Monday—a charcuterie tasting is being held at Bonobo, the Maine Ambassadors of Food and Drink are running the weekly Foodie Trivia Contest at Bull Feeney’s, and Stephen Lanzalotta is teaching a cooking class.
Tuesday—Bar Lola is holding a Pinot Noir wine dinner.
Wednesday—the wines of Starlane Vineyards are being featured at a wine dinner at Evangeline.
Thursday—Gritty’s is launching Red Claws Ale, the official beer of Portland’s D-league NBA team, and staff from Redhook will be at The Great Lost Bear for the bar’s weekly brewery showcase.
Saturday—wine tasting are taking place at Old Port Wine Merchants and Black Cherry Provisions.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a local area food event this week that’s not already listed, publicize it by adding it as a comment using the link below.
This Week’s Events
Monday—a charcuterie tasting is being held at Bonobo, the Maine Ambassadors of Food and Drink are running the weekly Foodie Trivia Contest at Bull Feeney’s, and Stephen Lanzalotta is teaching a cooking class.
Tuesday—Bar Lola is holding a Pinot Noir wine dinner.
Wednesday—the wines of Starlane Vineyards are being featured at a wine dinner at Evangeline.
Thursday—Gritty’s is launching Red Claws Ale, the official beer of Portland’s D-league NBA team, and staff from Redhook will be at The Great Lost Bear for the bar’s weekly brewery showcase.
Saturday—wine tasting are taking place at Old Port Wine Merchants and Black Cherry Provisions.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a local area food event this week that’s not already listed, publicize it by adding it as a comment using the link below.
A Full House in Site?
Norm Jabar recently launched a set of websites for his three restaurants, Norm’s Bar & Grill, Norm’s East End Grill and the Downtown Lounge. Additionally, K Horton has just relaunched the site for her cheese shop and market in the Public Market House. These and many other additions continue to flesh out the collective online presence for the restaurants, bars and other food vendors in town. However, some of the businesses that are part of the local food economy don’t have a site yet.
Here’s a partial list:
- Asmara
- Blue Spoon
- Bar of Chocolate Cafe
- Greek Corner
- Federal Spice
- Happy Teriyaki
- Bogusha’s
- Susan’s Fish and Chips
- Miyake
- Yosaku
- King of the Roll
- Shima
- The Wine Bar
- 158 Pickett St Cafe
- Artemisia
- Market Street Eats
- Rosie’s
- Ruski’s
- Arabica
- Maine Squeeze
- and the list goes on
Plenty of potential customers for some enterprising web designers to work with 2010 . . .
Pineland Cheese & Beef
Today’s Maine Sunday Telegram includes a feature article on Pineland Farm’s cheese making and beef operations.
The farm’s beef cattle operation and its cheese-making business are poised to turn a profit this year, the foundation says. Demand for locally produced food is contributing to the farm’s success, along with economies of scale, luck and good timing.
The two businesses – Pineland Farms Cheese and Pineland Farms Natural Meats Inc. – are both putting Maine on the map as a major producer of natural food products.
Pineland Cheese & Beef
Today’s Maine Sunday Telegram includes a feature article on Pineland Farm’s cheese making and beef operations.
The farm’s beef cattle operation and its cheese-making business are poised to turn a profit this year, the foundation says. Demand for locally produced food is contributing to the farm’s success, along with economies of scale, luck and good timing.
The two businesses – Pineland Farms Cheese and Pineland Farms Natural Meats Inc. – are both putting Maine on the map as a major producer of natural food products.
Review of The Good Egg
Appetite Portland has published a review of The Good Egg. She writes that The Good Egg was “was simply okay” but tempers with “to be fair, it was just one visit. Maybe I should have tried those Eggs from Hell. Perhaps the multi-grain pancakes are totally mind-blowing. I’ll give it another try — just not all that soon.”
Ready Bros Negotiating Maine State Pier Space
According to an article in today’s Press Herald Ready Lobster Co is in the process of inking a deal with the city to lease part of the Maine State Pier for their wholesale lobster business.
The council will decide Monday whether to lease a portion of the large shed at the end of the city-owned pier to Ready Seafood Co. for $100,000 a year.
Although the 3,000-square-foot tank might be the closest thing to an aquarium that Portland ever sees, the operation would be strictly industrial.
The company, now located behind Becky’s Diner on Hobson’s Wharf, would move to the Maine State Pier and use the new facility for wholesaling, packaging, shipping and processing.
Under Construction: Figa, Sabieng, Katahdin, Velvet
When the City Council meets on Monday they will be voting on 4 liquor license applications for businesses that are under construction, changing names or moving:
- The long awaited opening of Figa will be one step closer once they have approval for their liquor license. The application includes a sample menu (page 80) and indicates that they “hope to open the second week of December, 2009.”
- Katahdin is moving from their longtime location at the intersection of Spring and High Streets to the space formerly occupied by Geo’s on Forest Ave.
- Sabieng will be the new name for the Thai restaurant (currently Nakornping Thai) located next to Portland Stage on Forest Ave.
- Velvet is a new bar that’s taking over the spot on the corner of Fore and Union Streets next to Pearl.
Collaboration Brewing
Allagash’s head brewer, Jason Perkins, was quoted in a recent article in The Atlantic about creative collaborations between brewers.
In both cases, says Jason Perkins, the head brewer at Allagash, “The fun of it was a huge part of doing it,” but it was also “a great opportunity to work with someone from across the pond,” particularly two of the most respected breweries in Belgium. The Belgians brought their mastery of Old World techniques, while Perkins and Allagash brought their skills at finding new and unique ingredients to tried and true styles.
Bar Review of Bruno's
The Portland Bar Guide has published a review of the bar at Bruno’s.
To the right is the tavern, a hangout for people of all ages, including co-workers at happy hour, groups of college students having a snack before going to the Old Port, and men in their 50s enjoying a few beers before heading home. Yes, I’ve chosen this door on many occasions as well — pour me a Shipyard, please.