Monday — Haven’s is holding their annual Open House at the Westbrook location; tour the candy factory, make your own candy and try samples.
Wednesday — Wine Wise is teaching the second of 2 classes on sparkling wine at The Wine Bar, and RSVP is having a wine tasting.
Thursday — Andy Crouch, author of The Good Beer Guide to New England and Great American Craft Beer will be at The Great Lost Bear for a book signing.
Friday — The James Beard Foundation will start accepting nominations for the 2011 JBF awards.
Saturday — there will be a cooking class at Kitchen & Cork in Scarborough.
Farmer’s Markets — the traditional series of Farmer’s Markets are taking place Wednesday (Monument Square) and Saturday (Deering Oaks Park). Cultivating Community is running their new series of markets Wednesday and Thursday at various locations around the city.
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.
This Week’s Events
Monday — Haven’s is holding their annual Open House at the Westbrook location; tour the candy factory, make your own candy and try samples.
Wednesday — Wine Wise is teaching the second of 2 classes on sparkling wine at The Wine Bar, and RSVP is having a wine tasting.
Thursday — Andy Crouch, author of The Good Beer Guide to New England and Great American Craft Beer will be at The Great Lost Bear for a book signing.
Friday — The James Beard Foundation will start accepting nominations for the 2011 JBF awards.
Saturday — there will be a cooking class at Kitchen & Cork in Scarborough.
Farmer’s Markets — the traditional series of Farmer’s Markets are taking place Wednesday (Monument Square) and Saturday (Deering Oaks Park). Cultivating Community is running their new series of markets Wednesday and Thursday at various locations around the city.
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.
Best Beer in the World
Both Allagash Curieux and Peak Organic Pale Ale made it on to the Men’s Journal list of the 25 Best Beers in the World. (via LiveWork Portland)
Review of Otto/Enzo Pizza
The Blueberry Files has published a review of Otto/Enzo Pizza.
I was so happy when Otto Pizza came to town. Before their arrival, I didn’t have a good go-to slice bar in town, having been disappointed with Bill’s Pizza and not loving the New York Slice Bar. But Otto changed my pizza life- I love their pizza and want to eat it all the time. OK, I’m exaggerating, but it is the perfect place to stop whenever you’re out with friends on the First Friday Art Walk, out drinking, or just want to have a good, no frills dinner.
Photos from Pineland Creamery
In anticipation of Open Creamery Day which is taking place across the state this weekend, PortlandTown has published a set of photos of the Pineland Farm Creamery cheese makers at work.
Photo Credit: Michael Barriault
Review of WhaddaPita
The Blueberry Files has published a review of WhaddaPita.
There’s tons of options at Whaddapita! and judging from the delicious little Gyro snack I had there, I’ll be back to sample more of their menu when I need another break from the office.
Review of Colucci's
Colucci’s received 4 stars from the Eat & Run review in today’s Press Herald.
The chicken alfredo is not a regular menu item. It comes and goes at random. But what a great dinner it was. Served with a side salad and dinner roll, the alfredo was creamy, and the broccoli fresh and crunchy. The chicken was hot and tender, and quite moist.
Review of Colucci’s
Colucci’s received 4 stars from the Eat & Run review in today’s Press Herald.
The chicken alfredo is not a regular menu item. It comes and goes at random. But what a great dinner it was. Served with a side salad and dinner roll, the alfredo was creamy, and the broccoli fresh and crunchy. The chicken was hot and tender, and quite moist.
Bayside Bowl & Restaurant Staffing
The Portland Daily Sun has published a commentary on the food at Bayside Bowl,
Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).
and a look at a look at some of the internal staff dynamics at restaurants,
Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.
Bayside Bowl & Restaurant Staffing
The Portland Daily Sun has published a commentary on the food at Bayside Bowl,
Nope, Bayside Bowl ain’t your daddy’s bowling alley. That’s not to say that you have to plow your way through a crowd of Riesling sippers to get your bowling shoes; the menu has juicy burgers, plenty of fries (both white and sweet potato) and an overstuffed chicken chimichanga that can feed two or three people. Bayside Bowl has created a menu for both Portland foodies and those who simply want something to fill the stomach (or absorb that last pitcher of beer).
and a look at a look at some of the internal staff dynamics at restaurants,
Most independently owned and operated restaurants are divided (usually in a figurative and literal sense) between the “front of the house (FOH)” which are the servers, hosts, bussers, food runners, bar staff and FOH managers; and the “back-of-the-house (BOH)” which is made up the chefs — executive and sous, line cooks, salad/dessert people and dishwashers.