Today’s Press Herald includes a profile of Christos Zoulamis and his business Papou’s Kitchen.
Behind the Westbrook Market on the corner of Stroudwater Street and William Clarke Drive, Zoulamis soaks chick peas, mixes in herbs and spices, and packages the falafel that can be found in the freezer sections of all the Hannaford supermarkets and Whole Foods stores throughout New England.
It’s on the menus of local restaurants, like Silly’s on Munjoy Hill, and served in the employee cafeteria at Idexx Laboratories.
Tuesday — the soft launch of Union Bagel, Roger Doiron of Kitchen Gardeners International will be speaking at Grace, Bar Lola is holding a Washington state wine dinner, and it’s the first day of the 4th Annual Belgian Biere Fest at Novare Res.
Wednesday — the Monument Square Farmers Market is taking place.
Thursday — The Great Lost Bear is showcasing beer from Victory Brewing, and there will be a sake and cheese tasting at the Public Market House.
Friday — a wine tasting is taking place at the West End Deli and a bourbon tasting at The Salt Exchange. It’s First Friday Art Walk and restaurants will be busy so be sure to make reservations in advance.
Saturday — Maine Food Frenzy is premiering on WPXT, The Salt Exchange is offering a special Derby Day menu, there will be a wine tasting at LeRoux Kitchen, and the Deering Oaks Farmers Market is taking place.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
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.
Portland magazine has published an interview with Carmen Gonzalez, chef of new restaurant opening this Spring in the Danforth Inn.
If you dine with González at her new restaurant, opening May 15 at The Danforth bed and breakfast, you can go international, too, devouring sizzling snacks as part of a culinary “journey through most of Latin America and the Caribbean,” where lobster will be served as few up here have seen it before.
“One of my signature dishes is a lobster and avocado terrine with key lime mayo and aranitas (grated green plantain and garlic fritters), which I plan to have on the menu, along with lobster fritters.”
The May issue of Maine magazine arrived in my mailbox this week. It includes a review of Schulte & Herr.
Despite the unassuming location and decor, the restaurant serves up some of the best food in Portland. The dining room, in a very short time, already feels lived in, comfortable and familiar, and the BYOB option only heightens the feeling of being welcomed into somebody’s home.
Also in the May issue is a survey of Portland lunch spots.
Neither article is online yet but you should be able to find a print copy at your local newsstand or bookstore.
The Forecaster reports that the South Portland Farmers Market may be moving to Hinckley Drive.
This year, the South Portland Farmers Market Association proposed moving the market to Hinckley Drive, along Mill Creek Park, an area members feel will provide more visibility and foot traffic.
One proposal has 24 farmers and their stands occupying about half the street, from Ocean Street to the first curb cut in front of Town and Country Federal Credit Union. The second would close all of Hinckley Drive and allow 41 farmers to sell their wares.
Today’s Portland Daily Sun includes an update on the Food Truck Task Force,
The city’s Food Truck Task Force met yesterday to continue discussing possible regulations for the mobile restaurant industry. The group managed to reach a consensus on allowing food trucks to operate late in the evening and letting them set up on private property as long as they stay a certain distance away from established restaurants.
and an interview with Perry Mogul, owner of the food cart known as Perry’s Sidewalk Cafe.
The city’s pursuit of food trucks causes some head scratching for Perry Mogul, a food cart vendor who’s a familiar face around the Port City. Perry’s Sidewalk Cafe, as he calls his cart, features kosher hotdogs, baguettes, barbecue ribs and other delicacies.
According to a short piece in Maine a la Carte, both Saveur and Bon Appetite have recently published praise for Standard Baking.
The Golden Dish has published a review of Flatbread.
The crust, which is not ultra thin, reveals a level of complex texture and robust flavor that I haven’t had elsewhere. The rich crust is fluffy and airy with just enough crispness to satisfy thin-crust pundits.
Mainebiz has published a profile of Maine Mead Works.
According to Christopher Philbrook, who handles media relations, the meadery from January to March sold 806 cases of mead — 373 in state and 433 out of state. Over the same period last year, the company sold only 402 cases in state. In-state figures include wholesale and retail, while out-of-state figures only include wholesale, he says.
The Portland Phoenix has published an article about Resurgam Zero Food Waste, a company that composts food waste from several Portland area eateries.
You — or your neighbor — may do it at home, but now area restaurants, hospitals, schools, and grocery stores are also reducing their waste and producing rich soil by turning food scraps and paper products into compost.