Category: Events

Monday – The Great Holiday Dessert & Drink Extravaganza is taking place at Thompson’s Point, and Janet Helm will be giving a talk on The Food-Tech Revolution at Cellardoor.

Tuesday – Erin French, chef of The Lost Kitchen, will be speaking at One Longfellow Square.

Wednesday – there will be a tasting at Old Port Wine Merchants, and Little Giant market is holding a holiday pop-up shop.

Thursday – The Great Lost Bear will be holding their annual 12 Beers of Christmas showcase.

Saturday – the Winter Farmers’ Market is taking place.

New Year’s Eve – Restaurants are starting to announce their NYE plans. Here’s the ones I’ve heard of so far. I’ll be expanding the list over the next 4 weeks as more information comes in:

• Baharat – pre fixe and regular menu.
• Bolster Snow – 3-course dinner, $65 per person.
• Boone’s – 4-course dinner, $95 per person.
• Central Provisions – 5-course dinner with optional pairings, $150 per person.
• Evo – 4- and 7-course menus.
• Five Fifty-Five – 5-course dinner, $100 per person.
• Grace – will be open serving their regular menu.
• Lolita – a 5-course dinner with optional wine pairings, $110 per person (tip included).
• Petite Jacqueline – 3- and 5-course dinner, $45/$65 per person.
• Tipo – 4-course dinner, $75 per person with optional wine pairings ($35).
• Tiqa – 3-course dinner for $55 per person.
• Vinland – 5-course dinner for $121.60 (tax and tip included) plus optional pairings

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.

The PSO ha announced the line-up for the 17th annual wine dinner. The culinary team for the 2018 dinner are:

• Paolo Laboa, Solo Italiano
• Sara Jenkins, Nina June
• Ilma Lopez, Piccolo and Chaval
• Sam Hayward, Fore Street and Scales
• Troy Mains, Harraseeket Inn

The dinner will feature wine from the Blue Danube Wine Company, and will take place March 14, 2018 at the Harraseeket Inn in Freeport.

Sur Lie and chef Emil Rivera will be serving a dinner at the James Beard House in NYC March 24th. Tickets to the dinner will go on sale later this month.

In collaboration with Sur Lie, Wine Wise Events is organizing a 3-day trip to the city with the dinner at the Beard House as the focus.

Tuesday – Elda is scheduled to open in Biddeford, and there will be a Canary Island wine tasting at Maine & Loire.

Thursday – Bissell is celebrating their 4th anniversary with the release of an IPA named The Nuclear Whim with the Fuse of a Mile.

Friday – Rosemont is holding a wine tasting at their new store in Cape Elizabeth.

Saturday – Browne Trading is holding their annual Champagne & Caviar tasting, there will be a wine tasting at LeRoux Kitchen, and the Winter Farmers’ Market is taking place.

New Year’s Eve – Restaurants are starting to announce their NYE plans. Here’s the ones I’ve heard of so far. I’ll be expanding the list over the next 4 weeks as more information comes in:

• Bolster Snow – 3-course dinner, $65 per person.
• Central Provisions – 5-course dinner with optional pairings, $150 per person.
• Five Fifty-Five – 5-course dinner, $100 per person.
• Grace – will be open serving their regular menu.
• Lolita – a 5-course dinner with optional wine pairings, $110 per person (tip included).
• Petite Jacqueline – 3- and 5-course dinner, $45/$65 per person.
• Tipo – 4-course dinner, $75 per person with optional wine pairings ($35).
• Tiqa – 3-course dinner for $55 per person.
• Vinland – 5-course dinner for $121.60 (tax and tip included) plus optional pairings

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.

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,

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.

The new Winter Farmers’ Market launched this morning at its new location, 631 Stevens Ave.

The Golden Dish has posted an article about the upcoming Winter Farmers’ Market which according to the article won’t be located in East Bayside this year.

The market organizers are waiting for the city of Portland to determine which of several sites under consideration will qualify as the new home for the winter market. At this writing, the top contender, however, is the Maine Girl’s Academy on Stevens Avenue.

Updated: The Press Herald has also now published an article about the upcoming location for the Winter Farmers’ Market.

Saint Joseph’s College is holding the 2017 Food System Innovation Challenge this Sunday, 11 – 2.

Six companies and six colleges will be presenting their solutions to ” produce bold solutions to some of the challenges Maine faces in its food production systems.”