This Week’s Events: Dogfish Dinner, Cuvée d’Industrial, Flea Bites, Fourth of July

pliny_terlinguaMonday — Allagash is holding the bottle release for Cuvée d’Industrial, and La Petite Boucher is leading a pig butchering workshop.

Wednesday — Sam Calaglione will be at Terlingua for a Dogfish Head beer dinner, Sur Lie is holding a Banded Horn beer dinner, Allagash and the Maine Medical Center are holding a beer tasting event at Hadlock Field to raise money to fight childhood cancer, Black Tie is teaching a cooking class, and the Monument Square Farmers’ Market is taking place.

Thursday — there will be a beer and cheese tasting at the Public Market House.

Friday — a group of food trucks is gathering at the Portland Flea-for-All for this summer’s first Flea Bites, there will be a wine tasting at the West End Deli, and don’t forget it’s also First Friday Art Walk.

Saturday —the Portland Symphony Orchestra will be performing a Fourth of July concert as of the fireworks display on the Eastern Promenade, and the Deering Oaks Farmers’ Market is taking place.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Review of Terlingua

The Golden Dish has posted a first look review of Terlingua.

I did.  And this included the cold smoked fish dip alive with pungent flavors of sour orange, Vidalia onion and sweet peppers. It was served with commercial taco chips, which were good, but they need to replace those with homemade, something that’s in the works, according to management.  Another good preparation was, as mentioned,  the grilled shell-on shrimp ( fresh from the Gulf coast or previously frozen?), though the otherwise winey, sweet flavors of the guajillo chili sauce in which it was bathed could have been more prominent.  I liked the smoked brisket—meltingly tender–and the honey coated flat breads served with it were delicious.

You can take a look at Terlingua’s menu on their website (www.terlingua.me) and follow them online on instagram and facebook.

Review of East Ender

The Maine Sunday Telegram has reviewed the East Ender and given it 4 stars.

East Ender may look simple and casual, but the food at this two-story restaurant in the shadow of Munjoy Hill is creative, sophisticated and super flavorful…start with the lobster tostada, a novel riff on Maine’s favorite shellfish that pairs cool chunks of lobster with crispy vegetables and Latin-inspired sauces; or try the outstanding grilled octopus with crunchy fennel and golden fingerling potatoes. All entrees here are good (and generous), but the smoky roasted lamb shoulder is exceptional, as is whole grilled trout with seasonal vegetables and béarnaise. Leavy and Deuben have worked in some of Portland’s finest restaurant kitchens and it shows.

Yellow Cart Now Open

A new food cart called Yellow Cart(facebook) launched on Thursday. Owner Joel Glatz serves a menu which includes lobster rolls, fish tacos, grilled cheese sandwiches. Yellow Cart was in Monument Square yesterday and expects to operate on Commercial Street on weekdays.

First Review of Evo

The Golden Dish has reviewed Evo.

Some 10 dishes later, I relished every bit of Evo’s fusion fare that spans the region from Mediterranean to Middle Eastern cuisines in stunning clarity. And the space—all 1,500 square feet that can accommodate about 50 diners—is fashioned like a modernist temple, its two-story atelier evoking playtime in a cathedral.

Interview with John Berry

The Daily Meal has published an interview with John Berry, chef of Union.

The Daily Meal: In a nutshell, what is the concept of UNION and what inspired it? 
Chef Josh Berry: The cuisine at UNION can be best explained as “enhanced local.” We focus on a particular ingredient and try to showcase it at its zenith state through preparation methods and flavors. Inspiration can come from anything at any time. I have no particular muse that I rely on, with the exception of the season. Seasonal cooking is very important to me, and that shows through in the cuisine.  

Terlingua Now Open

terlingua

The new Texas BBQ restaurant on Washington Ave called Terlingua(website, instagram, facebook) is now open.

The Blueberry Files has published a first look at Terlingua,

Everything was fantastic – the pork belly that hard-to-achieve combo of tender, but cooked enough to render the fat palatable, then topped with the crunchy pork skin. The whitefish was very smoky and flecked with crunchy bits of onions and peppers. The accompanying habanero dip added a nice slow burn. 

Review of Home Catering

The Press Herald has reviewed lunch at Home Catering.

Home’s version of a club sandwich was made on the requisite squishy white bread (untoasted) and contained excellent Home-roasted white turkey meat, shredded romaine (not the ubiquitous and often ill-suited mesclun mix) and “our famous candied bacon,” a happy update for the 21st century. The club was generously – but not too generously – spread with mayonnaise.

Emilitsa

The Portland Phoenix has published an article about Emilitsa.

As we tasted each beautifully plated dish, John, Nemo and Niko talked about what inspired each preparation. What resonated for me were references to growing up in a Greek home transplanted in the United States. Although it was important to assimilate, keeping the tradition of Greek food and culture alive had its place. It is this tradition that is the essence of Emilitsa’s success. You are at once transported to a time and place when family gathered around the table and celebrated the bounty of the land.

Maine’s Food Entrepreneurs

The Bangor Daily News has a report on Maine’s food entrepreneurs.

“Food is Maine’s brand,” said Tanya Swain, project co-director of The Maine Food Strategy, who spoke on a panel with entrepreneurs Joel Alex, founder of Blue Ox Malthouse, and Aaron Anker of Grandy Oats. “People are recognizing there is an opportunity to develop food businesses in Maine.”

There are several barriers, such as infrastructure needs and distribution, but the determination of the earnest ravioli maker and chocolatier who asked questions from the floor shone through.