The Portland Phoenix has reviewed Punky’s.
“But I consider myself somewhat of an eggplant parmesan connoisseur, at least among the local places, so Punky’s version is the first sandwich I try. The eggplant is crispy and amply salted, avoiding two frequent mistakes that leave the regal eggplant tasting more like bitter shoe rubber. Two thoughtful additions, sautûed green peppers and a controlled hand with the sauce, move Punky’s parm to the top of the heap.“
Three more blogs have been added to the map: Cornucopasetic, Broadturn Broadside and Portland Point.
There’s an article in the Food & Health section of today’s Press Herald about Maine Natural Oils. Maine Natural Oils is ramping up to produce cold pressed oils from locally grown non-GMO seeds for home cooking use. They plan on initially selling canola and mustard oil, and their “target market is the natural foods consumer who is interested in healthy, locally made products.”
The Maine Switch has published a profile of Borealis Breads Bakery & Bistro on Ocean Ave. The Switch reports that Borealis is starting a monthly dinner speakers series.
“The first will feature the builders who constructed the restaurant’s wood-fired oven, who will talk about how to create one in a backyard and how to cook with wood. The second will likely feature Aroostook County wheat farmer Matt Williams.”
Type A Diversions has reviewed Ricetta’s Pizzeria.
“Ricetta’s is not fine dining. The glasses and plates are plastic, patrons are asked to re-use their silverware, and the decor is rather basic – industrial carpet and wooden booths, tables and chairs. But if you’re seeking consistently well-prepared pizza and reasonable prices, Ricetta’s is worth a visit.”
Photo Credit: Type A Diversions
The grand opening for Paciarino is taking place today as is the first of the new season of cooking classes from Piatto per Tutti. On Wednesday the biweekly Winter Farmers’ Market will be held in Monument Square. Wednesday evening the Slow Food Portland Book Group is meeting to discuss The Fly-Truffler by Gustaf Sobin, and there’s a cooking class at Black Tie. Friday morning the Ready brothers will be speaking at the Egg & Issues event about their business Catch a Piece of Maine. On Saturday there’s a class on gluten-free Italian cooking in Falmouth. For more information on these and other upcoming food happenings in the area, visit the event calendar.
The new issue of The Bollard includes a another installment in the Land of Forgotten Cocktails series by mixologist John Myers, a few more details about the new restaurant that Binga’s hopes to open on Washington Avenue, as well as a review of the caprine cuisine at Federal Spice and Hamdi Restaurant and Grocery. The goat dish at Federal Spice is one of the Jamaican items on the menu added by owner Eric Martin.
“The Curried Goat Platter at Federal Spice in downtown Portland is a pile of braised goat chunks served beside a pile of rice and peas…the curried goat at Federal Spice is the real deal.”
“Gastronomically, the goat plate at Hamdi is remarkably similar to the one served at Federal Spice: a big plate of flavorful meat falling off the bones, and a mound of tasty yellow rice. “
The meal assembly business Make Thyme for Dinner, and Where is Jenner’s Mind, a blog, have been added to the map. Also a new Brazilian/Indian restaurant going in on Congress St has been added to the Under Construction list.
New2Maine.com has reviewed Hot Suppa!
The waitress was cheery and attentive . . . The check was a touch high for a regular lunch spot (~$24, including a soda and a hot chocolate and tax, but not the tip), but I would not be surprised if Amber and I end up there a couple or three times a month.
Local Foodie is working on a project this year to create “an interactive map that represents all aspects of the food system and can be used by consumers, producers, distributors, and everyone in between to make connections with local food.” It sounds like a great idea. I look forward to seeing it come together.