158 Pickett St has received 4 stars from the Eat & Run review in today’s Press Herald.
The day I went for breakfast, I had a giant bacon, egg and cheese sandwich ($6). The English muffin was sort of like a biscuit, and sort of like a cake – a little flaky, a little spongy, with lots of flavor. The cheddar cheese was sharp and oozing all over the place, and there was plenty of very thick, very crisp bacon – more like slabs than slices. Overall, it was a great and filling treat.
Today’s newspaper includes a ShopTalk interview with Susan Violet, Executive Director of the Wayside Soup Kitchen.
Q: Sounds like extensive preparation for the soup kitchen.
A: Oh, well! People don’t always understand the full extent of Wayside’s work and the impact on all of Cumberland County. There’s a lot more going on here than managing a soup kitchen.
We’re also Wayside Food Rescue, which sources and distributes food, which might have gone to waste, throughout Cumberland County to food pantries, soup kitchens and a few social service agencies. We help with Milestone, for example, on India Street, and the Friendship House here in Portland.
The Portland Phoenix has published an interview with Anthony Allen, owner of Otto Pizza.
People queued up along Congress Street during the First Friday Art Walk last week may have been in town for the art, but they were in line for the pizza. As one of the few late-night eateries downtown, Otto Pizza has caused a buzz in Portland during its four short months in business.
The Natural Foodie column in today’s Press Herald takes a look at where to find gluten-free eats in the Portland area.
“When I first came back to Portland, I started cold calling restaurants asking if they’d be able to put something together for me,” said McDonnell.
The response varied considerably between eateries, with some offering a number of options and others asking, “What’s gluten-free?”
“Now people are really, really good about it,” McDonnell said. “Even compared to two years ago.”
Meredith Goad visited The Merry Table to attend November’s French language night at the restaurant.
When I told my colleagues I was going to “French night,” it elicited the usual jokes about Pepe LePew and a lot of exaggerated French accents. That didn’t help my nerves, which were a bit rattled by the prospect of trying to have an actual conversation with someone with only three years of high school French to rely on.
Travels with Hilary has published some additional information on the Cuban restaurant going in on Wharf Street.
…Cassady [Pappas] is a long-timer with restaurateur Michael Boland, so it makes sense. Boland, by the way, has a very successful track record with the restaurants he’s opened in Bar Harbor. He’s a savvy businessman. If this version of Havana is anything similar to the original one, it should be a nice addition to Portland’s crowded restaurant scene.
Monday—The Food Film Series is screening the animated movie Ratatouille tonight with Rob Evans as the featured chef. Also tonight are the weekly Piatto per Tutti cooking class and Foodie Trivia Contest.
Tuesday—A cooking class taking place at SMCC.
Wednesday—The Monument Square Farmers’ Market takes places in the morning. In the afternoon, wine tastings are taking place at both RSVP and Old Port Wine Merchants.
Saturday—The Deering Oaks Farmers’ Market takes places in the morning. In the afternoon Novella Carpenter, urban farmer and author Farm City, will be at Rabelais for a book signing; local farmers and members of Cultivating Community will be presenting on “the unique challenges of farming in this city.”
Sunday—Hugo’s is holding their 9th Annual Potato Dinner.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
The November issue of The Bollard is now out. It includes a breakfast review of Bibo’s Madd Apple Cafe, an essay by Elizabeth Peavey on the passing of restaurateur James Ledue, and another installment of bartender John Myers Land of the Forgotten Cocktail series.
The Portland Daily Sun has published an article on the growing number of food vendors who are breaking into the wholesale market.
The restaurant-driven path may tempt some producers to go directly into wholesale, but it could be that successful retailing is a good foundation for wholesaling.
At Maples, for example, management reports that of their last 10 outlet deals, only two came from company outreach. The other eight called the company.
Even Whole Foods, the giant retailer that is a Holy Grail for many seeking to take their local, organic products to a larger market, recruited Maple’s.