To thank Sept 11 First Responders

Thursday, August 25th, 2011

To thank first responders for their service and hard work within their communities and for putting their lives on the line each day they go to work, Berry Manor Inn in Rockland, ME will honor firefighters, police men and women, and emergency medical personnel with free stays on September 11, 2011 (or an alternative date if necessary) on a space available basis. Café Miranda of Rockland will partner in the cause to provide a free dinner for those who win.  To qualify first “like” Berry Manor Inn on Facebook at http://www.facebook.com/berrymanorinn then nominate a first responder.  Self-nominations by first responders are encouraged! Please explain where you work and what you do in your Facebook post.  Feel free to tell your story too.  Winners will be chosen and contacted individually.  All those chosen are invited to bring one adult guest and will receive a complimentary overnight stay for two, homemade pie baked by the Berry Manor Inn Pie Moms and ice cream, a gourmet breakfast at Berry Manor Inn plus a free dinner for both in the travel party from Café Miranda. For more information, call 207-596-7696, http://www.berrymanorinn.com/specials.html.

 

PHOTOGRAPHIC ART OPENING AND BENEFIT FOR NORMAN “SKIP” LAVALLEY

Friday, June 3rd, 2011

On June 12, 2011, Café Miranda will be hosting an art opening and benefit for Jason Philbrook and Jacob Post from Noon to 2:00pm. The afternoon will feature the artist’s work, tasty appetizers from Café Miranda, beverages from Central Distributors which will include Due Torre, Chartron La Fleur, Excelsior, Canaletto and live music from Rattlebox.

The artists and Café Miranda will donate fifty percent of their proceeds to benefit Café Miranda’s long time employee Norman “Skip” Lavalley whose life will end sooner than it should due to cancer. Skip is a very humble and giving man who has consistently given back to those around him. Coming from a less than ideal childhood Skip found time, love and dedication to give to two childrend (Keeegan -8 and Kiara -5). Skip and his wife, Melissa stepped in as second parents to assist the children when their mom was in need. Skip still asks nothing for himself – he asks only that these children be given a fun outing to York’s Wild Kingdom. And while these children have to learn the loss of a “parent” early on in their life, Skip wants to share smiles and a lasting memory. Which seems appropriate given that Skip was a professionally trained traveling circus clown.

Jason Philbrook said “We’re business men and neighbors on Oak street and I’m thrilled to see my neighboring business taking care of a former employee essentially like family during a tough time like this. That’s setting a good example for businesspeople and that’s why I upped the contribution and why I’m thrilled to combine the fundraiser with the scheduled exhibit opening event.

We will ask for a $10.00 dollar donation that will include soft drinks and appetizers served from our counter along with cash bar.

About The Artists:

Jason and Jacob are childhood friends who have grown up in fishing families in the nearby town of Owls Head. Their childhood involved much time spent outdoors and their interest in nature gradually began to involve photography of our wooded coast.

Jason now runs Midcoast Internet Solutions just up the street, but has a creative itch to scratch that is fulfilled with a serious passion for photography. He enjoys an eclectic variety of photo interests ranging from historical processes and styles, film & darkroom work, nature, photographing his lovely family, abstracts, people, and sports. He effectively alternates between traditional film & darkroom processes and color digital photography. Jason developed a knack for black and white film prior to the digital revolution and now makes it an intentional medium of choice for some subjects.

Inspired by Eliot Porter’s Maine photography, Jason did the first ever solo photography exhibit at Worcester Polytechnic Institute in 1995 with an exhibit of color nature photographs. Jason has not exhibited since due to work and family obligations, but has continued to photograph and study photography. Jason uses the Internet to find the old cameras, film, supplies, and advice to do traditional photography using gear that went out of use before he was born.

When not working at Rockbound Computer, Jacob gets away once in a while to immerse in photographing coastal nature closeups and island wildlife and plants. Being away on an island for days at a time, Jacob uses color digital photography’s benefits to the maximum, shooting great quantities and varieties of nature subjects with exacting detail and color. Jacob printed all the color photographs for this show using professional archival pigment inkjet printing equipment built for fine art needs.

2011 Cafe Miranda Cooking Classes – A Relief from cabin fever!

Monday, December 6th, 2010

Sign up for a cooking class

January 15 – GLUTEN FREE

Chef Kerry will team with Midcoast Nutritionist for a fun class that can show you the “THE WAY TO SATIFACTION” while skipping the Gluten! During the class Holly Noonan from Mind Body Nutrition will be discussing the health benefits of going Gluten free. We will feature constructed meals with ingredients that are not for the most part “Gluten Impersonators”. Ingredients not on the immediate radar, such as the various types of long & short grain rice, simple bean ragus, Lentils, Curry dishes, polenta, grits, Asian rice & mung bean noodles. Ingredients that stand on their own while delivering the starches you crave. There will be Traditional foods, ethnic specialties  & a wide ranging discussion on this topic. Beverages will include a Hard Cider, Gluten free Sorghum Beers & the usual soft drinks.

 February 19 – MIRANDA FAVORITES!

OOOOH THIS is going to be FUN! Each participant will be able to choose a fave Miranda dish and we will MAKE IT! Each participant will get an e-mail PDF copy of 13 years (lost the first few years) of Miranda dishes, literally hundreds. Choose one from the murky past or from our current menu. Please no grilled steak, we can all do THAT! We will adjust the beverages served as class folks choose the dishes. This ought to drive Eric & I nuts! What Fun!

 March 19 -Traditional Hand Shaped Pasta 

Chef Kerry will share his Italian Grandmother Nona Connie’s techniques for making from semolina and egg pasta from scratch. Chef Kerry and his assistant will discuss and demonstrate basic techniques in traditional “hand rolled” spaghetti, tagletelli & fettuccini.  The class will also include ravioli & “lasagna” styled dishes. Tips on drying, freezing and preparing fresh pasta with appropriate sauces will also be included.We will pair appropriate Italian wines & I an interesting beer or two.

 April  9 – Flavorful Vegetarian Food

During this class, Chef Kerry will introduce the exciting (and delicious) world of vegetarian cuisine.  Discover intensely flavored menu items featuring European (pastas, roasted vegetables and greens) and Asian (noodle bowls with local tofu and spicy Thai coconut curry) dishes. Watch Chef Kerry demo how to make his “stealth” vegetarian dishes (won’t miss the meat) such as “Gnu Evans”  wilted greens with olive oil.  Featuring “wine with bubbles” Prosecco from Italy and Cava from Spain, Again Eric White will choose delicious pairings.

 Class Time -10:00AM – 1:00PM

Format - Classes are primarily demonstration with some hands on and concludes with a full service  lunch. Beer and wines will be provided by Central Distributors, Lewiston ME and paired by Eric White.

 Class Size – We limit our class to 12 participants. If we have more than 12 participants, and can fill another one, we will schedule another class.

 The Cost – $60.00 per person per class. Cost includes two glasses wine beer, or soft drinks of choice (depending on what is being paired). Reservations & full payment required.

Lunch Guest Add-on – Those enrolled in the class may invite a lunch guests. $30.00 per guest which includes lunch, drinks and tip. 

Call Cafe Miranda to book your spot.

Few Spaces Left in Cafe Miranda Cooking Classes

Monday, February 22nd, 2010

One space left in the brick oven class and five in the shrimp class, others are sold out with waiting lists. Thanks for the support!!!!!!!

Saturdays 10:00 AM – 1:00 PM
Please note classes are limited to 12 participants.
Reservations & full payment required
$60 per person, includes two glasses wine or beer, or soft drinks of choice (depending on what is being paired) each.

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Traditional Hand-Shaped Pasta Feb 27 **Chef Kerry will share his Italian Grandmother Nona Connie’s techniques for making from semolina and egg pasta from scratch. Chef Kerry and his assistant will discuss and demonstrate basic techniques in traditional “hand rolled “spaghetti, tagletelli, fettuccini.
The class will also include ravioli  &  “lasagna” styled dishes. Tips on drying, freezing and preparing fresh pasta with appropriate sauces will also be included.
Wines of Southern Italy, San Pellegrino water & of course espresso will be offered. SOLD OUT

Wood Fired Brick Oven March 6 **Chef Kerry and J. Patrick Manley of Brick Stove works will give you the opportunity to learn the fundamentals of cooking with a wood fired brick oven. Chef Kerry and Café Miranda pioneered the usage of these now very popular ovens in Maine.  Learn how to use the oven to make pizza, foccacia breads, and roasted meat, seafood, and vegetables.
Beers from Bar Harbor, Maine based Atlantic Brewing Company Bar Harbor will be featured.

Flavorful Vegetarian Food March 13 During this class, Chef Kerry will introduce the exciting (and delicious) world of vegetarian cuisine.  Discover intensely flavored menu items featuring European (pastas, roasted vegetables and greens) and Asian (noodle bowls with local tofu and spicy Thai coconut curry) dishes. Watch Chef Kerry demo how to make his “stealth” vegetarian dishes (won’t miss the meat) such as “Gnu Evans”  wilted greens with olive oil.
Featuring organic wines from Chartrand Imports. SOLD OUT

Shrimp March 20 **Chef Kerry and a representative from Port Clyde Fresh Catch (Maine’s first Community Supported Fishery) will demonstrate the philosophy of buying local feeds you and your neighbors. Dishes will include “perfect poaching” for chilled shrimp dishes, pan searing in the shell for a fun and messy meal, making a shrimp stock out of discarded shells and tips on what NOT to do with Maine Shrimp. We will also feature other products from PCFC.
D.L. Geary Brewing Co. of Maine will be the featured beverage.

Please contact 207-594-2034 to sign up.

Cafe Miranda Caters

Tuesday, November 17th, 2009

Allow Cafe Miranda to Cater your holiday party. Chef Kerry Altiero will navigate a creative dining experience for you and your guests. Whether a business event or an intimate dinner for eight, Chef Kerry and the staff at Cafe Miranda will contribute to creating a memorable occasion. We can even hold your event at Cafe Miranda or arrange for an amazing atmosphere at a local gallery we have a relationship with.

For more information please contact Chef Kerry or India at 207.594.2034.

stove top

Cook with Chef Kerry This Winter

Saturday, November 7th, 2009

Cafe Miranda’s 2010 Cooking Class Schedule

Saturdays 10:00 AM – 1:00 PM
Please note classes are limited to 12 participants.
Reservations & full payment required
$60 per person, includes two glasses wine or beer, or soft drinks of choice (depending on what is being paired) each.

kerry bmw hat

Traditional Hand-Shaped Pasta Feb 27
**Chef Kerry will share his Italian Grandmother Nona Connie’s techniques for making from semolina and egg pasta from scratch. Chef Kerry and his assistant will discuss and demonstrate basic techniques in traditional “hand rolled “spaghetti, tagletelli, fettuccini.
The class will also include ravioli  &  “lasagna” styled dishes. Tips on drying, freezing and preparing fresh pasta with appropriate sauces will also be included.
Wines of Southern Italy, San Pellegrino water & of course espresso will be offered.

Wood Fired Brick Oven March 6
**Chef Kerry and J. Patrick Manley of Brick Stove works will give you the opportunity to learn the fundamentals of cooking with a wood fired brick oven. Chef Kerry and Café Miranda pioneered the usage of these now very popular ovens in Maine.  Learn how to use the oven to make pizza, foccacia breads, and roasted meat, seafood, and vegetables.
Beers from Bar Harbor, Maine based Atlantic Brewing Company Bar Harbor will be featured.

Flavorful Vegetarian Food March 13
During this class, Chef Kerry will introduce the exciting (and delicious) world of vegetarian cuisine.  Discover intensely flavored menu items featuring European (pastas, roasted vegetables and greens) and Asian (noodle bowls with local tofu and spicy Thai coconut curry) dishes. Watch Chef Kerry demo how to make his “stealth” vegetarian dishes (won’t miss the meat) such as “Gnu Evans”  wilted greens with olive oil.
Featuring “wine with bubbles” Prosecco from Italy and Cava from Spain

Shrimp March 20
**Chef Kerry and a representative from Port Clyde Fresh Catch (Maine’s first Community Supported Fishery) will demonstrate the philosophy of buying local feeds you and your neighbors. Dishes will include “perfect poaching” for chilled shrimp dishes, pan searing in the shell for a fun and messy meal, making a shrimp stock out of discarded shells and tips on what NOT to do with Maine Shrimp. We will also feature other products from PCFC.
D.L. Geary Brewing Co. of Maine will be the featured beverage.

Please contact 207-594-2034 to sign up.