Peter Peter Portland Eater has reviewed Five Fifty-Five.
Five Fifty-five isn’t cheap; our meal came to almost $130 before tip, but they definitely provide some solid fine dining in a pretty relaxed atmosphere. Owners Steve and Michelle Corry have won numerous awards and also own another restaurant which I’ve previously reviewed and a new pastry joint, so they know what they are doing and our meal experience proved that. They have a great bar/lounge area that is pretty fun and also serve brunch on Sunday if you’re more prone to late morning and early afternoon restaurant visits. Whatever you prefer, Five Fifty-five is a must try if you want to enjoy some of the more angelic, finer tastes in Portland.
Tuesday — The Hunter’s Bend is holding a sold out 8-course mushroom dinner at The Honey Paw, and Liquid Riot is hosting a women’s whiskey tasting.
Wednesday — The Great Lost Bear will be screening the new episode of Local Brew TV, and the Monument Square Farmers’ Market is taking place.
Thursday — a Rising Tide Fall Harvest dinner is taking place at Frog and Turtle, and Coffee by Design is hosting a barista latte art competition.
Saturday — Vena’s is holding a Halloween party and Hugo’s is holding their annual Halloween dinner, it’s the bottle release for Foudation’s Moveable Type, and the Deering Oaks Farmers’ Market is taking place.
Sunday – it’s the first day Portland Beer Week, and Andrew Taylor and Michael Wiley are the featured chefs for a Flanagan’s Table dinner.
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 Maine Sunday Telegram has published an article about Jeremy Bloom, Internet Farmer.
Jeremy Bloom is an Internet farmer. Presumably you don’t know what that means. We didn’t either, so we called him up to ask. It turns out he’s a very diversified “farmer,” with his finger in many pies, including software development, urban agriculture, teaching fermentation classes and marketing restaurants.
Earlier this week, the Bangor Daily News reported on WholeMade Meal Shares, a meal delivery service in Portland.
They also know that most people don’t have time to cook those types of meals every day.
Enter WHOLEmade Meal Shares – homemade meal bundles made by the women and distributed for customer pick-up at the beginning of each week.
“We’re cooking for you,” Cimino said. “We’re taking over the food world and reclaiming people’s health. And we’re making it easy for them.”
Erik Desjarlais has leased 4 School Street in Freeport where he’ll be opening the Intervale Mercantile Co. later this year. This will be the first brick and mortar retail shop for the business since he launched in 2011.
The 900 square foot space will house the Weft & Warp/Intervale workshop and a retail shop for Erik’s knife rolls, aprons, leather products and his line of men’s grooming products. The shop will also feature knives from bladesmiths around the country, vintage chefs knives and tools as well as other products that fit with the overall concept.
For more information on Weft & Warp/Intervale check out their website and instagram page.
Congratulations to chef Matt Ginn at Evo. Ginn won the Lobster competition yesterday at Harvest on the Harbor for his dish of Maine Lobster with Turkish Pasta and Local Beans.
For additional information, see these reports from the Bangor Daily News and the Press Herald.
If My Coaster Could Talk reported on his tour of the Maine Malt House in Mapleton Maine.
The Maine Malt House is a pretty impressive operation, these guys were selling their barley to malting companies out of state, they knew they had a great product and they figured out what made it great and how to process it themselves. With an ever increasing demand on malted barley they were able to keep a homegrown product close to home and in turn closer to Maine brewers. It was kind of a wild, beer geek moment to be standing on the malting floor drinking a Geaghan Brothers Hop Harvest that was brewed with grains that had been harvested just outside and malted right where I stood.
This week’s Portland Phoenix includes a report on the heirloom apple tasting that I put together with friends Sean Turley and Cecilia Ziko,
Anestes and Sean kicked off the tasting with a quick talk on what the tasting would look like, how the apples were selected and some anecdotal back stories. A beautiful grid of all 85 apples was displayed on a table, and tasting sheets were supplied. Imagine, these apples were a small sample of the many, many varieties growing throughout New England…
an interview with Boda’s manager Jeremy Sossei,
Lily O’Gara: How did you first get started in the restaurant industry, and what made you stay?
Jeremy Sossei: I started out doing cafe and coffee shop work in college about 14 years ago and transitioned into exclusively restaurant work about eight years ago. … My very first cafe job was procured mainly due to a need for gainful employment. However, I soon realized that I really not only enjoyed (it), but thrived in that environment. The fast-paced, near chaos becomes almost intoxicating. … And then the feeling of closing up after an especially busy shift is completely rewarding for me. That beer when you’re done is pretty great, too!
and observations by food writer and server Lily O’Gara on working in the restaurant business.
2. I’ve met the most amazing people, even during my short time in the business. Servers who are students, parents, spouses, college graduates, aspiring artists … in other words, people who amount to so much more than simply running food and bussing tables (things which are also important, of course). I’m learning to apply this understanding elsewhere, and I have a newfound respect for others who, like me, may not be working their dream jobs (yet!) but who are making it all work, and doing so with a smile.
First We Feast has posted an interview with Rob Tod in which he talks about the 10 beers that have had the biggest impact on his career in the beer industry.
“I love the creative process, and I’ve always loved working with my hands. Before beer, I didn’t think there could be one profession that embodied both.”
From epiphanies with Scotch ales, to mishap that spawned one of Allagash’s most innovative brews, here Rob Tod details the 10 beers that shaped his career.
The Press Herald has published a report on the recently released Harvard study of the Maine food industry.
The grant-funded report, by the university’s Maine Food Cluster Project, is based on months of research that included a survey of more than 300 businesses. Its authors set out to answer the question: How can Maine grow its food industry to create jobs and generate economic growth in the state?
Download the report: Growing Maine’s Food Industry, Growing Maine