The next Food Film Series meal is taking place tonight at One Longfellow Square, Mostly Martha is the movie and Krista Desjarlais from Bresca is preparing the meal. Stephen Lanzalotta’s weekly series of cooking classes, Piatto per Tutti, restart for the fall this evening. Also tonight, the weekly Food and Drink Trivia Contest is taking place at Bull Feeney’s. The Salt Exchange is holding a craft beer and cheese social Tuesday night featuring beer from Redhook and their weekly wine event on Wednesday night. The next Wine Flight 5k Training Run is scheduled for Tuesday. There are wine tastings taking place at Leavitt & Sons, Public Market House and Black Cherry Provisions on Thursday. Also on Thursday, The Great Lost Bear is showcasing the beer of DL Geary. Portland’s weekly Farmers’ Markets are being held in Monument Square on Wednesday and at Deering Oaks Park on Saturday. This year’s MunjFest is taking place on Saturday. Also on Saturday, Raw food chef Lisa Marie Lindenschmidt is teaching a class at Whole Foods. For more information on these and other upcoming food happenings in the area, visit the event calendar.
This Week’s Events
The next Food Film Series meal is taking place tonight at One Longfellow Square, Mostly Martha is the movie and Krista Desjarlais from Bresca is preparing the meal. Stephen Lanzalotta’s weekly series of cooking classes, Piatto per Tutti, restart for the fall this evening. Also tonight, the weekly Food and Drink Trivia Contest is taking place at Bull Feeney’s. The Salt Exchange is holding a craft beer and cheese social Tuesday night featuring beer from Redhook and their weekly wine event on Wednesday night. The next Wine Flight 5k Training Run is scheduled for Tuesday. There are wine tastings taking place at Leavitt & Sons, Public Market House and Black Cherry Provisions on Thursday. Also on Thursday, The Great Lost Bear is showcasing the beer of DL Geary. Portland’s weekly Farmers’ Markets are being held in Monument Square on Wednesday and at Deering Oaks Park on Saturday. This year’s MunjFest is taking place on Saturday. Also on Saturday, Raw food chef Lisa Marie Lindenschmidt is teaching a class at Whole Foods. For more information on these and other upcoming food happenings in the area, visit the event calendar.
Mushrooms and Shima in the Sun
Wednesday’s edition of the Portland Daily Sun included an article by Margo Mallar on mushroom foraging in Maine,
There are many who don’t mind a little rainy weather: book-lovers and sellers, movie theaters and mushrooms. Although the record setting summer rains haven’t resulted in record setting harvests, goldenchanterelles, black trumpets, and hens of the woods are making their way from forest floor to dinner plates across Maine.
and an article about Shima, the new Japanese restaurant under construction on Fore Street. The Shima article unfortunately hasn’t made it online so here’s some of the key points:
- Shima’s chef/owner Dave Shima hopes to open in the next 10-12 days
- Chef Shima had worked for 5 years at Fuji and has been the private chef for a number of bands such as Rush, Chicago and Aerosmith
- He plans on serving “an eclectic mix of Japanese, French and some Hawaiian food”
- there will be 25 different types of sake on the menu
Eat, Drink, Bowl
The Forecaster reports that state Representative Charlie Mitchell and state Senator Justin Alfond are working on a project to bring a bowling alley/restaurant/bar to Bayside. (via Psst)
Bowl Portland wants to install 12 lanes for bowling in the building’s warehouse, and a bar, lounge, restaurant and stage in the front, two-story portion of the building.
Mitchell said the plan is to have live music a few nights a week, along with DJ nights. The restaurant will serve pub-style food. Mitchell said he and Alfond both spent time in New Orleans when they were younger, and were fascinated by Mid-City Lanes Rock ‘n’ Bowl, a bowling alley/club in that city.
Interview with Siam Grille Owner
The Munjoy Hill Observer has published an article about Thomas Yordprom. He explains his reasons for closing Siam Grille and his plans for the future.
The even better news is that Thomas, originally from Thailand, gives himself between 4 months to one year before he’ll start up another restaurant in the area. Not far from his lounge chair is his completed business plan. The menu is complete; it will be about 80% different from that of the Siam Grille.
Interview with Five Fifty-Five's Steve Corry
This week’s edition of the Portland Phoenix includes an interview with Steve Corry, chef/owner of Five Fifty-Five.
As a chef in Portland, one of the challenges has been striking a balance between the local and tourist communities. “In trying to please those from afar, it’s hard to anticipate when and how to adjust the menu and still keep the savvy Portland community happy,” he said. A spike in culinary awareness in the city, thanks largely to national and local media attention as well as a thriving culinary-focused blogosphere, has increased expectations among patrons — local and visitor.
Interview with Five Fifty-Five’s Steve Corry
This week’s edition of the Portland Phoenix includes an interview with Steve Corry, chef/owner of Five Fifty-Five.
As a chef in Portland, one of the challenges has been striking a balance between the local and tourist communities. “In trying to please those from afar, it’s hard to anticipate when and how to adjust the menu and still keep the savvy Portland community happy,” he said. A spike in culinary awareness in the city, thanks largely to national and local media attention as well as a thriving culinary-focused blogosphere, has increased expectations among patrons — local and visitor.
Brunch Review of Frog and Turtle
Portland Food Heads has published a review of brunch at The Frog and Turtle.
The real reason to come to Frog & Turtle for brunch is for their variations on Eggs Benedict, as this is where they shine. Lynn ordered my usual, the “Jimmy Benedict,” which consists of bacon, caramelized onions, scallions and brie under two poached eggs with hollandaise, served over an English muffin. This is probably my favorite plate of Eggs Benedict anywhere, Portland, Westbrook or otherwise.
Maine Apple Guide
Today’s Press Herald includes a detailed guide to nearly 40 apple varieties grown in Maine with brief tasting notes and some suggestions on which farms are growing them.
Also in today’s paper is an interview with raw food chef Lisa Marie Lindenschmidt and an article on how lobster is now showing up in discount stores.
Maine lobster has long been associated with white tablecloths and candlelight, but a South Portland-based dealer is putting its lobster where the customers are: in discount wholesale clubs and supermarket take-out aisles.
Review of The Salt Exchange
Food for Thought has published a review of The Salt Exchange.
A list of Small Bites begins the menu choices. Such little delicious devils as Maine fish prepared 3 ways or fresh salt cod with confit bell pepper and lemon aioli are taste revelations, beautifully arranged on the plate with extravagant flavors that entice and delight. My choice of Whole Milk Ricotta Gnocchi consisted of three oval morsels as light as spring air. Bad renditions of gnocchi tend to be heavy as hockey pucks. These were perfect. I wanted to wrap them up and take a carton of them home for reckless pleasure.