Review of Petite Jacqueline

Appetite Portland has published a review of Petite Jacqueline.

Granted, it’s no Au Pied du Cochon (Montreal) or Au Vieux Comptior (Paris) – two places embroiled in my brain and heart (not to mention my thighs) for all-time top French dishes (guinea hen liver mousse and sweet breads with morels, asparagus and a river of cream – respectively).

But, I’m just delighted to have a solid French bistro in Portland. One that makes a tasty Nicoise Salad, an appealing Steak Frites and a lovely Fluke Meuniere.

Strawberry O-Rama

For the July edition of our collaborative food writing project the group is publishing a celebration of Maine native strawberries. Strawberries are still widely available in Portland at the Farmers Market and other locations like Rosemont. If one of the wonderful recipes below isn’t to your liking then take CW‘s advice and pick up a strawberry pie from Blackbird Baking, or just eat them raw with a little heavy cream (my dessert tonight) or give the smoothies they’re making at the Farmers Market a try. Regardless of AP has to say, don’t let the season pass you by.

Appetite PortlandAnti-Strawberry “Preference”

I grew up with a strawberry-loving mom. She would just shake her head and say, “well, more for me then” while popping a plump red berry in her mouth. It’s not that I hate strawberries. To quote my never-admit-to-not-liking-anything, farm-raised Dad, “I just really don’t prefer them.” read the full article

Chubby WerewolfReview of Memere’s Strawberry Pie

The generously sized strawberry pie—like so many of the desserts I’ve tried from the Blackbird Baking Company of Maine—is a unique and memorable experience. For starters, it is just stunning to look at. Deep red berries sit in stark contrast to the ring of golden crust that encases them. The top of the pie is dotted with huge, whole strawberries, their tiny seeds visible through the thick red glaze, reminding you that you are, in fact, about to eat a dish made with fresh, flavorful ingredients. read the full review

Edible ObsessionsSpring Panna Cotta w/Strawberry Balsamic Jam

In the land known for blueberries, for me, it is the strawberry that has come to represent summer in Maine. I think this is due to the fact that their appearance at the Farmers Markets signals the true beginning of the local produce season. The single hue of greens is finally broken by the brilliant pop of red berries at nearly every stall. read the full article

From AwayGrilled Strawberry Shortcake Kebabs

The use of wooden barbecue skewers isn’t limited to cooking sad little dried-out chunks of beef and pepper; they can also be used to make simple, delicious grilled desserts. And you don’t even have to pre-soak the wooden skewers, because they are on the grill for such a short amount of time. Our grilled “Strawberry Shortcake” kebabs completely change the character of the classic Summertime dish. read the full article

Vrai-lean-uhMemories of (not)Picking Strawberries

So when A. suggest that this month’s O-Rama posts be focused on strawberries I had the wherewithal to reject my gut inclination to go picking strawberries. In theory, I want to pick strawberries. In real life, I want to do leisure activities that do not require me to labor in unrelenting sun, stooped to the ground with sunscreen dripping into my eyes for extended periods of time. Instead, I did what people who want to pick strawberries in theory but not in practice these days do. I went to the farmer’s market. read the full article | hulling strawberries

And Portland fashion/food blogger also couldn’t resist the pull of Maine strawberries in prime season and has also posted a piece about going strawberry picking at Maxwell’s Farm in Cape Elizabeth.

Be sure to check Vrai-lean-uh’s blog later when she’ll be publishing the results of an interview with David Buchanan about his work at Origins Fruit to bring back the Marshall Strawberry.

Rabelais and Daniel Boulud

Rabelais has teamed up with Gilt Taste and Daniel Boulud to offer a unique collection of 17 rare culinary books selected by Boulud. Each volume has a bookplate signed by Daniel Boulud. 10 of the volumes have already sold so you’ll need to move fast if there’s one that’s especially caught your eye.

This sale is the first of a series that Rabelais and Gilt Taste will be doing with prominent chefs.

This Week’s Events: Foley’s, Miyake, Twilight Dinner, BiBo’s Wine Dinner, Yarmouth Clam Festival

Tuesday — Mayor Mavodones will be at Foley’s for a ribbon cutting ceremony to formally celebrate their Grand Opening. The bakery was reopened last month by the original owners, Ed and Molly Foley.

WednesdayRSVP and Old Port Wine Merchants are holding wine tastings, and the Monument Square Farmers Market is taking place.

Thursday — the Great Lost Bear is showcasing Unibroue Brewing, Cultivating Community is holding their first Twilight Dinner of the season.

FridayBiBo’s Madd Apple Cafe is holding a comfort food wine dinner, and it’s the opening day of the Yarmouth Clam Festival.

SaturdayLeRoux Kitchen is holding a wine tasting, the Yarmouth Clam Festival continues, and the Deering Oaks Farmers Market is taking place.

Sunday — the last day of the Yarmouth Clam Festival.

Openings — the White Cap Grille and Miyake’s new Fore Street location plan on opening this week, perhaps as early as Wednesday.

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.

Blue Spoon Bistro Burger

The Boston Globe has included the Blue Spoon on their list of Ten Great Burger Spots in New England.

Far from the tourist-haunted Old Port, this little neighborhood bar and restaurant on artsy Munjoy Hill is one of those secrets that Portland gourmands mostly keep to themselves. The burger is one of the leanest yet tastiest pieces of beef most of us will ever encounter. The beef is free-range, grass-fed Scottish Highland supplied by A Wee Bit Farm (operated by a retired South Boston police officer) in Orland, Maine.

Review of Cinque Terre

Cinque Terre received 4 stars from today’s review in the Maine Sunday Telegram.

On the night we visited, every plate was outstanding. Our server knew the menu inside and out and spoke intelligently about the wine list. We were greeted warmly and well taken care of from start to finish.

I departed with a feeling of calm contentment rather than titillation, reminded that there’s no need to head to large cities — or the five villages of Italy — for excellent cuisine redolent of this region. Farm- and sea-to-table dining is in very good hands at Cinque Terre. The establishment deserves its many kudos for helping to put Maine’s largest city on the destination list for food lovers.

Review of Gogi

The Portland Phoenix has published a review of Gogi.

There is enough pulled pork, for example, to appreciate the way the blend of spices (especially garlic, soy, and sesame) give it a Korean character distinct from Mexican or Southern versions. The mix of chopped vegetables on top is mostly dark lettuce, but with a nice cilantro brightness and some crunchy radish, cabbage, onion, and bean sprouts. Perched on a thin layer of cucumber slices is a cool dollop of garlicky brown sauce.

Review of Otto Pizza

Edible Obsessions has published a review of Otto Pizza.

The cheese slice was just as righteous as I thought it would be. Their sauce, neither too sweet nor too salty, was more acidic than anything. The cheese wasn’t dense or plasticky and, again, the crust was perfectly charred and crunchy. It was a cheese slice that reminded me of so many I had eaten while visiting New York City before I moved up here.