Originally published in The Weekly Packet, October 20, 2011
Foliage, food and wine take center stage at festival
Sarah Pebworth, left, and Chef Devin Finigan of The Blue Hill Inn brought along braised short ribs and soup served out of a pumpkin as part of the Blue Hill Peninsula Chamber of Commerce’s annual Foliage Food and Wine Festival.
by Faith DeAmbrose
There was foliage. Red, yellow, and orange abounded.
There was food. Vendors, 31 of them from across the Blue Hill Peninsula, and all with something to share.
There was wine. Reds, whites, dessert wines and other fermented beverages, including hard cider.
This was the scene at the sixth annual Blue Hill Peninsula Chamber of Commerce Foliage, Food and Wine Festival.
From oysters of the Little Island Oyster Company, harvested straight from the Bagaduce River, to butternut squash served out of a carved pumpkin by Chef Devin Finigan and Sarah Pebworth of The Blue Hill Inn; coffee from the smiling gals at 44 North and handcrafted cheeses from Sunset Acres Farm, local foods were clearly the centerpiece of this annual event.
Kurt Stoll, executive director of the chamber, said while there may have been less people at the event than in years past, those who came seemed to stay a lot longer. They took time, he said, to sample the food and beverages and enjoy the beautiful weather while listening to the live music that varied throughout the day. Stoll said he received positive feedback from everyone and feels the chamber met the expectations of all who came.
Emerging victorious in the annual chowder competition, Adam Gray and Barry Duffy of Coastal Carpentry took first place with their entry. Little Island Oyster Company of Brooksville earned the title of “Best of the Fest,” with the people’s choice award. Andrew Gulya of Blue Hill won the around-town treasure hunt.
“We will certainly do it again next year,” Stoll said.