Summer Sampler Series

This week’s Portland Phoenix includes an article on Fork Food Lab’s Summer Sampler Series.

Tickets for the Summer Sampler Series are $10 for one event or $25 to attend all three. Included in the admission price is a complimentary beer, wine, or seltzer, and a Fork Food Lab tote bag to carry the evening’s goodies.

“It was our hope that people would come to sip, sample and shop,” Sinclair said. “Then they would come to have a drink but then will also buy something to support (the members).”

The Summer Sampler Series is taking place June 23rd, July 21st and August 18th. Tickets are available on the Fork website.

Wine Week & New England Wines

Just in time for Portland Wine Week, the Maine Sunday Telegram has published an article about the developing New England wine industry.

New England wine used to mean pouring yourself a small glass of fruity sweetness. But a growing number of winemakers in the region are now turning out bottles of wine that pair better with a piece of fish or beef than a slice of pie. Some, like Manley and Maine-based Bluet and RAS Wines – which are producing bright, dry blueberry wines – are focusing on native fruits, while others are growing and fermenting cold-hardy hybrid grapes that can survive the region’s below-zero temperatures, are more tolerant of local pests and diseases, and in the end, drink more like classic dry wines than dessert wines.

Visit for the full PWW schedule, and be sure to check out the panel discussion taking place Monday morning if you’d like to learn more about New England wines. Margot Mazur will be leading a panel that includes Dan Lutjens from Bluet, Dan Roche from RAS Wines, Morten Hallgren from Ravines Wine and Brian Smith from Oyster River. They’ll be discussing the Past, Present and Future of Winemaking in the American Northeast.

Stop AAPI Hate/Dough Something (Updated)

A growing number (18 and counting) of Portland restaurants are working together to raise money for Stop AAPI Hate, an organization dedicated to addressing anti-Asian hate amid the pandemic.

May 16th through May 22nd participating restaurants will donate $1 for every order of the Stop AAPI Hate item on their menu. Already signed up for this program are:

Restaurants that want to take part should reach out to Krista Cole at Sur Lie ( You can also make a donation to Stop AAPI Hate online.

On a related note, Hilltop Coffee has announced they’ll be raising funds for Asian Americans Advancing Justice. During the month of May, $1 will be donated for every Green Goddess avocado toast purchased during the month at Hilltop. Hilltop’s initiative was inspired by the Dough Something project launched by Chicago pastry chef Beverly Kim.

You can also make a donation to Asian Americans Advancing Justice online.

Portland Wine Week

The 3rd Annual Portland Wine Week (websitefacebookinstagramtwitter) is taking place this summer June 14th to 20th at various locations across the city. There are 38 events already on the calendar and more are being added every week.

Here are some of the highlights:

Follow Portland Wine Week on instagram to keep in the loop on new events as they’re announced.

Also check out the Sponsorship page on for opportunities to support Portland Wine Week overall or specific events on the program.

Vagabundo Salvadoran Pop-up

This Friday a Salvadoran pop-up called Vagabundo (instagram) will be having a few items on the take-out menu at Central Sandwich and Provisions (aka Central Provisions).

The Vagabundo menu will include:

  • Tamale de Cerdo – wrapped in banana leaf, braised pork, chickpea, potatoes, olives
  • Chilaquiles de Frijoles y Queso – tortilla stuffed with beans and cheese pan fried in an egg batter served with spicy tomato sauce
  • Pan con Pollo – Braised chicken, watercress, tomato,cucumber, fermented radish on a baguette style bread

With Vagabundo chef Khristian Martinez plans to share the traditional and modern takes on the Salvadoran food he grew up eating. Follow Vagabundo on instagram to stay in the loop on future events.

The Maine Course: Mike Wiley

The Portland Museum of Art is launching a chef speaker series called The Maine Course. Mike Wiley from Big Tree Hospitality—Eventide, Honey Paw, Hugo’s, XO—will kick-off the series this week on Tuesday at 6 pm.

The PMA is excited to announce our new series titled “The Maine Course.” Inspired by the exhibition “Stories of Maine: An Incomplete History,” we invite Maine-based chefs to cook a favorite dish and share the story behind it with our audiences. Join us Tuesday, April 6 at 6 p.m. for our exciting program with Mike Wiley from Eventide Oyster Co! Afterwards you will receive a recipe so you can try your hand at creating a special dish from home.

Register for the event on the PMA website.

A Conversation with Briana Holt

Tandem Coffee’s Briana Holt will be participating in the Maine Charitable Mechanics Association’s Makers in their Studio series. this Wednesday at 7 pm.

Holt was born and raised on Martha’s Vineyard, a small island rich in east coast agriculture and food ways. Her first job at age 13 was making donuts and bread at a tiny bakery that has served her hometown since the early 30’s. After studying film and art in western Massachusetts, she moved back to her hometown where she met Will and Kathleen Pratt while baking at a coffee shop Kathleen was working at. The three friends eventually moved to New York where Kathleen opened the Blue Bottle affiliate in Brooklyn and where Will worked as a roaster. Meanwhile, Briana lucked out working under some of Brooklyn’s best cooks and bakers at Pies ‘n’ Thighs, as well as M.Wells Diner.

Tickets are available on Eventbrite, and the event is free for MCMA members.

Beautiful Swimmer Pop-up

Ordering is now live for the Beautiful Swimmer (instagram) pop-up takeout dinner by chef Ben Jackson taking place next week.

Visit to place your order.

The menu for the takeout dinner for two will feature:

  • Fried monkfish and marinated mussels
  • Winter squash stew with chicken and buckwheat

Pick-up for the dinner will be on April 2nd with time slots available from 5 – 7:30 pm. Tandem Coffee is lending out Little Tandem in East Bayside (122 Anderson Street) for Beautiful Swimmer to use as pick-up location for the night.

Beautiful Swimmer is being launched by Ben and Alexis Jackson. Ben is a Beard Award nominated chef. In Brooklyn he worked at Marlow and Sons and Diner before becoming the executive sous chef for Reynard at the Wythe Hotel. He moved to Maine in 2016 to become the chef de cuisine at the now closed Drifters Wife. He received a James Beard award Best Chef nomination in 2020 for his work at Drifters.

Beautiful Swimmer is a new and evolving concept. Follow Beautiful Swimmer on instagram to stay in the loop on future events and milestones in its development.