A bar called Infusion has been added to the under construction list. Fliers up on First Friday were announcing an opening on June 11 at 3 Spring Street. I’ve heard that they’ll specialize in fruit-based alcoholic infusions.
This Week's Events
Monday — the Monday Farmers Market is taking place in Monument Square.
Wednesday — the midweek Farmers Market is taking place in Monument Square and there will be a wine tasting at RSVP.
Thursday — Jerry Knecht from North Atlantic Seafood will give a lecture titled The Meaning of Sustainable: Seafood Business for the 21st Century as part of the GMRI Sea State 5.0 lecture series.
Friday — a tasting of Portuguese wines is taking place at Rosemont on Congress Street.
Saturday — the Bayside World Market and Fair; the weekend Farmers Market is taking place in Deering Oaks Park; a tasting of Portuguese wines is taking place at Rosemont on Brighton.
Sunday — the 37th Annual Old Port Festival; a group of Portland chefs will be at Rippling Waters Farm for the The Gourmet Garden Crawl.
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 — the Monday Farmers Market is taking place in Monument Square.
Wednesday — the midweek Farmers Market is taking place in Monument Square and there will be a wine tasting at RSVP.
Thursday — Jerry Knecht from North Atlantic Seafood will give a lecture titled The Meaning of Sustainable: Seafood Business for the 21st Century as part of the GMRI Sea State 5.0 lecture series.
Friday — a tasting of Portuguese wines is taking place at Rosemont on Congress Street.
Saturday — the Bayside World Market and Fair; the weekend Farmers Market is taking place in Deering Oaks Park; a tasting of Portuguese wines is taking place at Rosemont on Brighton.
Sunday — the 37th Annual Old Port Festival; a group of Portland chefs will be at Rippling Waters Farm for the The Gourmet Garden Crawl.
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.
Crash Barry, The Garlic Man
Columnist Crash Barry has penned a feature article for the new issue of The Bollard about working at Nezinscot Farm, a biodynamic farm in Turner, Maine.
Raw garlic oil, alive and intense, overwhelmed my taste buds, scorching my tongue and the insides of both cheeks with a Jalapeno heat. I chewed the clove a couple more times, gulped and swallowed. I felt an electric charge pulse from my brain to my toes, from stomach to fingertips. My body radiated a throbbing, rhythmic energy that moments before had been buried beneath the fertile soil of the Nezinscot Farm, atop a hill overlooking a river in the western Maine town of Turner.
Review of Po'Boys & Pickles and Readers' Poll Results
Po’Boys & Pickles received 4 stars from the Taste & Tell review in today’s Maine Sunday Telegram.
Fried oyster salad ($8.50) is a surefire solution to the perpetual hunger for fried oysters. Set on top of a salad of pickled green beans, sliced cucumber, grape tomatoes and mesclun in a mustardy vinaigrette with dollops of remoulade, the oysters are juicy and perfect, encapsulated in thin, golden crunch.
The Maine Sunday Telegram also published the results of their 24th Annual Readers’ Poll today.
We culled all this from our 24th Annual Audience Readers’ Poll. It’s long been a trusty gauge of what Mainers like best in the areas of fun, food and frolic. But this year, it was revamped with a focus on summer.
Review of Po’Boys & Pickles and Readers’ Poll Results
Po’Boys & Pickles received 4 stars from the Taste & Tell review in today’s Maine Sunday Telegram.
Fried oyster salad ($8.50) is a surefire solution to the perpetual hunger for fried oysters. Set on top of a salad of pickled green beans, sliced cucumber, grape tomatoes and mesclun in a mustardy vinaigrette with dollops of remoulade, the oysters are juicy and perfect, encapsulated in thin, golden crunch.
The Maine Sunday Telegram also published the results of their 24th Annual Readers’ Poll today.
We culled all this from our 24th Annual Audience Readers’ Poll. It’s long been a trusty gauge of what Mainers like best in the areas of fun, food and frolic. But this year, it was revamped with a focus on summer.
Review of Sabieng
Diet for a Small City has published a review of Sabieng.
It turned out to be worth the wait. The crunchy Pad Thai was outstanding: the combination of thin rice noodles with the crunchy egg noodles and chopped green onions brought the dish a dynamic and satisfying texture. The spicing was virtually perfect: tangy, sweet, and spicy. I forced a small forkful upon each of my friends so that they, too, could bear witness to the enchanting balance of flavors and textures. “I should have ordered that,” was what more than one person said.
Local Sprouts Now Open
Local Sprouts Cafe/Bomb Diggity Bakery had their grand opening celebration last night and are now open for business. They’re located at 645 Congress Street near Longfellow Square in what used to be Portland Hall.
Doughnut Photos & National Doughnut Day
PortlandTown has published photos of the doughnut making process at The French Press Eatery in honor of today as National Doughnut Day. According to Wikipedia, the annual doughnut event was “created by the Salvation Army in 1938 to honor the women who served donuts to soldiers during World War I”
When I mentioned to the boys that tomorrow was the big day, they were surprised that they didn’t know of the (should be) national holiday, but quick on their feet in deciding to make a special donut for the day. Thus is born the “Team USA Donut”. Resplendent in red, white and blue.
Photo Credit: Michael Barriault
Doughnut Photos & National Doughnut Day
PortlandTown has published photos of the doughnut making process at The French Press Eatery in honor of today as National Doughnut Day. According to Wikipedia, the annual doughnut event was “created by the Salvation Army in 1938 to honor the women who served donuts to soldiers during World War I”
When I mentioned to the boys that tomorrow was the big day, they were surprised that they didn’t know of the (should be) national holiday, but quick on their feet in deciding to make a special donut for the day. Thus is born the “Team USA Donut”. Resplendent in red, white and blue.
Photo Credit: Michael Barriault