Today’s Press Herald includes a review of Stavros Pizzeria,
I quickly fell in love with the Greek pizza, a veggie pie topped with feta cheese, Greek olives, fresh tomatoes, spinach, a blend of cheddar and mozzarella cheeses, and the restaurant’s own “special sauce.”
a bar review of Slainte,
So when I opened the drink menu at Slainte Wine Bar & Lounge in Portland and saw offerings like Oatmeal Cookie, Crocodile and Monument Square, I knew this wasn’t your run-of-the-mill place.
an article about an upcoming cook book collaboration between Allagash and chef James Simkins,
James Simpkins, who spent some time in Portland as a chef with the now defunct Quimby Colony, worked last week in Rye, N.H., creating recipes to go with different beers from the Portland brewer.
“I thought and (Allagash founder) Rob Tod thought that we should not cook with the beer that much,” Simpkins said in a telephone interview. “There are only a handful of recipes out of the 50 in the book that use beer in the recipe.
and a report on plans to create a food policy committee.
The city is rolling in accolades for its foodie culture, but residents often feel left out of food policy discussions.
To help correct this problem, Mayor Michael Brennan is spearheading an effort to give residents and business owners a formal voice in food policy. By June, Brennan intends to present a proposal for the formation of a food policy committee that will address all food-related issues in the city.