The Munjoy Hill News has posted an update on the Local Sprouts Cafe, which is under construction at 645 Congress Street in the former Portland Hall dormitory. According the article, Local Sprouts is planning on opening next Friday in time for the First Friday Art Walk.
[Meara] Smith will serve as a chef at Local Sprouts. Previously she has cooked at Street & Co., Caiola, Pepperclub Restaurant and Aurora Provisions. She currently works part-time at the Blue Spoon.
PortlandTown has published a set of photos he took at Thursday’s latte art competition at Bard Coffee. Anyone is welcome to participate in the monthly event. There are usually baristas from several coffee shops as well as an amateur or two in the mix. This month’s winner was Justin McEdward. I think the next competition will take place June 24. I’ll add it to the calendar as soon as I confirm the date.
Photo Credit: Michael Barriault
MPBN broadcast a report yesterday on the new Text-A-Tip Pic program organized by Portland police to get bars to text information to each other and to authorities about unruly customers.
“This information will be exchanged between bars and the police in what is called real time. When this information is forwarded problem person or group can be expected to be denied access and certainly a contact by the police,” Craig said.
The program is expected to include several dozen establishments throughout the Old Port district, and nearby Congress Street.
For additional reporting see the article in today’s Press Herald.
PortlandTown has published a set of photos from the construction site of Havana South on Wharf Street. The restaurant is currently scheduled to open in June.
Photo Credit: Michael Barriault
Soooo . . .You Really Like Cats has published a review of Boda.
That’s right, the coconut-averse me just said she wanted to soak up the rest of the curry. I’m sold, that’s for sure. This is one Thai restaurant that I won’t be writing off as contributing to the “Thai food fad” curse we can’t shake off.
Today’s Press Herald has published a ShopTalk interview with Dennis Yesse, owner of BagelGuy. Yesse supplies bagels to a number of local cafes including PeRx-U-Up Cafe and the Portland Square Cafe.
Q: What are the qualities of the perfect bagel?
A: Sort of a crispness to it, to the outside. A heaviness to it. You need some type of heft to it, some weight. It’s not an airy product. And it’s got sort of a malty flavor because there is malt in it.
The Portland Phoenix has published a profile of Olivia’s Garden, the New Gloucester farm that supplies produce to Portland area restaurants and markets.
When Scott Howard started growing tomatoes in a small backyard greenhouse in 1997, he never dreamed that one day he would see his products on the shelves of grocery stores and on the menus of local restaurants. But that’s where he finds himself: As the proprietor of Olivia’s Garden, selling his products at Hannaford, restaurants like Cinque Terra and Local 188, even through restaurant-supply giant Sysco.
The Portland Phoenix has published a profile of Olivia’s Garden, the New Gloucester farm that supplies produce to Portland area restaurants and markets.
When Scott Howard started growing tomatoes in a small backyard greenhouse in 1997, he never dreamed that one day he would see his products on the shelves of grocery stores and on the menus of local restaurants. But that’s where he finds himself: As the proprietor of Olivia’s Garden, selling his products at Hannaford, restaurants like Cinque Terra and Local 188, even through restaurant-supply giant Sysco.
Here’s a pair additional events for this week’s calendar:
Friday – a screening of the movie Dirt! as part of the new 4th Friday Food Films series.
Saturday – the Tate House Museum is holding their annual herb sale.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
Wednesday’s Portland Daily Sun included an interview with artist Elizabeth Fraser about her raw food preparation program Girl Gone Raw.
Q: Portland’s a pretty progressive food town. Where does going raw fit in?
A: “There’s a huge food revolution across the country. People want to eat better and get rid of processed foods in their diets. With the emphasis on obesity in out kids, the time is right and people are ready to change what hasn’t been working for them. Here in Portland, I hope to share this great thing through my classes, community outreach and by talking to people like you!!”