Hugo’s received 5 stars from the Taste & Tell Column in this week’s Maine Sunday Telegram.
If there were a book called “100 Things to Do in Portland Before You Die,” eating at Hugo’s would be at the beginning, because Rob Evans assembles delicious, high-design dinners no one should miss.
Hugo’s received 5 stars from the Taste & Tell Column in this week’s Maine Sunday Telegram.
If there were a book called “100 Things to Do in Portland Before You Die,” eating at Hugo’s would be at the beginning, because Rob Evans assembles delicious, high-design dinners no one should miss.
According to Travels with Hilary, Anthony Bourdain will be visiting Rockland and Portland to produce a Maine installment for his popular TV show No Reservations.
The celebrity chef is coming to Maine in a few weeks to film a Maine show. He’ll be visiting four Portland restaurants and two in Rockland
Which four restaurants do you think he’ll visit in Portland?
Appetite Portland has posted a review of Five Fifty-Five.
Our waiter, Ezra, was attentive, knowledgeable and opinionated (just the way I like ‘em), and the entire service experience was top notch . . . My first experience at Five Fifty-Five gets a first-rate high five from me.
The premier issue of Maine Ahead magazine includes interviews with Alan Cook, Executive Chef at Twenty Milk Street, and Ron Hodge, CEO of Hannaford, as well as articles on Laughing Stock Farm’s use of recycled cooking oil to heat their greenhouse and on Shipyard Brewing. Be aware that you’ll need to register for a free account to access the articles online.
The January issue of Down East heralds 31 “people, places & dishes not to miss in 2010”. Here’s the list of Portland listings from the article:
The January issue also includes a Maine Wedding Guide. Leslie Oster from Aurora Provisions and Craig Williams from Churchill Catered Events created the winter and fall wedding menus that appear in the article on wedding eats.
Lindsey Sterling has published another installment of her ethnic co-cooking series Inside Immigrant Kitchens. The recipe and how-to can be found on her blog, and the back story appeared in this week’s issue of the Portland Phoenix.
An article in today’s Press Herald surveys local caterers that specialize in vegan, vegetarian and other alternative dietary preferences.
Gone are the days when health-conscious party planners had to worry about whether the event’s caterer knew how to maintain a gluten-free kitchen or spot the myriad foods in which non-vegetarian ingredients lurk. Now local hosts and hostesses have the luxury of hiring an expert.
Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.
But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”
Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.
But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”