Credit Where Credit's Due

– "The best dinner, outside my own kitchen, I've had in the 13 years I've been coming to Maine."

– "Everything was excellent. The sausage meatballs were a real treat, the vinaigrette dressing was sooo good and the bread was to die for!"

– "We were so pleased to be able to come to the dinner. We remember all the wonderful dinners that used to be held in the Town House."

– "The best music I've heard since 1960!"

– "I hope that BCC was very pleased & proud, after all the work on the Harvest Dinner. It couldn't have been better! And the New Rangers were a great culmination.

These are just a few of the comments the BCC has received about the Harvest Dinner. Many people have asked who did what, e.g., Who made the squash casserole? Who made bread? For those who are curious, here the list of who did what:

Appetizers: Goat meat sausage donated and prepared by Wendy Pieh, Springtide Farm.

Bread: Made by David and Jessica Koubek from King Arthur bread flour and Maine organic wheat flour donated by Riding Tide Community Market.

Salad: The greens came from several Bremen gardeners, including Virginia Betts, Kathleen McClintock, Kerry Weber, and Sean McGregor. Carrots and beets donated by Kathleen McClintock and Bennett Collins, prepared by Marge Jicha. Lobsters donated by Bremen Lobster Co-Op, cooked and meat picked out by Dotty and Kent Booher. Vinaigrette dressing made by Kathleen McClintock. Ranch dressing made by Anna's Water's Edge Restaurant.

Ham provided by Abby and Mark Strobbe, Healthy Heritage Farm; sliced and trimmed by Kathleen McClintock. Raisin Sauce prepared by Mary Sue Weeks.

Squash and Dried Bean Casserole: Squash provided by Virginia Betts, Kathleen McClintock & Bennett Collins, Martin Klepeis. Beans supplied by Virginia Betts; tomato sauce by Suzanne Goldenson. Prepared by Virginia Betts and Joan Ray.

Roasted Potatoes: Potatoes donated by Steve and Jurate Barnes, supplemented with potatoes from Clark's Farm. Prepared by Sue Renelt, Mary Sue Weeks and Diane O'Connor.

Gingerbread Lobsters: Made and donated by Kim McClain, the original Gingerbread Lobster Co.

Ice Cream: Round Top Ice Cream, Vanilla flavor.

Cider: Supplied by Mike Reny, Biscay Orchards, who also donated the apples on the tables.

Coffee: Matt's organic coffee, donated by Rising Tide Community Market.