A Blissful Interlude has published an interview with Andrew Taylor co-chef/owner of Eventide and Hugo’s.
Taylor says that the distinguishing factor about Eventide Oyster Co. is that “we wanted to be able to take as many liberties as we could with that style. Our culinary approach is that we are farm to table, but what really excites us is our love of international food. One of the things we love is that the techniques are so unique compared to what we were taught. Using the basic blueprint, we then applied our own framework using the culinary influence of international cuisine.”
The Press Herald has published an article about the Friday Pie Club.
For instance, wild blueberry pies – as iconic as the lobster roll in Maine – fell flat this summer. Yet blueberry ginger pies were wildly popular. At the farmers markets, slices of squash pie turned out to be a hit with teenage boys, while the girls coveted slices of lemon chess pie, a sweet blend of lemon, sugar, eggs and milk. Apple crumb, pear cranberry and green tomato pies were all best-sellers.
For more information visit the Friday Pie Club website or facebook page.
Karl Deuben and Bill Leavy co-owners of the popular Small Axe food truck are in the final stages of purchasing the East Ender at 47 Middle Street.
Deuben and Leavy will be completing the purchase of the restaurant from Megan Schroeter in January and after some renovation plan to re-open by early March “continuing the commitment to local ingredients and creative, high quality food that our customers have come to expect“. (Hopefully that means the Korean Pork Belly sandwich will make the transition to the East Ender menu.)
The Small Axe food truck is up for sale so they can “give the restaurant our undivided attention“. Prior to running Small Axe, the pair have worked at Miyake, Hugo’s. Bill has also been part of the staff at Back Bay Grill and before moving to Portland Karl worked at Alinea.
Schroeter and then partner Mitch Gerow opened the East Ender nearly 4 years ago. Prior to that it had been the longtime home of Norm’s East End Grill.
See the PFM Under Construction page for a list of other restaurant projects in development.
The Golden Dish has reviewed Dutch’s.
Lucy’s time with Tartine might account for the exquisiteness of her breads and pastries. Layers of butter define their incredible croissants or the brioche dough for the sandwich rolls. The all-butter fruit Danish would remind you of one from a Parisian patisserie. Speaking of butter, they make their own, taking pasteurized local cream, mixing it with buttermilk to form a culture until it cures several days later into a rich high-fat spread that they use on everything.
Tuesday — the local foods networking breakfast is taking place at Local Sprouts.
Wednesday — there will be a Grey Goose cocktail dinner at Petite Jacqueline, Rosemont is holding a Thanksgiving wine tasting at their store on Brighton, and the Monument Square Farmers Market is taking place.
Thursday — MJ’s Wine Bar is throwing a Beaujolais Nouveau release party, and the Public Market House is holding a wine and cheese tasting.
Friday — Rosemont is holding a Thanksgiving wine tasting at their Commercial Street store, and BiBo’s Madd Apple Cafe is hosting a wine dinner.
Saturday — the Deering Oaks Farmers Market is taking place.
Sunday — Central Provisions’ Chris Gould is the featured chef at a sold out Flanagan’s Table dinner and Petite Jacqueline is holding their annual Beaujolais Nouveau dinner.
Thanksgiving — turkey day is just around the corner. Check out the PFM Thanksgiving Resource Guide for ideas on where to eat or where to source ingredients for your meal at home.
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.
Today’s Press Herald reports on discussions between city officials and restaurant owners regarding regulation of outdoor seating.
Portland planning officials are struggling to find a way to protect the city’s vibrant restaurant scene while also making sure that pedestrians can maneuver through sidewalks and public spaces cluttered with outdoor seating.
The Maine Sunday Telegram has reviewed The Good Table in Cape Elizabeth.
The best of The Good Table is old-fashioned, hearty fare – from nicely grilled beef burgers with fried onions to moist and flavorful fish and chips with cole slaw. Start with a pail of fresh mussels served in a broth infused with butter and garlic. Move onto a rich standard such as rib eye steak with horseradish cream, or a lighter, Greek-style baked fish. All the food here is comforting – and filling.
The Blueberry Files has published her annual Thanksgiving turkey buying guide. It includes price per pound details on 18 different turkey brands available from local farms and markets.
Ah, meat. The epicenter of the local food dilemma. On one side, you could argue that meat should not be cheap. On the other side, you have your desire to serve a huge, perfectly-roasted, glistening bird that will satisfy all of your guests, with plenty of leftovers for the next day. Somewhere lost in all of that is the financial reality that locally-raised or organic meat simply costs more than the unethical alternative.
The Bangor Daily News has profiled Coastal Root Bitters.
With a classic aromatic on the market since May, he is gearing up for a few more varieties. Coffee bitters made with Tandem Coffee Roasters coffee, star anise, oak and chocolate is in progress, as is an Indian spice, garam masala, and possibly a pine.
“I’m working on giving it a Maine identity,” [Nolan] Stewart said. “The possibilities are endless.”
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