Occasion
Bread Maker
Offers Baking
Classes
Continued on Page 3
ELLSWORTH AMERICAN PHOTOS BY JULIA BUSH
Dan Keegan flours a
baker’s couche, a cloth used
to help baguettes rise, in
his home kitchen.
Piping hot baguettes cool in Dan Keegan’s kitchen. The
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-crafted
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.
The book explained the sci-
ence behind baking — what
the enzymes and flour were
doing, the chemistry of creat-
ing a perfect a loaf — and for a
former engineer, learning the
scientific 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
Classes
All 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

2. Thursday, July 24, 2014
Thursday, July 24
BAR 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.
BELFAST
Belfast Summer Nights, free
music, Willy Kelly Band, corner
High & Main streets.
BLUE HILL
Science 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.
BROOKLIN
Aquatic 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.
BUCKSPORT
Author Event, Lee Smith,
Section II, Page THREE
Calendar
Dining OutDining Out
Bar Harbor Inn & Spa
Newport 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 Secret
Enjoy 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 Lounge
at the Bar Harbor Inn & Spa
All drinks ½ price 3-5 pm
FANTASTIC PUB FARE & HANDCRAFTED BREWSFANTASTIC PUB FARE & HANDCRAFTED BREWS
Open
Wednesday - Sunday
33 Tenney Hill, Blue Hill • 207.374.2441
Serving 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 Variety
Breakfast • Lunch • Dinner
326-9920
Open daily, 7 a.m.-8 p.m.
Friends and Family
Dinner and Dessert and
Paté by the Pound
For catering call Snow Logan at 664-4025
Private chef • Cocktail parties • Dinners
You can throw your private party here!
The Breeze
On the Town Dock
Open Daily for
Lunch and Dinner
Please call for daily specials
Kids love our Little Dinghy Dinner
Daily Hawaiian Specials!
Hours: 10 a.m.-8 p.m.
326-9200
Surry Inn
Oceanfront
Fine Dining
Full Bar • Chef-owned
(207) 667-5091
Open Daily 5-9 p.m.
884 Surry Road, 5 miles from Ellsworth
www.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 - Sunday
5:30 - 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 Pub
Wild Salmon, Lobster, Halibut, Haddock, Top Sirloin Steak
Irish Pub Nightly Specials •Burgers, Pizza and More• AYCE Haddock Friday
ALWAYS ORGANIC
AND LOCAL
flop, she doesn’t say a thing.
“That’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.”
The better his breads got,
the harder he worked. The
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.”
This 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. “This is
a labor of love.”
food.fenceviewer.com
one color, while the tiny florets
on the rest of the flower head
are another — for example
yellow bracts and purple flo-
rets. (Virginia McNaughton’s
excellent book “Lavender: The
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 flavor that is as strong as its
scent. It tastes almost soapy if
you use too much of it, but a
few sweetly pungent flowers
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 flavor is the
finest, but the flowers 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 flavor 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 flowers
dried, which are stronger, or
the leaves which are stronger
still, so use less. The 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 “The Four Season Gar-
dener’s Cookbook.”
Rising to the Occasion
Continued from Page 2
Lavender Fields Forever
Continued from Page 2
“Guests on Earth,” 6 p.m., Book-
Stacks. 469-8992.
CASTINE
Talk,“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 ISLE
Tour 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.
ELLSWORTH
Talk,“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 HARBOR
Ramblers Way Farm Trunk
Show, Kimball Shop & Boutique.
Also held July 25. 276-3300,
www.kimballshop.com.
SOUTHWEST HARBOR
Frogtown 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.
STONINGTON
Kneisel Hall Concert, 7 p.m.,
Burnt Cove Church. 367-2788,
www.operahousearts.org.
Friday, July 25
BAR 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 HILL
Jonathan 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-
fisherhouse.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.
BREWER
Bangor Singles Club Dance,
8-midnight, Eagles Club. Music
by Bushwack. 827-5751.
BUCKSPORT
Bucksport Bay Festival of
the Forest, Main Street and
Waterfront. Continuing on July
26. 469-6818, www.bucksport-
baychamber.com.
ELLSWORTH
Waterfront Concert,“Ellacapel-
la,” 6 p.m., Union River Harbor
Park.
FRANKLIN
Open Mic, 7 p.m., Veterans Club.
565-2977, franklinvetsclub@
yahoo.com
GREAT CRANBERRY ISLAND
Sam King Poetry Reading, 7:30
p.m., Cranberry House. 244-
7800.
MILBRIDGE
Milbridge Days, also on July 26.
SEARSPORT
Artist’s Reception,“Shells, Fish
& Shellfish,” Eric Hopkins, 5-8
p.m., Penobscot Marine Mu-
seum. 548-2529. www.penob-
scotmarinemuseum.org.
SULLIVAN
Talk,“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 HARBOR
Italian 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 26
BAR HARBOR
Wine & Whiskers Benefit and
Auction, 6:30-8:30 p.m., Sweet
Pea Farm. $75 per person.
Proceeds to benefit SPCA of
Hancock County. 667-8088,
www.tinyurl.com/lskuxb4.
Contra Dance, 7 p.m., Jesup
Memorial Library. 288-4245.
BLUE HILL
Opening Reception, exhibit,
“Master Sculptor: Edward J.
Fraughton,” 4:30-7 p.m., Public
Library. Exhibit continuing
through Aug. 23. 374-5515
Children’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.
jonathanfisherhouse.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.
BROOKLIN
Touring Through Time: Steam-
boat Exhibit, Brooklin’s Boat
Building Heritage, 10-4 p.m.,
Keeping Society Building.
CASTINE
74th Highland Regiment of
Foot Encampment, Wilson
Museum. Demonstrating drills,
cooking, spinning, weaving and
more. Continuing on July 27.
326-9247, www.wilsonmuseum.
org.
ELLSWORTH
Wild Mushrooms of Summer
– An Identification 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.
FRANKLIN
Yard Sale, Schoodic Grange.
HANCOCK POINT
Library, Book and Bake Sale,
9 a.m.-1 p.m., Library, www.
hancockpointlibrary.org.
LAMOINE
Annual Summer Sale, 9 a.m.-1
p.m., Baptist Church. 667-5873.
NORTHEAST HARBOR
Open 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 CREEK
Family 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.
PENOBSCOT
Breakfast, 7-10 a.m., United
Methodist Church. Adults $6;
12 & under $3. 326-4927, 326-
8626.
ROQUE BLUFFS
Poetry Reading, 6:30 p.m.,
Community Center. 469-7308.
SEARSPORT
Book Signing,“Sea of Liberty,”
with Lewiston Sun Journal
journalist Kevin Mills, 7 p.m., Pe-
nobscot Marine Museum Main
Street Gallery. 548-2529.
SEDGWICK
Baked Bean/Casserole Supper,
5-6 p.m., North Sedgwick Bap-
tist Church. $8 adults; $3.50,
children 12 & under. 359-4401.
SOUTHWEST HARBOR
Concert, the Bayside Trio, 8:15
p.m., Claremont Hotel. $10.
244-5036.
STONINGTON
Concert, 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 27
BAR 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 HILL
Chamber Music Festival Con-
cert, 4 p.m., Kneisel Hall. $30.
479-7294, www.kneisel.org.
BROOKLIN
Touring Through Time: Steam-
boat Exhibit, Brooklin’s Boat
Building Heritage, noon-4 p.m.,
Keeping Society Building.
BROOKSVILLE
Celebration 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.
HANCOCK
Special 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.
HARBORSIDE
Open 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.
OSBORN
Open Farm Day, 10 a.m.-3 p.m.,
Kenona Farm, Route 179. 584-
5642.
SOOUTHWEST HARBOR
Art Auction Opening Recep-
tion, 5:30-7 p.m., Public Library.
Silent auction continues
through Aug. 27. 244-7065.
WINTER HARBOR
Silent Auction, 1-5 p.m., Ham-
mond Hall. 963-2569. www.
schoodicartsforall.org
Monday, July 28
BLUE 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.
CASTINE
Reading, Richard Rubin,“Last
of the Doughboys,” 7-8 p.m.,
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