The new episode of Great Beer Adventure is an interview with Christie Mahaffey, co-owner of Foundation Brewing, about bringing kids to breweries and bars.
Eater has posted an article about Krista Kern Desjarlais’ soon to open new bakery/cafe, The Purple House.
Five hundred forty-four is not a lot of square feet for a restaurant, but it’s what James Beard-nominated chef Krista Kern Desjarlais has to work with at the aptly-named Purple House, opening in North Yarmouth, Maine next week. Inside, there’s not much — just one homey dining table, a coffee set up, and the centerpiece: a wood-fired oven Desjarlais built into the side of the house. Located about a 30-minute drive north of Portland, the area is not really known as a dining hub.
The American Journal has assembled a round-up of the many recent and upcoming changes to the restaurant scene in Westbrook.
As local restaurants prepare for the inevitable ebb and flow of the winter season, Westbrook is seeing a flurry of activity, with some well-known establishments changing hands, expanding, or even closing abruptly.
Over the past few years, Westbrook has seen an influx of restaurants adding to its downtown business base, positioning the city as arguably a more cost-effective dining alternative to neighboring Portland.
Krista Kern Desjarlais penned an article for today’s Press Herald about the process she’s gone through in getting The Purple House ready to open.
As for delays, well, it depends on your perspective. I made a deliberate decision to take my time, so it’s funny when I see the media describing The Purple House as “a long-delayed opening.” I gave myself time to rest after the summer, when I spend 12-hour days and seven-day weeks at Bresca & the Honey Bee. I’ve enough openings under my belt to know that the stress can literally kill you, so I structured this one so that I could still take care of my family and myself. I worked smarter, not harder.
According to the article, The Purple House will open the week before Christmas.
The Portland Museum of Art will be screening a digitally restored version of the great Japanese food film Tampopo this weekend on Friday, Saturday and Sunday.
Juzo Itami’s 1985 rapturous “ramen western” returns to U.S. screens for the first time in decades, in a new 4K restoration. The tale of an enigmatic band of ramen ronin who guide the widow of a noodle shop owner on her quest for the perfect recipe, Tampopo serves up a savory broth of culinary adventure seasoned with offbeat comedy sketches and the erotic exploits of a gastronome gangster. Sweet, sexy, surreal, and mouthwatering, Tampopo remains one of the most delectable examples of food on film.
Visit the PMA website for show times and to buy tickets.
Boston Magazine reports that the owners of Eventide—Arlin Smith, Andrew Taylor and Mike Wiley—is “actively involved in securing space” in Boston’s Fenway neighborhood at 1321 Boylston Street where they plan to open a second location next year.
The debate around who has the best lobster roll in Boston is about to get a whole lot more intense. Eventide Oyster Company, a nationally acclaimed restaurant in Portland, Maine, is setting up shop in the quickly developing Fenway neighborhood.
Co-owners Arlin Smith, Michael Wiley, and Andrew Taylor filed for the Eventide Fenway, LLC., in Massachusetts last week, and is securing a space in the Van Ness building.
Andrew and Briana Volk have released some additional information about the new project they have under development at 211 Danforth Street. The restaurant and market are to be named Little Giant (facebook, instagram).
Little Giant is a curated neighborhood corner store and restaurant tucked away in Portland’s West End. The shop will carry everything from pantry essentials to host gifts to dry goods. The restaurant will serve classic Continental cuisine with a bar program focused on forward-thinking, accessible drinks that are influenced by European cafe culture…The restaurant and bar will be bright and casual, seating around 50 people, with a private back courtyard that will be open in the warmer months.
The Little Giant Market is scheduled to be open sometime between December 17th and the 23rd and the Volks hope to open the restaurant in “early 2017”.
Wednesday – Oxbow will host Field to Glass, a look at process and people who grow, malt and brew with Maine grain.
Thursday – The Great Lost Beer will be featuring beer from One Eye Open Brewing, and the Public Market House will hold a beer and cheese tasting.
Saturday – Fork Food Lab is holding a Holiday Market, and the Winter Farmers’ Market is taking place.
New Year’s Eve – restaurants are starting to announce details for their NYE plans. I’ll be adding to the list over the next few weeks:
- Abilene – will be serving a special prix fixe menu
- BiBo’s Madd Apple Cafe – this will be their final meal before closing.
- Boone’s – 4-course dinner, $85 per person.
- Central Provisions – serving an 8-course preview of the Italian menu at their new restaurant Tipo. $220 for 2 people.
- Crooners and Cocktails – 7-course dinner “influenced by your favorite mobster films over the years”.
- Drifters Wife – holiday menu with special list of grower champagne options.
- Eventide – New Year’s Eve party, $50 per person.
- Evo – 3 and 5-course dinner options for $55 or $85 per person.
- Five Fifty-Five – 5-course dinner, $100 per person.
- Lolita – 4-course dinner for $100 per person (tax and tip included) with optional wine pairings.
- Petite Jacqueline – 3-course dinner and glass of sparkling wine, $85 per person.
- Piccolo – 8-course dinner and a glass of prosecco with optional wine pairings, $115 per person.
- Portland Regency – New Year’s Eve Gala, $85 per person.
- Terlingua – 3 and 5-course dinner options for $65 or $85 per person.
- Vinland – 5-course dinner and a glass of sparkling wine for $95 per person.
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.
The Maine Sunday Telegram has reviewed dinner at Hot Suppa,
There are Cajun items on the menu here, like a wonderful, dark gumbo crammed with seafood and andouille, and even an elegant Pernod-scented Sazerac that purists might call heretical. But you’ll also find Low Country dishes, like the extraordinary Hot Cat, a cornmeal-crusted fillet of fried catfish, served along with shrimp on a runny pool of creamy, buttery grits.
The Bollard has reviewed Maria’s Ristorante,
We’ve eaten too much bread by the time our main courses show up, but dutifully dig in anyway. The baked Rigatoni alla Napoli ($14.95), described on the menu as one of the restaurant’s signature dishes, unchanged since the Kennedy Administration, is classic comfort food: ribbed pasta in tomato sauce, topped with a thin layer of melted cheeses. The spaghettini and meatballs ($15.95) is a similar story, a heaping portion of thin pasta strands slathered in an unobtrusive red sauce with several giant, soft meatballs on top. A dusting of grated parmesan is all this dish needs to achieve its full potential: the Platonic ideal of mid-century Italian-American fare.
the Press Herald has published a bar review of Urban Farm Fermentory‘s tasting room,
When you want to pretend your booze habit is healthy, head here for highly addictive and additive-free pints of hard cider. The tasting room is bohemian and wholesome — perfect for a lazy Saturday afternoon tasting session with friends.
and a review of the Olive Cafe, and
My final thoughts on the Olive Cafe are about the atmosphere. It’s right in the heart of the Old Port but is a chill and unassuming spot with gloriously low lighting and kitchen chairs that are close to a version from my childhood. By the time I left, it was filling up, and I was glad to see that. Although it could be easy to miss if you’re not looking for it, the food is terrific and affordable.
Peter Peter Portland Eater has reviewed Veranda Noodle House,
I suggest going to Veranda Noodle House for all your soupy supper needs. This is the perfect time of year for it and their food is excellent. I strongly recommend the items we had, but I’m quite sure they’ve got lots of tasty items for all types of eaters.
The Press Herald has published an article on Bunker Brewing’s new brewery and tasting room in Libbytown.
A few weeks ago, Sorensen and the Bunker team completed the renovations on the new brewery and tasting room on Westfield Street. As soon as I walked into the spacious, 9,000-square-foot facility, it was clear that the authentic Bunker Brewing vibe was not lost in the move.
Edible Manhattan left the island to produce this article on What to Eat in Downtown Portland,
The food I had in Portland was bold and imaginative without trying too hard. My friend and gracious host, Anna Stoessinger—a writer, lifelong food lover and native Manhattanite—showed me her favorite bites in the city, With her help, I compiled a list of Portland must-eats with our favorite restaurants and bakeries.
and the Boston Burger Company has produced this guide to where to eat and drink during a 24-hour visit to Portland.
In this week’s post, we are highlighting an East Coast gem, Portland, Maine. Over the past few years, Portland has become a big name in the foodie community and a popular summer spot for a weekend getaway. The restaurant and bar choices are endless so here’s a little help…
Two Portland chefs are scheduled for dinners at the James Beard House in NYC:
Chef Matt Ginn from Evo Kitchen + Bar will be serving a meal entitled Savoring Eastern Mediterranean Spring on March 6th.
Chef Josh Berry from Union will be serving a meal entitled Modern Maine on March 22nd.
Tickets are $175 per person. Menu details will be posted on the Beard Foundation website next year.
Portland Mash Tun has leased the former Style Me space adjacent to them on Wharf Street. The additional 1,050 sq ft will double the size of the bar.
The Forecaster has published an article about Fyood Kitchen.
During a competition the players have limited time “to transform their mystery ingredients into delicious, creative and fun dishes,” Purcell said. Then, when time’s up, “the judges give their feedback based on presentation, taste and creativity.”
An article in today’s Press Herald explores the possibility that the brownie was invented in Maine.
To bolster Maine’s case for the brownie, Schrumpf cited a chocolate brownie recipe from a 1912 cookbook, known by then in some cookbooks as Bangor Brownies. The Oxford Encyclopedia of Food and Drink in America initially disputed Schrumpf’s claim, pointing to a 1905 edition of the Fannie Farmer cookbook that contained a similar recipe. The encyclopedia backpedaled in a later edition, writing that Bangor Brownie recipes had since been discovered in other local community cookbooks published around 1904 (among them an Illinois service club cookbook; a recipe was also published in the Boston Globe in 1905).