Archive for April, 2010
Asmara (the restaurant) serves its dishes in the traditional way, on injera, a spongy bread made from unleavened teff flour. This bread is used as an eating utensil: You break off bits and use it to grab the main dish, which is usually a tsebhi, a stew of peas, lentil, and red pepper. It’s available vegetarian style or with chicken, beef, or lamb.
The Cookie Jar bakery, a well loved fixture on Shore Rd in Cape Elizabeth, is rebuilding the damage from a 2006 storm and, according to an article in today’s Press Herald, plans on opening on Memorial Day weekend.
At the Irving service station next door, Ray Clark and his employees field questions about the bakery every day. “I have heard from all the customers, ‘What’s happening with The Cookie Jar?'” Clark said. “They even come from out of state.”
Donna Piscopo said all of the old favorites will be back when The Cookie Jar reopens, as will the soup and sandwiches she had introduced before the storm. The business will likely open with 12 employees, and have more than 15 once it’s been running for awhile.
During our adventures in Puerto Rico, meals were certainly milestones in the day, but I was surprised how unpretentious the Corrys were about dining out. Sure, there was discussion of acidity, steak temperatures, and atmosphere, but for the most part, it was really an opportunity to relax, take in the culture, and let someone serve them. And just so you know, they bribe their kids with french fries and chocolate cake, too.
Travels with Hilary has published a review of The Merry Table.
My poireaux crepe was elegant in its simplicity and absolutely divine. The accompanying small salad of greens, dressed in the house Dijon vinaigrette, provided the perfect counterpoint. While big eaters might find the servings on the small side, I found it to be the perfect proportion.
The Portland Daily Sun has published a report on the upcoming openings of Local Sprouts CSK and Bomb Diggity at 645 Congress Street, the old USM Portland Hall.
Local Sprouts Cafe will be Portland’s first “community-supported cafe”, according to the its website (www.localsproutscooperative.com), and will be operated by a worker-owned business — Local Sprouts Cooperative — which acquires its food from urban gardens in Portland and local farms in Maine.
“Mainers mostly have theirs with butter and a little vinegar,” said Angelo D’Ambrosio of Elliottsville Township, a fiddlehead fan who started a Facebook page where people are sharing recipes and tips on where to find the plants. “They’ll have them with some brook trout.”
At Evangeline last week, Chef Erik Desjarlais created a soupe de printemps that featured fiddleheads, carrots, fennel, celery branch and La Quercia ham swimming in a crystal-clear vegetable consomme. It tasted like spring in a bowl.
Today’s Press Herald has an article about Maine Kosher Vaad, the kosher certification organization run by the rabbis from 3 Maine synagogues.
That’s when he placed a call to Rabbi Akiva Herzfeld of Congregation Shaarey Tphiloh in Portland.
“Long story short, I talked to him and he was at my place the next morning at 6 a.m.,” Gladstone said. “He went out of his way to try and help me.”
The result is that the Caviar of Maine blueberries now have the stamp of approval from the state’s only kosher-certifying organization, known as the Maine Kosher Vaad.
Down East has published a review of Paciarino.
If after visiting Paciarino you’re hooked by Barbiero and de Savino’s cooking — and it would be hard not to be — you can pick up some of their products to take home. (Soon, you’ll even be able to order them online.) They sell their own fresh and frozen pastas and sauces, as well as specialty items imported from Italy. “Pasta and sauce, the stuff with which we grew up, is our big love,” de Savino says. “It feels good to share it.”
Down East has published a profile of Alan Pugsley, co-owner and master brewer of Shipyard Brewing Co.
Among the beer cognoscenti, however, Pugsley’s reputation verges on the legendary. “My former partner called him the Johnny Appleseed of craft beer,” says Bob Johnson. Now an owner of South Portland’s Scratch Baking Co., Johnson co-founded Magic Hat Brewing in Burlington, Vermont, in 1993. “Brewing is an almost magical mix of hands-on physical labor, art, and science. When they all come together, at the end of the day, you’ve got this beautiful glass of beer — and Alan Pugsley is the one who brought that aesthetic to New England.”
Today’s Portland Daily Sun includes a look at Portland Dine Around’s 2-1 deal in the context of a review of Casa Novello in Westbrook,
Price: $16.99 is the high end of the spectrum for the most popular 2-4-1 entrée of Casa Chicken Marsala. Casa’s version is an enormous portion of fresh chicken breast, onions, mushrooms, and marsala wine, sautéed with cream and oil. It is rich, and perhaps artery hardening, and well worth the extra 15 minutes on the tread mill (order it over penne so the sauce can get in the little ridges).
Beware, ye lovers of drink: The “Munjoy Hill Mimosa” gave me the smack-down. It’s a deceptive concoction, a vague mixture of Pabst Blue Ribbon Beer, and orange juice, mixed to taste.
The Examiner has published a review of Borealis Breads Bakery & Bistro.
Come early (they open at 6.30a.m.) and enjoy breakfast: Maine Oatmeal simmering in apple juice accompanied by walnuts, raisins or cranberries, sweetened-up with brown sugar which would leave The Rolling Stones experiencing satisfaction which would make Sara smile.
Hannaford has eliminated trans fat from their house brands.
The Scarborough-based grocery chain modified the recipes of 295 products over the past year to remove the fats, which help in the production and preservation of processed foods but clog the arteries of people who eat them.
The new Old Port location for Pat’s Pizza opened for business last night. This is Pat’s 12th location in Maine.
Portland Magazine has published a review of Nosh Kitchen Bar.
The tantalizing plate also whetted our appetites with Piedmont-style salami, rich roast Porchetta, and a most robust pork lardo garnished with just the right herbs, extra virgin olive oil, pickled beets and onions, delicious apricot mustarda, and moderately hot red and green peppers. Superb, and only $10.