Month: March 2011

Chef’s Favorite Things & Loans for Farms

| Posted in People, Cooking, Farming

The Press Herald asked 20  Maine chefs to share their favorite, thing, idea or technique from the past year, and have compiled the results in today’s paper.

The newest technique that I have found to be very helpful in the kitchen is using my food processor in some of our charcuterie processes. Before I read about this technique, I relied solely on my meat grinder for processing meats, which works great for coarse, country-style sausages and pates. But when I want to make something a little more refined, with a smooth, delicate texture, I will grind the meat first and then use the food processor to finish the process. Doing this helps me to make beautiful mortadella, which has become a favorite on our daily charcuterie board.

— Peter Sueltenfuss, chef, District, Portland

Also in today’s paper is an article about the No Small Potatoes Investment Club which provides low interest loans to farmers.

So far, the group has made three loans. In addition to the Thirty Acre Farm loan, the club has loaned money to Heiwa Tofu in Camden and Lalibela Farm in Dresden.

“I love aligning my beliefs with my investments,” said Eleanor Kinney of Bremen, another founding club member. “This is a different model than having stock in companies that make products which I’d never feed my children.”

Reviews of Bresca and Otto

| Posted in Reviews

Vin et Grub has published a review of Bresca.

It goes without saying that my meal at Bresca was by far the best meal I’ve ever had.  It redefined eating and reaffirmed my passion.  I’ve always felt that my expectations are a bit lofty, but Bresca met each and everyone of them.  The only thing I can think to compare Bresca to is a Chanel Purse.  It’s classic and it’s a luxury item.  Indulging is well worth the price and the wait, especially because spots fill up two weeks in advance.  I certainly recommend taking a trip to Bresca- especially when you feel like spoiling yourself rotten and changing your perspective on the food you eat.

The Golden Dish has published a review of Otto Pizza.

The offending wedge that I got was tepid and tired. There wasn’t much bacon or scallion flavor but the lumpy addition of potatoes (which sounds like a really bad pairing anyway) stayed with me all day like a chunk stuck somewhere in my digestive tract…Maybe it’s unfair to judge Otto’s on one slice of pizza at one visit. But, like I said, that slice should have been better.

New to the Map: Cannoli Joe’s, Chubby Werewolf, Expanding Horizons Food and Tandoor Bakery

| Posted in PFM

I’ve posted four new additions to the Food Map:

Bollard: Chinese Buffets

| Posted in General News, Reviews

The Bollard visited the Super Great Wall Buffet, Lang’s Express, Jan Mee, Asia Restaurant in South Portland and Tin Tin Buffet as part of a tour of local Chinese buffets.

Walking into an all-you-can-eat Chinese place is like walking into an adult bookstore. You feel the same sort of self-conscious shame, particularly if you are dining alone. You don’t make eye contact with the hostess as you say, “Yes, one for the buffet, please.” She knows why you’re there, you know why you’re there: to stuff yourself to the point of immobility.

The March issue of The Bollard also includes (all in one article) some thoughts on bread as a luxury item, a recipe for Poke and an experimental poetic anecdote.