Down East: Eat Like a Mainer

de201001The January issue of Down East heralds 31 “people, places & dishes not to miss in 2010”. Here’s the list of Portland listings from the article:

The January issue also includes a Maine Wedding Guide. Leslie Oster from Aurora Provisions and Craig Williams from Churchill Catered Events created the winter and fall wedding menus that appear in the article on wedding eats.

Alternative Catering

An article in today’s Press Herald surveys local caterers that specialize in vegan, vegetarian and other alternative dietary preferences.

Gone are the days when health-conscious party planners had to worry about whether the event’s caterer knew how to maintain a gluten-free kitchen or spot the myriad foods in which non-vegetarian ingredients lurk. Now local hosts and hostesses have the luxury of hiring an expert.

Duckfat Renovation & Expansion

Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.

But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”

Duckfat Renovation & Expansion

Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.

But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”

Portland Expo Food Review

Margo Mallar weighs in on the food available at the Portland Expo concession stand in an article in Tuesday’s Portland Daily Sun.

The pulled pork was more of a slider than a sandwich, not enough to share but it was quite tasty, especially when liberally slathered with Binga’s barbecue sauce. The $8 lobster roll, however, was an abomination. It was flavorless and had a mealy texture and looked like the regurgitated krill that mama penguins feed their babies.

The newspaper also included a feature article that finds Portland ahead of the curve on many of the top trends identified in the National Restaurant Association’s What’s Hot in 2010 survey, especially when it comes to eating local and organic.