The Telling Room is offering a summer program for children ages 11-15 that are interested to learn more about critique and review, including restaurant reviews.
Geared to aspiring journalists and critics alike, this camp will take full advantage of Portland being a city bustling with art, music, food, and entertainment. Together we’ll explore art galleries, food establishments, and check out some local music. Campers will delve into the art of critical observation and evaluation in the form of art, food, and music reviews. We’ll also meet local editors and journalists and take a tour of The Portland Press Herald.
The program is already at capacity but you can add your kid’s name to the wait list and learn more on The Telling Room website.
The Press Herald has published an article on the pickle fork exhibit at The Bearded Lady.
And we can thank Portland resident and metalsmith Maria Wolff for “Piercing the Pickle,” a small, surprising group show of quite beautiful pickle forks on display through June 21 at The Bearded Lady’s Jewel Box, on Congress Street. She curated the show, which includes her own work and that of 10 other local metalsmiths, many of them graduates of the Maine College of Art.
The Blueberry Files has published a report on last weekend’s Rum Riots Tiki Workshop.
We started with the Tree Frog – a blended drink with Plantation rum, allspice-galangal syrup, fresh lime juice, and banana. I don’t know about you, but if I’d seen this on a menu, I might have shied away from it, because of the allspice and the banana. But it was lightly fruity and not too spicy, perhaps balanced by the fresh squeeze lime juice and the slushy blended ice (recipes to follow). This drink represents the “new wave” of tiki – not overly sweet, elevated, and still made with traditional tiki ingredients (namely, rum!).
Figgy’s Takeout(facebook, instagram, website) opened today.
Chef/owner Natalie ‘Figgy’ DiBenedetto is serving an abbreviated opening week menu of skillet fried chicken, wings, potato salad, cole slaw and house made ice cream sandwiches.
She’ll be expanding to the full Figgy’s menu the following week.
The new issue of The Bollard provides some great advice on how to decide which beer festivals to attend and which should get a pass.
I used to hate beer festivals, but over time I’ve learned that they’re not all created equal, and some can be fantastic. A well-run festival is a social event where you learn things, a chance to try new beers and meet new people. It can be just as much fun as going to a concert. A poorly planned event can turn out to be a bro-fest promoting beers you already know too well. The tricky part is figuring out how to separate the hops from the chaff, so to speak.
This year’s Maine Start-up Create & Week has a entire track devoted to starting and running food business. The 5-day program has talks ranging from distribution and marketing to incubators and from craft spirits to sustainability.
Check out the full schedule at mainestartupandcreateweek.com, check out this interview with co-founder Jess Knox.
The 10 places readers looked up most often last month were:
- The Honey Paw (-)
- Union (-)
- Bao Bao (5)
- East Ender (1)
- Isa (8)
- Lolita (38)
- The Sinful Kitchen (>50)
- Ebb & Flow (17)
- Tiqa (2)
- The Muthah Truckah (>50)
The numbers in parentheses indicates their rank last month.
David Buchanan’s new cider company, Portersfield Cider is set to launch this later this month. Buchanan will be selling the Portersfield line of farmhouse-style hard cider from his stand in the Deering Oaks Farmers’ Market. David has a pair or ciders in the works:
[The] first release blends over a dozen apple varieties, including Baldwin, Northern Spy, and Golden Russet, while a second will include aronia berries and elderberries.
He plans for the Portersfield farm winery in Pownal to be,
a production space and conservation center, focused on preserving and evaluating rare American cider fruits. In Buchanan’s sixth year of collecting fruit trees, his orchard now has over 250 varieties of apples and cider pears, including many in danger of extinction.
In addition to launching Portersfield Cider, David is the author of Taste, Memory and for the past few years has operated the Old Ocean House Farms stand at the Saturday farmers’ market.
You can get a chance to try Portersfield Cider at the Maine Fare Hard Cider Revival taking place this Thursday.
Monday — Piccolo is hosting a Chartreuse Dinner, 14 restaurants are collaborating on a fundraisers for Nepal, and Lolita is celebrating their 1-year anniversary.
Tuesday — Figgy’s Takeout is opening, and Bier Cellar is celebrating their 3rd anniversary with an Austin Street tasting.
Wednesday — there will be a wine and cheese tasting at the Public Market House, and The Monument Square Farmers’ Market is taking place.
Thursday — 7 Maine cider companies will be pouring at Maine Fare’s Hard Cider Revival, and Bite Into Maine will be in NYC to compete the 2015 Lobster Roll Rumble.
Friday — there will be a wine tasting at the West End Deli. It’s also First Friday Art Walk, restaurants will be busy so be sure to make your reservations now.
Saturday — 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.