Chefs Masa Miyake and Rob Evans are collaborating on a 6-course dinner, a “celebration of Maine-raised pure breed heritage pork” featuring American Guinea, Red Wattle, Berkshire and Mangalista hog breeds. Tickets are $90 per person with optional pairings from Oxbow, Allagash and Sebago for an additional $35. The dinner is scheduled for May 18 and tickets go on sale May 1 (call 207-871-9170).
The USM Free Press has published an article about Arcadia National Bar.
Arcadia National Bar is looking to light up 24 Preble St. with its pixelated colors and ambery brews. With the assistance of the crowdfunding platform, Kickstarter.com, the bar’s owners Dave Aceto and Ben Culver hope to get this nostalgia inducing bar up and running soon.
Tiqa Grille, a “[f]ine dining restaurant serving innovative Mediterranean Cuisine including kabobs with an open grill and open bakery”, is under development in Portland. They’re currently advertising for an Executive Chef on Craigslist.
See the PFM Under Construction page for a complete list of restaurants under development.
The Golden Dish has published a review of Little Bigs.
I loved Little Bigs crueller with the maple glaze and smoky bacon. I had one right after I finished my hand pies. It was a lot of calories down the hatch all at once. But there’s a saying in the food world—“don’t waste your calories.” But if it concerns these crafty sweet and savory devils, who’s counting?
Kamasouptra, Peachy’s Smoothies, Amato’s, and Café Crêpe are sharing space in a new retail store called the Freeport Public Market.
Amato’s and Kamasouptra got the start, albeit about a century apart, in Portland, additionally Café Crêpe has been operating a food truck in East Bayside since last Fall.
Wednesday — Washington Post food editor Joe Yonan will be teaching a cooking class at Stonewall Kitchen, and Black Tie is teaching a cooking class.
Thursday — there will be a Maine Craft Distilling tasting at the Public Market House, and The Great Lost Bear will be showcasing beer from Sheepscot Brewing.
Friday — Joe Yonan will be teaching a 2nd cooking class at Stonewall Kitchen.
Saturday — The first Deering Oaks Farmers Market of the season is taking place, and Wine Wise is leading a Sparkling Wine Walk.
Sunday — Vinland is teaching a cooking class.
Star Wars Dinner — Piccolo is holding a Star Wars dinner on May 4 (aka May the Fourth Be with You day).
Taste of the Nation — tickets for the 2014 Taste of the Nation dinner are now on sale.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.
We are planning on closing down Old Port Spirits for about a month to clean and renovate, but when we open we hope to/will have the best liquor and beer selection in town! So if there is anything special you want to see, please let us know, we want to carry what you guys want!
The Maine Sunday Telegram has reviewed Central Provisions.
In Portland’s ever-expanding restaurant scene, Central Provisions is this city’s newest and perhaps brightest star. Chef and co-proprietor Chris Gould has created some of the most inventive food in Portland right now. After multiple visits and some 30 dishes, the restaurant’s trendy small-plate concept has been superbly achieved on each occasion. The format further allows you to create your own tasting menu from a list of nearly 50 small plates ($5 to $26) that form a fusion of cooking styles inspired by the cuisines of Europe, Asia and the Americas.
Also in today’s paper are a profile of the Salt + Sea CSF owner Justine Simon, an interview with Food & Wine Best New Chef Cara Stadler, an article about dandelion greens and the rest of this week’s edition of Source.
Living, Eating and Aging has put together a list of places “Where to Eat Right Now (before the tourists arrive)“.
Knack Factory has published an interview with bartender John R. Myers.
What about those revelations appealed to you?
I think it is just like anything that you start to care about. You start caring about quality on another level, especially when your craft is related to your employment. When you care about doing it, it brings a whole new level of enjoyment. When you care about the quality of ingredients you are using and the fresh juices and the homemade concoctions, it keeps it interesting and makes it worth doing.