Smokin’ Sausage Showdown IV

August 7th, 2015

After a 5-year hiatus, The Bollard has published the results of the 4th edition of their local smoked sausage review.

From 2007 to 2010, this was an almost-annual competition in which links from local butcher shops and markets vied for top honors in three categories: Hot Italian, Sweet (or Mild) Italian, and Wildcard. After a five-year hiatus prompted by my move out of state, the Showdown returned last month with some new competitors alongside seasoned veterans, as well as a couple new tasters to assist the usual officiating crew

Temperance Cocktails

August 7th, 2015

This week’s Phoenix includes a set of articles on non-alcoholic drinking options including a report on the “peaceful coexistence” of mocktails and cocktails in Portland.

First Review of Joy’s Crepe Cafe

August 6th, 2015

The Press Herald has reviewed Joy’s Crepe Cafe.

And the Mr. Crabby itself? Once it came out of the kitchen, I didn’t really care anymore about the price. It was simple and delicious. The crabmeat comes from The Fishermen’s Net next door, and it’s mixed with just a little Japanese mayonnaise – enough to hold it together and add some flavor, but not enough to overwhelm the taste of the crab. The crabmeat was fresh, bright and left me wanting more.

I was very impressed with the crepes, which were ultra thin and the perfect texture. I could bite right through them easily, but they held together well. I would definitely order the Mr. Crabby again.

Review of Boone’s

August 6th, 2015

The Blueberry Files has reviewed Boone’s.

When the boyfriend suggested Boone’s for his mom’s birthday dinner, my first response was, no way. Then I thought, ugh, don’t be such a B, give it a shot. It’s a nice restaurant on the water, and I wanted to have an open mind about the food there. I called and made a reservation for a Monday night – I asked to sit outside, but they don’t make reservations for the outside decks. So we crossed our fingers and went.

If you want to be all TL;DR about it, the takeaway is that the food is fine, the service was not so fine, and I was unfortunately not impressed despite trying to find a silver lining.

Portland Street Eats

August 5th, 2015

Today’s Press Herald reports on the growing diversity of food carts and food trucks on Portland’s streets.

The article profiles: BP’s Shuck Shack, Snappy’s Tube Steaks, Fresh Eats, Mami, Milly’s Skillet, Cannoli Joe’s, LemonCycle, High Roller Lobster, Zippy Doo Dog, Lola’s Taqueria, Yellow Cart, Pure Pops, Brulee Bike, Morsel and The Marshmallow Cart.

Milly’s Skillet Moving in September

August 5th, 2015

The Forecaster reports that Peaks Island food truck Milly’s Skillet will be moving to Falmouth in September.

[Owner Molly] Ritzo said the Falmouth truck, which will set up at 226 Gray Road, will offer more of a farm-to-table menu, with breakfast items, soups, salads and sandwiches.

“I want to be the morning stop for people,” Ritzo said, adding she will also have prepared meals for customers to take home.

Bon Appetit Top 50: East Ender and Tandem Bakery

August 4th, 2015

Bon Appétit has included both East Ender and Tandem Coffee + Bakery in their list of 50 nominees for this year’s best new restaurants.

Every year, we announce the Bon Appétit Hot 10, our list of America’s Best New Restaurants. And it all starts with these 50 nominees. Over the last several months, Andrew Knowlton and Julia Kramer criss-crossed the country seeking out the truly original, innovative, and unexpected cooking taking place right now. These are the spots that killed it this year. The restaurants range from a quintessential French bistro to a place that serves pretty much only hummus, an eclectic brewpub to a vodka-soaked Russian joint. The one thing they have in common is this: flat-out deliciousness. Which ones of these 50 nominees will earn a spot in the Hot 10? Check back August 18 to find out.

Under Construction: The Purple House (Updated)

August 3rd, 2015


Krista Kern Desjarlais has bought a small property in North Yarmouth where she plans to open a wood-fired bakery called The Purple House. The bakery is located at 378 Walnut Hill Rd, at the intersection of routes 9 and 115. Desjarlais will be serving Montreal-style bagels and wood-fired pastries along with Cuban coffee in the mornings. Ice cream will be on the menu year-round.

Desjarlais will also serve daily sit-down lunch in the 8-seat bakery as well as a monthly prix fixe dinners.

As you can see in the photo, the property does need some TLC to be ready and the wood-fired oven needs to be built, so the The Purple House is not likely to open until very late in 2015 or early next year.

Update: The Press Herald has interviewed Desjarlais and published an article about The Purple House.

This Week’s Events: Oxbow, Cookbook Club, Indonesian Dinner, USBG, Working Waterfront Women, Mystery Dinner

August 3rd, 2015

MondayLolita is hosting a tapas event and Oxbow tap takeover, and the Longfellow cookbook club is getting together to discuss Eating In Maine by Jillian & Malcolm Bedell.

TuesdayThe Honey Paw is holding Indonesian dinner in collaboration with Kaki Lima, and the local chapter of the US Bartenders’ Guild is having a meeting at Ri Ra.

Wednesday — author Kate McCarty will be at Maine Craft Distilling to sign copies of her book Distilled in Maine, the Monument Square Farmers’ Market is taking place.

Friday — The Public Library is displaying an exhibit on the Working Women of Portland’s Waterfront, Rosemont on Commercial and the West End Deli are holding a wine tastings.

Saturday — there will be a wine tasting at LeRoux Kitchen, and the Deering Oaks Farmers’ Market is taking place.

SundayLeslie Oster from Aurora Provisions is the featured chef at this week’s Cultivating Community Twilight Dinner.

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 Two Portlands

August 3rd, 2015

goodhousekeepingThe August issue of Good Housekeeping includes a “snackdown” comparing a short list of venues in Portland, Maine with Portland, Oregon.

  • Bite into Maine | Tasty N Sons
  • Duckfat | Beast
  • Central Provisions | Paley’s Place
  • Hunt & Alpine | The Bent Brick

Review of The Honey Paw

August 2nd, 2015

The Maine Sunday Telegram has reviewed The Honey Paw.

A chef once told me that restaurants are a lot like relatives. There are those you visit frequently and always enjoy, a few you see only on special occasions, and several you tolerate. If you’re lucky, though, there are one or two you want to know better. Sure, they have a few quirks, but they’re bright, creative, known for their good taste, and filled with such energy that you look forward to your next encounter…The Honey Paw is that last kind of restaurant.

International Foodservice Editorial Council

August 2nd, 2015

ifecThe International Foodservice Editorial Council (IFEC) is holding their annual conference in Portland this November.

The IFEC is “a non-profit organization dedicated to improving the overall quality of business-to-business communication within the foodservice industry and to encouraging high professional and aesthetic standards among those working in and with the foodservice media.”

Maine Winners at ACS Cheese Competition

August 1st, 2015

Maine cheesemakers took home 10 awards from this year’s American Cheese Society competition, reports the Maine Cheese Guild.

From among 267 companies submitting 1,779 entries seven Maine cheese makers won ten awards including four 1st place ribbons, four 2nd place, and two 3rd place ribbons.

You can see the complete list of winners on the competition website.

Top 10 for July 2015

August 1st, 2015

The 10 restaurants PFM readers looked up most often last month were:

  1. Tempo Dulu (>50)
  2. The Honey Paw (1)
  3. Evo (3)
  4. Terlingua (11)
  5. Isa (2)
  6. Ebb & Flow (10)
  7. Crooners & Cocktails (33)
  8. Figgy’s (4)
  9. East Ender (5)
  10. Union (6)

The numbers in parentheses indicates their rank last month.

Interview with Heather Sanborn

July 31st, 2015

The Portland Phoenix has interviewed Heather Sanborn, co-owner of Rising Tide.

KB: You have a small rack of barrels aging in the back of the brewery. Will that be a bigger part of your model going forward, or are your barrel-aged beers more of a side project?
HS: I think that remains to be seen. Right now we don’t have more space for barrel aging, but that’s about to change. We have a 8,000 square foot warehouse in Westbrook that’s coming online in about three weeks. We just hired somebody to manage it and we leased a box truck that we’re going to use to bring things back and forth. So we should have a lot more space for barrel storage soon. Then it’s really just a process of ramping up that barrel program over time. It takes a long time to build up a successful barrel program at any kind of scale.

Cantillon Zwanze Day 2015

July 31st, 2015

cantillonzwanzeNovare Res is one of a select list of bars worldwide participating in this year’s  Cantillon  Zwanze day. Get to Novare early on September 19 to try this year’s beer.

First Review of Crooners & Cocktails

July 30th, 2015

The Press Herald has published a bar review of Crooners & Cocktails.

A classy joint with a major throwback vibe to the 50s and 60s era of Frank Sinatra and Dean Martin, Crooners & Cocktails offers classic cocktails, beer on draft, a great happy hour, and a full dinner menu.

Peak Organic’s National Reach

July 30th, 2015

The Boston Globe has a report on Peak Organic’s expansion into markets across the country.

Peak products are now available in cities beyond New York; they’re all along the East Coast and in California, reflective of their 29 percent overall growth in 2014. Cadoux credits the expansion to thriving restaurant scenes in Miami, Washington, D.C., San Francisco, and Boston, and a sales staff focused on selling the brew as a good beer for food.

Interview with El Rayo

July 30th, 2015

The Portland Phoenix has published an interview with El Rayo general manager Kate Poze.

LO: What do you tell your wait staff the secret is to excellent service?
KP: Always make eye contact, be attentive, accommodating and personal, know the menu. Control the chaos and be ahead of your tables, ask if they would like another drink before their glass is bone dry, mark their table, and don’t serve them soup without a spoon.

The Well TV (Updated)

July 29th, 2015

extravirginA camera crew from the Cooking Channel was onsite at The Well yesterday filming for a show called Extra Virgin. The epsiode which includes The Well is expected to air in January.

Update: On Wednesday the Extra Virgin camera crew was filming at Portland Lobster Company. The Press Herald has posted an article with further info, as does Eater Maine.