Maine Craft Breweries & Reviews of Scarpa’s and The Holy Donut

As I had mentioned last weekend the new issue of The Bollard is out. They’ve now put the articles online. The July issue includes a bar review of Scarpa’s,

On my follow-up visit, I tested Maciek’s creative side. Still strapped for selection behind the bar, he whipped up a light mix of Stoli orange and raspberry vodkas with citrus juices. As a summer drink, it hit the spot and was a competent companion to the delicious Chicken Saltimbocca — the broth was so good I ordered a side of bread to clean my plate.

a breakfast review of The Holy Donut,

So what does the future hold? For all I know, upscale doughnuts could go the way of the frozen yogurt shop and disappear within a few years. Or maybe they’re here to stay, and we’ll be seeing Holy Donut franchises opening up across the country. Regardless, they’re here right now, in Portland, and you should go get some today before they’re all gone. This is one upscaled, luxury food you can’t afford to miss.

and an article about the latest wave of craft breweries to open in Maine.

The battle is becoming a rout. No fewer than six homegrown breweries have been established in Maine in the past three years. Portland is home to four: Bunker Brewing, Maine Beer Company, Bull Jagger and Rising Tide. Baxter Brewing Co. is cranking out cans in Lewiston’s Bates Mill. Oxbow crafts Belgian farmhouse beers in a remodeled barn in Newcastle.

Chicago Chef to Bring Pop-up Dinners to Portland

According to Eater Maine Chicago chef Brandon Baltzley will be putting on a series of pop-up dinners in Portland later this month starting July 28.

Brandon Baltzley, the bad-boy chef and media darling of Chicago, has apparently been holing up in Maine, working on a farm outside of Bangor since March. And now he is bringing CRUX, the pop-up dinner concept he pioneered in Chicago last fall, to Portland, in partnership with Joel Beauchamp of Food Coma TV.

New to the Food Map: 2 Food Carts and an Ice Cream Shop

Three businesses are newly added to the Food Map:

  • Jay’s Philly Snacks is a food cart that sells pretzels and Italian ice in Congress Square (intersection of High and Congress Streets).
  • The Portland Hot Dog Company is a food cart I spotted on Commercial Street
  • Curly Cones is an ice cream shop that operates out of Casco Variety on Commercial Street

Restaurant Hiring Patterns

Portland Daily Sun columnist Natalie Ladd has published some observations on recent hiring patterns at Portland area restaurants.

So, out we went this past Sunday and I look at these mini-adventures as research/business mixed with pleasure, while my BFF feels like she’s out on furlough. Mindset aside, what really struck me on our three-stop outing is how many brand new faces are working in old familiar haunts. I found this a bit disconcerting and struck up a conversation with a bartender who has landed a killer full time job in a well known, upscale Old Port hot spot that features a great cheese list, accompanied by an overpriced yet well designed and crafted extensive cocktail and wine list.

Review of Mom’s Cafe & Farmers Impacted by Unusual Weather

The Press Herald has published a review of Mom’s Cafe.

There’s a lot of secret little places around Portland that hungry office workers know about but are hidden from the general public. The cafe in city hall used to be one of those places, but it’s now gotten enough ink that it can no longer be considered a secret.

Mom’s Cafe is another one of those places.

Also in today’s paper is an article about how this year’s highly variable weather is impacting Maine farmers.

It started in March with temperatures that soared into the 70s and 80s, dipped to freezing levels in April and was followed by heavy rain in May and June.

The National Weather Service in Gray recorded 11.03 inches of rain in June, almost 7 inches above average.

Summer Picnic & Organic Corn

The Food and Dining section in today’s paper includes a caution about the introduction of genetically modified sweet corn in Maine and guidance on where to locate organic/non-GMO sweet corn.

This summer marks the first time that Monsanto’s Bt sweet corn has been approved for planting in Maine. Unlike genetically modified field corn, which farmers in Maine and across the country have been growing for years as livestock feed, sweet corn is intended for human consumption.

The Food and Dining section also includes advice and recipes from local chefs and food purveyors in putting together your Summer picnic basket.

First Review of Eventide Oyster Company

The Golden Dish has published a review of Eventide Oyster Co.

For entrees we had the roasted seaweed-wrapped branzino and the grilled Nova Scotia swordfish belly. These were two of the best seafood entrees I’ve had in Portland. Whole fish is a pain to dissect but I lifted the central bone off easily and the fish was incredibly moist. The accompanying wheat berry salad, broccoli rabe and lemon confit added essential elements of flavor.

Comparative Review of Gorgeous Gelato and Gelato Fiasco

The Portland Phoenix has published a comparative review of Gorgeous Gelato and Gelato Fiasco.

These life-cycle complexities emerge in the taste and texture of the gelato itself. The essence comes down to this: Gorgeous Gelato offers a creamier, more mouth-coating gelato, while Fiasco offers something slightly denser and more flavor-intense. The reason is simple: Gorgeous uses some cream in its mix, and Fiasco relies on whole milk alone.