6th Annual Men Who Cook Benefit Dinner

MEN WHO COOKED

Saturday evening, March 13, the gymnasium at the Deer Isle-Stonington high school was overflowing with warmth and good cheer as this year’s 6^th annual Men Who Cook benefit dinner got underway. Over 170 community members came out to enjoy the great music, provided by local band Archipelago, and delicious food prepared by local men who proved once again that men can cook! 

Forty-one men and boys contributed their culinary mastery to the evening resulting in a beautiful array of artisan breads, brilliant salads, savory main dishes and tempting desserts. This year diners cast their votes and prizes were awarded for the Best Presentation, Best Dessert, and Best Overall Dish.

Best Presentation was awarded to Dick Fleming of Little Deer Isle, who prepared a colorful array of homemade sushi. He took home a gift certificate contributed by The Seasons of Stonington. Bill McDonnell of Stonington won Best Dessert for his tart and creamy lemon curd cake. He received a certificate for dinner for two to Buck's Restaurant in South Brooksville. Demetrius Pezaris of Deer Isle took this year's top prize of Best Overall Dish for his buttery spanikopita (Greek spinach pie). He won the coveted Men Who Cook trophy and a gift basket full of kitchen goodies and gadgets from New Cargoes of Blue Hill Bay. Demetrius has generously offered to share the winning recipe.

Honorable mentions were given to this year's youngest cooks, Nathaniel Curtis, age 9 who made chewy chocolate chip cookies and home made ice cream, and Ennis Marshall, age 10 who made raspberry pies that tasted just like August on the island.

This year’s benefit dinner raised over $2500 for Seamark Community Arts 2010 scholarship program fund. The fund will provide two annual Arts in Education grants for local teachers, awarded for professional development or for special projects that incorporate the arts into classroom learning, as well as a contribution to the Learning in Communities (Linc) mentorship program connecting island high school students with local artists for one-on-one study. Additionally, the program funds a scholarship to a graduating Deer Isle-Stonington high school senior pursuing a degree in the arts, and scholarships for children and adults participating in art workshops at Seamark. To learn more about Seamark’s 2010 scholarship program, or to make a donation, please contact Cathy Marshall at (207)348-5208.

DEMETRIUS PEZARIS' AWARD-WINNING SPANIKOPITA (GREEK SPINACH PIE)

The authentic Greek family recipe has 6 ingredients and no spices. Prep time about 1.5 hours. Makes 12 servings. 

Ingredients

•  20 oz baby spinach
• 2 bunches scallions
• 1 1/2 lbs feta cheese
• 6 eggs
• 1 lb salted butter (melted)
• 1 lb fillo dough sheets (Athens) thawed in fridge overnight

Chop spinach, finely cut scallions and place in large mixing bowl. Crumble feta cheese and beat eggs. Add 1 stick melted butter and mix together well.

Melt the other three sticks of butter, set aside and keep warm. Unroll one sleeve of fillo dough sheets and keep covered so as not to dry out. Butter the bottom of a 13 x 9 pan. Gently lay one sheet of fillo in pan and lightly butter. Continue this until you have (8) buttered fillo sheets layered. Sprinkle 2 handfuls (about 1 cup) of spinach and cheese mixture onto fillo sheet (filling will not cover the whole sheet). Lay one fillo sheet over this, lightly butter and place a second fillo sheet down. Press lightly to smooth out lumps in filling and then butter sheet. Sprinkle another 2 handfuls and continue process until all spinach is used up (about 10 layers) cover last layer with (8) very well buttered sheets fillo (use up all fillo and butter).

Bake at 350 degrees for one hour until golden brown and it has risen up out of pan. Remove from oven and let stand 20 min before cutting.

Leftovers can also be frozen and after being thawed and then reheated at 350, come out just as good as the first time. Individual servings are best when reheated for 30 min in oven at 350 degrees.

Call (207) 348-5208 or email us for more information or to be added to our mailing list.