The first thing to know about the fifth annual Maine Restaurant Week is that it isn’t actually a week. It’s a 10-day opportunity to sample irresistible multi-course menus dreamed up by clever chefs who are just as sick of winter as you are. At very attractive prices. At restaurants all over the state. From March 1 through 10, most participating restaurants offer 3-course dinners, your choice of appetizer, main course, and dessert–for $22 or $32. This sort of value can make you believe in spring again.
The magazine also includes an article on the changing face of children’s menus.
Tuesday’s Cajun Cookin’ Challenge resulted in a tie for first place between The Great Lost Bear for their Filé Gumbo and Congress Bar & Grill that cooked up a Maine Shrimp Etouffeé. Second place went to Local Sprouts for their Chicken Shrimp & Sausage Creole-style Gumbo.
More than 600 people attended WMPG’s 18th Annual Cajun Cookin’ Challenge and it was their votes that determined the winners.
The sandwich had sauteed onions and peppers, cheese and very tender steak. I like steak and cheese, but am usually prepared for it to be a little chewy in spots. This one was not — the beef was positively melt-in-your-mouth tender.
Joe Ricchio is hosting a party at Nosh this Sunday to celebrate the premiere of episode 2 of the Food Coma Show. Boston chef and restauranteur Barbara Lynch was part of the crew for epsiode 2 will be at Nosh for the launch party. The event starts at 7:30pm and the $10 tickets are available on Nosh’s website.
While this farm manager admits that winter hours are much less demanding…there’s still a lot going on this time of year. Seed orders were placed at the beginning of the year, and the 2012 financial books were balanced and closed. The hay baler and tractor need maintenance. Firewood needs to be chopped. Soon, Kroeck will start interviewing and hiring apprentices…And in a couple weeks, “we’ll start getting the greenhouse ready to start seeding for the summer,” he says.
Under Construction: The article also reports that the owners Broadturn Farm in Scarborough are planning on opening a “urban farm store” in Portland this spring.
“At certain times during the season, prices were running above $2,600 a pound,” said Deirdre Gilbert, the department’s director of state marine policy. “The year before, prices were about $900 a pound. The prices went through the roof in 2012.”
In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Beef and Flatbread from a Somali immigrant (read the recipe and see the photos).
She taught me how to make chapati, an everyday Somali dish of beef, root vegetables, and flatbread in her outer Portland condo, while nine of her kids were at school, the oldest was upstairs, and the three-year-old was bowling with potatoes on the kitchen floor.