“Lunasa,” Camden Opera House, Camden

Dec. 27, Thursday, 6:30pm, “Won’t You Be My Neighbor,” free screening of the Mr. Rogers Documentary, free, Camden Public Library, Camden. FMI: 207-236-3440, www.librarycamden.org.
Dec. 28, Friday, 6:30-9pm, “Brunswick International Folk Dance,” world music and dance from the Balkans, Israel, Western Europe, and around the globe. Good exercise, great fun. Many dances are taught. No partner needed. Best international folk dancing north of Boston, $5, People Plus, 35 Union Street, Brunswick. FMI: 207-200-7577, www.folkdancebrunswick.com.
Dec. 28, Friday, 7:30pm, “The Ghost of Paul Revere,” this band from Maine is centered around the three part harmonies of life long friends Max Davis, Sean McCarthy and Griffin Sherry. They are a band dedicated to writing powerful, stripped down music that is meant to be experienced live and intimately. The result is a sound that the band describes as “holler folk,” not because it involves a lot of hollering, per se, but because it invokes the rich communal tradition of field hollers, with their call-and-response melodies, sing-along hooks, and densely layered harmonies. That sense of musical camaraderie is essential to everything The Ghose of Paul Revere does, and nowhere is it more evident than their sophomore album, “Monarch,” $25, The Strand, 345 Main Street, Rockland. FMI: 207-594,0070, www.rocklandstrand.com.
Dec. 30, Sunday, 7:30pm, “Lunasa,” Lunasa touring personnel is composed of Kevin Crawford (flutes, low whistles and tin whistles), Trevor Hutchinson (double bass), Ed Boyd (guitar), Colin Farrell (fiddle and whistles) and Cillian Vallely (uilleann pipes and low whistles). The band is internationally acknowledged as being one of the finest traditional Irish instrumental outfits of recent times. They are renowned for their stunning shows honed by superb musicianship and a constant touring cycle. Their inventive arrangements and bass driven grooves have steered Irish acoustic music into surprising new territory. Their recordings have been hailed as some of the best and most important world music albums anywhere, while their blend of intelligence, innovation, virtuosity, and passion has brought them to the forefront of Celtic music. With opener Ashley Davis, Camden Opera House, Elm Street, Camden. FMI: 207-236-7963, www.camdenoperahouse.com.
Dec. 31, Monday, 2-11:59pm, “21th Annual New Year’s By the Bay,” goodbye 2018, Hello 2019! Celebration with events all around town NYBB 2018. Here is the schedule of music, dancing, magic, food, and more in a family-friendly, chem-free environment. March to the Bonfire by the Bay with accompaniment by the Drum and Rabble Corps. Purchase a Button for entry to all events, $20/adults, $5/youth, free/under 5, Downtown, Belfast. FMI: 207-323-1748, www.nybb.org.
Dec. 31, Monday, 5:30-9pm, “Harraseeket Inn-New Year’s Eve Dinner,” an extraordinary New Year’s Eve dinner to close out 2018 and celebrate the beginning of the New Year! The New Year’s Eve dinner will be 3 courses at $65/person plus tax and tip. Seatings are available at 5:30 pm, 6:00 pm, 7:00 pm, 7:30 pm, 8:30 pm and 9:00 pm, Harraseeket Inn, 207-865-9377, www.harraseeketinn.com.
Dec. 31, Monday, 6-10pm, “New Year’s Eve Dinner @ The Brunswick Inn,” Over night packages include: Complimentary prosecco and housemade cheese crackers in your room at checkin, Dinner for two, Complimentary bloody mary or mimosa with breakfast (extended hours until 10:00), Double occupancy rate $350 for a queen and $370 for a king (rate does not include tax or gratuity). Dinner open to public from 6pm to 10 pm (Over night stay not required for dinner- but reservation are), $75pp Prix Fixe. For the table: winter crudité, pistachio dip, gougeres; first course choice of: beet cured salmon, american caviar, crème fraiche, housemade potato chips or lobster bisque sherry, uni butter or burrata, charred red onions, raddichio: Main course choice of: duck confit, port glazed figs, sweet potato galette or filet mignon, maitre’d butter, creamed spinach, hash browns or Maine sea scallops, parsnip puree, pink grapefruit. Dessert choice of: saffron poached pear, blood orange caramel, chantilly cream or Maine cheese plate, handmade crackers, poached dates or dark chocolate ganache, vanilla frozen custard, coffee hazelnut crumble. The Brunswick Inn strives to purchase local and sustainable food products whenever possible. Some menu items may change due to seasonal availability, $75-$370, The Brunswick Inn, 165 Park Row, Brunswick. FMI: 207-294-4914, www.thebrunswickinn.com.