Urban Eye has posted a detailed update on Tiqa which is expected to open in January. The kitchen will be headed up by chef Bryan Dame and Patrick Morang will be the bar manager.
An in-house bakery will pump out rustic bread from Corsica and Lebanese flat breads. Crave a slice of semolina? Tiqa’s “bread program” will rise to the occasion.
Run independently from the hotel, Tiqa owners Deen Haleem and Carol Mitchell strive to put hospitality first. “This will be a warm, relaxing environment,” said James Lindvall, marketing director, who added “no one is doing this style of food in Maine.” Clearly there is Big City energy (and $$) running through this newcomer.
For additional details see this earlier post on Tiqa.
Meredith Goad has assembled a list of “suggestions for ‘food experiences’ worth seeking out in 2015″,
When you’re talking food with friends, are you embarrassed to admit you’ve never been to Red’s in Wiscassett for one of their classic lobster rolls? Time to get in on the conversation. Here’s a goal for you in the new year: Make a list of can’t-miss Maine classics, and start checking them off.
and wine write Joe Appel has put together his 2015 wine resolutions.
So, moving into a new calendar year, here are my resolutions for trying to find different ways to engage with wine. I don’t expect to “achieve” all of them, or to accomplish even a single one of them comprehensively. But I’ll rejoice in the attempts.
Business Insider has included Bard Coffee in their list of the 50 Coolest New Businesses In America.
Why it’s cool: Not only will you enjoy a healthy selection of small-batch single-origin brews at Bard, but the baristas are more than happy to share each batch’s backstory, as well as their vast knowledge of brewing styles. Bard also hosts monthly latte pouring competitions, with proceeds from each event benefiting a local charity. This shop isn’t just for coffee drinkers, but also for those who truly love the geeky ins and outs of coffee preparation.
Bissell Brothers will be releasing a batch of their double IPA, Swish, in cans this Saturday starting at noon. They have 80 cases on-hand and their will be a limit of three 4-packs per person. Swish is 8% ABV and is made with Citra, Mosaic, Simcoe and Apollo hops.
Foundation Brewing will have their first production batch of Epiphany on tap at their tasting room starting at noon on Wednesday. Epiphany is an 8% ABV India Pale Ale made with Columbus, Cascade, Citra, Ella and Mosaic hops.
We indulged in our desire to create an IPA that personifies the vivid flavors that can be coaxed from the hop cone, painted on a canvas of soft malt that allows the flavors to shine through. Extensively hopped in the kettle and in the fermentor, we spared nothing in making this beer.
The Business section in today’s Press Herald includes an article about Bissell Brothers Brewing Co.
“It was tough going and we’d truly exhausted all the money we started with and were still in a pretty big hole of debt,” Noah said. “It’s kind of cliche, but the only way to make money was to spend money. It was a tough decision at the time to drop 10 or 15 grand on that when we could barely keep the lights on, but we decided it’s what we needed to do.”
The bet, made in only two months after opening, paid off. The third fermentation tank increased their production capacity, but the lines to buy beer at the brewery continued to grow as word spread…
Monday — Rosemont on Brighton is holding a wine tasting.
Tuesday — Rosemont on Commercial is holding a wine tasting.
Wednesday — The Farm Stand in South Portland is holding a pre-New Year’s Eve sparkling wine tasting.
New Year’s Eve — restaurants have been announcing their New Year’s Eve plans:
- Artemisia Cafe, 4-course dinner for $65 per person
- Back Bay Grill, 4-course dinner, $96 per person
- Bao Bao Dumpling House is holding a Chinese street food party starting at 10pm, “$28 buys you a glass a bubbles and passed bites all night”.
- BiBo’s Madd Apple Cafe, 3-course dinner, $50 per person. Reserve Online
- Boone’s, 5-course dinner, $85/$110 per person. Boone’s NYE charity gala is raising money for Share Our Strength to fight hunger in Maine.
- Bruno’s is throwing a New Year’s Eve party.
- Central Provisions is throwing a party. The $100 ticket comes with a “welcome punch, passed hors d’oeuvres, 2 drink tickets and a midnight toast.
- Congress Squared, is serving a special NYE dinner menu, Reserve Online
- Ebb & Flow is serving their regular menu “plus lots of specials” and will be “giving out free bubbles to everyone to ring in 2015”.
- Eventide, will be throwing a party, $50 per person
- Five Fifty-Five, 5-course dinner in the restaurant for $100 per person with optional wine pairings and truffle, caviar, and oyster supplements. Five Fifty-Five is also planning a champagne and caviar lounge in their private dinning room for $50 per person. Reserve Online
- Grace will be serving their regular dinner menu. A cover charge of $20 (which funds the Good Shepherd Food Bank) will get you into the late night party which comes with complementary champagne toast. Reserve Online
- Hunt + Alpine Club is serving a special menu of “bubbly cocktails” and NYE snacks.
- In’finiti is holding a NYE event serving a special snack menu and beer toast at midnight
- Little Tap House, 4-course dinner with beer pairings, $55 per person
- MJ’s Wine Bar “will be offering 9 different sparkling wines by the glass this year. All at either $6 or $10 a glass”.
- Outliers Eatery, 5-course dinner, $75 per person with optional wine pairings. Reserve Online
- Petite Jacqueline, 3-course dinner for $70 per person, there are also optional truffle, caviar, oyster and foie gras supplements. Reserve Online
- Piccolo, 8-course tasting menu with a glass of prosecco, $110 per person. Reserve Online
- Sea Glass at Inn by the Sea, 4-course menu, $85 per person with optional wine pairing for $30. Reserve Online
- Sonny’s is throwing a New Year’s Eve party. Reserve Online
- The Frog & Turtle, 4-course dinner $65 per person
- The King’s Head, dinner and 2 beers, $35 per person
- The Merry Table, 3-course dinner, #34.95 per person. Reserve Online
- Vinland, 5-course/5-snack tasting menu, $90 per person. Reserve Online
- Zapoteca, 5-course dinner, $70 per person with optional tequila tasting for $25. Reserve Online
Thursday — Petite Jacqueline and Artemisia Cafe are serving a New Year’s day brunch
Friday — the West End Deli is holding a wine tasting.
Saturday — Leroux Kitchen is holding a wine tasting, and the Winter Farmers’ Market is taking place at the Urban Farm Fermentory.
Sunday — the 5th Annual Great Paella Fest is scheduled to take place at Local 188.
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 new issue of Boston Magazine includes a profile of Vinland.
So how does Levi stick to his plan during the harshest season? By dovetailing a fairly standard fine-dining playbook (strip steak with poached parsnips, crispy chicken with lovage) with more-exotic ideas (fermented-buckwheat bread sticks may start a meal; radicchio might appear in a cocktail). Creative workarounds replace pantry staples: Yogurt whey and apple vinegar make fine substitutes for the acid in lemon juice; maple syrup and honey are used in lieu of sugar; and the clarified butter known as ghee takes the place of olive oil. There is, Levi acknowledges, no good substitute for black pepper—so if he thinks a dish needs it, he’ll scrap it altogether.
The Maine Sunday Telegram has reviewed Timber.
Timber Steakhouse & Rotisserie turns tradition on its head with a dramatic dining room and a varied menu featuring fish, duck and pork as well as delicious beef and chicken. Don’t miss the Tuna Tataki starter, a fine introduction to the kitchen’s skill and artistry. Do watch your wallet, though: With filet mignon priced at $41 and New York Steak at $49, memorable meals here may take a bite out of your savings.
The Portland Phoenix has interviewed Guy Hernandez, chef and co-owner of Lolita,
Guy and Stella moved from St. Louis to Maine to work as an architect and a consultant, respectively, before falling into the food scene with 158 Bakeshop and what later became Scratch Bakery in South Portland. Late last year, the pair surprised Portlanders when they announced they were closing their popular Munjoy Hill restaurant Bar Lola to open Lolita. Guy said the feedback’s been great and the community’s been nothing but supportive, and he finally has time to step out for meals elsewhere, like the Tokyo Abura at Pai Men Miyake.
The article is part of a new series. Each week the Phoenix sits down with a local chef to get their thoughts on a dish from someone else’s restaurant. The first 2 interviews in the series were with Luke Aberle from Piccolo and Geoff Wiech from Hunt + Alpine.
The Bangor Daily News has published an article on the kinetic coffee sculpture that sits atop the new CBD building in East Bayside. The article includes a short video interview with the artist.
The handiwork of South Portland sculptor Jac Ouellette is a 1,000-pound statement piece that can be seen from Interstate 295.
“This was a good challenge for me,” said Ouellette, who spent the last year working on the sculpture, which soars 15 feet high on the Diamond Street building and moves with the wind.