Month: March 2015

Interview with Shannon Bard

| Posted in People

The Press Herald has published an interview with Shannon Bard, chef of Zapoteca.

Q: But why in Maine?
A: I knew there was a need for traditional Mexican cuisine. I take traditional dishes and I modernize them and make them my own, using as many local ingredients as possible. People have their preconceived idea of what Mexican is, but they’ve had border Mexican (cuisine). A huge majority hasn’t had interior Mexican cuisine. That was the biggest challenge – people having ideas of what Mexican food should be. I could bring up traditional produce and fish from (Mexico), but it would cost a lot more money and I want to focus on local products as much as possible.

Review of The King’s Head

| Posted in Reviews

The Bollard has published a brunch review of The King’s Head.

Although relatively new, The King’s Head has found solid footing among the brewpubs and gastro-bistros of the Old Port. We won’t rush back for brunch — at this price point, there are better options in town — but I look forward to returning to sample appetizers and more beers from their impressive tap list. I’ll probably visit later in the day, when I can enjoy a few pints free of guilt.

This Week’s Events: The Maine Dish, Food Swap, Forge Release, Signature Event

| Posted in Events

Maine Restaurant Week — MRW began Sunday and runs through March 14. See mainerestaurantweek.com for details on participating restaurants.

Tuesday — The grand re-opening is still a couple weeks off but on Tuesday Vena’s is partnering with Sunrise Guides to raise money for Portland Trails; Vena’s will be debuting some of their new drinks.

Wednesday — Black Tie is teaching a cooking class.

Thursday — it’s the first night of The Maine Dish, the March Food Swap is taking place at the Urban Farm Fermentory, Tod Mott from the Tributary Brewing Company will be at the Great Lost Bear and there will be a wine tasting at the Munjoy Hill Rosemont and a Mayflower Brewing tasting at the Bier Cellar.

Friday — there will be a wine tasting at the West End Deli.

Saturday — Foundation Brewing is releasing Forge their Russian Imperial Stout (2 bottle limit), and the Winter Farmers’ Market is taking place.

Sunday — the MRW Signature Event cocktail competition 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.

Under Construction: Old Port Slice Bar, The Sinful Kitchen

| Posted in Under Construction

The City Council meets Monday, and among other items on the agenda are consideration and approval of liquor licenses applications for:

  • The Old Port Slice Bar is taking over the space at 420 Fore Street formerly occupied by Joe’s NY Pizza. A draft menu (page 69) was submitted along with the application.
  • The Sinful Kitchen(facebook, website), as previously reported, will be located at 906 Brighton Ave in the building formerly occupied by La Familia. Chef David Mallari will be serving brunch Wednesday through Sunday. The draft menu (pages 84-85) is a mix of traditional brunch items along with food that will make gluten-free eaters and paleo dieters happy.

Also on the agenda is a California-based company called the Old Port Lobster Shack which has leased 425 Fore Street. The company has existing locations in Portola Valley, Redwood City and San Jose. According to their cover letter, their eateries are “seafood restaurants specializing in lobster prepared in various ways that are commonly found in Maine lobster shacks.”

Maine ♥ Allen’s Coffee Brandy

| Posted in Distilling & Cocktails

allensPunch has published an article about Allen’s Coffee Brandy.

To call the stuff a cultural phenomenon in Maine is an understatement. Statistically, one in eight bottles of alcohol purchased in Maine is Allen’s. The top-selling spirit in the state is the Allen’s 1.75-liter bottle, and its sales dwarf those of the number-two contender, Orloff Vodka. Overall, the coffee brandy occupies four out of the ten top-selling SKUs in the state, with popularity decreasing by the size of the bottle. On YouTube, you’ll find songs detailing nicknames for the product: The Champagne of Maine, Bitch Whiskey, the Trailer Park Toddy.