The Portland-based blog Stephen Cooks has received some national recognition with the inclusion its Rosemary Rutabaga Fries recipe on Saveur.com.
Unibroue Tasting
Appetite Portland has published a report on Thursday night’s Unibroue tasting at Novare Res.
Edition 2005, mahogany colored with a rich head of foam, was my favorite of the anniversaries. Paired with a Tuscan ham and blue cheese, the beer’s dark spice and cinnamon balanced the bite of the blue. Adam preferred the Unibroue 17, an intensely malty dark ale with mocha accents. We both loved the Seigreuriale — as did everyone else in the room. Its subtle notes of citrus and apricot tamed the salty salami and pungent New Hampshire landaff.
Latte Art Competition
Barista Brittany Feltovic was victor at Thursday night’s latte art competition at Bard Coffee. 14 amateur and professional baristas participated in the event. This month’s competition was a benefit for Haitian relief efforts. A rematch is scheduled for next month on March 25th.
Red Tide & Bartender Bash Reports
Today’s Press Herald has a report about scientific research on predicting the severity of red tide in the Gulf of Maine this summer.
Sea-floor sampling for the seed-like cysts of Alexandrium fundyense, the organism that causes red tide, shows a 60 percent increase compared with the substantial bloom of 2005, researchers with the Gulf of Maine toxicity project reported Wednesday.
Thursday’s paper also has an article about next week’s Bartender’s Bash, a cocktail competition that’s part of Maine Restaurant Week.
The rules are simple. Each participating mixologist was given two instructions: Use Cold River Vodka and adhere to the theme of ”Celebrating the Spirit of Maine.” Beyond that, the bartenders’ imagination is the only limit.
Red Tide & Bartender Bash Reports
Today’s Press Herald has a report about scientific research on predicting the severity of red tide in the Gulf of Maine this summer.
Sea-floor sampling for the seed-like cysts of Alexandrium fundyense, the organism that causes red tide, shows a 60 percent increase compared with the substantial bloom of 2005, researchers with the Gulf of Maine toxicity project reported Wednesday.
Thursday’s paper also has an article about next week’s Bartender’s Bash, a cocktail competition that’s part of Maine Restaurant Week.
The rules are simple. Each participating mixologist was given two instructions: Use Cold River Vodka and adhere to the theme of ”Celebrating the Spirit of Maine.” Beyond that, the bartenders’ imagination is the only limit.
Bar Review of Walter's
Portland Bar Guide has published a review of Walter’s.
Our server was attentive, but hardly overbearing, and helped us narrow down the drink choices while we relaxed in our cushy chairs. The bar menu was satisfying and I was quite happy with my Walter’s experience. I’m sure you will be too.
Bar Review of Walter’s
Portland Bar Guide has published a review of Walter’s.
Our server was attentive, but hardly overbearing, and helped us narrow down the drink choices while we relaxed in our cushy chairs. The bar menu was satisfying and I was quite happy with my Walter’s experience. I’m sure you will be too.
Phoenix Review of Po'Boys & Pickles
The Portland Phoenix has published a review of Po’Boys & Pickles.
…the new Po’ Boys & Pickles offers a formula for short-term buzz, and perhaps long-term loyalty: have a clear and distinctive vision and stick to it. In recent weeks, every time I mentioned Po’ Boys someone piped up to say they have been wanting to try that place. And everyone liked it once they got there. Po’ Boys gets the details of a New Orleans sandwich shop right, without an off-putting authenticity obsession.
Phoenix Review of Po’Boys & Pickles
The Portland Phoenix has published a review of Po’Boys & Pickles.
…the new Po’ Boys & Pickles offers a formula for short-term buzz, and perhaps long-term loyalty: have a clear and distinctive vision and stick to it. In recent weeks, every time I mentioned Po’ Boys someone piped up to say they have been wanting to try that place. And everyone liked it once they got there. Po’ Boys gets the details of a New Orleans sandwich shop right, without an off-putting authenticity obsession.
Maple Syrup, Breakfast Challenge and Vegetarian MRW
Today’s Press Herald includes an article about this year’s maple syrup season,
Warmer-than-normal days and cold nights are combining to create ideal conditions to get maple syrup season off to one of its earliest starts ever, said Keith Harris of Harris Farm in Dayton.
a piece about next week’s Incredible Breakfast Cook-off,
The Porthole’s eggs Florentine, smothered in a smoky bacon cream sauce, will be the chefs’ entry into the Incredible Breakfast Cook-off March 5 at the Sea Dog Brewing Company in South Portland. Their version of the breakfast classic has “always been a hit” with customers, no matter where they worked, Cross said.
and a listing of all the vegetarian options to be found on the Maine Restaurant Week menus.