PortlandTown has published a second set of photos from the 500 or so he shot opening night featuring close-ups of the dishes served that evening.
Year: 2010
More Photos of Walter’s
PortlandTown has published a second set of photos from the 500 or so he shot opening night featuring close-ups of the dishes served that evening.
This Week's Events
Wednesday— Black Tie Bistro is teaching a cooking class.
Thursday—Sea Glass Restaurant is holding a 5-course dinner featuring wines from the Cellardoor Winery.
Friday— opening night of the Dual Site “psychogeographic dinner theater” taking place at Whitney Art Works.
Saturday—Leroux Kitchen is holding a wine tasting, the next pick-up for the winter farmers’ market will be in Deering Oaks Park, and there’s a Jam Workshop taking place at Wolfe Neck Farm.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.
This Week’s Events
Wednesday— Black Tie Bistro is teaching a cooking class.
Thursday—Sea Glass Restaurant is holding a 5-course dinner featuring wines from the Cellardoor Winery.
Friday— opening night of the Dual Site “psychogeographic dinner theater” taking place at Whitney Art Works.
Saturday—Leroux Kitchen is holding a wine tasting, the next pick-up for the winter farmers’ market will be in Deering Oaks Park, and there’s a Jam Workshop taking place at Wolfe Neck Farm.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.
Taste & Tell Review of Shima
Shima has received 4 stars from the Taste & Tell review in this week’s Maine Sunday Telegram.
But Shima’s menu focuses on variety. Born in Hawaii, raised in London and Tokyo, and boasting a Parisian culinary education and work in a Tokyo hotel, chef Shima is a peacemaker of international cuisine.
You can hear the sushi lover outside the door, saying to a friend with no interest in raw seafood, why not eat here? “What about roast chicken? Moules marinieres? Duck confit? Or Hawaiian barbecue short rib?” They are all on the menu.
Taste & Tell Review of Shima
Shima has received 4 stars from the Taste & Tell review in this week’s Maine Sunday Telegram.
But Shima’s menu focuses on variety. Born in Hawaii, raised in London and Tokyo, and boasting a Parisian culinary education and work in a Tokyo hotel, chef Shima is a peacemaker of international cuisine.
You can hear the sushi lover outside the door, saying to a friend with no interest in raw seafood, why not eat here? “What about roast chicken? Moules marinieres? Duck confit? Or Hawaiian barbecue short rib?” They are all on the menu.
Under Construction: Pat's Pizza
Pat’s Pizza is planning on opening a new location in Portland on Market Street in the former location of Market Street Eats. Pat’s has 11 locations throughout Maine. The restaurant traces its roots back to 1931 when C.D. “Pat” Farnsworth opened a restaurant in Orono. For a full accounting of upcoming restaurants take a look at the Under Construction List.
Under Construction: Pat’s Pizza
Pat’s Pizza is planning on opening a new location in Portland on Market Street in the former location of Market Street Eats. Pat’s has 11 locations throughout Maine. The restaurant traces its roots back to 1931 when C.D. “Pat” Farnsworth opened a restaurant in Orono. For a full accounting of upcoming restaurants take a look at the Under Construction List.
SMCC & Maine Ambassadors
The Maine Ambassadors of Food & Drink are teaming up with the Culinary Arts department at SMCC to offer a four week program (see page 6) on “the historical and cultural factors that affect what Maine grows and produces to eat and drink.” The class takes place Tuesday nights in February and will cost $275.
SMCC & Maine Ambassadors
The Maine Ambassadors of Food & Drink are teaming up with the Culinary Arts department at SMCC to offer a four week program (see page 6) on “the historical and cultural factors that affect what Maine grows and produces to eat and drink.” The class takes place Tuesday nights in February and will cost $275.