Year: 2009

December Bollard

| Posted in General News

The December issue of The Bollard provides a survey of the city’s African markets,

Customers like Ali are the reason many African markets have long consisted of little more than a freezer, a band saw, sacks of grain piled on the floor and a few large cans of baby formula. But that is changing. The newly opened Peace Food Market on Cumberland Avenue is bringing camel meat back to town (it tastes like beef), and several other markets have recently been renovated and now offer expanded food sections.

and a new installment of John Myers Land of the Forgotten Cocktails series where you will learn about ‘nognoscenti, ‘nog-heads and all things eggnog.

A tradition of my own making — one I’ve actually stuck to these last few years — is to treat the onset of Thanksgiving as Eggnog Season. From Thanksgiving Eve through New Year’s Day there’s usually a batch in the refrigerator or the fixin’s to whip one up.

This Week's Events

| Posted in Events

Monday—a charcuterie tasting is being held at Bonobo, the Maine Ambassadors of Food and Drink are running the weekly Foodie Trivia Contest at Bull Feeney’s, and Stephen Lanzalotta is teaching a cooking class.
Tuesday—Bar Lola is holding a Pinot Noir wine dinner.
Wednesday—the wines of Starlane Vineyards are being featured at a wine dinner at Evangeline.
Thursday—Gritty’s is launching Red Claws Ale, the official beer of Portland’s D-league NBA team, and staff from Redhook will be at The Great Lost Bear for the bar’s weekly brewery showcase.
Saturday—wine tasting are taking place at Old Port Wine Merchants and Black Cherry Provisions.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a local area food event this week that’s not already listed, publicize it by adding it as a comment using the link below.

This Week’s Events

| Posted in Events

Monday—a charcuterie tasting is being held at Bonobo, the Maine Ambassadors of Food and Drink are running the weekly Foodie Trivia Contest at Bull Feeney’s, and Stephen Lanzalotta is teaching a cooking class.

Tuesday—Bar Lola is holding a Pinot Noir wine dinner.

Wednesday—the wines of Starlane Vineyards are being featured at a wine dinner at Evangeline.

Thursday—Gritty’s is launching Red Claws Ale, the official beer of Portland’s D-league NBA team, and staff from Redhook will be at The Great Lost Bear for the bar’s weekly brewery showcase.

Saturday—wine tasting are taking place at Old Port Wine Merchants and Black Cherry Provisions.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a local area food event this week that’s not already listed, publicize it by adding it as a comment using the link below.

A Full House in Site?

| Posted in Under Construction

Norm Jabar recently launched a set of websites for his three restaurants, Norm’s Bar & Grill, Norm’s East End Grill and the Downtown Lounge.  Additionally, K Horton has just relaunched the site for her cheese shop and market in the Public Market House. These and many other additions continue to flesh out the collective online presence for the restaurants, bars and other food vendors in town. However, some of the businesses that are part of the local food economy don’t have a site yet.
Here’s a partial list:

Plenty of potential customers for some enterprising web designers to work with 2010 . . .

Pineland Cheese & Beef

| Posted in General News

Today’s Maine Sunday Telegram includes a feature article on Pineland Farm’s cheese making and beef operations.

The farm’s beef cattle operation and its cheese-making business are poised to turn a profit this year, the foundation says. Demand for locally produced food is contributing to the farm’s success, along with economies of scale, luck and good timing.

The two businesses – Pineland Farms Cheese and Pineland Farms Natural Meats Inc. – are both putting Maine on the map as a major producer of natural food products.

Pineland Cheese & Beef

| Posted in General News

Today’s Maine Sunday Telegram includes a feature article on Pineland Farm’s cheese making and beef operations.

The farm’s beef cattle operation and its cheese-making business are poised to turn a profit this year, the foundation says. Demand for locally produced food is contributing to the farm’s success, along with economies of scale, luck and good timing.

The two businesses – Pineland Farms Cheese and Pineland Farms Natural Meats Inc. – are both putting Maine on the map as a major producer of natural food products.