Portland Bar Guide has reviewed Portland Lobster Company.
Month: May 2009
This Week’s Events
The weekly Food and Drink Trivia Contest is at Bull Feeney’s tonight. The Wine Flight 5k Training Series kicks-off tomorrow. Black Tie Bistro is teaching a cooking class on Wednesday. On Thursday there will be a wine tasting at Browne Trading and a Marshall Wharf Brewing showcase at Great Lost Bear. Farmers’ Markets are being held in Monument Square on Wednesday and at Deering Oaks Park on Saturday. For more information on these and other upcoming food happenings in the area, visit the event calendar.
This Week's Events
The weekly Food and Drink Trivia Contest is at Bull Feeney’s tonight. The Wine Flight 5k Training Series kicks-off tomorrow. Black Tie Bistro is teaching a cooking class on Wednesday. On Thursday there will be a wine tasting at Browne Trading and a Marshall Wharf Brewing showcase at Great Lost Bear. Farmers’ Markets are being held in Monument Square on Wednesday and at Deering Oaks Park on Saturday. For more information on these and other upcoming food happenings in the area, visit the event calendar.
The Farmer’s Table Review
The Farmer’s Table received 4 stars in this week’s Taste and Tell review from the Maine Sunday Telegram.
The simplest things can be the hardest to accomplish.
A bowl of perfectly cooked fresh mussels, juicy roasted chicken, a cup of espresso and semifreddo or half-frozen chocolate terrine are all good examples of basic pleasures you can enjoy at the Farmer’s Table in Portland.
The Farmer's Table Review
The Farmer’s Table received 4 stars in this week’s Taste and Tell review from the Maine Sunday Telegram.
The simplest things can be the hardest to accomplish.
A bowl of perfectly cooked fresh mussels, juicy roasted chicken, a cup of espresso and semifreddo or half-frozen chocolate terrine are all good examples of basic pleasures you can enjoy at the Farmer’s Table in Portland.
Evans & Hasty
Rob Evans and Ben Hasty’s cooking class earlier this week at Stonewall Kitchen was written up in both the Portsmouth Herald
Evans explained just how much American cuisine has changed since his days at the legendary French Laundry Restaurant in Napa Valley. “Everyone’s awareness of food is elevated. We have local farmers and artisan food producers bringing us ingredients. The American chefs coming up, they don’t want to wear a suit or tie. And even American service has changed, it’s casual, fun.”
and by the blog Soooo.. You Really Like Cats, Don’t You
When asked his favorite late-night snack, Evans explained, “By the time I remember to eat after service, the kitchen’s already been cleaned up and it’s 2AM. And I keep in mind that I don’t like cooking at home. So, sometimes I’ll just head down to Cumberland Farms, get a Red Baron Pizza to pop into the microwave – sprinkle some Malden salt and give me a glass of wine and I’d be set.”
El Rayo Review
Type A Diversions has reviewed El Rayo, providing an early take on the new restaurant.
Bottom line: El Rayo lived up to expectations, at long last bringing fantastic Mexican fare to Portland.
For additional input see reader comments here and here.
And you might also want to take a look at this article from Portland in a Snap.
Photo Credit: Type A Diversions
El Rayo Now Open
El Rayo is now open. They started lunch service yesterday and, according to owner Cheryl Lewis, they’ll be begin doing dinner sometime in the next few days as soon as they work out a few more details.
Buy Local
Fore Street, Micucci’s, Coffee by Design, Becky’s and the Portland Farmers’ Market were among the winners at Buy Local’s Indie Biz Awards on Wednesday night. For more details on the event check out the latest post from Portland in a Snap.
Buy Local also figured prominently in a new article on the Down East site (via Psst!) advocating for a Portland Buy Local truck that would trundle about town Good Humor style dispensing croissants and locally grown veggies.
At first, I simply wanted our local Maple’s Gelato or Beal’s Ice Cream to operate their own truck. Fresh ingredients would be a huge improvement. I could call it a victory and gain ten pounds. Then I thought, why stop with ice cream?
Portland needs an entire Buy Local truck of items such as ice cream, bread, dairy, produce and beer. Imagine a truck painted by a local artist with a jingle produced by local musicians. Did I mention it would run on biodiesel?
CUE Culture Interview
Wayne Tuohey from CUE Culture was interviewed for the ShopTalk column in today’s Press Herald.
The initial stuff I made at home, since the early ’90s, was the Apricot Habenero Rum barbecue sauce. I used to make it for the family. For Christmas every year they’d get a Tupperware full of frozen pulled pork and a Mason jar of sauce. So when I thought about doing Cue Culture, I thought, ‘My family likes it, but I don’t really know if it’s any good.’ I took some to a restaurant in Portland, and some people I knew, and my parents knew. They’d moved to Florida, and my father took some barbecuing classes at the local community college.