Today’s Press Herald published a profile of Maine Mead Works.
“Wait, don’t go anywhere. Yes, the topic is mead today. But no, you are not trapped in a time warp or at a Renaissance Fair. There will be no words with an ‘e’ randomly stuck on the end, no cheesy costumes, no faux lords and ladies who talk as if they just stepped out of the Middle Ages.
That’s not what Eli Cayer and Ben Alexander had in mind when they opened their new meadery in Portland.”
Portland in a Snap has published a profile of the PeRx-U-Up Cafe and the associate drug store, Apothecary by Design.
New Year’s Eve dinners for both Bresca and Evangeline have been added to the event calendar.
There are New Year’s Eve dinners taking at Sea Grass Bistro, Bar Lola, Five Fifty-Five, Frog & Turtle, Emilitsa and Verrillo’s on Wednesday. Frog & Turtle is also holding a New Year’s Day dinner too. Novare Res is having a tasting of Franconian lagers on Wednesday. There are wine tastings taking place at the West End Grocery on Friday and Leroux Kitchen on Saturday. For more information on these and other upcoming food happenings in the area, visit the event calendar.
There’s a front page article in today’s Press Herald on the impact the recession is having on Maine restaurants.
Portland Psst! has posted information on the new restaurant named Luna Rossa going in at 188 Middle St and on a new Harding Smith venture called The Corner Room.
The gBritt public relations firm is organizing Restaurant Week ME which is scheduled to take place in early March. According to today’s paper, Back Bay Grill, Fore Street, Cinque Terre and Hugo’s are all already on board.
A new post from Portland in a Snap reports on the Winter Farmers’ Market and includes a detailed menu of items and prices available from participating vendors. The options range from rutabagas and golden shallots to creme freche and ewegurt.
The Press Herald has reviewed the lunch options at Big Sky.
“It’s somewhat surprising to me that Big Sky Bread Company does lunch so well. I mean, it’s a bakery, so making great breads and baked goods is the priority. But the lunches are worth getting excited about too.”
Today’s paper has a report on the collaboration by members of Portland’s Jewish and Muslim communities to serve a holiday meal at the Wayside Soup Kitchen.