Review of 158 Pickett St Cafe

Portland Food Heads has published a review of the 158 Pickett St Cafe.

The cooks and staff are having fun, enjoying the art of cooking and and the satisfaction they provide their patrons as music blasts in waves from the kitchen. The customers are having fun, catching up on conversation, nurturing their creativity and indulging in cholesterol-heavy goodness. In fact, I don’t think I’ve ever stepped foot in 158 and not had fun, simply because the place embodies everything I enjoy about a good dining experience: Great food, comfortable surroundings and a passionate kitchen. It doesn’t get much better than that.

Fore Play & Fit to Eat Reviews

The Press Herald has published reviews of Fit to Eat

The bread was chewy and flavorful, but not hard. The bacon was crisp, thick and extremely tasty. The hummus and avocado lent a creaminess that seemed healthier than mayonnaise, and more interesting.

and Fore Play.

This isn’t rocket science. Fore Play is that most trustworthy of establishments, the local watering hole that sports a trove of distractions. It’s a sports staple of the Portland experience. As I go through my checklist of what makes a bar awesome, Fore Play gets a mark in every box, right down to the entirely fryolated menu.

Today’s paper also includes an interview with the President of Lakonia Greek Products and an article on Maine-based food businesses that are selling gluten-free products.

Fore Play & Fit to Eat Reviews

The Press Herald has published reviews of Fit to Eat

The bread was chewy and flavorful, but not hard. The bacon was crisp, thick and extremely tasty. The hummus and avocado lent a creaminess that seemed healthier than mayonnaise, and more interesting.

and Fore Play.

This isn’t rocket science. Fore Play is that most trustworthy of establishments, the local watering hole that sports a trove of distractions. It’s a sports staple of the Portland experience. As I go through my checklist of what makes a bar awesome, Fore Play gets a mark in every box, right down to the entirely fryolated menu.

Today’s paper also includes an interview with the President of Lakonia Greek Products and an article on Maine-based food businesses that are selling gluten-free products.

Portland Pig Roasts

This week’s Food & Dining section features an article on pig roasts. David Mallari, Portland’s Pig Kahuna, was interviewed for the story.

Mallari credits the sluggish economy for the extra work. People are looking for less expensive, more informal alternatives to higher-end catering, which can run $65 to $100 per person compared with an average of $20 to $25 for a pig roast.

Plus, the pig is the star – you might even say the life – of the party.

NY Times on Linda Bean's Plans for Maine Lobster

The New York Times has taken a look at Linda Bean’s fast growing, and sometimes controversial, role in the Maine lobster industry.

Her goal, she said, is to save Maine’s most iconic industry by ending its dependence on Canadian processors and, under her Linda Bean’s Perfect Maine label, to mass market Maine lobster the way Perdue does chicken.