HOULTON, Maine — Dozens of local chefs are preparing specialty dishes from around the world for Aroostook County’s International Food Festival slated for Saturday, July 5.
For the fourth year, the festival offers a complimentary tasting experience of culinary delights from traditional staples to unusual delicacies from more than 21 nations at Houlton Middle High School.
Organized by the Houlton Rotary Club and the Interact Club, the festival is more than just a tasting event; it’s a bridge between cultures, generations, and communities, said Ruba Haddad Bosse, chair of Rotary’s International Service Committee and the lead organizer of the event.
“Last year’s turnout and excitement proved that Aroostook County has an appetite not just for good food, but for global connection,” she said. “We can’t wait to bring everyone together again.”
Some of the 2025 food festival tastings come from the Dominican Republic, Jordan, Haiti, Jamaica, Uganda, South Korea, Canada and Romania.
And organizers promise more of what people loved last year as well as new culinary treats to sample; the music of Christiano Belzaire, a violinist representing Venezuela; a performance by the Han family of Houlton, representing South Korea; and the Nightingale family of Houlton is sponsoring an authentic Ugandan cuisine experience.
When the International Food Festival began, it was a small event with mostly desserts from other nations, raising about $1,500. But last year, organizers expanded the food offerings and the event drew hundreds from as far away as Quebec City. Samplings of foods made from ancient recipes and generational traditions represented 21 different nations.
In 2024, the event raised more than three times the previous two festivals, coming in at $5,000.
This year Haddad will bring her famous Za’tar Twists and Za’tar Tea. Other offerings include, Pernil and Dominican coleslaw by Melissa Nunez; Diri Djon DJon (black Haitian rice) and ham chiquetaille (shredded ham) served with a baguette, by Martine Blanchard McCluskey; curried chicken by Robertino Ridley; samosas and kabalaga (a type of banana pancake) by Gilbert and Amanda Nkamwesiga; Korean-style curry rice by Joyce Kang; Cozonac brioche and savory kracklings by Elly Dulinsky, Maliseet Lakalet (fry bread); and hull corn soup by Cheyenne Raymond and the real French Canadian Tourtiere | Le Pain avec les Melasses by Cis Rhoda and Claudette Greene.
The Region Two School of Applied Technology is preparing an Italian and Chinese special tasting for kids. While the more adventurous younger tasters can venture into other lands with their food passport. When the passport is filled with stamps from the culinary stations, they are eligible to enter a prize drawing.
Organizers will again hold the popular live auction that was an entertainment fest in itself last year. The lively and competitive bidding for Robertino Ridley’s turmeric-based Jamaican curry chicken started at $50. The bids rose quickly — $150, $160, $200, $240 — bringing one of the highest live auction bids for the event.
All proceeds support the Rotary International Service Committee’s mission to improve lives and promote peace through projects like PolioPlus, HANWASH, ShelterBox and international disaster relief.
The event is free and runs from 1 to 3 p.m.
