This Week’s Events: Memorial Day, Yobo Opening, Cocktail Conference, Beer Camp, Portersfield Cider Tour, Night Kitchen Musical

May 29th, 2017

Monday – it’s Memorial Day.

Tuesday – Paciarino is kicking their monthly wine club.

Wednesday – the Monument Square Farmers’ Market is taking place.

Thursday – Portland’s new Korean restaurant, Yobo, is scheduled to open, and The Great Lost Bear is featuring some beers to provide a sneak peak of Beer Camp.

Friday – it’s the first day of the New England Cocktail Conference.

Saturday – the Portland edition of the Sierra Nevada Beer Camp Tour is taking place on Thompson’s Point, and the Deering Oaks Farmers’ Market is taking place.

Sunday – Portersfield Cider is giving an orchard and cider making tour at their facility in Pownal. The orchard includes includes “over 250 rare apple and pear varieties”…participants will “learn about the history and ongoing revival of cidermaking in Maine [and participate in a] tasting of [Portersfield] hard ciders.”

Night Kitchen – June 6 through 17 the Night Kitchen Musical is being staged at Portland Stage.

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.

Casco Bay Creamery Opened

May 29th, 2017

A mini ice cream shop called Casco Bay Creamery (instagram) opened on Saturday in the information booth along the walking trail opposite 17 Commercial Street.

Reviews: Trattoria Fanny, The Honey Paw, Bayside Bowl, Scales

May 28th, 2017

The Maine Sunday Telegram has reviewed Trattoria Fanny,

Among its best dishes are executive chef Sid Rumma’s superb rigatoni with cocoa-spiked oxtail tomato sauce; cauliflower served with capers, anchovies and nutty brown butter; and a faithful version of the classic dessert, torta della nonna (grandmother cake), a lighter, citrusy relative of cheesecake. Be sure to order contorni (side dishes) to accompany most entrees, as they are often served without any extras. Better yet, make an entire meal of pasta, little side dishes and a glass of wine from the all-Italian list. It might sound simple, but that’s the whole point.

Map & Menu has reviewed brunch at The Honey Paw,

If you’ve yet to experience brunch (or any meal) at The Honey Paw, we recommend remedying that as soon as you possibly can.

The Blueberry Files and the Press Herald have reviewed the new rooftop bar at Bayside Bowl, and

Pretty soon after we settled in we hit up the taco truck. Its menu has 5 kinds of tacos: two vegetarian (cauliflower and cactus), fried fish, pulled pork, and carne asada. I tried the cauliflower with sweet potato, sliced peppers, tomatillo salsa, and cotija cheese. It was delicious, as you’d expect from roasted cauliflower, but the hit was the fried fish taco. It was perfectly battered and fried, topped with crunchy pickled cabbage and red onion.

Peter Peter Portland Eater has reviewed Scales.

This trip to Scales made me a believer. I left feeling full and like I got my money’s worth. Not only that, but the food was really, really good. The app was excellent, the lobster roll delivered everything I expected, and the dessert was deadly delicious. I can’t wait to go back now, knowing that I can go very hungry and still leave happy. Definitely stop by this summer when their water views will create some of the best eating scenery available anywhere.

New Orleans Food Cart Launches Today

May 27th, 2017

A new food cart called Eaux (instagram) is set to launch today at noon. Chef/owner, and New Orleans native, Evan Richardson will serve Jambalaya and a rotating menu of dishes made with “local ingredients…and New Orleans technique and flavors”.

Eaux will be in East Bayside at Lone Pine Brewing, noon to 6pm.

Griffin Club to Close/Move

May 27th, 2017

The Griffin Club will be closing on May 31st, owner Scott Parker is hoping to reopen the business as Griffin’s Dugout, according to a report from The Forecaster.

Scott Parker, owner of the iconic watering hole – but not the building at 60 Ocean St. – this week said he received an eviction notice in April requiring him to be out by midnight June 2…Parker, who has owned “The Griff” for 10 years and worked there for 20, said he hopes to resurrect the bar under the new name Griffin’s Dugout at nearby 64 E St. That would keep his seven bartenders employed and give his longtime customers a place to go.

First Review of Cheevitdee

May 26th, 2017

The Golden Dish has published a review of Cheevitdee.

The grilled salmon curry barely describes the monumental dish that’s presented. The salmon, coated in a soothing curry, is a huge piece of fish, set atop Napa cabbage, purple rice berry and basil wrapped in banana leaf and steamed. The mix of flavors and texture are very complex with a nutty, curry profile punctuated by the flavors of basil and chopped cabbage. Those of us who had the dish were overwhelmed by its elegant presentation and flavors.

Yuzu Kosho Gose Release

May 26th, 2017

Foulmouthed Brewing is holding a bottle release for Yuzu Kosho Gose on Saturday at noon. The beer is a traditional sour kettle gose that “gets the salinity from the addition of yuzu kosho, a fermented Japanese spice, citrus, and salt blend. It is lightly spicy, salty, tart, and wildly refreshing.

Under Construction: Miller Brothers Seafood

May 26th, 2017

A new seafood shack called Miller Brothers Seafood is under construction at 849 Forest Ave in the space formerly occupied by Fishermen’s Grill.

Fishermen’s Grill itself is in the process of renovating 650 Main Street in Westbrook, the space formerly occupied by Rosen’s Deli, and hope to reopen soon.

Reset for Rhum

May 26th, 2017

The Portland Phoenix has published an article on the menu and staff changes that took place at Rhum earlier this year.

“The new drink options are Tiki-driven, a nice mix of classic cocktails, like Trader Vic’s,” [Trevin] Hutchins said. “And we bring in more ‘modern Tiki’ with updated flavor profiles, like the Thatched Roof, based off Monk’s Respite, using a bright fresh green chili vodka. And Dead On Arrival, our version of a Zombie.”…Over on the food side, the Rangoon dip comes with wontons and is the biggest seller. “We offer a pupu platter for two, a throwback to your childhood sit-down restaurant,” Egeland said, “as well as General Tso’s lo mein and a soy sauce Kimchi rice bowl. We’ve started selling four, five times the food, and the customers have received it well.”

Under Construction: Casco Bay Creamery

May 25th, 2017

A mini ice cream shop called Casco Bay Creamery (instagram) is slated to open in the information booth along the walking trail opposite 17 Commercial Street. The freezer equipment is installed and there’s a Help Wanted sign in the window.

The bio line for CBC’s instagram account indicates they’ll be serving organic ice cream.

Forage Looks for Space in Portland

May 25th, 2017

Mainebiz reports that Lewiston’s Forage Market is looking for space to expand into Portland.

“We’re trying to find another location now,” Smith, owner of the five-year-old market at 180 Lisbon St., told Mainebiz. “We’d like a spot on the peninsula, ideally with a good neighborhood feel. We are looking for 3,000 to 4,000 square feet.”

Smith expects the Portland location, once it is built out with a wood-fired oven, will triple current revenues. He declined to discuss numbers except to say that revenue grew 30% last year and 20% this year.

Under Construction: Blyth & Burrows

May 25th, 2017

Blyth & Burrows (website, facebook, instagram) has hit the home stretch of construction and fine tuning their space. The Exchange Street cocktail bar is hoping to open sometime in early/mid-June.

Staff Training, David Levi, VegFest

May 24th, 2017

The Food & Dining section in today’s Press Herald includes an article on how restaurants train their staff to be ready for the summer season,

The summer tourist season is looming, and Maine restaurants are gearing up. That means hiring extra wait staff and training them to deal with all kinds of situations, before their businesses get insanely crowded. It’s a common rite of spring, for both destination restaurants with national reputations and more casual spots that cater to the shorts-and-T-shirts crowd.

the first article in a three part series written by David Levi about his restaurant Vinland,

“Restriction” is a word I sometimes hear when people first hear about our concept at Vinland, where every ingredient in every dish is local. I counter with two words: “form” and “mission.” To be clear, Vinland is a restaurant, not a concept. At the most basic and real level, it is a place to eat, drink, enjoy company, relax, be delighted and have fun. Like any restaurant. So what makes this restaurant unique? Actually, a fair number of things, but they all boil down to form and mission.

and an overview of the upcoming vegan food festival, VegFest.

Under Construction: Yobo

May 23rd, 2017

Yobo owners Sunny Chung and Kim Lully are planning to open their 35-seat Korean restaurant on June 1. Yobo is located at 23 Forest Ave in the space formerly occupied by BiBo’s Madd Apple Cafe.

Ian Driscoll, a former chef de cuisine at Central Provisions, has joined the team launching the restaurant.

Review of Luis’s Arepera and Grill

May 23rd, 2017

The Blueberry Files has published a first look review of Luis’s Arepera which opened last week on Forest Ave.

Our food came up, and now I know what all the fuss is about! The arepa was warm and crunchy on the outside, and filled with juicy shredded chicken, cool lettuce, and cheese. And it was a perfect amount of food—I didn’t feel too stuffed afterwards. I already can’t wait to go back, especially now that I’ve seen their menu includes churros (!!).