Nibbles and Bites from around Maine

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Here’s some tasty news from around the state.

Craving fried clams? Lusting for waffles? Both Bob’s Clam Hut and Mountain Waffles are coming to Sugarloaf this winter. Bob’s, a Kittery tradition since 1955, is renowned for its addictive fried clams. Mountain Waffles, part of a national chain operating at ski resorts, serves chocolate-drizzled grab-and-go waffles. Both are located in the base lodge. Mountain Waffle is already open; Bob’s opens Dec. 22. And speaking of Sugarloaf: This Sunday, Dec. 16, Mainers with proof of residence can purchase lift tix for $29, rental equipment for $20, and learn-to-ski packages for $39.

Splurge worthy: New Year’s Eve at the White Barn Inn, Maine’s only five-star, five diamond restaurant. And at $290 pp, it is a splurge, but the White Barn is going all out and creating what’s likely the state’s most lavish affair—tuxes and gowns will rule. The evening opens with canapés served at 7 p.m., with dinner seating beginning at 8 p.m. The table is yours for the night. Chef Jonathan Cartwright‘s dinner includes wine pairings (reserve pairings are an additional $115), live music, and a midnight toast, and concludes with a special kitchen tour. Here’s a PDF of the menu.

Got tix yet? Ice Bar 2013 at the Portland Harbor Hotelis schedule Jan. 24-26. The three-day chill fest features ice bars, ice sculptures, and food and drink from Portland restaurants including Spread, Zapoteca, and Buck’s Naked BBQ. Shipyard Brewing Company will keep the taps flowing, and Smirnoff will glide down the vodka martini luges. And speaking of the Portland Harbor Hotel, plan ahead for Chef Timothy Labonte’s themed dinners at Eve’s in February. First up is Middle Eastern cuisine; details to come.

Missing Clementine? Chef Dana Robicheaw, previously with the much-missed Clementine Restaurant, is now at The Brunswick Inn. He’ll make his debut on New Year’s Eve, when the inn is offering a buffet and entertainment by The Blues Buzzards; $35. Recover from that just in time for the Downton Abbey Dinner, Jan. 6. Retire to the parlors after dining by candelabra served by a butler. And then on Jan. 19, visit the Alps with a four-course dinner (plus appetizers, intermezzo, and truffles) featuring the food and wine of Austria; $70. Download the menu.