Archive for August, 2012

Another Review of Grace

Friday, August 31st, 2012

The Pretty Pauper has published a review of Grace.

Our meals presentation and flavors were spot on and Grace is a meal that I would recommend to anyone. It’s an experience and a fantastic restaurant.

Profile of Bunker Brewing

Friday, August 31st, 2012

LiveWork Portland has published a profile of Bunker Brewing.

Essentially a one-man operation, Bunker Brewing takes a very hands-on craft approach to each of its batches. When I visited a few days ago, Chresten was working on an Oktoberfest ale and a wet hop pale ale to debut at the Portland Brew Fest…

Review of Grace

Thursday, August 30th, 2012

Eat Maine has published a review of Grace.

My personal favorite of the evening is my next course: New Zealand cockles, sausage, brioche croutons, and butter-poached razor clams in a pool of romesco broth. The razor clams, which have been removed from the shell, impart the sensation of eating a sweet lobster tail dripping with warm drawn butter. A showering of parsley brightens the flavor and tightens the warmly spiced dish as a whole.

Two Local Farms on Kickstarter

Thursday, August 30th, 2012

Two Portland-area farms are using Kickstarter to raise funds for infrastructure projects:

  • The Long Barn Educational Initiative at Broadturn Farm is trying to raise $4,000 by August 31st to fund the construction of a cob oven which will be used in an upcoming class
  • Alewives Brook Farm is trying to raise $60,000 by October 6th to fund the rebuilding of their farm stand

Youth Program at Wolf’s Neck Farm

Thursday, August 30th, 2012

The Forecaster has a report on a youth program that’s provided four teens with the experience of working on a farm.

By the end of the week, the small crew will have followed as much as 5,000 pounds of produce from seed to table, and donated it to food pantries in Freeport and Brunswick, while learning about all aspects of farming.

Middle Street, Dogfish Bar, Bunker Brewing

Thursday, August 30th, 2012

Today’s Press Herald has published a review of the Middle Street Cafe,

I had a similar sandwich at Mom’s Cafe for about a buck more, but with its dark green lettuce and thick-cut bacon cooked fresh on the premises, it was worth that extra dollar. The Middle Street Cafe version of a turkey club was fine as sandwiches go; it just didn’t wow me. And there’s certainly no law that says every sandwich should be a religious experience. Sometimes, a sandwich is just a sandwich.

as well as a bar review of The Dogfish Bar & Grille, and an article about Bunker Brewing.

Kamasouptra @ The Mall

Wednesday, August 29th, 2012

According to Avery Yale Kamila, Kamasouptra’s new location at The Maine Mall will be opening on Friday.

Chef’s Table on 207

Wednesday, August 29th, 2012

Margaret Hathaway and Karl Schatz were interviewed on 207 about their new book Portland Maine Chef’s Table: Extraordinary Recipes From Casco Bay.

Margaret and Karl are holding a launch party for their book Wednesday at the Portland Museum of Art. The launch party will feature food from Back Bay Grill, Silly’s, Otto, the East Ender and The Farmer’s Table which were showcased in the book.

Review of Tandoor Bread Bakery

Wednesday, August 29th, 2012

The Portland Phoenix has published a review of Tandoor on Forest Ave.

The beef version is a simple classic — the bread barely smeared with tahini and hummus, and stuffed with big chunks of tender meat, dark lettuce, tomato, and onion. The chicken shawarma has more complex seasonings, with the onions diced more finely, plenty of garlic, and a hint of something yogurty. A kabob sandwich fills the bread with dark patties of generously herbed ground beef.

Imbibe Portland

Wednesday, August 29th, 2012

The new issue of Imbibe magazine high fives two Portland establishments:

  • Allagash’s coolship beers and Shipyard Pumpkinhead are both included in the cover story on “50 of the World’s Most Obsessed-Over Beers”.
  • Speckled Ax is highlighted in the Scene Scout section. “Named in reference to a Ben Franklin biography (owner Matt Bolinder had to make use of his English PhD somehow), this New England cafe brews with the best”

Wine Cellar Dining & Mushroom Hunting

Wednesday, August 29th, 2012

The Food & Dining section in today’s Press Herald includes an article about Dan Agro, an expert in foraging for edible and medicinal mushrooms,

After we make our way to the base of the birch tree, we gaze high above our heads at two dark, misshapen knots protruding from either side of the white bark. We all ponder the same question: is the growth the sought-after medicinal mushroom known as chaga or is it a wooden burl?

and an article on the wine cellar dining rooms at Caiola’s and the White Barn Inn.

Just last week, Caiola’s hosted a wedding in the cellar. It’s also been used for business meetings, birthday celebrations, marriage proposals, and lots of rehearsal dinners. “With the music going,” Vaccaro said, “it’s pretty romantic.”

Favorite FOH

Tuesday, August 28th, 2012

Eater Maine is publishing a series this week which asks Maine bloggers and food writers about their favorite servers, bartenders, or other front of house staff. The series kicked off on Tuesday with contributions from Kate McCarty, author of The Blueberry Files, and Shonna Milliken Humphrey, a restaurant critic for the Maine Sunday Telegram.

Review of Otto Pizza

Tuesday, August 28th, 2012

Map & Menu has published a review of Otto Pizza.

You can order any of Otto’s flavors as entire pizzas, but one of the coolest parts of Otto is the ability to grab a few of their extra large slices and mix combinations. Like any pizza joint, Otto offers the standard pepperoni or cheese (and mighty fine versions of both), but where they truly excel is in the unique flavor combinations of pizzas like the bacon, mashed potato, and scallion (where the potato is the base), the four cheese tortellini and fontina, or the butternut squash, cranberry, and ricotta.

Photo Credit: Map & Menu

The Foie Gras Advantage

Tuesday, August 28th, 2012

The new issue of Portland magazine interviewed chef/owner Krista Kern Desjarlais and other Maine chefs about their use of foie gras now that California has banned the ingredient.

We’re not saying Maine’s trendy restaurants are spiking the ball, but Bresca serves a foie gras ice-cream sandwich [$10]. Says chef Krista Kern Desjarlais, 2012 James Beard award nominee for Best Chef Northeast: “Our variation is foie gras ice-cream with a toasted almond chocolate torte and pan-seared apricots with warm caramel sauce.”

Photos of Tandem

Tuesday, August 28th, 2012

The Blue Hour has published a very nice set of photos taken at Tandem Coffee Roasters.