Retiring Food & Wine editor Dana Cowin named a dinner at The Lost Kitchen this summer as one of her Favorite Meals of 2015.
The new issue of Bon Appétit calls out Maine & Loire as an exemplar of what a good wine shop should be, “a small, focused shop with a staff who has probably tasted most of what they’re selling and who genuinely want you to find something great—in your budget.”
Ben Alfiero, co-owner of Harbor Fish Market, passed away earlier this week at the age of 59.
Alfiero and his brothers, Nick Alfiero and Mike Alfiero, have been involved in the operation of the Harbor Fish Market since their father Ben Alfiero Sr. founded the business in 1969.
For years, Benjamin A. Alfiero ran the retail store for Harbor Fish Market, which is located at 9 Custom House Wharf on the city’s waterfront.
For more information and public comment see this facebook post by Harbor Fish.
The Portland Phoenix has interviewed Damian Sansonetti, co-owner/chef of Piccolo.
CP: Why did you and Ilma move to Portland?
DS: We knew NYC wasn’t going to be for us in the long run even though we accomplished so much while there. We wanted a family and our own place. We traveled to other cities and couldn’t find a place we both felt good in, and then our friend Rod Mitchell who owns Browne Trading in Portland, kept asking me to visit Maine. So we did, and the first night we hit up four places to eat and found ourselves coming back four more times in six months and fell in love with the place and the people.
Sansonetti and his wife Ilma Lopez will be the featured chefs for a dinner at the Beard House in New York City this weekend.
Squirrel Farts has posted an article about and tasting notes on Aguardiente de Agave, the newest spirit from Liquid Riot Bottling Co.
Aguardiente de Agave is Liquid Riot Bottling Company’s latest spirit offering, releasing this Friday, November 20th, 2015 at the brewery/distillery/restaurant on Commercial Street in Portland. Roughly translated as “Agave Firewater,” this is an 80 proof spirit made from 100% organic blue agave syrup. So, it’s pretty much tequila.
Except you can’t call it tequila.
I’ll explain.
Aguardiente de Agave is being released noon tomorrow.
The Press Herald has published a bar review of the East Ender,
Brought to you by the owners of the former SmallAxe Food Truck, East Ender is a two-story casual eatery in the eponymous neighborhood of Portland. Fit with two full bars, one upstairs and one downstairs, this is the kind of place where you can find a little bit of everything – a quiet drink with a friend, enough space upstairs to meet a group, or a romantic evening out in a cozy corner. The cocktail list is new for the season and is cleverly crafted with care. Several local brews, as well as Miller High Life, are available on draft. Mocktail menu, and sodas by the bottle and gun.
Andrew Regios, co-owner of Pizza Villa, passed away on November 11.
“He always had a compliment for you,” his sister-in-law said. “Someone referred to him as a sweet, zany Greek boy. He was very joyful, but he was also a prankster. He loved to make up jokes. He could be really corny. He had a sweet, fun and youthful side to him.”
See the obituary for details on today’s memorial service.
Unsure of what wine to serve with your Thanksgiving dinner? Wine writer Joe Appel has it covered. For his weekly article he gathered recommendations from eight local wine experts, learning what they plan to serve their family next week.
Erica Archer, sommelier at Wine Wise, a wine education program featuring wine walks, sails and cruises, and private and corporate events: “The 2008 Mount Langi Ghiran ‘Cliff Edge’ Riesling ($19), from Grampians, Australia, is a gorgeous and developed riesling that is drinking absolutely beautifully right now. It’s loaded with aromatic developed fruits: tropical – mango, pineapple, papaya; citrus – lemon, lime; and ripe orchard fruits – apple, pear, juicy peach. It has this bold minerality that shines through, and zesty acidity that balances out the fruitiness and alcohol. There’s a lot going on in this wine, just as there’s a lot going on on a traditional Thanksgiving plate.