Monday – Portland Beer Week is taking place through Saturday.
Tuesday – Elda is holding a Austrian wine dinner featuring wines from Netzl.
Wednesday – the Monument Square Farmers’ Market is taking place.
Friday – it’s the opening day of the 2018 New England Food System Innovation Challenge at Saint Joseph’s College, and Rosemont is holding a wine tasting at their West End location.
Saturday – Space Gallery is screening the movie Brewmaster, there will be a wine tasting at LeRoux Kitchen, and the Deering Oaks Farmers’ Market is taking place.
Sunday – Stars & Stripes Brewing is holding the Grand Opening of their tasting room in Freeport, Two Fat Cats is teaching a pie baking class, and friends of the late food writer Claire Z. Cramer will be gathering at Tiqa to remember her and her life.
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.
Two new businesses launched over the weekend:
Totally Tubers, a new food vendor on the second floor of the Public Market House. Totally Tubers sells Russet and sweet potato based dishes. Totally Tubers is run by the same owners as Daily Greens.
De Nada Empanadas (instagram) launched on Saturday at Bunker Brewing. De Nada is Winter business run by the owners of the Fishin Ships food truck. They will be making the rounds at various Portland breweries.
The Maine Sunday Telegram has reviewed Bob’s Clam Hut,
When you’ve finished that, move on to any of belly clam dishes. Sure, you could stick to a remarkably tender clam strip roll ($15.95) and not be disappointed, but the goal here is complete satisfaction – you’re in a fried seafood shack, after all. So head right for the Clams 2 Ways ($24.95), a generous basket that lets you pit Lillian’s puffed, crispy version of fried whole-bellies against Bob’s, which is a shade or two more caramel in color, with a fuller salinity. The two preparations differ by just a couple of ingredients and an extra minute in oil, but the difference in taste is striking.
the Press Herald has reviewed Pizzarino, and
Located in Zapoteca’s old space, Pizzarino is owned by three Milanese friends, one of whom also started Paciarino, a pasta-centric restaurant down the street. Opened in August, this place focuses on pizza, rice-based dishes and gnocchi. The bar area is lovely, with comfortable wooden barstools with backs and purse hooks underneath the bar. There’s even a tiny outdoor seating area. One of the owners greeted me and my two friends when we arrived and clearly wanted to make sure we enjoyed ourselves.
Portland Phoenix has reviewed Big Fin Poké, Poké Pop and Crunchy Poké.
And what you get is pretty good, especially if you don’t choose yourself. While Crunch and Pop emphasize the house’s pre-designed combinations, Big Fin’s chalkboard is dominated by a “build your own” section, nudging you to select from dozens of “mix-ins” and toppings and proteins. Inevitably you choose too many, and the toppings pile up in the wide paper bowl. What are you gonna do, not get more stuff? If we had that kind of restraint we would not be in this mess.
Plans for Rock Row, the new development in the former gravel pit off Brighton Ave, is slated to feature a 25,000 sq ft “food hall” with space for 15 food vendors, 7 beverage tasting rooms and seating for more than 500 people.
Inspired by the great public markets of the past and the future of Greater Portland’s deeply authentic food culture, Rock Row’s Beer and Food Hall will be an unparalleled dining, tasting, beer and wine experience. Curated by Colicchio Consulting, purveyors will offer a wide selection of local ingredients, artisanal goods, and onsite brews, while chef driven cuisine will mix with live music to bring together a vibrant mix of locals and visitors.
They’re now accepting vendor applications from “purveyors [that] will offer a wide selection of local ingredients, artisanal goods, and onsite brews…[and]…chef driven cuisine”. They’re now accepting vendor applications.
The long awaited lobster emoji has been released. For an Apple phone, the emoji requires upgrading to version 12.1 of the operating system.
For more information, read this article from Mainebiz.
A new project called Candy’s (website, instagram) is under development with plans to open in West Bayside next year. Billed as a queer community hub, Candy’s will include a cafe/coffee shop and bar:
grab a coffee and hang in the queer library in the morning. shoot some pool. teach a workshop. attend a workshop. come to a show. host a show. listen to our podcast. bring the fam, whatever that may mean to you. drink a drink. eat some snacks. talk to pals. be kind to one another.
There’s more details on the project and future programming on the Tell Me About It, What’s Happening, and FAQ pages of their website.
Candy’s will be holding an information session on the project and kick-off for their community fundraising efforts on November 9th, 6-8:30pm at LB Kitchen.
Chefs Cara Stadler and Ilma Lopez sat down Tuesday night on the stage of One Longfellow for a very interesting MaineVoices interview.
You can watch a full video of the session on the Press Herald website.
Chef Matt Ginn won the latest round of Chopped Challenge Tuesday and now advances to the final round which is set to air November 6th at 9pm on the Food Network.
For additional details see these reports from the Bangor Daily News and Press Herald.