The November/December issue of Maine magazine includes an eating guide to Westbrook and a profile of James & Andre Tranchemontagne, the pair of brothers who run The Frog & Turtle and The French Press Eatery. The articles aren’t online yet but you can pick up a free copy off the Maine magazine rack at Bard Coffee on Middle Street.
Jay Villani on Fox
Chef/owner Jay Villani from Local 188 was on the Fox morning show to cook cranberry-clementine salsa and talk about Maine Restaurant Week.
Harvest on the Harbor Photos, Video and Reporting
PortlandTown has published sets of photos from two sessions at the opening day of Harvest on the Harbor: the Seafood Splash and last night’s Grand Tasting.
Today’s Press Herald includes a report on the Seafood Splash and the work done by the SMCC team to prep for the event.
Chef Joe Boudreau appeared on WCSH to demo the paella Havana South made for the Grand Tasting.
Photo Credit: Michael Barriault
Harding Smith on Fox
Harding Smith the chef/owner of The Front/Grill/Corner Room appeared Thursday on the Fox morning show to promote next week’s Maine Restaurant Week.
Review of Aunt Dee's
Aunt Dee’s Cafe and Ice Cream Shoppe received 3½ stars from the Eat & Run review in today’s Press Herald.
The pot roast was tender; the potatoes thick and creamy. The star of the meal, however, was the buttercup squash from the owners’ garden. It was served on the side in a small bowl and was simple and delicious, with a little melted butter swimming on top.
Review of Aunt Dee’s
Aunt Dee’s Cafe and Ice Cream Shoppe received 3½ stars from the Eat & Run review in today’s Press Herald.
The pot roast was tender; the potatoes thick and creamy. The star of the meal, however, was the buttercup squash from the owners’ garden. It was served on the side in a small bowl and was simple and delicious, with a little melted butter swimming on top.
Jacob Jasinski on Fox
As part of the Fox morning show’s ongoing cooking series, chef Jacob Jasinski from The Salt Exchange was on the program to talk about Maine Restaurant Week and to cook up venison meatballs garnished with chocolate.
Food Rules & Vegetarian Cuisine
The Sun has published a few food rules assembled by columnist Natalie Ladd and her “Pumpkinhead Council”.
1) When is it too late? If a restaurant serves until 9:30 p.m., the people who walk in the door at nine twenty-seven should get the same quality service, food, and atmosphere as the folks who walked in at seven-thirty. Guess what? Pretty theory, but it simply isn’t happening.
and fellow food columnist Margo Mallar writes about the intersection of vegetarianism and next week’s Fall Restaurant Week.
Food Rules & Vegetarian Cuisine
The Sun has published a few food rules assembled by columnist Natalie Ladd and her “Pumpkinhead Council”.
1) When is it too late? If a restaurant serves until 9:30 p.m., the people who walk in the door at nine twenty-seven should get the same quality service, food, and atmosphere as the folks who walked in at seven-thirty. Guess what? Pretty theory, but it simply isn’t happening.
and fellow food columnist Margo Mallar writes about the intersection of vegetarianism and next week’s Fall Restaurant Week.
Sustainable Seafood, Chris Geer, SMCC, Apples
The Food & Dining section in today’s Press Herald includes a feature on the efforts by Hannfaord and Whole Foods to determine the sustainability of seafood they sell,
Hannaford is reviewing all of the fresh, frozen and canned seafood it buys to ensure it comes from well-managed fisheries that will not deplete fish stocks over time. Its Sustainable Seafood Sourcing Policy, developed with the help of scientists at the Gulf of Maine Research Institute in Portland, sets a March 2011 deadline for Hannaford’s suppliers to switch to only sustainable seafood sources.
and an interview and recipe from Cinque Terre sous chef Chris Geer.
After his earning his bachelor’s, Geer went to Asiago, Italy, for three months, where he worked with Riccardo Cunico at Ristorante da Riccardo al Maddarello. He says the experience was “intense.”
Today’s paper also includes a report on SMCC’s expanded program of gourmet meals prepared by students and an article on the John Bunker and the Maine Apple Day taking place this weekend in Unity.