MaineToday has published an article highlighting 28 of the brunch destinations in Portland.
Brunch: It’s what we do in Portland on weekends. Whether we jump up ready to start the day with exercise, or drag our sorry selves out of bed — possibly regretting (ahem) beverage choices made the night before — chances are we’ll be sitting down to a plate of eggs or pancakes sometime before noon…
It’s apple season, yesterday marked the start of the Out on a Limb apple CSA and so it’s perfect timing for The Root to post an article about Maine apple expert John Bunker.
Super Chilly Farm in Palermo, Maine is the home of John Bunker and Cammy Watts, and the base of operations for the “Out on a Limb” CSA program. A self-taught preservation pomologist, John has been tracking down heirloom apples and pears, particularly those originating in Maine, for decades. His 2007 publication Not Far From the Tree: A Brief History of the Apples and the Orchards of Palermo, Maine chronicles his fruit exploring adventures.
Foodie Journey has posted a preview of this year’s Portland Beer Week.
“We’ve extended the ‘week’ to 10 days,” said Allison Stevens, proprietor, The Thirsty Pig and one of the organizers of Portland Beer Week. “Last year we had many out-of-state visitors who could only attend events on the weekend. So this year we decided to have Portland Beer Week cover two weekends.
The 2013 Portland Beer Week is scheduled to take place November 1-10.
The Institute for American Art has announced a set of 5 dinners that will take place in Portland this autumn. Participating chefs/restaurants include Chad Conley from Gather, the Cong Tu Bot noodle pop-up and Joel Beauchamp who was one of the Pocket Brunch organizers. For tickets and more information visit instituteforamericanart.eventbrite.com.
Today’s Portland Daily Sun provides a professional server’s perspective on tipping.
Countless factors come into play when guesstimating the amount of tips a server skates away with at the end of any given shift. The variables fluctuate in degree of importance and frequency from place to place, and even in the most rigid of corporate settings they may not always be consistent. Who actually punches out with how much green in hand is one thing that makes the restaurant business so confounding. It’s an ongoing, inconclusive topic and makes for lively conversation when two or more servers gather in a social setting.
Today’s Press Herald includes an interesting article about the Maine Historical Society’s collection of old menus,
Remember The Roma Cafe, known for ages as “Portland’s most romantic restaurant” and the place you had to take your date on Valentine’s, or else suffer the consequences?
There are also menus for Hu Shang on Exchange Street and the Victory Deli in Monument Square (where Foley’s Bakery is now), both former frequent lunch spots for Press Herald reporters. At the end of the day, when we wanted a cocktail, we went down to Cotton Street Cantina. (On the menu, it’s called Cotton Street Tropical Grill and Bar.)
and passing reference to recommended changes to the food truck regulations (at the very end of the article) made by the Health and Human Services Committee.
The changes would allow food trucks to cluster in certain zones by eliminating a rule that trucks be at least 65 feet from each other. And operators would have to pay only $30 for a permit to operate on private property, rather than $105.
A pair of updates on Portland’s ever changing food landscape: