Reviews of BiBo’s & The Loft, Tempest Beer, Restaurant Inspections

The Press Herald has published a review of BiBo’s Madd Apple Cafe,

Although other customers came in while I was there — some for takeout, some for a sit-down lunch — I remember thinking, “Why isn’t this place packed?” For prices that, by and large, are just 50 cents to a dollar more than a foot-long fast-food sub (except for the famous $5 foot longs, of course), you can go to Bibo’s and get a great sandwich with fries and a salad, in a relaxing atmosphere, for under $10.

and of The Loft.

Maybe it’s just me, but when I’m at a place called “Portland’s Burger House,” I’d expect some sort of cosmic shift when I bite into a burger from the menu. The burgers we ordered were just average, nothing amazing. I don’t doubt that the ingredients used were fresh, but the charred taste from the fire grill overpowered the toppings added to make the burger special.

Also in today’s paper is an article about Tempest, a collaboration between Rising Tide and Bard Coffee,

Tempest was rich and roasty with the aroma of coffee beans and an opaque (almost black) color with a lot of maltiness, and was not very bitter. It is only 5 percent alcohol and lightly carbonated, but with a good, stiff head.

and an article about changes the city hopes to make in how they regulate and staff the restaurant inspection process.

Portland’s food code has not kept pace with the state’s food code, so the city staff is recommending that Portland simply adopt the state code, which would allow the city to fine violators.

Taste, Memory and David Buchanan

The Press Herald has published an article about the upcoming book Taste, Memory and it’s author David Buchanan.

Published by Chelsea Green and due to hit bookstores Nov. 5, the eloquently crafted book is part memoir, part food history and all delicious romp through the modern day renaissance of agricultural creativity and culinary adventurism sweeping the nation. Buchanan takes readers along with him as he searches out a diversity of fruit and vegetable varieties beyond those that dominate supermarket displays. It’s a tale bound to appeal to those with an appetite for alternative food and farming systems.

Boston Globe: The New New England Cuisine

Chefs Mike Wiley of Hugo’s and David Levi from Vinland (still under construction) were interviewed by the Boston Globe for an article on “The New New England Cuisine”.

If chefs like Wiley have their way, fine dining menus, with their unlimited year-round fresh produce and expensive cuts of meat, will soon be replaced by a cuisine that is a more specific expression of New England’s seasons, landscape, and culture. Chefs are elevating humble ingredients that have always grown here. When our short growing season is over, we may have cold temperatures but we have plenty of light. Cooks find hearty greenhouse greens or stored root vegetables, or they ferment carrots, beets, cabbages, radishes, and other firm produce. In the North Atlantic, fishermen head out for some prized fish that are at their best in the cold months: sea urchins and their roe, Jonah crabs, smelts, monkfish, wolffish.


3 Final Burger Reviews: Gilbert’s, Pepperclub, The Loft

Burger Meister Meister has published the last 3 installments from their year of weekly burger eating with reviews of The Loft, Pepperclub and Gilbert’s.

When my consciousness returned to normal I collected my thoughts and opinions on this burger and this is what I determined: This burger really surprised me. It was actually one of the juiciest burgers I’ve eaten yet and the flavor was great. It was cooked medium, as ordered, the bun was soft and substantial, and the _____ cheese was nicely melted. The burger came with generic potato chips, which was the only downside, I thought. Great job overall though, Gilbert’s, in smashing my pretenses.

Food Swap

Maine a la Carte has a piece about the food swap taking place this weekend at the Portland Food Co-op.

One of the latest trends in the local food movement is food swaps, and this Sunday the public is invited to take part in one in Portland. You don’t need any cash, all you need is some food ripe for the swapping. This could be your homemade pickles or canned tomatoes, the squash or cabbage from your garden or the wild mushrooms or seaweed you foraged.

Baxter Brewing

MaineBiz has published an article about Baxter Brewing and its founder Luke Livingston.

Two years in, Luke Livingston is doubling down on Baxter Brewing Co.

By 2014, he plans to nearly triple staff, quadruple production and brew around the clock to reach new markets across New England. A $2.5-million expansion to start this year will max out the company’s Bates Mill brewery in Lewiston, allowing the can-only facility to produce over 1 million gallons of beer.