The Press Herald has published a bar review of the Port of Call.
The Port of Call Lounge at Holiday Inn by the Bay might not be the coolest place to hang out for a drink, but that’s just it – why does every bar need to be the next best thing? Sometimes the irony of a kitschy bar is all the cool you need. Brace yourself for somewhat of a dull atmosphere but with fine service and solid drink options.
Fiore Artisan Olive Oils & Vinegars will be opening a store in Freeport later this month, according to a report from Maine a la Carte.
Fiore Artisan Olive Oils & Vinegars will open its third store and tasting room Nov. 21 in Freeport, giving southern Maine cooks easy access to its unfiltered olive oils infused with flavors like blood orange, chipotle, Baklouti green chili and Persian lime.
The Press Herald has published an interview with Briana Warner about her new bakery/pie CSA, Maine Pie Line (website, facebook).
Warner, 30, grew up in Pennsylvania and studied international relations and economics at Yale and George Washington University. She first started baking pies when she was dating her husband, Matt, and found out how much he loves them. But she didn’t get really serious about them until the State Department posted her to Guinea, a tiny west African country south of Senegal and north of Sierra Leone, as an economic and political officer. There was a lot of political turmoil at the time – the embassy had to be evacuated while Warner was there – and she used pie as a cultural bridge.
Today”s paper also includes an article about a Maine sweet potato farm and a list of local bakeries where you can order pie for your Thanksgiving table.
The Bangor Daily News has published an article about Frith Farm in Scarborough.
Since July, Daniel Mays has nurtured 100 feathered friends on his organic farm in Scarborough. From tiny hatches to bright-eyed birds that “cluck and pop and make all sorts of noises,” when they are happy, his broad-breasted bronze beauties are in demand as Thanksgiving nears.
“Every year we’ve doubled the number of turkeys we raise and we still sell out before November,” Mays said of his pasture-raised birds that forage in the open and feed on grass and organic grain. “It’s hard to keep up.”
Peter Peter Portland Eater has posted a report on his recent experience touring New England Distilling.
I enjoyed learning about the grains, molasses, and yeast that contribute to the culmination of great spirits, but after staring at the beautiful barrels of unbottled booze, I was definitely ready to try the products. New England Distilling has two products currently – Ingenium Dry Gin and Eight Bells Rum – with an as-of-yet-unnamed rye whiskey on the way this month. We proceeded to the front counter ready to try a couple sips of the rum and gin but were told we could also try the new rye before it came out in stores.
In today’s Portland Daily Sun, columnist Natalie Ladd confesses to her short criminal career and shares her perspective on restaurant comment cards.
There are many things fundamentally wrong with the concept of comment cards in a restaurant. They arrive with your tab, neatly tucked into a black book we call a “check minder,” which is hand delivered (and most likely collected) by the server you’re supposed to be evaluating.
WLBZ TV has aired a piece on Coffee by Design and their new roasting facility in East Bayside.
The Little Jamaica (facebook) food cart launched last week. The cart is owned by Derrick Anderson.
You can see a full menu online, it includes items like jerk chicken, escovitch fried snapper, curried goat and oxtail.
I came across them over the weekend in Post Office Park (instagram photo). They typically announce where they’ll be each day on their Facebook page.
The Bangor Daily News has published a report on the large roasting facility and cafe that Coffee by Design is constructing in East Bayside.
They are building a futuristic cafe, which opens in early 2014. Anchored by an island bar, it will showcase the latest coffee extraction techniques. Because the coffee industry is changing rapidly, so are they.
“We want to make this fun,” said Spear. “We want people to have choices.”
Customers will be able to make their own blends, join a home-roasting club and, much like a brewery, go behind the scenes to smell, taste and sample beans as they go from bag to cup.
Tuesday — Bar Lola is holding a Spanish wine dinner. It’s their last one before closing at the end of the week to refocus their energy on a new project.
Wednesday — the Monument Square Farmers Market is taking place.
Thursday — the Bier Cellar is holding a tasting with the Bantam Cider Company.
Saturday — Bardic Brews is teaching a mead making workshop at The Honey Exchange, Browne Trading is holding a wine tasting, and the Deering Oaks Farmers Market is taking place.
Ice Bar — the 10th Annual Ice Bar is taking place January 23-25 at the Portland Harbor Hotel. Tickets are now on sale.
PSO Wine Dinner — the 13th Annual Portland Symphony Orchestra wine dinner will be featuring wines from Greece. Chefs from Fore Street, Emilitsa, Piccolo, the Inn by the Sea and the Harraseeket Inn will collaborate on the 5-course dinner. Tickets are now on sale.
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.