The Press Herald has followed up on last week’s story on the closing of Oriental Table on Exchange Street.
Lam, meanwhile, said customers have been understanding, but sad, about his situation.
“Everybody feels so bad,” Lam said. “Everybody feels so sorry. Other people have given me their name and phone number. If I do re-open, they ask me to contact them.”
The Forecaster interviewed Portland coffee drinkers and coffee shop workers about the potential impact of a new Starbucks on Commercial Street.
Steven Karan, an East End resident who stopped by Crema last week, said the independents shouldn’t feel threatened by another Starbucks.
“I wouldn’t worry about a Starbucks affecting places like this. They’re apples and oranges,” he said. “Starbucks will always have their customers, I guess. But I don’t see how a chain like that will make that much difference.”
Tickets for the craft beer event taking place in Portland this summer, The Festival, are now on sale.
According to organizers, the event will be bringing “70 of the best beer, cider and mead makers” serving “200 of the best beers, ciders, and meads from all over the world” with producers on-hand to talk about their product.
The Festival is organized by Shelton Brothers and 12 Percent Imports. It will be taking place at the Portland Yacht Services Building on Fore Street.
Serious Eats has published a profile of Tandem Coffee Roasters.
Owners Will and Kathleen Pratt opened their roastery-cafe in an off-the-beaten-path Portland neighborhood last year, and since then they’ve been quietly caffeinating this Notheastern coastal city the right way: Fresh cup by fresh cup.
If you’ve been missing Natural Foodie columnist Avery Yale Kamila while she’s been on maternity leave then listen to the latest Dr. Lisa Radio Hour. Avery talks about growing “up on an organic farm in Maine and became a vegetarian while working at a fast food restaurant as a teenager.”
Chefs Andrew Taylor and Michael Wiley at Eventide Oyster Co. are nominees in the Food & Wine People’s Best New Chef contest.
Why They’re Amazing Because their restaurant combines the best of old-school Maine oyster bars with updates like cleverly flavored sauces (kimchi ice) and fried oysters served in steamed buns, Korean style.
Show your support for the home town team by voting for them on the Food & Wine website.
If they win the competition they’ll be featured in the July issue of F & W. Eventide is holding an event this Wednesday to rally support for their nomination,
Friends and fans of Eventide are invited to rally in support of the chefs and enjoy some newly released brews at an “Allagash Rally” at Eventide on Wednesday, March 13, starting at 5 p.m. “We’d like to get the word out about the vote, enjoy some great beer and say thanks to all those who have been supportive of us”, Taylor says.
Wednesday — Allagash Rally at Eventide to rally in support of the chefs and enjoy some newly released brews.
Thursday — David Buchanan, author of Taste, Memory will be at Longfellow for a book signing, Abigail Carroll from Nonesuch Oysters will be speaking at GMRI, the Grace wine club is meeting, the Bier Cellar is having a “Wine For Beer Geeks” tasting, the Public Market House is having a wine and cheese tasting, LeRoux is holding a beer dinner, and the Great Lost Bear will be featuring beers from Berkshire Brewing.
Friday — Friday is the last day you can vote in the Phoenix Best of Portland Readership Poll.
Saturday — Browne Trading is holding a wine tasting, Sea Change Cooking is teaching a vegan dessert class, there will be a benefit for Resilient Roots at Zero Station, and the Winter Farmers Market is taking place.
Sunday — it’s Saint Patrick’s Day.
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.
Today’s Press Herald explore the science and personal opinions on how styrofoam cups impact the flavor of coffee,
Coffee tastes better in a Styrofoam cup. Really?
Really, say some folks concerned about Portland’s proposed ban on Styrofoam containers. But is it a fact these folks can prove? Or is it all in their heads? The answer, according to a trio of scientists with lots of initials after their names, is yes — and yes.
Food writer Meredith Goad was has filed a report from the MRW Signature Event,
Matt and Jackie Schumacher of Yarmouth had fun trying the dessert, but said their favorite entry was the beignets from David’s Opus Ten. They weren’t the only ones raving about the beignets. The fried sweet treats, served with peppered strawberry, won the People’s Choice award for desserts for the evening. Chef Bo Byrne of David’s Opus Ten said he was “absolutely floored.”
and the Marrine Stewardship Council has certified the Maine lobster industry as sustainable.
The state’s lobster fishery got the international Marine Stewardship Council’s Sustainable Seafood Certification. That distinction, which recognizes ecologically sound practices from the harvest to the consumer, will help in the marketing and tracking of Maine lobster, according to the state Department of Marine Resources.
The Bollard has published an article about In’finiti, the brewpub, distillery and eatery being launched by Novare Res on Commercial Street.
Guided by the vision of 32-year-old Yarmouth native Eric Michaud — proprietor of Novare Res Bier Café, the craft beer mecca in the Old Port — In’finiti is the first restaurant of its kind in Maine, and one of only a handful nationwide. It’s a brewery, distillery and eatery where patrons will soon be able to enjoy food, beer and cocktails entirely crafted within their range of sight.
The article also includes an overview of products from other Maine distilleries: Cold River, Twenty 2, New England Distilling, and Bartlett Winery.
For more information on In’finiti see this earlier post on PFM, and the last few comments on this thread on BeerAdvocate.com.
The Press Herald has published a report on a young chef cooking competition taking place at SMCC today.
The kitchens at Southern Maine Community College’s Culinary Arts Center were heating up Sunday morning as 10 young chefs from around the Northeast faced off in the regional rounds of an international cooking competition.
For more information on the competition see the Chaîne des Rôtisseurs website and this article from the Bangor Daily News.