Edible Obsessions has published a review of Boda.
The presentation on the Taro Sticks was great: simple spider cradling a decent batch of fresh taro fries. And it’s served with Sriracha. Really you need more? Ok, they were perfect. Now, fry them in duckfat and I would dub them “Grandruler of All Fries in Portland!” They would be stern, but gentle rulers.
According to a report from the Munjoy Hill News, Sebago Brewing hopes to move out of their spot at 164 Middle Street into a building at the site of the former Jordan’s Meat plant.
Mark Woglom, president, of Opechee Construction Corp. ( N.H.) requested that the planning board put the process on a fast track at a meeting yesterday afternoon. The reason given for that request is that the lease of the restaurant expires about a year from this spring and the Sebage Brew Pub on Middle Street in the Old Port wants to be able to move right in to their complex at that time.
For further information see this article in the Press Herald and this one from The Forecaster.
Today’s Press Herald reports on a SMCC team that’s training to compete in the Northeast Region Baron H. Galand Culinary Knowledge Bowl.
Boardman reads the “Jeopardy”-style question Bradeen has chosen from the board: “From top to bottom, what order should duck, ground beef, salmon and strawberries be stored?”
Ding! Bradeen’s team hits the bell by the time the word “salmon” comes out of the coach’s mouth.
and a Local Foodie article on the monthly macrobiotic potluck dinner.
I loaded up my plate with a delicious assortment of barley, gingered chickpeas, steamed collard greens, azuki beans and squash, cabbage with poppy seeds, spring rolls, tofu salad, alfalfa sprouts, udon salad with sesame ginger sauce, pesto pasta, and lasagna made with tofu filling and a carrot-beet sauce.
Tuesday’s Portland Daily Sun included an interview with Claire Stretch, bartender at The Back Bay Grill,
What’s Underrated: Bubbly, like champagne, Prosecco, brut. Maine is number 50 in sales of bubbly, at the very bottom. Fresh squeezed juice isn’t used enough either.
and article that gathered opinions from diners restaurateurs and restaurant workers on this year’s Maine Restaurant Week.
Martha Bryon, co-owner of The Salt Exchange, has been very pleased so far. “It’s absolutely amazing. About half of the people who come in are for restaurant week and they’ve been very enthusiastic about making reservations. The experience has been beautiful, particularly coming off of a very hard winter. “
Coffee by Design won out over the competition in a coffee taste test by a “roughly two-to-one” margin among USM students.
Wicked Joe came in second and Pura Vida was last. “The overwhelming choice of our customers was Coffee By Design,” he said. “It was very clear people didn’t like Pura Vida.”
Additionally, the USM food service vendor has switched from Hood to Oakhurst.
USM’s food service provider, Aramark, decided to switch milk to Oakhurst Dairy in their effort to be more environmentally conscious. Retail locations on the Portland and Gorham campuses already sell Oakhurst Dairy products. The change USM will see is in Gorham’s residential dining hall.
Phoenix editor Jeff Inglis has published a Maine Restaurant Week review Sonny’s in About Town.
I had the ceviche of the day – scallops, that day – which were luscious and tender, with a good citrusy tang that was not so strong as to take over the scallop’s own flavor.
Phoenix editor Jeff Inglis has published a Maine Restaurant Week review Sonny’s in About Town.
I had the ceviche of the day – scallops, that day – which were luscious and tender, with a good citrusy tang that was not so strong as to take over the scallop’s own flavor.
Portland Eats has published a review of K. Horton Specialty Foods.
At K. Horton, the cranberries impart a tart sweetness and provide an interesting contrast to the whitefish’s smokiness. Meanwhile the mild cheese added richness and the almonds a welcome crunch. Not your average lunchtime sandwich…
The Blueberry Files has published a review of Bresca.
I hope between my careful consideration and these photos, you understand why Bresca is a sure thing for a nice dinner out in Portland. The food is spot on, the prices are reasonable, the wine list extensive, and the desserts excellent. You’ll feel special eating here, but comfortable enough that you can make friends with your neighboring tables and drink a lot of wine.
The organizers of Maine Restaurant Week have published a full set of drink recipes from the Bartender’s Bash. The recipe for the winning cocktail, Camden Hike by Tom Laslavic, is on page 5.
Figa’s menu for this week’s Slow Food Portland Writers Night is now available online.