When the 2 p.m. deadline arrived and the bidder’s identities were revealed, four contenders emerged: All Maine Spirits LLC and Pine State Trading, both out of Augusta, CD&M Communications of Portland and Dirigo Spirit Company LLC of Cumberland.
The Golden Dish has published a review of Becky’s Diner.
I had a simpler dish of broiled haddock with lemon and buttered crumbs. The fish was flakey, cooked just right and the lemon-scented crumbs were perfect. I chose the twice-baked potato and Brussels sprouts with bacon as my sides. The potato was so big it looked like a beached dirigible. The flesh from a giant spud was scooped out and mixed with a kitchen sink of spices, sour cream, onion and plenty of bacon. It’s put back into the skin and baked until crisped and puffed. The boiled Brussels sprouts were still firm and nicely smoked from the bits of bacon. The buttermilk biscuit was classic.
The Press Herald reports that work has begun to renovate and eventually reopen Colucci’s.
The city of Portland’s inspections division approved a building permit Oct. 30 to Congress 135 Market LLC to “rehabilitate and renovate” Colucci’s Hilltop Superette at 135 Congress St.
The renovation work began Tuesday. According to documents filed with the city, the renovation is expected to cost $300,000.
Chef Shannon Bard is scheduled to serve a dinner at the James Beard House in January, according to a report from, Maine a la Carte.
“I’m planning on doing a Mexico meets Maine (theme),” she said. “I want to feature a lot of Maine products in it.”
Tom Bard will be in charge of the wine pairings. Tequila sommelier Sergio Ramos, who is the managing partner in the couple’s two restaurants, will create a tequila cocktail to start off the meal, and one of the courses will feature a tequila pairing as well.
“It’s a great honor to do it,” Bard said. “To even get invited is fantastic. I never thought that would ever happen. I’m very excited.”
The Hop Yard, a Maine-based hop farm, is running a Kickstarter campaign to raise $54,000 to purchase of an important piece of equipment: a hop pelletizer. They’ve gotten off to a good start with 48 donors and have two and half weeks left to raise the bulk of the goal.
The Press Herald has published a bar review of the Port of Call.
The Port of Call Lounge at Holiday Inn by the Bay might not be the coolest place to hang out for a drink, but that’s just it – why does every bar need to be the next best thing? Sometimes the irony of a kitschy bar is all the cool you need. Brace yourself for somewhat of a dull atmosphere but with fine service and solid drink options.
Fiore Artisan Olive Oils & Vinegars will be opening a store in Freeport later this month, according to a report from Maine a la Carte.
Fiore Artisan Olive Oils & Vinegars will open its third store and tasting room Nov. 21 in Freeport, giving southern Maine cooks easy access to its unfiltered olive oils infused with flavors like blood orange, chipotle, Baklouti green chili and Persian lime.
Warner, 30, grew up in Pennsylvania and studied international relations and economics at Yale and George Washington University. She first started baking pies when she was dating her husband, Matt, and found out how much he loves them. But she didn’t get really serious about them until the State Department posted her to Guinea, a tiny west African country south of Senegal and north of Sierra Leone, as an economic and political officer. There was a lot of political turmoil at the time – the embassy had to be evacuated while Warner was there – and she used pie as a cultural bridge.
The Bangor Daily News has published an article about Frith Farm in Scarborough.
Since July, Daniel Mays has nurtured 100 feathered friends on his organic farm in Scarborough. From tiny hatches to bright-eyed birds that “cluck and pop and make all sorts of noises,” when they are happy, his broad-breasted bronze beauties are in demand as Thanksgiving nears.
“Every year we’ve doubled the number of turkeys we raise and we still sell out before November,” Mays said of his pasture-raised birds that forage in the open and feed on grass and organic grain. “It’s hard to keep up.”
Peter Peter Portland Eater has posted a report on his recent experience touring New England Distilling.
I enjoyed learning about the grains, molasses, and yeast that contribute to the culmination of great spirits, but after staring at the beautiful barrels of unbottled booze, I was definitely ready to try the products. New England Distilling has two products currently – Ingenium Dry Gin and Eight Bells Rum – with an as-of-yet-unnamed rye whiskey on the way this month. We proceeded to the front counter ready to try a couple sips of the rum and gin but were told we could also try the new rye before it came out in stores.
In today’s Portland Daily Sun, columnist Natalie Ladd confesses to her short criminal career and shares her perspective on restaurant comment cards.
There are many things fundamentally wrong with the concept of comment cards in a restaurant. They arrive with your tab, neatly tucked into a black book we call a “check minder,” which is hand delivered (and most likely collected) by the server you’re supposed to be evaluating.
WLBZ TV has aired a piece on Coffee by Design and their new roasting facility in East Bayside.
The Little Jamaica (facebook) food cart launched last week. The cart is owned by Derrick Anderson.
You can see a full menu online, it includes items like jerk chicken, escovitch fried snapper, curried goat and oxtail.
The Bangor Daily News has published a report on the large roasting facility and cafe that Coffee by Design is constructing in East Bayside.
They are building a futuristic cafe, which opens in early 2014. Anchored by an island bar, it will showcase the latest coffee extraction techniques. Because the coffee industry is changing rapidly, so are they.
“We want to make this fun,” said Spear. “We want people to have choices.”
Customers will be able to make their own blends, join a home-roasting club and, much like a brewery, go behind the scenes to smell, taste and sample beans as they go from bag to cup.
Tuesday — Bar Lola is holding a Spanish wine dinner. It’s their last one before closing at the end of the week to refocus their energy on a new project.
Wednesday — the Monument Square Farmers Market is taking place.
Thursday — the Bier Cellar is holding a tasting with the Bantam Cider Company.
Saturday — Bardic Brews is teaching a mead making workshop at The Honey Exchange, Browne Trading is holding a wine tasting, and the Deering Oaks Farmers Market is taking place.
Ice Bar — the 10th Annual Ice Bar is taking place January 23-25 at the Portland Harbor Hotel. Tickets are now on sale.
PSO Wine Dinner — the 13th Annual Portland Symphony Orchestra wine dinner will be featuring wines from Greece. Chefs from Fore Street, Emilitsa, Piccolo, the Inn by the Sea and the Harraseeket Inn will collaborate on the 5-course dinner. Tickets are now on sale.
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.
The Maine Sunday Telegram has published a review of the Sea Glass restaurant at the Inn by the Sea.
For stylish seaside dining in one of Maine’s premier inn resorts, Sea Glass offers a menu of admirable dishes that are well prepared. The wine list is extensive and offers superb choices in all price ranges. Best dishes include gaucho steak, mushroom tart, roast chicken under a brick and any of the desserts by pastry chef Karen Voter.
Fettle Vegan has published a review of The Holy Donut.
Opened for about a year and a half, The Holy Donut began as one woman’s mission to create a better-for-you, traditional style donut with tons of flavor. Leigh Kellis teamed up with her Dad to start producing what I now know as vegan donut gold after longing for far too long for delicious donuts near where she lived.
The latest episode of Booze, Fish & Coffee includes a review of visiting food truck Cafe Crepe.
New to the area, this food truck is the real deal. Lauren certainly knows how to make a crêpe that rivals those in France–hers are light and perfectly cooked. As for ingredients, she isn’t playing around here. Tons of variety, and you can get both sweet and savory crêpes — for the savory, there’s one with baked brie, another with mozzarella, spinach and pesto, and another with goat cheese and caramelized onions with balsamic reduction.
For more on Cafe Crepe visit their Facebook page.
Kate McCarty has written an interesting article for the Portland Phoenix about the Small Axe food truck and the chefs’ use of local farms and purveyors when sourcing ingredients for their menu.
The meat, fish, dairy, and produce Small Axe serves is all from local sources, drawing on Deuben’s and Leavy’s longstanding relationships with nearby purveyors. Small Axe’s vegetables come from two farms, one in particular that focuses on unusual varieties appealing to chefs: Green Spark Farm. Deuben first noticed the attractive display of Green Spark Farm’s produce at the Portland farmers’ market while shopping for Miyake’s tasting menu. He was further drawn to the farm for the varieties of produce growing there, in particular Asian greens and cabbages like totsoi and red choi.
McCarty is also the author of The Blueberry Files. This piece is the first of a monthly column she’ll be writing for the Portland Phoenix.