Owners Manuel Pena and Karen Rasmussen tell me that they hope to open in July with a slightly expanded menu and that they’ll be adding outdoor seating once some landscaping can be completed.
Tuesday — Mami food truck is planning to launch on Tuesday. Vinland sous chef Jason Mathiason will be preparing a 5-course MOFGA benefit dinner, SoMe Brewing is holding a launch party for Mainely Pale at The Thirsty Pig, and the Bier Cellar is holding a bottle release for the Jolly Pumpkin’s “April Showers Bring Jolly Pumpkin Sours”.
Wednesday — the Monument Square Farmers’ Market is taking place.
Saturday — Slab is hosting a Barreled Souls tap takeover, Rosemont is holding a Rioja wine event, Smuttfest 2015 is taking place at Novare Res, there will be a wine tasting at the LeRoux Kitchen, and the Deering Oaks Farmers’ Market is taking place.
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.
Down East has reviewed Bao Bao.
You are going to have dumplings — served either boiled or pan-fried — so start there. The pork and cabbage are the most traditional; the most imaginative are those stuffed with succulent lamb, black bean chili, and whole peanuts and served with a tomato sauce for dipping. Seasoning is generally subtle in the dumplings, but each table has decanters of black vinegar and soy sauce and a pot of arbol chili oil for mixing (in your own personal ramekin) a sauce tempered to your desired heat, saltiness, and umami.
Here are some updates on four restaurants under construction in Portland:
- Tempo Dulu(facebook, website) will be opening on June 19th and is now taking reservations.
- Sam Hayward and Dana Street are planning to open their new restaurant, Scales, at the end of the summer. The “full-scale seafood emporium in the New England style” will have a 25-seat bar and the dining room will seat another 100-120 according to an article from Maine Travel Maven.
- In the same article the Maine Travel Maven also reports that Portland Patisserie(facebook), the new pastry shop from Steve and Michelle Corry, is planning to open in “mid-June”. Take a look at this instagram photo by Chris Kast captured this glimpse of the interior on Instagram.
- Ramen Suzukiya(facebook) needs to make some final renovations in order to get their Certificate of Occupancy from the city. If all goes according to plan they hope to open June 13, according the Eater Maine.
Here’s a list of this summer’s continuing education classes at MECA in Culinary Arts:
- Fish from Head to Tail taught by Lucas Myers from Browne Trading Co.
- The Spice is Right taught by chef Lee Farrington
- The Summer Pie taught by Andrea Swanson, owner of Foley’s Bakery
- Sushi + Sake taught by Seiji Ando, chef/owner of Benkay, and Lucas Myers
- Craft Brew: Grain to Glass taught by Noah Bissell, head brewer of Bissell Brothers
Eat Maine has reviewed The Honey Paw.
The Honey Paw is like no other restaurant I know. The new Portland restaurant’s unique personality completely defies any attempts to group it into traditional restaurant categories or even vague ones like “contemporary American” or “fusion.” Its menu and ambience unapologetically combine a staggering number of elements into a streamlined dining experience while circumventing any kind of identity crisis by keeping the offerings as concise as possible.
The City of Portland is submitting an application to UNESCO to be recognized for its culinary creativity as part of the UN’s Creative Cities program. If successful, Portland would become the 9th city in the world to be included in the Gastronomy category.
The Creative Cities Network aims to strengthen the creation, production, distribution, and enjoyment of cultural goods and services at the local level. It promotes creative expression and enhances participation in cultural life as well as integrates cultural and creative industries into local development plans.
The application deadline is in July and we should know by mid-December if it was successful.