Holiday Dessert & Drink Extravaganza

Full Plates Full Potential is throwing a Holiday Dessert & Drink Extravaganza on Thompson’s Point next Monday.

Take a sweet bite out of hunger in Maine! Join Full Plates Full Potential for a tasting event inspired by the whimsy of the holiday season featuring Greater Portland’s most creative pastry chefs, bakers, confectioners, gelaterias, mixologists – and a few savory friends to balance the palate.

Participating in the event are: Chaval/Piccolo, The Purple House, Tao Yaun/Bao Bao, Little Giant/Hunt & Alpine, Landry Confections, East End Cupcakes, Bam Bam Bakery, Dean’s Sweets, Hugo’s/Eventide/The Honey Paw, Gorgeous Gelato, LB Kitchen, Vena’s Fizz House, Black Tie Catering Company, Botto’s Bakery, Coastal Maine Popcorn, Browne Trading Company, Katie Made Bakery, Rosemont Market & Bakery, Whole Foods Market, Bread + Butter Catering, Aurora Provisions, Standard Baking Co., Little Bigs, Cellardoor, Bissell Brothers, Stroudwater Distillery,

Reviews: Roma Cafe, Island Creek, Bolster Snow

The Maine Sunday Telegram has reviewed Roma Cafe,

The Roma has become cozy and casual, almost homey. The same can be said of the food, which nonetheless remains true to the historic Italian-American theme. Some items still need tweaking…But standout dishes make the experience worthwhile. In particular, quick-sautéed calamari over thick spaghetti, tossed in Tallberg’s phenomenal marinara sauce; and spumoni: a triple-layered indulgence made from toasted pistachio, syrup-soaked Amarena cherry, and dark chocolate ice creams. When the new Roma Café is good, it’s very good – just not yet legendary.

the Peter Peter Portland Eater has reviewed Bolster Snow, and

After my first full meal at Bolster Snow, I was impressed. They offer bold flavors, shining combinations, and take some simple contemporary items and add just a touch of their own hand in them. Basic deviled eggs with truffle? A total winner. Broccoli salad with a hit of lime? Stunning. A vodka lemon cocktail with hints of honey and ginger? An easy-going-down concoction. Try them for drinks and snacks if you want, but I think you just might end up staying for dinner.

the Portland Phoenix has reviewed Island Creek Oyster Shop.

So it feels right to eat like Louis in a nation ruled by his avatar. Island Creek’s pitchers of beer and wine connote abundance rather than déclassé abandon. The oysters themselves reward lordly attention. The Eider Cove from Brunswick are dark and mysterious looking, silky but salty. Winnegance from West Bath were pale, sweet, and meaty. Round little Moody Blues from Damariscotta were a creamy beige. Island Creek’s home oyster is thin and tawny with a mild salt and hint of mineral. They give you cocktail sauce and Tabasco, but unless you’re the type that puts ketchup on steak, ignore them. Salt and brine should reign over any other flavors.

Kindling Fund: Re-Past, Hole History Show

A pair of food-relate projects in Maine have received grants from the Kindling Fund:

Bates professor Myron Beasley has received $5,000 for Re-Past: Remembering Malaga.

Re-Past is a site-specific memorial to be held on Malaga Island.  As an intervention in the form of a performative dinner [July 12, 2018], Re-Past will engage the public-at-large to remember the people of Malaga who were evicted from their homes on July 1, 1912, because they were black or mixed-race. This narrative has come to be known as the story best not told in the history of Maine. The performance will be a collaborative event including dancers, a printmaker, a sound architect, a chef and painter/cartographer. Re-Past is a memorial to the dead and the living.

Alexis Iammarino has received $5,000 for Hole History Show: Origins of the American Style Donut.

[To] design, publish, and print a catalogue from a recent exhibition curated by Iammarino called “Hole History Show: Origins of the American-style Donut,” a collection of art, performance and writing that responded to a claim that the hole-in-the-donut was singularly invented by a 19th-century sea captain from Rockport, Maine. The creation of this catalogue will capture the scope of the project with beautifully documented plates of the 64 works of art, reproductions of memorabilia, and over 14 written submissions which include culinary history, poems, short fiction, oral history, and lecture transcriptions. Organizing, installing, and documenting this exhibition brought together people from a broad geography and energized ideas about the origins of the American culinary history. This catalogue aims to become a document of public history to be gifted to regional libraries and historical societies. At the publication’s launch, there will be an interdisciplinary event pairing chefs and artists to invent donut-inspired foods for the public.

The Rekindling Fund “supports artist-organized projects that engage the public and the visual arts in inventive and meaningful ways” and is part of the Andy Warhol Foundation for the Arts’ Regional Regranting Program.

And Without Maine Shrimp…

The Maine Sunday Telegram checked in with Portland restaurants to learn how they are adapting to the multi-year closure of the Maine shrimp fishery.

For the fifth year in a row, the sweet little morsels likely won’t appear on Maine restaurant menus. At a time when chefs are more focused than ever on local ingredients, what will they do without these winter delicacies – especially when it looks as if they may never come back?

Highroller Lobster Now Open

Highroller Lobster Co. opened their new brick and mortar restaurant today at 104 Exchange Street. They plan to be open Wednesday through Sunday starting December 6th.

Founders Baxter Key and Andy Gerry launched their first food cart in June 2015, and for this project Key and Gerry have partnered with Peter and Noah Bissell from Bissell Brothers Brewing.

As with other mobile food operations that have opened brick and mortar establishments (Mami, Baharat, East Ender, Bite Into Maine, etc) the expanded space and equipment has provided an opportunity to expand from the original food cart menu and add beer, wine and spirits to the options they offer.

Here’s a look at the menu:

Elda Opening Tuesday

A new restaurant named Elda (website, instagram) is scheduled to open this Tuesday in Biddeford. The restaurant is in the space formerly occupied by Custom Deluxe at 140 Main Street. Chef/owner Bowman Brown has also expanded into the adjacent space renovating both and adding a bar.

Brown has moved from Salt Lake City where he was the co-owner and chef of Forage (instagram). He was recognized as part of the 2011 class of Best New Chefs by Food & Wine. Additionally, Brown has been a Beard semifinalists in the Best Chef: Southwest category for six years running from 2011 to 2016.

Here’s a look at the menu from Thursday night’s friends and family dinner:

The name Elda is a reference to the Icelandic word meaning ‘to cook’ as well as the name of Brown’s great-grandmother, Elda Whiting Brown.