The Maine Distillers Guild is collaborating with Man & Oak to hold a Stave & Thief Society Certified Bourbon Steward training class in Portland in February. The all-day course is taking place at Tiqa and Liquid Riot.
Month: December 2017
Good Fire Brewing Co.
The Press Herald published an article earlier this week about Good Fire Brewing Company, a new brewery in East Bayside.
With a striking space, a clear vision for a varied catalogue of beer, and a brewing team dedicated to the art and science of beer making, expect Goodfire Brewing to make a big noise in East Bayside.
Yordprom Coffee
The Portland Phoenix has published an article about Yordprom Coffee and its owner Tom Yordprom.
Many of Tom’s customers know that he’ll have their regular orders waiting for them by the time they step up to the counter. They’ve been coming to the same place everyday for years because they feel like a part of a community. Tom created that community and he knows that without him, that community wouldn’t exist.
The article reports that Yordprom Coffee will be expanding to Biddeford and may also launch a coffee truck.
Reviews: Noble BBQ, Blyth and Burrows, Sun Bakery & Restaurant
The Maine Sunday Telegram has reviewed Noble Barbecue,
The culinary freedom Noble allows itself creates the space for a menu where a terrific, Texas-style smoked brisket can live happily alongside a New York pastrami or a wacky, yet completely addictive smoked spaghetti squash sandwich. A few dishes, like under-seasoned cubed pork and overcooked fries, need a tweak or two, but they are the exception, not the rule at Noble. Most, like macaroni and cheese prepared to order, are inventive and well-executed – way beyond the quality of anything you’d have any right to expect from a BBQ sandwich shop in Maine, of all places.
Peter Peter Portland Eater has reviewed Blyth and Burrows, and
Blyth and Burrows turned my expectations upside down. I expected little and got everything. The drinks were solid, the food even better and the atmosphere as good as any around. The establishment is comfortable, looks really sharp, and feels like a place one could happily hang out in for hours. My two hopes are that next time I go I’ll spend some time in The Broken Dram downstairs and that at some point my wife will stop telling me how great her bao was.
the Press Herald has reviewed Sun Bakery & Restaurant.
For an entree, I tried the chicken lemongrass with rice ($8.50), which came with well-cooked (not clumpy) white rice, chunks of white meat chicken and a ton of vegetables, including broccoli, carrots, celery, onion, green beans, and both green and red peppers. The vegetables were perfect — cooked through, but they still had a little bite to them. The lemongrass flavor was very subtle, and at times I found myself wanting more, something to elevate it above a simple stir-fry.
Washington Ave
The Blueberry Files has posted a survey of the newer restaurants on Washington Ave.
Grocery Delivery Services
MaineBiz has reported on two grocery delivery services operating in Maine, a local business, MaineGroceryDelivery.com, and Instacart, a national company that’s now expanding into Maine.
Victorieux Champagne
The Press Herald has published an article about Victorieux Champagne and Thomas Brems who launched the company earlier this year in Maine.
In the Champagne region of France, about 100 miles east of Paris, there are 14 acres in the Côtes de Sézanne where the family vineyards of Cédric Guyot have been producing grapes and making Champagne for three generations. One day, a fresh-faced college kid from America came knocking at the door, in the small village of Fontaine-Deni [and now a few years later] two of the small grower’s Champagnes are being sold in 13 locations in southern Maine and nowhere else in the United States: Brut Millésime 2009, a traditional vintage Champagne, and a Rosé Brut.
Victorieux Champagne is donating $1 per bottle sold in December to Full Plates Full Potential.