A new food truck called Tacos del Seoul (facebook) launched in Portland over the weekend. As the name suggests, the truck serves Korean/Mexican food: spring rolls, tacos, rice bowls and burritos.
Check their facebook page on where to find them.
OAD Top 100: Hugo’s, Miyake
Hugo’s(#37) and Miyake(#81) were named to the 2016 Opinionated About Dinning list of the 100 best restaurants in the US.
Fork Food Lab Kickstarter
Fork Food Lab (website, facebook, instagram) has launched a $30,000 Kickstarter campaign. The funds will be used to pay for the Lab’s tasting room.
Education is at our core where we’ll develop a variety of programming from tastings to lectures to cooking classes. Our dream is to become a real destination within Portland, Maine. With the Tasting Room, we can support small farmers, drive awareness to our members’ businesses, and celebrate the local food movement.
Under Construction: Tiqa Cafe
Urban Eye reports that Tiqa Cafe will open next week.
Though located 0.7 miles from the flagship, Tiqa Cafe and Bakery is its own entity. A new granite bar anchors the space. Here up to nine people can soon quaff wine and sip beer while noshing on his savory, fresh fare. In the corner, an alcove ensconced in stained glass screams romantic, mid-day repast.
The Chef and the Dishwasher
Today’s Press Herald Food & Dining section includes an article on the 2 decade relationship between Back Bay Grill chef/owner Larry Matthews and the restaurant’s dishwasher William “Franco” Tucker.
Larry Matthews Jr., chef and owner of the elegant Back Bay Grill in Portland, and William “Franco” Tucker, dishwasher at the same, have worked together for about two decades. Longer than many marriages last. Longer, by decades, than dishwashers typically stay at restaurants. Longer than either ever expected, and longer than Matthews has worked with anyone else at his reliably first-rate restaurant.
Under Construction: Fork Food Lab
Mainebiz reports that Fork Food Lab will be launching a $30k Kickstarter campaign Thusrday to fund their tasting room.
“This is part of the Food Lab that will be open to everyone,” Holstein, who is chief operating officer, told Mainebiz. Contributors will get different goods depending on the amount they give. For example, $100 gets them a holiday gift basket, while $25 gets access to a tasting session.
The company also plans to hold an event at Portland’s Bayside Bowl on June 15 to promote the crowdfunding campaign.
Best Food Truck: Urban Sugar
The Daily Meal has named Urban Sugar Maine’s best food truck in their annual survey of mobile food options across the country.
The traditional flavors are cinnamon sugar and classic sugar sprinkles, and the mini dips inlude glazed, chocolate, maple, and lemon — but you’d be doing yourself a disservice if you don’t opt for one of the signature bites. Whether it’s “The Lucy” (chocolate cream, chocolate sauce, and chocolate graham crumble), the “Southern Sugar” (with maple bourbon and candied pecans), or whatever the weekly special happens to be, you’ll walk away with a smile on your face — and probably some sugar and frosting too.
Bissell Nothing Gold Release
Bissell Brothers is releasing a new beer call Nothing Gold this Saturday at noon. It’s made with Amarillo, Citra and Equinox hops. There are 300 cases in total in the production run.
This Week’s Events: Latour Dinner, Negroni Week, Fried Chicken Friday, Pigs & Pink
Monday — Sur Lie is holding a 10-course Louis Latour wine dinner, and it’s the first day of Negroni Week at Central Provisions.
Wednesday — there will be a wine tasting at Old Port Wine Merchants, and the Monument Square Farmers’ Market is taking place.
Friday — Oxbow is hosting Palace Diner for a Portland edition of Fried Chicken Friday.
Saturday — there will be a wine tasting at LeRoux Kitchen, and the Deering Oaks Farmers’ Market is taking place.
Sunday — The Well and American Sommelier Maine are collaborating on Pigs & Pink, a pork and rose dinner raising funds for the culinary program at the Wayfinder School, and the weekly Crofters & Artisan Market is taking place.
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.
Review of Scales
The Portland Phoenix has reviewed Scales.
The fish stew is equally effective in mellowing strong flavors just enough — so that fennel animates rather than dominates the bright roasty tomato broth. The broth, a lovely orange-red, doesn’t pool with oil as so many do. Its richness complements the big pieces of firm swordfish and squid, along with many mussels. And a dish of seared scallops confirmed that Scales can make ambitious and complex dishes from shellfish too. Big chunks of sausage added some salt and fennel and chew, while the scallops themselves were buttery and tender. Pieces of charred endive added a bitter note to the creamy sauce.