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.
Opening of Nosh Kitchen Bar
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.
Photos of the Ice Bar Construction
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
Review of The Salt Exchange
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.
Phoenix Review of Binga's Stadium
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 . . .
Phoenix Review of Binga’s Stadium
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 . . .
SMCC Cooking School, Pizza Bowl, MOOMilk
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.
Wine Tastings Hearing in Augusta
Both MPBN and the Press Herald have reported on yesterday’s hearings about Maine’s wine tasting legislation at the Legal and Veterans Affairs Committee in Augusta.
“At our Bangor location, we have had customers after the fact apologizing for missing a tasting because they saw the windows covered in paper and thought we were either closed to remodel or out of business,” [retailer Scott Worcester] testified. “During a tasting in Southwest Harbor, I had to explain to a gentleman that he could not come into my store while carrying his infant, even to buy cheese and crackers, because I was conducting a tasting.”
For a wider perspective on how legislation is impacting the state’s wine making and retailing industry be sure to read the article published earlier this month in Down East.
From Mecca to Heaven
Earlier this month Imbibe magazine had named Portland an emerging beer mecca. Not to be out done, The Atlantic (via Beer Locavore) has published an article calling our city a Craft Beer Heaven.
Maine Food on the Small Screen
Publicist Jim Britt and chef Harding Lee Smith appeared on NECN to promote Maine Restaurant Week.
The City of Westbrook is running a TV ad on that highlights the in-town dining options.
According to Maine Restaurant Week, Cold River Vodka is part of a show airing Thursday night on The History Channel about potatoes.