Today’s Press Herald includes an article about the culinary cultural exchange between Kari Suva and Somali immigrant Halima Abu.
“I walk by this little halal market every day, and I never thought about going in because I don’t know how to cook Somali food and don’t really know what they have inside,” Suva said. “So I stopped by to find out more about them, to introduce myself and say I’m a neighbor.”
Boda will be launching their new “sassy sibling” food truck Thainy Boda (instagram, twitter) on Thursday when they plan to be at Rising Tide.
See their full schedule on instagram.
Gross Confection Bar Pop-up || Knack Factory
Feast your eyes on this "Gross Confection Bar" Pop-up event by Brant Dadaleares at The Honey Paw. It is seriously, seriously gross. Special thanks to Odd Couple for the tunes.
Posted by Knack Factory on Tuesday, May 16, 2017
Knack Factory has produced a video shot at the Gross Confection Bar dessert pop-up event that recently took place at The Honey Paw.
Monday – there will be a meeting of Portland Foodscape Allies at Local Sprouts.
Wednesday – the Monument Square Farmers’ Market is taking place.
Thursday – there will be a Collective Arts Brewing tasting at the Bier Cellar.
Friday – Noble Barbecue will be providing a preview of the menu of their upcoming Riverton restaurant during a pop-up at Oxbow, and there will be a wine tasting at the Rosemont Market on Brighton Ave.
Saturday – the annual Street Eats and Beats food truck festival is taking place, Immigrant Kitchens is teaching a Dominican cooking class, and the Deering Oaks Farmers’ Market is taking place.
Sunday – Novare Res is celebrating their 9th Anniversary, and the 4th Annual Holy Smokes! Kosher Barbecue is taking place.
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.
Three new cookbooks by Maine authors are being released:
Today’s Maine Sunday Telegram includes an article on the B&M Baked Bean factory in Portland.
Inside, the production line is gravity-fed, for the most part. On the top floor, empty 200-pound iron bean pots swing from a ceiling-mounted rail system. Hairnet-clad workers use brute force to roll the cauldron-like pots from one station to the next, filling them with beans, molasses, cane sugar and other ingredients.
The article includes a video interview with Thomas Coreau who has worked at the plant for nearly a third of the company’s 150 year history.
The Press Herald has reviewed LB Kitchen,
I ordered the Hell Yes Kale Caesar bowl ($11), filled with things I might usually pass on. It had chickpea croutons, kale and a mixture called “cashew obsession” on romaine lettuce. But it also had pieces of chicken poached in broth, so my whole lunch, which looked like a salad, smelled like chicken soup. And it tasted like a very rich chicken soup that had been poured onto a very fresh salad.
Peter Peter Portland Eater has reviewed a beer dinner at Union,
I really liked what UNION did with this meal. First of all, they put out some awesome food. Regardless of whether you order from the menu or eat a prix fixe meal, you’re sure to get something great. But the pairing with a top shelf local brewery is a long overdue endeavor. More restaurants should be doing this.
and while Camden is far beyond the bounds of Portland I can’t but include this review from the Maine Sunday Telegram of my favorite Midcoast restaurant, Francine Bistro.
It’s simple, but exceedingly good. Very much like his local, skillet-roasted chicken ($25), braised with in-season artichokes, leeks and Fiana wine, then basted with butter and thyme. Served with a crunchy slice of lemon ricotta-brushed toast, it’s classic French comfort food executed perfectly – the kind of plate that highlights Hill’s talents and reminds you how even a modest dish can manage to conjure a little springtime magic.
The Press Herald published an article this week on the challenges restaurant owners face when raising children and working late night shifts at their establishments.
The Goulds are one of many young couples in Portland’s restaurant industry who have started a family at the same time they launch and run restaurants in the hottest market in the state. Working in the restaurant business, with its long hours, odd schedules and loads of stress, is difficult enough for any parent. It’s even harder when both parents are in the business. How do they do it?
Close on the heels of the BDN’s article on this topic earlier this week, the Press Herald has published an article about the price of lobster meat.
Wintry weather and a cool spring have limited supply, as lobsters have stayed put offshore and lobstermen have stayed home, waiting for the lobsters to migrate closer to shore with warmer water. Add in the international competition for Maine lobster in Europe and Asia, and lobster prices are becoming harder than ever to predict.
Gorgeous Gelato will be launching a second food cart this summer. In addition to the cart located in Fort Williams Park, they’ll have one on Commercial street located on Widgery Wharf.