Year: 2009

Interview with Five Fifty-Five’s Steve Corry

| Posted in Profiles

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

| Posted in Reviews

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

| Posted in Cooking, Farming, Fisheries

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

| Posted in Reviews

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.

This Week's Events

| Posted in Events

The weekly  Food and Drink Trivia Contest is taking place at Bull Feeney’s tonight. The next Wine Flight 5k Training Run is scheduled for Tuesday. There’s a wine event at The Salt Exchange on Wednesday. There are wine tastings at RSVP on Wednesday, Rosemont (Brighton) on Friday and Scarborough Wine Outlet on Saturday. The Slow Food Book Group is meeting on Thursday to discuss Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Tara Grescoe. The Great Lost Bear is showcasing the beer of Run of the Mill this week on Thursday. On Friday Susan Olcott from Ocean Conservancy is offering a walking tour to discuss the Casco Bay’s Lobster Fishery. Farmers’ Markets are being held in Monument Square on Wednesday and at Deering Oaks Park on Saturday. This year’s Maine Fare is taking place in Camden this year and will be running Friday through Sunday. Also on Sunday, Rippling Waters Farm is holding their 5th Annual Soil to Supper dinner at their farm in Steep Falls. For more information on these and other upcoming food happenings in the area, visit the event calendar.

Shipyard Smashed Pumpkin Review

| Posted in Reviews, Beer

Blog About Beer has published a review of Smashed Pumpkin, the Puglsey Signature Series beer from Shipyard.

But best of all, all of the spices from the nose are there in the taste, too. Plus some real pumpkin tastes — like the actual gourd, not just the pie — too. the wheat and munich malts lend a nice bready, biscuity flavor too, which compliments the spices. A bit of the hop bite and the warming alcohol bite (forgot to mention that this “imperial-style” brew weighs in at 9% abv) come through in the finish, too. Especially as the beer warms to room temperature.