Review of Bakery on the Hill

Cupcakes, Cupcakes, Cupcakes! has published a review of Bakery on the Hill.

The cupcake was everything I would ever want in a cupcake. The cake was moist, had a great chocolate flavor and the frosting was light. I love a good butter cream, don’t get me wrong, but there are often times when it is much too heavy for the cupcake that it is paired with. This was the perfect pairing of frosting and cake. Both were light and sweet, however neither was too sweet…

Review of The Porthole

The Porthole received 3½ stars from the review in today’s Maine Sunday Telegram.

Check out casual Porthole for fresh seafood that comes from the market right on the wharf, as well as soups, salads, grilled sandwiches and other land-based items, including flatiron steak or poutine with hand-cut fries. All this is served in a no-frills atmosphere — a working wharf in downtown Portland. The food is very good, the experience fun and the prices not too heavy on the wallet. Breakfast is popular here, too.

Seafood-Friendly Sorbettos

Maine a la Carte has published a report on the collaboration between Whole Foods and Gelato Fiasco to develop a line of “Seafood-Friendly Sorbettos“.

The Gelato Fiasco in Brunswick has teamed up with Whole Foods Markets in the North Atlantic states to develop a line of sorbettos that pair well with seafood. The “Coastal Collection” is sold in the seafood section of Whole Foods stores and includes five flavors.

Cooking Channel in Portland

The Cooking Channel is scheduled to be in town this weekend to film with Rob Evans. From what I’ve heard, part of the piece they’re working will involve Evans stopping in at Nosh for a meal.

Wine 24/7: Weygandt Dinner Tasting Notes

Wine 24/7 has published a set of photos and tasting notes from last week’s Weygandt dinner at Caiola’s.

For 2nd course, Domaine Pascal Bonhomme Vire-Clesse’ 2010. This is 100% Chardonnay from the Maconnais in the Burgundy region. Elegance, gorgeousness and class personified. This beautiful wine was aged in stainless steel but exhibited a richness that made one think it touched some oak. Mais non! Light gold in color with chartreuse overtones, it was smooth and clean with a touch of floral on the nose. Lush and clean with bright acidity, body and depth without being overly heavy, it had a luxurious mouth feel, along with a lovely sense of romance…

Review of Spread

The Golden Dish has published a review of Spread.

But there’s more to this place than a stiff drink. Spread is a contender for some serious dining. Portland is not in short supply of these stylish new-American dining establishments, which can tend to mirror each other. Spread makes its mark by draping the flavors of fusion fare over a home-grown culinary vernacular.

Food Truck Regulations Move Forward (Updated)

Food truck ordinances and regulations were the focus of nearly 2 hours of discussion at tonight’s meeting of the City Council subcommittee for Public Safety, Health and Human Services. Several people addressed the issue including: the owners of Bull Feeney’s, Sebago Brewing and White Cap Grille, food truck operators from Bite into Maine and Cabin Cove Oysters, representatives from Cultivating Community, the Sea Dog’s, the Portland Police Department and the city health inspector, and a Falmouth resident who’s interested in starting a food truck once they become legal.

If my understanding of the process is correct, the next stop for review is the Planning Board Meeting on June 26, and then on to the full City Council where it will be reviewed at two separate meetings before Councilors vote to put the proposed changes into effect.

For additional reporting read this article from Friday’s Press Herald.

The city moved one step closer to welcoming food trucks to certain areas Thursday night, but not without reservations from the Portland Police Department, restaurant owners and landlords.

Under Construction: Vinland

The Portland Phoenix has published an interview with chef David Levi about Vinland, an almost purely locavorion restaurant he has under development.

 

He envisions a small restaurant (under 30 seats) that is “accessible and enjoyable” and will support local businesses, farmers and fishermen. Even with Maine’s limited growing season, Levi wants Vinland to be open year-round — using pickling, fermenting, drying, smoking, curing and storing techniques. There is no location for the restaurant yet, but he says he is getting close to finding a space.