The generous helping of fresh cilantro and the cool mayo atop the dog worked to balance out any heat coming from the ssam sauce (which was on the bun itself). Meanwhile, the kimchi was pleasant and much more mild than I anticipated. I really didn’t sense that the scallions had much of a presence on this hot dog, but I didn’t miss it in the company of the other ingredients. The best part was my second bite, when I got the first taste of bacon in tandem with that kimchi.
Archive for May, 2014
USA Today has published an article about the Portland Lobster Company.
The restaurant sits at the foot of a pier in the heart of the harbor that in turn is the heart of Portland and the center of its downtown – in short, it could not have a better location for visitors. Facing the street it looks like a fairly simple shack-like building, which it is, but behind the main structure it continues down the pier with ample seating at traditional red wooden picnic tables, both covered and open-air, and an outdoor bar featuring an array of local Maine microbrews. Inside you order at the counter and wait for your name to be called, picking your food up at a window on plastic trays.
Alton Brown reinvented the food show with his award winning Good Eats. With his upcoming tour, Brown brings his brand of quirky humor and culinary-science antics to the stage. The two-hour show is a unique blend of stand up comedy, food experimentation, talk show antics, multimedia lecture, and, for the first time…live music.
Tickets are now on sale at PortTix.
I’d tasted dals from time to time in Indian restaurants and liked them, but never had the occasion to cook one. I guess I was intimidated. What were dals even made of? And how many kinds were there? It seemed like dozens,maybe even a hundred. I asked my Indian friend, Shweta Galway, if she’d show me how to make one. She said yes, although she had a funny reaction, like I asked her to show me how to make a glass of milk.
Thursday night Lolita a friends and family dinner to put the staff through their paces. The date for a public opening should be announced shortly. In the meantime check-out Blueberry Files, Urban Eye, Spoon & Shutter and Eater Maine for photos from the press event.
The Golden Dish has reviewed the Riverside Grill.
The menu has some interesting entrees and I think what we chose were standouts. Organic Statler-cut chicken breast is marinated in a red-wine vinaigrette, browned on the grill and then finished off in the oven. It’s set in a whole-grain mustard and wine sauce and garnished with the most delicious vinaigrette-marinated tomatoes, artichokes and olives.
Stop by your local newsstand and pick-up a copy of Down East to read the Portland summer dining guide I authored June issue. The article maps out 6-day schedule that will take you to 35+ restaurants, bars, bakeries, markets and coffee shops across the city.
The article should be making its way online in the next week or so.
Today’s Press Herald includes a report on the new local foods market/butcher shop under construction in South Portland,
[Partners Penny Jordan and Ben Slayton] signed a three-year lease two weeks ago for the building at 161 Ocean St. in South Portland’s Knightville neighborhood, near Uncle Andy’s Diner, Taco Trio and the Legion Square Market (formerly Smaha’s). They also looked at the Willard Beach neighborhood, Slayton said, but the Knightville neighborhood was attractive because it’s close to other grocery stores that already attract food shoppers and is part of an up-and-coming neighborhood.
It’s also interesting to note that Joe Fournier will be joining The Farm Stand as the store’s general manager.
The Press Herald has reviewed the take-out at India Bazaar,
Let’s just cut to the chase: The food was, shall we say, underwhelming. I’d be willing to bet the samosas came out of a package and were the reason for the microwave. The palak paneer, to me, looked and tasted like packaged paneer that had been tossed into thawed-out frozen spinach. As for the butter chicken, it was tender and spiced well, but was, well, just OK. What does it say when the rice was the best part of the meal? It was cooked perfectly.
and Drink-up and Get Happy has paid a return visit to Sangillo’s.
We certainly hope that the City of Portland and Sangillo’s can work out their difference to allow this staple for the locals to remain open, but things aren’t looking so good right now. Don’t miss your chance to experience a great Portland dive-bar before it’s too late.
The Forecaster reports that Taco Trio will be launching a new food trailer this summer.
Pena and Rasmussen will be preparing their authentic Mexican cuisine this summer in the mid-sized trailer, with their sights set on breaking into the blossoming food truck scene in Portland, and beyond.
Their first stop: the 41st annual Old Port Festival.
A new Portland food blog called Haddockquest has reviewed Three Buoys,
I have to say, I didn’t walk into 3 Buoys expecting to enjoy anything about the experience, yet the place nailed everything from start to finish. It’s far too early in the Haddockquest timeline to declare this the best fried haddock sandwich on the peninsula, but it sets a high bar right out of the gate.
and Tea Sensei has reviewed Dobra Tea.
I primarily drink green and oolong, and occasionally an Assam black tea. So this was very different and very delightful. Between the tea and décor, it felt I had escaped into a hidden tearoom in Morocco. Yet within its big menu, one will find high quality teas from Japan, China, India and many other premier tea growing regions.
Memorial Day — Family Feast, Tandem Coffee and Bunker Brewing are throwing a Indonesian themed Memorial Day Bash BBQ in East Bayside.
Wednesday — Central Provisions is holding a beer dinner, The Maine Brew Bus is leading a progressive beer dinner featuring Atlantic Brewing, and the Monument Square Farmers Market is taking place.
Thursday — Fishin’ Ships is scheduled to launch at Rising Tide, and the Great Lost Bear is showcasing beer from Uinta.
Friday — Blue Rooster is kicking off their summer guest chef series with a hotdog designed by Cara Stadler from Tao Yuan.
Saturday — Kate McCarty will be at Sherman’s to sign copies of her book Portland Food: The Culinary Capital of Maine, it’s the first day of Rum Riots, and the Deering Oaks Farmers Market is taking place.
Sunday — Po’Boys & Pickles are holding their 3rd Annual Parking Lot Crawfish Boil, and Hugo’s will be the featured restaurant at this month’s Flanagan’s Table dinner.
Also on Sunday — I’ll be leading a coffee house tour in collaboration with the folks from The Maine Brew Bus. We’ll be visiting: Speckled Ax, Bard Coffee, Tandem Coffee Roasters and Coffee by Design. Visit the Brew Bus site to sign-up.
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.
- Riverside Grill (facebook, website) opened on Friday. It’s located on the Riverside Golf Course in Deering. Steve Quatrucci is the restaurant manager.
- Vincenza’s Italian Bakery (website, facebook, twitter) opened on Saturday at 10 Exchange Street. This the second location Vincenza’s, the original bakery is located in Saco.
The Maine Sunday Telegram has published an article (part 2 of 2) about the history of the Portland Farmers’ Market.
Over the centuries, the market rose and fell, and rose again, along with the fortunes of the city. Over the market’s 246-year lifespan, it has moved at least half a dozen times, operated indoors and out, sometimes at multiple locations, and has almost been extinguished by industrial agriculture and the popularity of supermarkets.
You can read part 1 of this article online.