This Week’s Events: Eventide, Tandem, Luke Davidson, Three of Strong, Solo Together

MondayEventide re-opened for takeout yesterday, and as part of incremental restart they are also doing takeout today.

Wednesday – Luke Davidson from Maine Craft Distilling will be part of a panel discussion on adapting their business services in light of the pandemic, and  the weekday Deering Oaks Farmers’ Market is taking place.

Thursday – the Portland Symphony Orchestra is holding Solo Together, a virtual wine dinner and performance.

FridayTandem Bakery is re-opening for takeout on Friday and Saturday, and Three of Strong is holding a virtual release party for their new rum Nightwater.

Saturday – The weekend 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.

Pizzeria Radici Opening This Summer

Randy and Ally Forrester are making progress on renovating the former Terlingua space. If the remaining work goes as plans they’re on track to open Pizzeria Radici (websiteinstagram) by the end of June.

The word “radici” means root in Italian and indicates the restaurants intent to pair ancestral food traditions with the “sustainability and versatility of Maine’s harvest from the land and sea”. The Forresters hope to open the pizzeria this coming summer.

The Forresters moved to Portland from Allentown, New Jersey where they operated Osteria Radici. Osteria Radici was a James Beard awards semifinalist for Best New Restaurant in 2018, and Randy Forrester was a semifinalist for Best Chef in the Mid-Atlantic in 2019.

Wine Delivery

Wine shops, like all food businesses, have had to adapt to the current reality. Many offer curbside pick-up and a number of them have launched delivery services including Maine & Loire, Eighteen Twenty Wines, Lorne Wine. Just this weekend, Wine Wise, a wine tour and education company, launched its own retail wine delivery business Wine Wise at Home.

If beer and spirits are more to your tastes check with your favorite brewers and distillers. You might also want to visit delivery services CarHop and Drizly for other options.

Save Our Shifts

A new initiative called Save Our Shifts (website, facebook, instagram) launched this week. It’s designed to provide “an opportunity for bartenders to create educational content about their craft and a platform to deliver it.”

Save Our Shifts was created by Round Turn Distilling, Might & Main, photographer Zack Bowen, and the Portland chapter of the United States Bartenders’ Guild.

You can see the first few videos on Youtube.

Uncle Andy’s Closing May 31

The Press Herald reports that Uncle Andy’s plans to close at the end of this month.

Uncle Andy’s Diner in South Portland, which has twice appeared on a Food Network makeover show, is closing for good after 66 years in business, its owners unable to keep it financially afloat during the pandemic.

Owner and cook Dennis Fogg said Friday he’ll keep the diner open until the end of May for takeout. He said being closed to sit-down customers for nearly two months has devastated his business, since the diner is mostly a breakfast and lunch place known for pancakes and hash and eggs.

You can read the original announcement from Uncle Andy’s on facebook.

Maine Food Systems Discussion

Maine Food for Thought has published a panel discussion that takes a look at how the current health crisis is impacting with local food systems.

Out of this worldwide pandemic, ensuring the availability of locally and sustainably sourced food has become more important than ever, even as our economy has become more vulnerable than at any time in recent history. We wanted to provide an opportunity to connect with a few of the voices who work directly within our food system to talk about their passion for the work they do, what they have seen, their thoughts as they look to the future, and how communities can support and strengthen local food systems.

Participating in the panel discussion are:

  • Sam Hayward from Fore Street
  • Jen Levin from Gulf of Maine Sashimi
  • Ilma Lopez from Piccolo and Chaval
  • Beth Schiller from Dandelion Spring Farm.

Maine Food for Thought has become known for their in-person restaurant tours that focus on the web of the Maine food system and how it intersects with Portland restaurants. They’ve now launched a new virtual tour series Maine Food for Thought Conversations “as a way for people around the globe to learn about Maine’s unique food system and how they can support the local food system in their community. We are excited to have leaders in Maine’s food economy (chefs, farmers, fishers, food system experts) join the Conversation and provide their firsthand perspectives and enrich the virtual experience.”

You can see the full full schedule and sign-up for future events on

Cooking for Community Receives $60k

Harvard Pilgrim Health Care Foundation is donating $60,000 to Cooking for Community and YMCA to further their mission to deliver locally produced meals to Mainers in need.

The partnership will help coordinate with local restaurants to prepare 1,000 meals each week for older adults, immigrant families, and others in need in and around Portland. Meals will be delivered to homes by the YMCA two times per week.

The program is also helping put at least 24 people back to work helping others.

You can learn more about Cooking for Community or make a donation to support their activities at