Thanksgiving – I’ve started getting requests for a list of which restaurants are doing in person or takeout Thanksgiving dinners. So I’ll be keeping a running list and reposting it each Monday as part of this event summary. Chefs: email me with details on your plans at email@example.com.
Lake & Co. — will be offering “a Thanksgiving dinner for 2 for $65 as well as a la carte offerings of roasted turkey breast, mashed chive buttermilk potatoes, two potato gratin, green bean casserole with shiitake and crispy shallot, brussels with bacon, crispy fennel and apple salad, coconut-garlic delicata, gravy and cranberry clementine sauce. Plus 6 pie varieties, biscuits, breads and appetizers.” Along with options for ordering whole birds to cook at home, and home delivery. The deadline for for ordering a meal is Friday, November 20th.
Tuesday – tickets for the launch of Broken Arrow (website, instagram) go on sale Tuesday afternoon.
Wednesday – Josh Potocki from the 158 Pickett Street Cafe is Wednesday’s guest chef at the Duckfat Friteshack, and the weekday Deering Oaks Farmers’ Market is taking place.
Thursday – Belleville, Chaval, Leeward, Magnus on Water, Mr. Tuna, Sur Lie, The Purple House and Union are all participating Apples Four Days—a celebration of heirloom and unusual apples. Follow each of them on instagram to see what they’re cooking up with these special apples, and when you visit tag the pictures you post online with #applesfourdays.
Saturday – the weekend Deering Oaks Farmers’ Market is taking place.
Sunday – Chefs Ben Jackson and Chris Wilcox are collaborating on a sold out dinner at Judy Gibson, and Black Tie and Fore River Brewing are collaborating on Snapper Fest.
In celebration of fall and Maine apple season, The Righteous Russet (instagram) and Portland Food Map are collaborating with a group of local restaurants to showcase heirloom and unusual apple varieties. The restaurants, bars and bakeries listed below will all be featuring dishes this coming Thursday through Sunday produced with varieties like Bramley Seedling and Knobbed Russet.
Wednesday – Damian Sansonetti and Ilma Lopez from Chaval will be the first participants in the Duckfat Friteshackguest chef series, Portland Buy Local is holding a 24-hour auction in collaboration with small businesses across the city, and the weekday Deering Oaks Farmers’ Market is taking place.
Friday – Niyat Catering is holding an Ethiopian Dinner at Fork Food Lab. Make your reservation for the 5:30 or 7 pm seatings.
Saturday –Portland restaurant Helm (under construction on Thames Street) is holding a pop-up event at Lorne Wine in Biddeford, it’s the first day of the Maine Maple Producers Weekend, the Portland Beer Hub is hosting a pop-up by Rhode Island-based Mexican restaurant Chilangos, and the weekend Deering Oaks Farmers’ Market is taking place.
To promote and raise funds for the Maine Restaurant Relief Fund, a growing number of Maine’s talented chefs are collaborating to produce a biweekly cooking show called Sunday Supper. The first three shows are all available online:
Episode 1 – Summer Classics features chefs David Turin, David’s Restaurants; Paolo Laboa, Solo Italiano in Portland; Charlie Zorich and Kirk Linder, The Hichborn in Stockton Springs; Ilma Lopez, Chaval in Portland.
Episode 2 – Comfort Food features chefs Daron Goldstein, Provender Kitchen + Bar in Ellsworth; Carter Light of Coda in Southwest Harbor; Casey Harmon of Havana in Bar Harbor; Cameron Prescott of Copita in Northwest Harbor; & Sara Jenkins of Nina June in Rockport.
Episode 3 – Backyard Barbecue features chefs Justin Walker of Walker’s Maine; David Vargas of Ore Nell’s Barbecue; Ben Hasty & Jen Fecteau of Engrain; Becca Poirier of DaVinci’s.
Lo Ba Bung – hand chopped braised pork belly/pork floss/cilantro with a fry egg from Old Mill farm on short grain rice
Yo Mein – stir fried handmade Taiwanese style noodle with dehydrated shrimp/shitake/cabbage with a splash of Taiwanese black vinegar
Gua Bao – handmade open face bun with slowly braised pork belly with mustard green/peanut powder/cilantro
Scallion Bomb Bing – shallow fried handmade scallion pancake made with Snell scallion with an egg from Old Mill Farm
Salt/Crispy Chicken – deep fried sweet potato coated soy marinated chicken cubes with Thai basil, sprinkle with seasoning (hint of spice)
Owner Chung Heng Liu plans to serve a menu of “old school” Taiwanese street food. Liu had 20 years+ of experience working in the family Chinese restaurant before moving to Portland three years ago. The name of the food truck is a mash up between Lu Bian Tan which means street stalls in Mandarin and Liu’s last name.
Ordering will open up Wednesday and will be through the Sichuan Kitchen website.
Exactly 45 years ago today, on Aug. 16, 1975, the World Vegetarian Congress opened at the University of Maine in Orono. Historians have called the two-week long event “the most important gathering of vegetarians in the United States of the 20th century.” The significance of the 1975 congress comes from the publicity it generated for meat-free eating, the alliances it forged between vegetarian activists, and the organizations its attendees went on to create.
Mainers may be known for their Yankee thrift, but when someone is in trouble they have no problem opening their wallets wide. Just look at how they’re tipping during a pandemic that has put restaurant servers’ livelihoods – and very lives – at stake.
Local restaurants report that diners generally have been tipping more generously, especially on takeout at the start of the pandemic.