PortlandTown made a return trip to the Ice Bar with his camera and has published a new set of photos and The Examiner also made a visit,
Hip, happening and hypothermia; all three can be found here at The Ice Bar. The Portland Harbor Hotel is a gracious glacier, hosting an annual magnificent and crystalline fundraiser for many a cool cause. Proceeds benefit The Center for Grieving Children, Share Our Strength, Junior Achievement, and now Haitian help as well.
PortlandTown has published some photos from his Friday night visit to the Ice Bar.
As I walked up to the Portland Harbor Hotel just after eight O’clock the crowd was spilling out of the lobby. The restaurant dining room was filled with people standing, drinks in hand and the corridor leading to the food was packed. I unpacked my gear and grabbed a camera and flash then headed to the outside Ice Bar. Good vibes were apparent everywhere and no one seem to notice the 15 degree weather.
Local restaurants continue (see prior list here) to line-up to help with Haitian relief efforts:
A Maine Voices opinion article in today’s Press Herald takes issue with last week’s Bill Nemitz column about the law suit and ongoing protests by former works against The Front Room.
Nosh Kitchen Bar is having a friends and family soft opening tonight (although they are serving the occasional non-F&F diner that wanders in) and will be fully open to the public starting Monday at 11 am tomorrow. The “upscale delicatessen and lounge” is in the space formerly occupied by The White Heart. Take a look at this post on Hilly Town for a photo of the interior.
PortlandTown has published a set of photos showing chef Earl Morse hard at work crafting this year’s Ice Bar. The bar will be open tonight through Saturday at the Portland Harbor Hotel. Proceeds from the $10 entrance fee will go to support charitable organizations.
Photo Credit: Michael Barriault
The Portsmouth Herald has published a review of The Salt Exchange.
It’s that variety that works together on many levels that makes the food terrific here. Ingredients are seasonal and used inventively but there aren’t so many elements in each dish that it’s overwhelming or confusing. Still, there is always something surprising, whimsical and always something delicious.
The Portland Phoenix has published a review of Binga’s Stadium.
While they are meaty enough, it is the skin and the sauce/seasoning that makes or breaks a wing — and Binga’s offers you about 20 options. The best wings tend to be seasoned with a dry rub, but Binga’s mostly coats theirs in syrupy sauces.
This works best when there is some heat to cut though the sugars. The Thai chili sauce was too mild, and seemed unreasonably sweet. The thin, orange-tinged classic Buffalo sauce was much better . . .
The Portland Phoenix has published a review of Binga’s Stadium.
While they are meaty enough, it is the skin and the sauce/seasoning that makes or breaks a wing — and Binga’s offers you about 20 options. The best wings tend to be seasoned with a dry rub, but Binga’s mostly coats theirs in syrupy sauces.
This works best when there is some heat to cut though the sugars. The Thai chili sauce was too mild, and seemed unreasonably sweet. The thin, orange-tinged classic Buffalo sauce was much better . . .
The Food & Dining section in today’s Press Herald reports on a visit to the Culinary Arts program at SMCC and the discount meals that the students serve up 3 times a week.
Today’s menu is called “A Taste of France,” and includes a choice of four entrees: Medallions of Beef, Buerre Maitre D’; Chicken Chasseur; Salmon Bearnaise; and Roast Loin of Pork “Moutarde.” All entrees come with a baked stuffed potato and green beans.
The entire meal costs just $12, which is why you’ll find a lot of retirees and other folks on a budget in the dining room.
There’s also a report on the 2nd Annual Pizza Bowl taking place this weekend,
With 11 local pizza places on the roster this year, attendees will have the option of testing a cheese pizza and a specialty pizza from each place. Committee chairman Loretta Rowe said as people purchase their tickets, they will be given a tally sheet to keep track of the slices they taste. In the end, she said, they’ll be asked to vote for their favorite pizza.
And an article about MOOMilk, the new brand of Maine organic milk
The organic milk, in green-red-and-blue cardboard cartons, is being produced by 10 farms in Aroostook, Kennebec, Penobscot and Washington counties, and processed and packaged at Smiling Hill Farm in Westbrook.