Holy Donut owner Leigh Kellis has an evolving set of rules that help her determine just how many doughnuts to make on any given day so there are just enough without having any left unsold at closing time.
Check out this article in today’s Press Herald to read more about it.
So Kellis took careful notes on the constellation of factors that seemed to impact doughnut demand…In some cases, demand varied, inexplicably from week to week. Sales dropped by 20 percent the week after Labor Day, for instance. The next week, they jumped by 10 percent.
But other, unique buying patterns also started to emerge.
Sur Lie (facebook) is now open. They’re located at 11 Free Street.
Sur Lie serves a small plate menu divided into three main categories: Crisp, Pleasant and Bold along with some cheeses, charcuterie and other smaller starters. Chef Emil Rivera moved to Maine from DC where he worked for several years as part of the ThinkFoodGroup—a family of 15 restaurants founded by chef/restaurateur Jose Andres.
Update: For a look at the restaurant take a look at these photos by Ryan Brownewell.
Plans for the new building currently under construction at 409 Cumberland Avenue include a rooftop greenhouse for growing vegetables and a teaching kitchen where residents can learn about turning produce into healthy meals. The greenhouse and kitchen are part of a collaboration between Avesta and Cultivating Community.
Monday — David Levi from Vinland is the featured chef at this month’s Maine Farmland Trust dinner at Flanagan’s Table, and Rob Tod will be at Old Port Spirits for an Allagash beer tasting.
Wednesday — Black Tie is serving a farm dinner in New Gloucester, and the Monument Square Farmers Market is taking place.
Thursday — the Signature Chef’s Auction is being hosted at DiMillo’s, and there will be screening of Cowspiracy at Cinemagic.
Friday — a group of food trucks will be in Bayside at the Portland Flea-for-All for Flea Bites, and there will be a wine tasting at the West End Deli.
Saturday — LeRoux Kitchen is holding a wine tasting, The Farm Stand is having a grand opening, and the Deering Oaks Farmers Market is taking place.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.
The Maine Sunday Telegram has reviewed Fore Street.
[Fore Street] remains Maine’s signature five-star restaurant. The ever-changing menu reflects top-notch foraging and sourcing from farms around the state and beyond, with favorites from the wood-grilled oven and turnspit including mussels, quail, black bass and pork belly, as well as fine salads, house-made pastas, unique desserts and well-paired wine list.
An Editor’s Note indicates that this was interim reviewer Melissa Coleman’s last review and that the sunday review will “go on a short hiatus and return with a new critic soon”.
Knack Factory has published an interview with Kathleen Pratt, co-owner of Tandem.
What I find fascinating about Tandem is that—outside of the coffee, which is great—you have sort have built a micro-culture around this place. I heard about Tandem before I even knew about your coffee. It was a place to go, to be. Was it a conscious decision to develop that?
We definitely had an environment that we wanted to create. In opening a cafe, I remember sitting down and asking, “What is it that we want to make here?” We want people to feel like they are stepping into our home, to create an intimate setting where people can meet each other. The whole reason I was drawn to coffee in the first place was my first cafe job. There, I had found a sense of community. But this place took on its own thing completely.
Drink Up and Get Happy has reviewed Timber,
Timber has a great happy hour and can’t wait to go back and try more of the menu. We look forward to taking advantage of the specials to explore their wine list further as well! As fall approaches, they do have a beautifully decorated interior to sip those wines in as well.
and Future Fun Stuff has reviewed Buck’s Naked BBQ.
The consensus on Buck’s is that it has a damn good Happy Hour. It lasts a long time, the drinks deals are good (so good you might want to get several drinks and get nekkid…. woohoo!), and you can get a mountain of fried food for cheap.
Chef Rob Evans has assembled a list of his favorite local eateries for Serious Eats.
On his list are Boda, Eventide, Gorgeous Gelato, Green Elephant, Hunt and Alpine, Otto, Oxbow, Pai Men, Piccolo, Portland Lobster Company, Rosemont, Thanh Thanh, The Lobster Shack, Tandem and Tu Casa.
Sur Lie (facebook) is in the process of holding a some friends and family services prior to opening to the public “early next week”. I was fortunate enough to get invited to the dinner last night.
The main part of chef Emil Rivera’s small plate menu (here’s a photo of the one from last night) is divided into three categories: Crisp, Pleasant and Bold along with some cheeses, charcuterie and other smaller starters. Rivera moved to Maine from DC where he worked for several years as part of the ThinkFoodGroup—a family of 15 restaurants founded by chef/restaurateur Jose Andres.
My menu recommendation: when you go be sure not to miss the Creamed Corn with Pork Belly.
Sur Lie is located at 11 Free Street.