Monday — Crooners & Cocktails is serving a 7-course Harvest Dinner at Rooted Earth Farm in Casco.
Wednesday — the Monument Square Farmers’ Market is taking place.
Thursday — there will be a sake and cheese tasting the Public Market House.
Friday — Rosemont on Brighton is holding a vermouth and bitters tasting.
Saturday — the Deering Oaks Farmers’ Market is taking place.
Sunday — MJ’s Wine Bar is celebrating their 2nd anniversary.
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 Press Herald has posted a set of reviews written by kids who participated in The Telling Room summer camp program.
Cassandra Albano and Andrew Miller wrote about The Honey Paw, and Ella Briman and Elinore Kosak wrote about Rosemont Market.
Fifteen students set out across Portland this month visiting art venues, a food market and a popular new restaurant to offer their critiques and hone their skills as writers and reviewers through a summer camp program with The Telling Room.
The Old Port Slice Bar opened earlier this week. The new pizza shop is located at 420 Fore Street in the space that had been the home of Joe’s NY Pizza before a fire damaged the building in 2013.
An article in today’s Maine Sunday Telegram looks out how a change in minimum wage could impact consumer tipping behavior.
Fears among waitstaff in Portland over the effects of a minimum wage hike may be misplaced. Consider the psychology of why people tip and it’s likely their generosity won’t change at all.
Portland Magazine has reviewed Evo.
Chef de cuisine Matthew Ginn (executive chef is Brendan Hicks, also chef at Chebeague Island Inn) calls Evo’s menu “refreshing–less butter and cream, more olive oil and sumac.” Succulent sautéed chicken livers ($10) from nearby Sumner Valley Farm are prepared with fresh pomegranate and lemon juices, olive oil, and sumac and served with bite-sized crackers inspired by a 10th-century recipe involving crushed walnuts, pomegranate, and vinegar.
If you’ve taken a look at the commercial real estate listings on Craigslist recently you might have been surprised to spot 190 State Street, the home of Petite Jacqueline, among the spaces available. I checked in with co-owner Michelle Corry who explained that due a rise in rent and interest in expanding the restaurant, they’ve begun looking for a new space. No change in their location is anticipated until 2016.
The Press Herald has published a report on culinary tourism in Maine.
Culinary tourism already appears to be strong in Maine, according to a 2014 Maine Office of Tourism study conducted by DPA, a digital research firm in Kennebunk. According to the report, 58 percent of the tourists who came to Maine last year and stayed overnight identified culinary or beverage interests as their reason for coming. Overall, there were 17.3 million overnight visitors in 2014 versus 16.6 million in 2013.
Anthony Napolitano founder of Maria’s Ristorante passed away this weeks at the age of 79.
Mr. Napolitano opened his first restaurant, Napoli’s Restaurant on Veranda Street in Portland, in 1960. He ran it until 1972 and then opened the first Maria’s Ristorante in Westbrook. He ran that restaurant for four years before moving to its current location on Cumberland Avenue.
The Portland Phoenix has reviewed The Honey Paw.
The Honey Paw, a third contiguous Middle Street restaurant from the folks behind Hugo’s and Eventide, hews closer to the latter strategy. Like Roger in full flight, Honey Paw seems willing to try anything, certain they have the talent to pull it off. The menu has a lot of noodles, and the flavors lean toward Asia. But these serve as basic ideas, not rigid constraints, and many of the dishes pleasantly surprise you with unexpected combinations of approaches, textures and ingredients.
Eating Portland Alive has published a set photos and some commentary on Evo.
That being said, I greatly enjoyed my meal at EVO and I would not hesitate to steer diners in their direction. The stars of the evening for me were the meat courses. The duck meatballs, lamb loin, sweetbreads, and chicken livers were all stand-outs. I also greatly appreciated the bartender’s efforts to develop a selection of mocktails while the other guests were offered wine pairings. I think that EVO is a strong addition to both the growing Mediterranean niche and Portland’s food scene in general.