This Week’s Events: Champagne Wine Dinner, 2nd Washington Ave Block Party

Tuesday – Elda is holding a 5-course Champagne wine dinner, and Slab is holding the 1st Annual Industry Pizza Eating Contest.

Wednesday – the Maine Historical Society is holding a Food of our Forefathers class for children, there will be a wine tasting at the Old Port Wine Merchants, and the Monument Square Farmers’ Market is taking place.

Thursday – there will be a wine and cheese tasting at the Little Giant Market in collaboration with The Cheese Shop under construction on Washington Ave and Crush Wine Distributors, and The Great Lost Bear will be featuring beer from Gneiss Brewing.

Friday – there will be wine tastings at Maine & Loire and Rosemont on Brighton Ave.

Saturday – the 2nd Annual Washington Ave Block Party is taking place, there will be a Maine Coast Roast tasting at Two Fat Cats in South Portland, and the Deering Oaks Farmers’ Market is taking place.

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.

Review of Nonesuch River Brewing

The Maine Sunday Telegram has reviewed Nonesuch River Brewing in Scarborough giving it 3 stars.

Not all the beers are as impressive as the design, but if you visit, be sure to order a glass of brewer Michael Schuler’s toasty, low ABV stout; it’s a pleasing, dark little sipper. As for food, there are few standouts, but plenty of decent options on executive chef Jeff Gambardella’s menu, including a spicy Maine crab sandwich that features grilled mango and house-pickled jalapeños, and a lovely shaved asparagus salad with edamame, pistachios and crumbly goat cheese. Locals have already embraced Nonesuch as a community hot spot, and with a trio of co-owners who are eager to listen to their customers, I’m betting that things will only get better.

Allagash Brewing

Down East tells the story of Allagash Brewing and Rob Tod. The article is an assemblage of interviews with Tod, former and current employees, customers and leaders in the industry.

Top-secret ingredients and MacGyvered dairy equipment. Old world wisdom and cutting-edge tech. Hollywood celebrity and cult cachet. It’s all part of the long, heady history of the curious beer that put Maine suds on the map.

Restaurant Custom Coffee Blends

The Press Herald has published an article exploring how coffee roasters and restaurants work together to create custom coffee blends.

At least a dozen Portland-area restaurants have worked with local roasters to create their own coffee blends. Coming up with a custom blend is a little tricky, a mash-up of marketing and making something delicious. Restaurateurs want something complex and memorable that will make their brands linger in the minds of diners, yet the blend also must appeal to a variety of palates.

“There’s nothing more memorable than having a good cup of coffee and dessert,” O’Sullivan said. “That’s the end of your meal.”

Blue Spoon Changing Hands

Industry veteran Liz Koenigsberg and her husband chef Will Lavey are in the process of buying the Blue Spoon from founder David Iovino.
Koenigsberg shared that they were “drawn to the Blue Spoon for its intimate feel and smaller size as a neighborhood restaurant” which they are very familiar with having been regular customers at the Munjoy Hill restaurant for many years.
Their goal is to “preserve the reputation and following that David has built over the past several years but, add some of our own touches and style from years in the business” including Sunday brunch and extended dinner hours with the menu remaining focused on “local farm to table American bistro”.
Iovino opened the Blue Spoon in January 2004. The official transfer of ownership is scheduled to take place in August.

3 More Vendors At the Public Market House

Three new vendors are moving into the Public Market House:

  • Mr. Tuna is moving into a space on the first floor. Owner Jordan Rubin will be operating this space in addition two his two existing food carts.
  • Sichuan Kitchen is opening a 2nd location on the second floor of the Public Market House. They’ll be serving an abbreviated version of the menu from their restaurant in Congress Square.
  • A new business is called Totally Tubers is moving into a space on the second floor. The self-described potato bar will be serving “loaded potatoes and yams”.