Maine Cookbooks by Rudalevige, Jubinsky and Ahearn

May 15th, 2017

Three new cookbooks by Maine authors are being released:

  • Christine Burns Rudalevige has written Green Plate Special where she “shares her recipes for sustainable and delicious meals, alongside tips and tricks for greening your kitchen and making the most of your produce. From the farmer’s market to the dessert plate, this book is filled with ideas that will surprise and delight home cooks and eco-advocates, including recipes for meatless mains, summer barbecue favorites, and mouth-watering side dishes.”
  • Annemarie Ahearn has written Full Moon Suppers at Salt Water Farm which “invites you to a series of magical, seasonal suppers where friends gather around the table to celebrate the bounty of land and sea. This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out dinners at Salt Water Farm, the author’s cooking school in Maine.”
  • Sandy and Michael Jubinsky have written No Passport Required, “A blend of international but very doable dishes and a breezy, casual style make for a cookbook that’s as much fun to read as it is to use.”

B&M Baked Beans Factory

May 14th, 2017

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.

Reviews: LB Kitchen, Union, Francine

May 14th, 2017

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.

Restaurant/Life Balance

May 13th, 2017

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?

The Price of Lobster

May 13th, 2017

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: 2nd Food Cart

May 11th, 2017

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.

Bresca & The Honey Bee Video

May 11th, 2017

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.

Cousins Maine Lobster

May 11th, 2017

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

May 9th, 2017

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

May 9th, 2017

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

May 8th, 2017

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

May 8th, 2017

Monday – Winemaker Christopher Tracy will be at Lolita for a Channing Daughters Wine Dinner.

WednesdayUnion 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.

SaturdayFork 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

May 7th, 2017

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

May 7th, 2017

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

May 5th, 2017

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.