Review of Caiola’s

From Away has published a review of Caiola’s.

Based on the recommendation of our server, Malcolm ordered scallops and I the chicken Marsala. Chicken Marsala, like veal Piccata or Communism, is just not something I ever would consider. It seems cold war-era boring, and better in theory. I was so very mistaken. Chicken Marsala is wonderful. It’s sweet and light and lovely.

Baxter Brewing and Rising Tide Brewing

The Forecaster has published an article about Portland’s newest brewery, Rising Tide Brewing Co.

So far, there have been 14 batches of Ishmael, Sanborn said, which are being distributed to about 60 locations, including RSVP, the Great Lost Bear and at specialty markets like the Rosemont Market & Bakery and the Bow Street Market in Freeport.

Each 22-ounce bottle retails for about $6, he said.

“Right now, this beer is pretty much flying out the door,” said Sanborn, who described his early success as a “honeymoon period.”

Hop Press went for a behind the scenes look at Baxter Brewing. The new bear company is lead by Luke Livingston who had until earlier this year authored Blog About Beer. Baxter is expected to start retail sales in January.

Touring the 7,000 square foot facility with Livingston on Monday, the Baxter staff seemed to be working at full-speed to get the facility put together and get to brewing. Just last week, Baxter’s 30 bbl brewhouse (mash-tun, kettle and whirlpool) arrived in Lewiston, along with two 60-barrel fermenters. A 48,000-pound grain silo was installed at the brewery last month, and a state-of-the-art Ball canning line will be arriving in November.

Turkey Buying Guide

The Blueberry Files has taken some of the guess work out of you Thanksgiving dinner preparations with this handy listing of the turkeys for sale at four Portland area markets complete with price per pound stats and details on how they were raised.

Thanksgiving is fast approaching. And if you’re like me, you’re probably wondering where you can get the best turkey (both in taste and environmental impact), while doing the least damage to your wallet. So, I present to you your four local options for purchasing a turkey next week.

For more help with your Thanksgiving shopping and/or dining out check out the PFM Thanksgiving Resource Guide.

Whoopie Pie Throwdown with Bobby Flay

According to a report from the Press Herald, Bobby Flay was recently in town for a whoopie throwdown. Flay competed against Karen Haase from Cranberry Island Kitchen.

Cranberry Island Kitchen’s whoopie pie throwdown with Food Network star Bobby Flay will air at 9 p.m. Dec. 8, according to Carol Ford, one of the owners of the popular Portland bakery.

I guess we now have an explanation for the photos posted on Edible Obsessions back in September.

Immigrant Kitchens: Swedish Cured Salmon

Lindsay Sterling from Immigrant Kitchens learned how to make Swedish Cured Salmon from Eva Morrill. See the photos and read the recipe and back story behind this dish.

“But you can’t get fresh fish anywhere in Portland on Monday,” The Swede said. We were having a scheduling conflict. She had offered to teach me (and you, dear readers) how to make her favorite dish from Sweden, cured salmon with mustard vinaigrette and potatoes au gratin. Think! What strings did I have in the world? “What if,” I proposed, “I show up at your house at 10:00am Monday with the most alive salmon in Portland?” She laughed.

Beer at Trader Joe's

The What Ales You column in today’s Press Herald reviews the beer selection at Trader Joe’s.

In the three weeks that the Portland store has been open, I have not yet drunk everything on the store’s shelves, but I have tried enough to know that there is something to please everybody — and probably enough to displease everybody.

For comparison see this earlier review of the beer at TJ’s by Brews and Books.

Beer at Trader Joe’s

The What Ales You column in today’s Press Herald reviews the beer selection at Trader Joe’s.

In the three weeks that the Portland store has been open, I have not yet drunk everything on the store’s shelves, but I have tried enough to know that there is something to please everybody — and probably enough to displease everybody.

For comparison see this earlier review of the beer at TJ’s by Brews and Books.

Advice from Joe

Joe Ricchio has written a piece for Find.Eat.Drink. packed with advice on “How To Enhance Your Dining Experience“.

Go Late – If you want to dine at a more leisurely pace and time is not of the essence, make reservations for the later seating.
Most restaurants book at least two turns every night, so if you’re going to dine early than you’ll need to be considerate of customers who have reservations on the second turn. The second turn is much more relaxed, though please note that if you’re the last ones left in the dining room and half of the staff has gone home, it’s time to leave.