Chubby Werewolf has published a review of the newly reopened Cafe at Pat’s.
As for me, I hit the proverbial jackpot with my entree. Despite feeling a bit guilty about ordering mostly seafood at a restaurant with strong ties to red meat, I opted for something called the “Portuguese Shrimp Saute.” Somewhat evocative of a cioppino stew, the dish featured several large shrimp over a generous helping of fettucini, and accompanied by sweet Italian sausage, Mahogany clams, Jonah crab claws, mussels, lemon, garlic, tomato and saffron. (As with Ilsa’s scallop dish, it came with asparagus, that day’s vegetable offering.) It is a lot of ingredients, but they all worked together in unison to produce the perfect meal: one that is balanced and flavorful enough to be eaten on a breezy summer evening, and yet hearty enough to be savored on some cold night in mid-November.
The Appel on Wine column in today’s Press Herald examines state regulations that are impeding the Maine wine industry,
As Ned Swain, owner of the Maine distributor Devenish Wines, put it, “Allow shops to sample people on wine. If they’re in good standing (and) not selling alcohol to minors, having a sample bottle open wouldn’t harm anyone. It would make it a lot easier for shops to sell new, unusual, unknown wines.” (I’ll add: The state liquor authority could conduct undercover monitoring of a one- or two-ounce maximum per customer, to prevent an increase in public inebriation.)
The Golden Dish has published a review of Nosh.
The Blueberry Files has published a review of Boda.
The Miang Kum Som-oh is not to be missed though. The “bite-sized pummelo fruit salad [is served] on betel leaves w/ toasted coconut, peanut, lime, ginger, shrimp & shallots in a palm sugar dressing ($5).” As you can see, these fruit salad bites include a lot of great Thai flavors, and it comes together nicely in a mix of bitter, crunchy, sweet, and herby.
Today’s Press Herald includes a report on the Portland Food Co-op and their new space on Hampshire Street.
Each month, the Portland Food Co-op orders $10,000 worth of goods from the Crown O’Maine Organic Cooperative, United Natural Foods, Frontier Natural Products Co-op and individual farmers and food producers.
All of the food is marked up 10 percent from its wholesale price to cover operating expenses, such as property taxes and electrical bills. Most retailers add a 20 percent to 40 percent markup on food products.
Will Travel for Vegan Food has published a review of Little Lad’s.
What is lesser known about Little Lad’s is that they also have a wonderful bunch of cafes. Our trip in Portland, ME included a stop on Congress Street at Little Lad’s Basket, a quaint eatery which features a menu and a buffet as well as takeaway items like bags of popcorn, pints of frozen vegan desserts, whole grain breads and more.
Wednesday — the Monument Square Farmers Market is taking place.
Thursday — the Portland Food Co-op is holding an open house at their new location on Hampshire Street, the next Twilight Dinner at Turkey Hill Farm is taking place, the Great Lost Bear is featuring beer from Victory Brewing at this week’s brewery showcase, and the South Portland Farmers Market is taking place in the afternoon.
Friday — there will be a wine tasting at the West End Deli, and the September First Friday Art Walk is taking place and restaurants will be busy so make your reservations early.
Saturday — it’s the first day of the Portland Brew Festival and the Deering Oaks Farmers Market is taking place.
Sunday — it’s the second day of the Portland Brew Festival.
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.
From Away has published a review of Petite Jacqueline.
Our dinners, they were very fine. Extremely well-crafted, best examples of basic fare. Each cube of tuna was seared immaculately; our only desire was that they were a little more integrated into the the salad, composed of olives, egg, potatoes, string beans and the rest. My medium-rare steak was dead on, seared well and melt-in-the-mouth. Oh, but then. That best portion of a good woman’s meal. Frites so lithe and narrow to call them shoestring would be an insult, crisped, crackling, and lightly drizzled with aioli.
Appetite Portland has published a review of The Thirsty Pig.
The Exchange street purveyor of tasty pig parts slings a Sweet Italian that fairly bursts with fennel flavor. Slapped into a hot-pressed Italian roll and piled high with caramelized red peppers – it truly doesn’t get much better than this juicy, herbed-up sausage. A side of cole slaw also satisfies. Crisp strings of carrot and cabbage float in a light mayo puddle – a gaggle of poppy seeds swimming freely.