Diningsense has published a review of Walter’s.
Ultimately, this lunch was the definition of hit or miss, with the lackluster main course bookended with a super salad and solid dessert. Even if my main course was a disappointment, the elephantine scope of the menu ensures that I’ll find something to my liking next time. Fusion cuisine is an easy punching bag because so many of the ingredient combinations are antithetical and a bit ridiculous (in a good way), but the menu combinations were accessible enough. In the end, as Portland’s preeminent member of the fusion genre Walters packs a punch and its novelty makes it worth returning to periodically.
The Press Herald has published a review of Blue Rooster,
I ate one, and literally had to push myself back from the counter where I was seated.
The [brussels] sprouts were so appealing — so full of well-conceived, co-mingling tastes, textures and flavors — I had to stop, slow down and savor.
Had I not used some self-discipline, I might have devoured the whole basket one after the other in rapid succession.
and a bar review of The North Point.
The North Point is unlike any bar I’ve been to in the Greater Portland area. It reminds me of a bar I’d see in southern France or maybe in Quebec City, within the old portion of the city. Emphasis is placed on enjoying the experience and each other rather than amenities such as televisions, pool tables or dart boards.
Today’s paper also features an interview with the owners of the Maine Beer Company about their new digs in Freeport.
The Forecaster interviewed the owners of Union Bagel as part of an article about the development taking place in East Bayside.
One of the newest is Union Bagel Co., which is now preparing to open its doors at 147 Cumberland Ave. early next month.
Bagel-makers Paul Farrell and Toby Alves are renovating the 500-square-foot space, formerly the site of Katie Made Bakery. Farrell launched Union Bagel last year at the Public Market House in Monument Square, but the demands of the shoestring business forced him to put it on hold last fall.
The Press Herald (article 1 article 2) and Bangor Daily News have published articles about the Portland Kitchen Tour.
The kitchen is sleek and modern, with gray walls that reflect the color of Casco Bay on a cloudy, wintry day. The views of the bay from the large picture window are amazing, making the space the perfect spot to watch ships pass by while you drink your morning coffee.
The Tour is taking place on May 10 & 11. Six Portland area kitchens are part of the event, each one will “feature a chef, cookbook author, cooking demo or tasting”.Tickets are now on sale.
Tune in to WMPG (90.9 FM) tonight at 7:30 and listen to the Local Solutions radio show. Hosts Alex Steed and Jodie Lapchick will be speaking with Bite into Maine, Wicked Good Truck, Mainely Burgers and Gorham Grind about their businesses and the emerging food truck scene in the Portland area.
A set of three upcoming food events:
- Outstanding in the Field – this summer Hugo’s will again be participating in an Outstanding in the Field farm dinner. the 2013 dinner will be taking place on August 25 on Thirty Acre Farm in Whitefield, Maine. $200 per person, tickets are now on sale.
- Graze – the Black Tie Company and Pineland Farms are teaming up on a farm dinner series this summer. Each of the 10 dinners will include a farm or garden tour, live entertainment, drinks (cocktails, beer and wine), and a 4-course dinner. The series starts June 19. $95 per person. Call 207-761-6665 or email firstname.lastname@example.org for tickets.
- Chopped Competition – the Good Shepherd Food Bank will be putting on a Chopped-style cooking competition at Grace on May 19. The event will “put four local chefs in a head-to-head competition for bragging rights as the “Chopped” Champion”. It will also include “tastings from local restaurants and specialty drinks from guest bartenders made with Maine spirits”. $40 per person. Tickets are now on sale.
Wicked Good Truck (Facebook, Twitter) will be running a pair of food trucks in Portland and on Peaks Island this Spring. Owner Nate Underwood hopes to launch the Portland truck sometime in early May, and the Peaks Island truck later in the month. There will be a fixed location for the Peaks truck near the ferry; Wicked Good in Portland is expected to be more of a mobile operation.
Adam Alfter, who many of you will remember as the chef/owner of Deux Cochon, is heading up the culinary staff. The final menu is still under development but they’re aiming for broad appeal, anything from scrapple to lighter/healthier options.
Underwood is hoping that Wicked Good Truck can do its part to expand the choices for moderately priced fare on Peaks. He’s also looking to this new business to give his three kids the opportunity to learn what’s involved in launching and running a business.
Dispatch writer Holly Irwin and her coworkers have put together their list of the Top Ten Server Pet Peeves. The list starts off with,
1. Verbal tipping. We love compliments; however a compliment does not equal a tip. Please don’t go on and on about how good of a server I am or what a great meal you had unless you plan to reflect that in your tip. Compliments don’t pay the bills.
Maine food blogger Sharon Kitchens was featured the Boston Globe Magazine this past weekend.
Before opting for a quieter existence in Maine, Kitchens, now 40, worked in the film industry in New York and Los Angeles. In 2008, she moved to a funky factory-turned-loft in Somerville’s Davis Square, where she joined a community-supported agriculture farm-share and a local fish-share and grew vegetables with neighbors on the roof. Finding herself drawn more and more to the idea of sustainable living, Kitchens decided it was time to commit. In 2011, she purchased an 1830s farmhouse with an attached barn and chicken coop on about 2 acres of land in Raymond, Maine, some 20 miles northwest of Portland.
Kitchens is the author of The Root and Delicious Musings. She lives in Raymond where she gardens as well as keeps bees and chickens.
Mainely Burgers (Facebook, Twitter) plans to launch their Portland-based food truck, Mainely Burgers 2.0, next month on Monday May 20. Owners Ben Berman and Jack Barber have two spots already picked out and are continuing to explore other options. They’ll be experimenting with serving breakfast at 108 Saint John Street, outside the building where their production kitchen is located, and have leased a spot in the parking lot of the former Press Herald press building on Pearl Street for service later in the day. The menu of traditional beach truck food will be expanding in Portland because being in the city gives them room to be “a little more adventurous” with new specials making it on to the menu throughout the summer.
The pair founded Mainely Burgers last summer and had a very successful inaugural year operating on the Scarborough State Beach (the beach truck will re-open on Memorial Day weekend). They’re both Cape Elizabeth HS grads and are now attending college in the Boston area. They see running Maine Burgers and managing the 15-=erson staff as a great learning opportunity, and hope their success can serve as an example to others their age who want to launch their own start-ups.
Ben and Jack also tell me they expect to also use the MB 2.0 truck to provide catering for public and corporate events.
Maine Burgers was a nominee in Phoenix Best of Portland readership poll and was
one of the Final Four the winner best burgers in the recent Eater Maine burger series.