This video about Krista Kern Desjarlais and the path that took her from fine dining at Bresca to operating Bresca & the Honey Bee in New Gloucester has been nominated for a Northeast Regional Emmy in the Magazine Feature Segment category.
Month: May 2017
Cousins Maine Lobster
Cousins Maine Lobster is holding an event on the Maine Wharf on Thursday May 11th 4-6pm to launch their new Maine-based food truck. Cousins was founded in Los Angeles by cousins Sabin Lomac and Jim Tselikis, originally from Scarborough and Cape Elizabeth, and now operate “26 trucks and 1 brick-and-mortar in 11 markets” with plans to expand to Taiwan.
Salty Sally’s Closing
Salty Sally’s owner Dave Mallari has announced plans to close the restaurant.
It’s with heavy hearts that Denae and I need to announce that Salty Sally’s will be closing. Due to recent health issues it is recommended that I reduce the amount of stress in my life, take care of myself and downsize. The Pig Kahuna and The Sinful Kitchen are both well established so they will remain open. Unfortunately, as the newest business, we have to cut Salty Sally’s. Our last day will be this Monday 5/15/17.
Price of Lobster
The Bangor Daily News has published an article on the price of lobster.
In the U.S., Maine constitutes 80 percent of lobster landings. Last year the state landed 130 million pounds of lobsters. Some stay here, but increasingly a great deal are exported abroad.
That means family-run businesses like Red’s Eats compete for price, not just with the lobster stand one bridge over, but with their counterparts in China.
Under Construction: Boston Eventide
Boston Magazine has interviewed the owners of Eventide about the plans for their new restaurant in the Fenway neighborhood,
The Fenway project, their first outside of Portland, will not be an oyster bar, they say, but a quick-service seafood spot with a high-tech digital menu board and a pared-down selection of “Eventide favorites,” including Maine and Massachusetts oysters, a peekytoe crab roll, and green-curry-flecked lobster stew. In contrast to their full-service Maine restaurants, diners will wait in line to order, pick up food on compostable plates, and then clear their own tables.
This Week’s Events: Channing Daughters, MBC Dinner, Toast on the Coast, Food Lab Market
Monday – Winemaker Christopher Tracy will be at Lolita for a Channing Daughters Wine Dinner.
Wednesday – Union is hold the first of a series of weekly MBC beer dinners, and the Monument Square Farmers’ Market is taking place.
Thursday – a number of local restaurants and other food vendors are holding Toast on the Coast, a benefit for Veterans Count Maine.
Friday – there will be a wine tasting at the Rosemont Market on Commercial Street.
Saturday – Fork Food Lab is holding their May market, there will be a wine tasting at LeRoux Kitchen, and the Deering Oaks Farmers’ Market 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.
Development of Inner Washington
The new issue of Portland Magazine includes an article on the rapid development of inner Washington Ave over the last couple of years.
Reviews: Sichuan Kitchen, Woodford Lunch, Bayside Cafe, Crepe Cafe, Union
The Maine Sunday Telegram has reviewed Sichuan Kitchen,
Ignore the décor; the restaurant’s space is a work in progress. Instead, focus on the menu’s extravagance of flavors – everything from pungent and sweet doubanjiang paste painted onto the double cooked pork, to shamelessly garlicky noodles with wok-fried minced pork loin. And yes, you will find spicy dishes, like bone broth-poached Swai fillets slicked with chili oil and showered in crispy, numbing Sichuan peppercorns. But it’s not all about heat. Perhaps the restaurant’s best dish is neither elaborate nor spicy: a simple plate of cabbage slices sautéed in a luxuriously savory sauce of soy, sugar and black vinegar.
The Blueberry Files has posted the first review of lunch at Woodford F&B,
I had to try the crabcake sandwich ($15), and while I always prefer a blue crab cake, this one had great flavor, with a crispy exterior on a buttery, soft bun. The jicama slaw with pungent red onion was a nice alternative to coleslaw.
The Bollard has reviewed Bayside American Cafe,
Nostalgia aside, this was an excellent brunch, on par with many of the newer, “foodier” places in Portland. I’m sorry it took me a decade to return to this old standby. I won’t make that mistake again.
the Press Herald has reviewed Crepe Cafe, and
I chose the Billy Goat ($8), with herbed goat cheese, roasted red peppers, spinach and a balsamic glaze. It was terrific. Satisfying and substantial.
The Golden Dish has reviewed Union based on a preview of the upcoming MBC beer dinner.
My favorite dish–if not an unexpected pleasure–was the braised local rabbit, which was the second course. It was set within a delicate mash of of green curry sauce with a punch of kefir lime and beautifully roasted and caramelized local sweet potatoes. It was served with Maine Beer’s “Another One,” a complex brew that married well with the dish.
Tidwalker Bourbon Release
New England Distilling is set to release Tidewalker, their Straight Bourbon Whiskey on Saturday.
According to the press release:
Tidewalker is a small batch, big barrel, wheated bourbon, aged for at least 2 years in new charred oak barrels. At 88 proof, it has notes and aromas of toasted oak, pecan, coffee, maple, dark chocolate, apricot, tobacco, green tea,
and caramel— with a long smooth finish.
The doors open at their distillery at 10 am. I’ve been waiting for this since January 2015, so I know where I plan to be Saturday morning.
Ned Swain
Maine Icons has published a profile of Ned Swain, owner of Devenish Wines.
Swain discovered his passion for wine in Italy and brought his knowledge back to Maine. He got to work, starting as a clerk, impressing others in the industry and creating relationships that opened new opportunities. Now, he’s the successful owner of two businesses, both of which continue to expand. Swain has worked tirelessly and has never been afraid to take a chance. His determination has paid off, for him, for his business partners, and those they employ.