Maine Foodie Tours in Food & Dining

| Posted in General News, Uncategorized, Profiles

A front page article on Maine Foodie Tours is in the new Food & Dining section of today’s Press Herald.

This two-hour walking tour was launched in June and developed by Pamela Laskey, owner of a new company, Maine Foodie Tours. The Old Port Culinary Tour takes visitors to local merchants who make and sell artisanal foods.

There’s plenty of sampling to be had, and guides share a bit about the city’s history and its thriving restaurant scene along the way.

The newly redone Food & Dining section (formerly Food & Health) now includes the Taste & Tell reviews that had been in the Sunday paper, a restaurant dining guide and a promise from editor Rod Harmon that this is just the start. “But don’t think that just because we’ve made a few changes to the Food section we’re going to rest on our laurels. We’re constantly on the loookout for new ideas to help make this section better.”
Elsewhere in the paper was an article about Wolfe Neck Farm “losing it’s famed beef cattle“.

The company that is currently raising beef cattle there, Pineland Farms Natural Meats, plans to remove the livestock by September, its president confirmed Tuesday. Erick Jensen said the operation was no longer economical, in part because of the measures that would be needed to keep manure from washing away and contaminating nearby clam flats.

Maine Foodie Tours in Food & Dining

| Posted in General News, Uncategorized, Profiles

A front page article on Maine Foodie Tours is in the new Food & Dining section of today’s Press Herald.

This two-hour walking tour was launched in June and developed by Pamela Laskey, owner of a new company, Maine Foodie Tours. The Old Port Culinary Tour takes visitors to local merchants who make and sell artisanal foods.

There’s plenty of sampling to be had, and guides share a bit about the city’s history and its thriving restaurant scene along the way.

The newly redone Food & Dining section (formerly Food & Health) now includes the Taste & Tell reviews that had been in the Sunday paper, a restaurant dining guide and a promise from editor Rod Harmon that this is just the start. “But don’t think that just because we’ve made a few changes to the Food section we’re going to rest on our laurels. We’re constantly on the loookout for new ideas to help make this section better.”

Elsewhere in the paper was an article about Wolfe Neck Farm “losing it’s famed beef cattle“.

The company that is currently raising beef cattle there, Pineland Farms Natural Meats, plans to remove the livestock by September, its president confirmed Tuesday. Erick Jensen said the operation was no longer economical, in part because of the measures that would be needed to keep manure from washing away and contaminating nearby clam flats.

American Food Tour: Portland

| Posted in General News

Terrence Henry is a journalist who is making a food tour of US, Canada and beyond and reporting on the experience at TheAtlantic.com. He’ll be spending 24 hours in Portland and is asking for advice on where he should eat. Five Fifty-Five, Evangeline, Duckfat, Fore Street, Hugo’s and Bresca are all on his short list but he’s open to other ideas. The poll results are favoring Fore Street over Five Fifty-Five by a 2-1 margin at the moment. (via Port City Sally)

Had I planned this all out better, we would probably be spending a few days in Portland instead of just 24 hours. But this being a trip on a budget, we have to get to New York by Thursday to enjoy four nights of free accommodation (thanks, Mom!), so we’re left with too little time to sample what’s on offer in the promising city of Portland, Maine (this may necessitate a return trip in the future).

OpenTable Expands in Portland

| Posted in General News

OpenTable, an online restaurant reservation service, has never had that many Portland area restaurants to choose from on their site. That’s now starting to change. Bar Lola, Bull Feeney’s, Cinque Terre, David’s, Five Fifty-Five, Fore Street, Street & Co, The Frog and Turtle and Vignola are now all listed on the site. I hope they continue the expansion. It’s a very useful service, especially when looking for last minute reservations or trying to get a table for a larger group.
Restaurants are charged a fee for every reservation made through the site but the fee is less if you link to the OpenTable reservation page from the restaurant’s own website. So if you want to cut your favorite place a break go to their site first and click on their reservation link. Fore Street, Street & Co and Bull Feeney’s are the only ones that don’t have a reservations link on their own site.

Street & Co Review

| Posted in Reviews

Where is Jenner’s Mind has reviewed Street & Co.

when it came i was sort of disappointed that it was really just lobster, pasta, butter, and garlic. but once i dug in i realized that there was really nothing else this dish needed. the soft shelled lobster was split right down the middle which allows for removing all of the tender morsels of meat with ease. the juices of the lobster mingled into the garlicky butter to elevate each bite of pasta to so much more than just noodles and butter.

Street & Co Review

| Posted in Reviews

Where is Jenner’s Mind has reviewed Street & Co.

when it came i was sort of disappointed that it was really just lobster, pasta, butter, and garlic. but once i dug in i realized that there was really nothing else this dish needed. the soft shelled lobster was split right down the middle which allows for removing all of the tender morsels of meat with ease. the juices of the lobster mingled into the garlicky butter to elevate each bite of pasta to so much more than just noodles and butter.

12 Seats Releases

| Posted in General News

Erik and Krista Desjarlais, owners of Evangeline and Bresca, have posted information on their blogs (here and here) about their new venture, 12 Seats.

12 Seats is a collaboration between Krista and I. 12 Seats is just what the title says. 12 seats, 12 courses, 12 times in one year. The last Sunday of each month, Krista and I will transform bresca in to an amalgamation of our culinary and hospitality passions. 12 Seats will take over the bresca dining room and kitchen, and she and I will transform ourselves into one chef with the mind of two cooks.