Wednesday — Restaurant Impossible will be unveiling the re-imagined Uncle Andy’s at 7pm, and the Monument Square Farmers Market is taking place.
Thursday — GMRI is hosting a session on Portland’s Evolving Seafood Industry.
Friday — it’s the first day of the Scarborough kitchen tour, Sip & See.
Saturday — Novare Res is holding the 2014 SmuttFest, it’s the 2nd day of Sip & See, and the Deering Oaks Farmers Market is taking place.
Start-up and Create Week — An exciting event called Maine Start-up and Create Week is taking place June 12-20. There will speakers and panel discussion in addition to a number related events. Three of the presentation involve the food industry: Marine Innovation, Scaling a Specialty Food Company, and Innovation with Sustainable Foods. For a full schedule and to register for the conference visit, mainestartupandcreateweek.com/schedule.
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 the Back Bay Grill.
Sophisticated dishes superbly done – after 25 years, Back Bay Grill remains at the top of its game. The wine list is a special one – many bottlings have significant cellar age. Every dish is a standout, including specials of the day and – in addition to those described in the accompanying review – Bang’s Island mussels, truffled beef tartare, grilled filet mignon, roast chicken breast and hand-rolled turban of salmon.
The also has an editor’s note indicating that this is John Golden’s last review for the Maine Sunday Telegram.
Dean’s Sweets has announced that they’re moving to 475 Fore Street into one of the retail spaces across the street from Miyake. According to the press release,
After almost six years in their current location (82 Middle St.), and four years prior to that making chocolate in their home kitchen, Dean’sSweets now needs more space to make and sell their hand-dipped truffles, caramels, and buttercreams. With consistent growth over the years, including retail, wholesale, wedding, special events, and website orders, Dean’sSweets is moving toward greater capacity to accommodate more people, more equipment, and more production. Committed to making chocolate in small batches for absolute freshness while also keeping production and sales all under one roof, Dean’sSweets is pleased to have found a great location in Portland, steps away from Old Port.
The Bangor Daily News looks at the impact Small Axe is having on Congress Square Park.
“There are not a lot of places in the city to get outside and have lunch,” said Deuben, a chef who’s worked for Masa Miyake and at Hugo’s. “This gives people the opportunity to see what the park can be with a little effort. Just as we put a lot of thought and effort into our food.”
The Golden Dish has reviewed Lolita.
Owners Guy (chef) and Stella (manager) Hernandez [and Neil Reiter] have assembled a great team of sous chefs with Kimmo Merronen, Cameron Fernald and Megan Roand who contribute what they do best. The result is staggeringly exquisite food served in such elegant, relaxed surroundings. It may have seemed odd to close down their popular Bar Lola to move to what seemed like compromised quarters; but instead the change brought Portland a brilliantly refined new restaurant. Sometimes geography does make a difference.
- A new food truck called CN Shawarma (facebook, twitter, website) is launching today at noon on the Eastern Promenade. Owners Clayton Norris and Jenna Friedman are serving a menu of shawarma, falafel, kofta, lentil salad and tabbouleh.
- King’s Head Pub (facebook) is planning a to hold a soft opening tonight with some “light food” and drinks. The restaurant will be having their official opening with a full menu available on Saturday.
Knack Factory has published a very nice set of photos from last weekend’s dinner by Hugo’s at Flanagan’s Table.
The dinner featured smoked sablefish, cassoulet, a surf and turf of octopus and pork shoulder, a spit roasted pig and a dessert of sorrel ice cream, asparagus and rhubarb.
The SALO Project will be serving a Filipino pop-up dinner this Sunday in Portland. Chef Yana Gilbuena is taking SALO on the road to prepare a pop-up in all 50 states. Tickets are $50 and the dinner is taking place in a private residence in the East End.
Urban Eye has a report on the new Vinland backdoor ice cream service which is slated to start next week.
To coax the timid to his locavore lair, Levi is using the back door in his kitchen (accessible from Congress Square Park) to hawk cones and homemade popsicles in flavors like cranberry and blueberry yogurt all summer long.
Peter Peter Portland Eater has reviewed Congress Bar and Grill.
Congress Bar and Grill produced a very good meal. They’re not fancy and they keep it simple, but the food tastes great and is cooked perfectly. The service is good too. I’d recommend checking out this congress. They get my vote.
the Press Herald has published a review of the Hella Good food cart,
The fish taco included white fish, lightly breaded and warm and topped with a lime crema salsa, cabbage and cilantro. The pork was fall-apart tender, and the chicken was as well. The pork and the chicken were served with a verde salsa, along with onion, cilantro and other greens. All three were great.
and a bar review of Blue Spoon.
Blue Spoon has been part of the Munjoy Hill community for years. It’s a place people rely on for brunch, lunch, dinner and Wine Time, its signature happy hour from 4:30 to 6 p.m. Monday to Saturday. Wine is served by the glass for $2.50 and small plates are available for munching. For an authentic Portland experience, climb the Hill and check out Blue Spoon.
Maine a la Carte has information on how to be part of the Restaurant Impossible remake of Uncle Andy’s.
“Restaurant Impossible” airs on Wednesday nights and the episode featuring Uncle Andy’s will air sometime this summer. We can’t report on the transformation because that would spoil the TV surprise, but YOU can participate.
There are two ways to be involved: As a member of the volunteer crew or as a customer for the grand re-opening on Wednesday, June 11 at 7 p.m.
The Portland Daily Sun has reviewed Timber,
Timber could have served green eggs and ham and the experience would have been great. That is mainly because the of the aura of staff professionalism and the tableside visits from the owners, even when they got slammed and overwhelmed a bit on opening night. Whenever I go into a restaurant I can usually spot one or two servers who are the cream of the crop. The ones who make the operation seamless and make you question if they’re part-owners. Everyone at Timber behaved that way.
and the Bangor Daily News has published an article about Timber.
Noah and Dan Talmatch of The Northpoint opened their second restaurant last week called Timber Steakhouse and Rotisserie on Exchange Street. Offering certified Angus beef in diverse cuts served with sides of batter-fried smoked bacon and a bourbon, whisky, rye and scotch bible to consider, the bold brethren once again have hit upon a winning concept.
The Root has published a report from the coffee house tour I led this past weekend in collaboration with The Maine Brew Bus.
During the tour we visited Coffee by Design, Bard Coffee, Speckled Axe and Tandem Coffee Roasters. We learned about coffee importing and roasting, cross compared brewing methods, got trained on the cupping process, and as you might expect drank a vast amount of caffeine. If that all sounds fun to you then you’re in luck as we’re likely to schedule a repeat performance this Fall. Stay tuned.
Haddockquest has reviewed David’s.
When the sandwich arrived, the first thing I noticed was the well-toasted bun. Finally, a well-toasted bun! This has been an issue in past Haddockquest excursions, and I have to say that David’s really nailed the vessel aspect of things here. After that, things started to go downhill. The small-ish portion of haddock suffered from a soggy, poorly-seasoned batter that lacked flavor and did nothing to stand up against the bun it was served on. It’s a shame, because the fish itself was clearly fresh and had a nice flakiness to it.
Eat Maine has profiled the Portland & Rochester.
All in all the Portland Rochester has become an indispensable staple in West Bayside, offering a variety of different experiences to loyal patrons. The recent update with the menu only furthers the eclectic nature of a pub that should be on everyone’s radar this summer.
The Forecaster reports the Pepperclub is planning to remain in Portland rather than move to Kennebunk.
With the help of real estate brokers and input from customers, Sawyer is now looking for a new home for the restaurant after its lease expires in September.
“We are not looking to move out of the greater Portland area,” [co-owner Melissa Sawyer] said.
Sawyer said the Good Egg Cafe, which reopened about seven years ago as the Pepperclub’s breakfast arm, will also continue to operate.
The Huffington Post has published an interview with Kate McCarty, author of Portland Food.
In your opinion, what is it about the Portland food community that inspires so much creativity?
The low cost of entry and accessibility (e.g. rents, prime space) is attractive to many chefs, as well as our abundant local ingredients like produce, cheese, meat, and seafood. Everyone in Maine is into making things, whether it’s cured meats or beer or blueberry jam. All of the chefs I talked to while researching Portland Food mentioned how supportive and collaborative the food and restaurant industry is. We don’t have the same competitiveness in the restaurant industry that they have even just down the road in Boston. All these factors created this incredible restaurant scene for a city of our size.
The Golden Dish has reviewed Timber.
The double-thick (huge) pork chop had a wonderful glaze of Maine blueberry sauce, more pungent than sweet. It’s local pork, too, though not pastured but corn fed. It had great flavor and was exceedingly tender for such a thick cut. It’s flash-grilled at very high heat, the secret to making cuts like this buttery soft.