The Wine & Spirit Education Trust, will be offering their Intermediate Level 2 certificate class in Portland March 26-27. The class is being taught by Adam Chase from Grape Experience. The program is aimed at anyone “who works in wine, wants a career in the wine industry or has a serious interest in the subject”. See the WSET website for a more detailed explanation of what the course covers.
For more information contact Adam Chase at email@example.com or Marc Doiron the bar manager at Street & Co.
According to an article from the Press Herald,
Portland Shellfish Co. is scheduled to restart production next week at its crab processing plant in South Portland, which was shut down by federal officials two months ago because of food safety violations.
The Golden Dish has published a review of Boda.
What Boda offers—beautifully—is very authentic street-vendor food, satays being one of their specialties, and typical dishes of home-style cooking. If this is considered their everyday fare, then take me to the haute cuisine table too!
From Away has published a review of the Ham Italian at Colucci’s.
Colucci’s layers on slightly more ham than some other places, but it doesn’t overpower the long slices of pickle, onion, and green pepper, who all do their part to lend crunch and freshness to the sandwich, with the olives kicking in a slight bitterness, right when you need them. The tomatoes could have been better, but that may just be the time of year. Best of all, Colucci’s isn’t shy with the salt and pepper shaker, which goes even further to amp up the habit-forming qualities of this sandwich.
The Food & Wine section in today’s Press Herald features an article about Maine Restaurant Week’s Incredible Breakfast Cook-off. The event is taking place Friday morning in South Portland. Tickets are available online.
Last year’s cook-off sold out, and some folks drove from a couple of hours away just to sample dishes such as the Creme Brulee French Toast from The Good Table in Cape Elizabeth. The “bring you to your knees delicious” French toast, smothered in fruit, took top honors and will be back this year to defend its title.
The Forecaster has published a report on the current state of restaurant health inspections in Portland and across Maine.
In Portland, where the city is delegated inspection authority by the state, some restaurants haven’t been inspected since 2007. And there is scant evidence the city has conducted required follow-up inspections to ensure compliance with food codes by restaurants that have been cited for violations.
Mainebiz reports that Allagash Brewing is “investing about $1 million to expand its production facility by 50% and is planning to hire two or three new beer makers by the end of the year.”
“We’re growing significantly. We’re planning to be up 40% this over last year,” Dee Dee Germain, the company’s spokeswoman, says. “The new facility should get us a couple more years at 40% growth.”
The Blueberry Files has published a review of Sonny’s.
I love Sonny’s interior- the redesign really shows off the spectacular building with remaining elements of an old bank- and their cocktail list. And I struggle to put my finger on what is missing from their culinary offerings. But after this meal, there was nothing that stuck in my head. No, ‘how do they do that,’ no ‘I can’t stop thinking about…’ So while Sonny’s offers a great libations and is a fancy hang-out spot, I will be saving my appetite for Local 188.
Portalnd Bar Guide has published a review of DiMillo’s.
DiMillo’s is a well-loved favorite on the Portland dining scene, and for good reason. If you’re looking for timeless ambiance, real folks, and tried-and-true menu items across the board, take the walk out to the end of the marina and stop by DiMillo’s. You’ll be glad you did.
The Portland Daily Sun has published a profile of Daniel Steele, co-owner of Brian Boru.
Daniel Steele’s ideal dinner is a study in contrasts – delicately Frenched Icelandic lamb ribs marinated with garlic and tamari then grilled to get that gorgeous brown crust. Next to it are generous slabs of raw toro, the fatty tuna underbelly that sits contentedly atop a throne of vinegared rice.