Aunt Dee’s Cafe and Ice Cream Shoppe received 3½ stars from the Eat & Run review in today’s Press Herald.
The pot roast was tender; the potatoes thick and creamy. The star of the meal, however, was the buttercup squash from the owners’ garden. It was served on the side in a small bowl and was simple and delicious, with a little melted butter swimming on top.
As part of the Fox morning show’s ongoing cooking series, chef Jacob Jasinski from The Salt Exchange was on the program to talk about Maine Restaurant Week and to cook up venison meatballs garnished with chocolate.
The Sun has published a few food rules assembled by columnist Natalie Ladd and her “Pumpkinhead Council”.
1) When is it too late? If a restaurant serves until 9:30 p.m., the people who walk in the door at nine twenty-seven should get the same quality service, food, and atmosphere as the folks who walked in at seven-thirty. Guess what? Pretty theory, but it simply isn’t happening.
and fellow food columnist Margo Mallar writes about the intersection of vegetarianism and next week’s Fall Restaurant Week.
The Sun has published a few food rules assembled by columnist Natalie Ladd and her “Pumpkinhead Council”.
1) When is it too late? If a restaurant serves until 9:30 p.m., the people who walk in the door at nine twenty-seven should get the same quality service, food, and atmosphere as the folks who walked in at seven-thirty. Guess what? Pretty theory, but it simply isn’t happening.
and fellow food columnist Margo Mallar writes about the intersection of vegetarianism and next week’s Fall Restaurant Week.
The Food & Dining section in today’s Press Herald includes a feature on the efforts by Hannfaord and Whole Foods to determine the sustainability of seafood they sell,
Hannaford is reviewing all of the fresh, frozen and canned seafood it buys to ensure it comes from well-managed fisheries that will not deplete fish stocks over time. Its Sustainable Seafood Sourcing Policy, developed with the help of scientists at the Gulf of Maine Research Institute in Portland, sets a March 2011 deadline for Hannaford’s suppliers to switch to only sustainable seafood sources.
and an interview and recipe from Cinque Terre sous chef Chris Geer.
After his earning his bachelor’s, Geer went to Asiago, Italy, for three months, where he worked with Riccardo Cunico at Ristorante da Riccardo al Maddarello. He says the experience was “intense.”
Today’s paper also includes a report on SMCC’s expanded program of gourmet meals prepared by students and an article on the John Bunker and the Maine Apple Day taking place this weekend in Unity.
Lindsay Sterling from Immigrant Kitchens learned how to make Galchi Jo Rim from Kum You, co-owner of Korea House. See the photos and read the recipe and back story behind this dish.
Mrs. You remembers her fist pot of rice, cooked on a wood fire, when she was about nine years old. The bottom was burned, the middle was watery, and the top not cooked. Grandma laughed and said, “You are a lady. You are supposed to know how to cook!”
“But Grandma,” the girl said, “This is my first time!”
“Step by step,” Grandma said, “you learn from me.”
For a decade, she did.
Pastry chef, Francesca Bowman, appeared on the Fox morning show today to talk about her new job at the Back Bay Grill. This is part of a week long series of discussions with chefs from restaurants participating in next week’s Maine Restaurant Week.
MaineBiz has published an update on Gingko Blue, a new jazz/blues bar that’s being opened by the owners of Walter’s.
Renovation work is under way on the 1,800-square-foot lounge, in space formerly occupied by clothing retailer Betsy’s, and Gingko Blue will likely open in mid-November. [PR Manager Ann] Ewing would not divulge the cost of the renovation work or the Buerhaus’ lease for the space.
According to a report from the Munjoy Hill News, Otto Pizza’s liquor license application for the former North Star space on Congress Street was approved by the Portland City Council last night.
The new pizza house will have 75 seats indoors and 20 seats outside, weather permitting. The menu at the new Otto’s will duplicate the other location, 576 Congress Street. In addition to beer and wine, Otto’s will offer a salad and desert. The new Otto’s will be family-friendly said Allen.
Also on the agenda last night was a liquor license application by Megan Schroeter and Mitchel Gerow for The East End Grill. They are planning to open the new restaurant in the former Norm’s space on Middle Street. See page 35 of the agenda for a sample menu.
For additional reporting, read this article in the Portland Daily Sun.
According to a report from the Munjoy Hill News, Otto Pizza’s liquor license application for the former North Star space on Congress Street was approved by the Portland City Council last night.
The new pizza house will have 75 seats indoors and 20 seats outside, weather permitting. The menu at the new Otto’s will duplicate the other location, 576 Congress Street. In addition to beer and wine, Otto’s will offer a salad and desert. The new Otto’s will be family-friendly said Allen.
Also on the agenda last night was a liquor license application by Megan Schroeter and Mitchel Gerow for The East End Grill. They are planning to open the new restaurant in the former Norm’s space on Middle Street. See page 35 of the agenda for a sample menu.
For additional reporting, read this article in the Portland Daily Sun.