The Munjoy Hill News has published a report on the first meeting of Portland’s Food Truck Task Force.

Proximity to restaurants and other businesses in the city was the focus of the discussion . . . Experienced food cart operator Ron Gan tried to assure Dick A. Grotton, President & CEO of Maine Restaurant Association and Steve DiMillo, DiMillo’s Floating Restaurant, that they won’t be overun by food trucks. “There is not enough business for all of them out there. It’s too expensive. I understand the concern of the ‘bricks & mortar’ people, but people prefer them. Don’t get too worried that several food trucks will hurt restaurants,” he cautioned them.

The Golden Dish has published a review of Eve’s at the Garden.

I started off with lollipop lamb chops, which are cut from the rack. These were a bit larger than they should have been since the eye of the rib would have been preferable. Nonetheless they were beautifully seasoned, tender and  cooked perfectly pink (though I wasn’t asked how I wanted my lamb); the dipping sauces of hummus and red pepper offered sweet Mediterranean nuances.

Here are a couple new items under construction:

• A company called Sebastians LLC has rented the restaurant space located at 339 Fore Street that has in the past been the home of Apsara, Shima and Siam Grille. There’s no word yet on what type of restaurant Sebastians LLC plans on opening.
• Rising Tide Brewing has leased 5,500 square feet of space on Fox Street, They’ll be moving their brewing operation into Bayside from the Industrial Way.

Instant Portland has published a review of The Salt Exchange.

Overall, although it is not my favorite restaurant in Portland (there are so many choices, after all) our Restaurant Week excursion to The Salt Exchange was a delightful evening filled with great, memorable food. We never felt rushed, we were all excited by the choices and flavors available, and everyone at the table walked away satisfied. I’d be interested to try their lunch menu, and I do feel that they are unpretentious enough to make a comfortable “fancy” dinner choice for anyone here visiting the city. Despite the white tablecloths, this isn’t a place where you are expected to have a suit jacket or pearls.

Monday — Maine Restaurant Week continues through Saturday; see the MRW’s website for a full list of participating restaurants.

Wednesday — Wine Wise is leadingan Italian Reds wine walk.

Friday — the Incredible Breakfast Cook-off is taking place at Sea Dog Brewing in South Portland.

Saturday — the Winter Farmers Market is taking place at the Irish Heritage Center.

Sunday — Dobra is holding Japanese Tea tasting.

All Month — Starting on Thursday and running throughout the month of March, Grace, Miyake, Pai Men Miyake and the Foreside Tavern in Falmouth will make a donation to fight hunger in Maine for every 3- or 7-course meal you order. “The idea that there are children in our state the are hungry is simply unacceptable to us. When we learned that each dollar raised connects a child with ten meals we knew we could make an impact right here in our own community.” said Anne Verrill, owner of Grace & The Foreside Tavern.

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.

Back Bay Grill received 4½ stars from the review in today’s Maine Sunday Telegram.

Its quality comes from a keen dedication. Chef/owner Larry Matthews Jr., who became executive chef in 1997 and bought the restaurant in 2002, was fully engaged on the night we visited, keeping one eye on the open kitchen and examining each plate as it left for the table and the other eye on front-of-house flow. Creating a complete and exceptional dining experience is his art, and his standards appear to be sky-high.

Lucky us, for that translates into an atmosphere of unpretentious elegance, a menu that changes frequently and mixes traditional fare with some adventure, and food that sings.

The Blueberry Files has published a review of Ruski’s.

Food Coma TV and talented photographer Zack Bowen are hosting an exhibit tonight for First Friday of images that Bowen captured during the first season of FCTV. The exhibit is taking place at Might & Main (28 Maple Street, Suite 202).

For more information see the event listing on Facebook.

The 10 eateries looked up most often in February on Portland Food Map were:

1. Schulte & Herr (4)
2. Blue Spoon (10)
3. Silly’s with a Twist (2)
4. El Rayo Cantina (1)
5. Sabor Latino (3)
6. Petite Jacqueline (11)
7. The Salt Exchange (25)
8. Hot Suppa (>30)
9. Five Fifty-Five (6)
10. Bresca (7)

The numbers in parentheses indicates their rank last month.

Rosemont opened their new produce location at 5 Commercial Street (near the intersection with India Street) yesterday.

Today’s Press Herald includes a report out on last night’s cocktail and dessert competition,

Asked what he was looking for in a winner, [John] Myers said, “It’s that X factor.”

“I want something that’s going to stand out, something that I don’t know exactly what they made it of, something that I wish I had come up with, you know,” Myers said. “And something that I want two or three of.”

a 4 star review of the Museum Cafe,

My sandwich tasted entirely original. Served cold on dark bread with fresh greens, it included moist flanks of freshly prepared chicken with a creamy, zesty sauce. It came with a few chips on the side, and was entirely satisfying.

a bar review of the 15 Exchange Grille,

Under a sign that reads, “think different,” the full bar is displayed with some choice liquor bottles placed on cubed shelves. That’s where I spotted a bottle of Crown Royal and opted for a Crown and ginger that cost $8. After a few sips, I determined that was pricey, considering there was more ginger ale in the glass than whisky.

and this week’s What Ales You column.

The Portland Phoenix has published a report on a local food forum being organized by Local Sprouts.

Attendees, whether they are farmers, business owners, lawyers, accountants, schools, emergency-food service organizations, or people with technical, marketing, or writing skills, can meet and discuss ways to share resources and collaborate.

The gatherings led to a desire for a larger food discussion, presently called the Portland Community Food Forum: Creating a Healthy and Resilient Food System. It’s tentatively scheduled to be held on Thursday, April 19, at the Woodfords Congregational Church in Portland, Fertig says.

The Reuters news service has produced a profile of Grace.

Every element of the design shows a keen eye for detail. Napkin rings are made from spare parts harvested from the original pipe organ. The dramatic architectural feature over the bar echoes two trefoil stained glass windows. Even the knives mimic tall, spear-shaped windows.

Chef Peter Sueltenfuss presides over the large open kitchen located in the church’s former altar. There, he produces an eclectic blend of modern American cooking that leans heavily on Maine seafood and locally-raised produce.

The Food & Dining section in today’s Press Herald includes a feature article on the Maine Food Producers Alliance.

The alliance holds workshops that teach up-and-coming stovetop businesses all the practical things they need to know, from picking out the best packaging to the do’s and don’ts of approaching major retailers. The group includes businesses of all sizes, from Stonewall Kitchen – whose owners started out selling their products at local farmers markets – to smaller ventures such as the Perfect Peanut Brittle Co. in Saco.

For more information on the MFPA visit their website.

Cinque Terre and Vignola have been featured in a National Geographic Traveler article on farm to table restaurants.

 Co-owner and chef Lee Skawinski selects varietals for the farm discovered on trips to Italy, and the kitchen crew helps harvest everything from tomatoes to 3,000 heads of garlic per season. Cinque Terre crafts traditional, multicourse meals inspired by the cuisine of Liguria in northwest Italy. Expect comforting dishes such as zuppa di pesce (fish soup) with potato and fennel, and ravioli with kale and braised lamb. Vignola is its breezy little sister, serving tavern fare: Terrines of Maine rabbit are a specialty. To catch a breeze yourself, take a stroll by the ocean across the street from the restaurants.