2nd Floor Visit

About Town paid a visit to the new 2nd floor of the Public Market House and posted a report on the newly expanded market.

Chairs and tables look out over Monument Square, making it a prime people-watching location (and the yet-to-be-completed glass elevator, also overlooking the square, will only heighten the experience).

“All of a sudden I’m beginning to feel this is really what I hoped it would be,” Horton says of the endeavor, which she sees not just as a public market for fresh foods and produce, but also as an “incubator for businesses.”

Down East: Eat Like a Mainer

de201001The January issue of Down East heralds 31 “people, places & dishes not to miss in 2010”. Here’s the list of Portland listings from the article:

The January issue also includes a Maine Wedding Guide. Leslie Oster from Aurora Provisions and Craig Williams from Churchill Catered Events created the winter and fall wedding menus that appear in the article on wedding eats.

Alternative Catering

An article in today’s Press Herald surveys local caterers that specialize in vegan, vegetarian and other alternative dietary preferences.

Gone are the days when health-conscious party planners had to worry about whether the event’s caterer knew how to maintain a gluten-free kitchen or spot the myriad foods in which non-vegetarian ingredients lurk. Now local hosts and hostesses have the luxury of hiring an expert.

Duckfat Renovation & Expansion

Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.

But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”

Portland Expo Food Review

Margo Mallar weighs in on the food available at the Portland Expo concession stand in an article in Tuesday’s Portland Daily Sun.

The pulled pork was more of a slider than a sandwich, not enough to share but it was quite tasty, especially when liberally slathered with Binga’s barbecue sauce. The $8 lobster roll, however, was an abomination. It was flavorless and had a mealy texture and looked like the regurgitated krill that mama penguins feed their babies.

The newspaper also included a feature article that finds Portland ahead of the curve on many of the top trends identified in the National Restaurant Association’s What’s Hot in 2010 survey, especially when it comes to eating local and organic.

December Bollard

The December issue of The Bollard provides a survey of the city’s African markets,

Customers like Ali are the reason many African markets have long consisted of little more than a freezer, a band saw, sacks of grain piled on the floor and a few large cans of baby formula. But that is changing. The newly opened Peace Food Market on Cumberland Avenue is bringing camel meat back to town (it tastes like beef), and several other markets have recently been renovated and now offer expanded food sections.

and a new installment of John Myers Land of the Forgotten Cocktails series where you will learn about ‘nognoscenti, ‘nog-heads and all things eggnog.

A tradition of my own making — one I’ve actually stuck to these last few years — is to treat the onset of Thanksgiving as Eggnog Season. From Thanksgiving Eve through New Year’s Day there’s usually a batch in the refrigerator or the fixin’s to whip one up.

Pineland Cheese & Beef

Today’s Maine Sunday Telegram includes a feature article on Pineland Farm’s cheese making and beef operations.

The farm’s beef cattle operation and its cheese-making business are poised to turn a profit this year, the foundation says. Demand for locally produced food is contributing to the farm’s success, along with economies of scale, luck and good timing.

The two businesses – Pineland Farms Cheese and Pineland Farms Natural Meats Inc. – are both putting Maine on the map as a major producer of natural food products.