Golden Fork Awards

| Posted in General News

The Maine Center for Entrepreneurs held their biennial Food Producers Showcase today at Thompson’s Point. The event included dozens of Maine companies from oyster farms to bakeries to packaged good producers like Pen and Cob Farm and Ragged Coast Chocolates. The MCE announced the winners of the three Golden Fork Awards:

Congress Street Anania’s Closing in December

| Posted in Under Construction, Closings

Ed and Barbara Anania are planning to retire in December and have put the Congress Street Anania’s (website, facebook, instagram) building and business up for sale with plans to close the landmark store on Christmas Eve. Additionally, they’re in the process of selling their Washington Ave location to their store manager and partner Zach Lord who plans to continue to operate it under the Anania’s name.

Ed shared that he’s been working at the family business since he was 10 years old, and Barbara has been involved in the business since 1989. It was Ed’s father, also named Edward, opened the first Anania’s market in 1963. Over the years they expanded to South Portland and Washington Ave. The South Portland location was sold a few years ago and reopened as the Ferry Village Market in 2020.

Upcoming Food & Dining Events

| Posted in Events

Wednesday – Mrs. Gee Free Living and Gather are collaborating on a gluten-free dinner. GMRI is hosting a talk about sustainable seafood with guest Ben Conniff, co-owner of Luke’s Lobster.

Thursday – The Maine Center for Entrepreneurs is holding the biennial Maine Food Producer Showcase & Golden Fork Awards at Brick South on Thompson’s Point. Farms for Food Equity is holding their Fall Harvest Gathering fundraiser with food from Big Tree Catering and Harbor Fish, wines from National Distributors and beer from Oxbow. The Knotted Apron is serving a 4-course Vendage wine dinner.

Thursday-Saturday – Harvest on the Harbor is taking place.

Friday – Kasha’s Kitchen in Kittery is holding a Polish dinner.

Saturday – Maine Vegfest is taking place.

Sunday – Victoria Nam from Siblings Bakery is teaching a virtual class on Spiking Your Cakes With Whole Grains for the Maine Grains Alliance.

October 29 – The annual HospitalityMaine summit is taking place at Sugarloaf.

November 4-10 – 207 Beer Week is taking place.

November 5 – Gross Confection Bar is holding a (sold out) pastry baking class.

November 11-17 – Brunswick Wine Week is taking place.

November 14 – Angoor Wine Bar and Taj are collaborating to hold a Friendsgiving Feast with a 3-course meal from Taj paired with a set of wine pairings.

November 20 – GMRI is holding an event to discuss Climate Resilience Potential in Gulf of Maine Fisheries.

Thanksgiving – Thanksgiving seems a ways off but restaurants, bakeries, markets and other businesses have already begun sharing their plans. See our 2024 Thanksgiving Resource Guide for a full list of dinners and take-out options as well as birds, baked goods and side dishes for your meal at home.

November 29 – The deadline to submit recommendations for the 2025 Beard Awards.

December 1 – Sean Turley will be delivering a presentation on cider & pomology at Lambs in South Portland.

December 31 – Elk’s Lodge 188 is holding a Vegas-themed New Year’s Eve party; $80 per person.

Planning a wedding, holding a business event, or hosting visitors from away? Our printed guides are a great resource to help your guests explore the Maine restaurant scene.
25-packs of the Portland and Midcoast pocket guides are now available on our online store.

CO2 Capture & Review of Camp Pennant

| Posted in Reviews

This week’s Maine Sunday Telegram includes a review of Camp Pennant,

“Camp” is a unique conceptual theme for a restaurant, but Fraser not only makes it work, he and his front-of-house staff bring a transportative levity to the experience. Chef Max Mejia’s menu of comfort foods is also solid, especially a Caprese-style sandwich bookended by pizza dough baked in the restaurant’s enormous Le Panyol wood-fired oven, crisp-tender roasted broccolini topped with garlicky bread crumbs, and warm soft-baked pretzels to dunk in hops-infused mustard. It’s not perfect yet, but Camp Pennant is already a charming diversion.

and an article on how breweries are using technology to adapt to capture carbon dioxide produced during fermentation for reuse at the brewery.

The funny thing is, breweries also produce CO2, or carbon dioxide, in the beer-making process. Recently, a few Maine breweries have turned to technology newly adapted to small craft breweries that allows them to recapture the CO2 they produce and reuse it to make their beer. These closed-loop systems can save the breweries money, offer security in the event of future CO2 shortages and reduce the greenhouse gas emissions that cause climate change.

Maine Food & Dining News: Bar Harbor, Wells, Kennebunkport, Saco, Dixfield, Biddeford, Westbrook

| Posted in Maine

New food and dining developments are taking place all across Maine. Here are some recent updates to keep you in the know:

    • South Berwick-based Lee Franks has opened a second location of their burger and hot dog restaurant in Wells. It is located at 321 US Route 1. They’re currently open Tuesday, Wednesday, Friday and Saturday.
    • Mussette owner Jonathan Cartwright has announced plans to launch Caring Community Cuisine, a new initiative to “focusing on family nutrition and human interaction to help those battling cancer.”
    • Lorraine Fagela plans to launch her new Saco gluten-free bakery/cafe on Friday. Sweets & Co. (instagram) is located at 294 Main Street and will be open 9 am – 5 pm on Friday and Saturday this week.
    • The Bethel Sugar Shack recently launched Mimi’s Place (facebook) in Dixfield. Mimi’s serves a menu of burgers, sandwiches, wraps, salads and specialty pizzas. They’re located at 60 Weld Street and are open Tuesday through Saturday, 11 am – 8 pm.
    • Peekytoe Provisions (website, facebook, instagram) recently opened their new Bar Harbor market/cafe. Owners Drew Smith and Cyndi Bridges have built out a new market/cafe at 244 Main Street where they’re open Wednesday through Sunday, noon – 8 pm. The market stocks seafood as well as charcuterie, cheeses and other provisions. The cafe serves (menu) a wide range of apps, salads, sandwiches and entrees with cocktails, wine, beer and non-alcoholic beverages.
    • Owner Derek Laplume has announced plans to close the Pint & Pawn board game cafe in Biddeford at the end of November.
    • Kennebunkport-based chef Germán Lucarelli, has leased space at Rock Row in Westbrook with plans to open a new restaurant called The Asador Grill.

For a statewide guide to eating and drinking see the Maine Food Map—a growing list of coffee shops, bars, restaurants, bakeries, cafes, and other food and dining businesses in all of Maine’s 16 counties.

The Asador Grill at Rock Row

| Posted in Under Construction

Chef Germán Lucarelli, owner of The Lost Fire in Kennebunkport, has leased space at Rock Row where he is planning to open The Asador Grill (instagram). The restaurant will specialize in Patagonian cuisine featuring traditional open-flame cooking.

“The Lost Fire began as a means of reconnecting with the tastes of my home and introducing people to the unique style of grilling Argentinians have mastered, “ said Chef Germán Lucarelli. “The Asador Grill will bring guests closer to the wonder of authentic open fire cooking than ever before.”

Lucarelli opened The Lost Fire in 2018, two seafood restaurants Casa Seventy-Seven and Ultramar in 2023, and he launched an ice cream food truck in 2024 called Dos Elenas Gelato. The Asador Grill will be his first business in the Portland area.

Construction of the 7,000 square foot restaurant is expected to start in 2025. An opening timeframe is TBD.