Month: June 2016

Caiola’s in Transition (Updated)

| Posted in Under Construction

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Chefs Damian Sansonetti and Ilma Lopez have applied for a liquor license for Caiola’s. The couple are in the final stages of purchasing Caiola’s from owners Abby Harmon and Lisa Vaccaro.

Harmon and Vaccaro opened Caiola’s nearly 11 years ago. They’re immediate plans after the sale call for some much deserved time off.

Lopez and Sansonetti are co-owners of Piccolo. They don’t plan to make any dramatic changes to Caiola’s on taking over.

For additional information, read this article from the Press Herald.

Certine Ceramic Flatware

| Posted in Openings

A new Portland company co-founded by sommelier David Muise has launched a line of ceramic flatware made with a “strong, inert, non-porous, scratch-free and stain-free zirconia-based ceramic.”. Certine (facebook, twitter, instagram) is billed as the “perfect tool for a better food experience”.

Modern innovations in technology and design have transformed human life. Yet our stamped steel, flat-handled, metallic utensils have remained unchanged. Until now. Certine fundamentally changes the experience of interacting with food. Our flatware combines modern form and classic function to create a product with distinctive benefits for the lover of food.

Certine is available at Casco Bay Cutlery & Kitchenware in Freeport.

This Week’s Events: Brewing in Maine, Mobsters and Martinis, Herban, Immigrant Kitchens

| Posted in Events

Monday — visit The Great Lost Bear to meet Tom Major, author Brewing in Maine.

Tuesday — The Corner Room and Crooners & Cocktails are co-hosting Mobsters, Martinis & Meatballs.

Wednesday — Fork Food Lab will be holding an event to promote the Kickstarter  campaign at Bayside Bowl, and the Monument Square Farmers’ Market is taking place.

Thursday — there will be a wine and cheese tasting at the Public Market House.

Friday — Tempo Dulu is holding a whiskey tasting in conjunction with the Portland Club.

Saturday — the Herban herb festival and the Deering Oaks Farmers’ Market are taking place.

Sunday — it’s the 2nd day of Herban, the weekly Crofters & Artisan Market is taking place, and Immigrant Kitchens is teaching a Father’s Day cooking class.

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.

 

2 Reviews of Abilene

| Posted in Reviews

Tha Maine Sunday Telegram has reviewed Abilene,

Start off with a shrub cocktail, such as the strawberry basil rum shrub, made with their own homemade fruit vinegar. Next, try the surprisingly decadent crispy kale and the tender sweet potato and asparagus tacos with a luxurious cilantro cream. Skip the dry risotto and head right for any dish that comes with Colgan’s specialty: homemade pasta. The rich, sweet and saucy chicken marsala, served over tagliatelle is an excellent example. As you wrap up your meal in the quiet, homey dining room, don’t be tempted to leave before tasting the strawberry chocolate truffle cake. And if you feel like a nightcap, Abilene has its own homemade limoncello to put you over the edge…or straight into bed.

and so has Drink Up and Get Happy.

While the setting may be relaxed they don’t slouch one the food or drink offerings. The day we visited the $5 appetizers included BBQ pork sliders, veggie nachos, poutine and sweet potato and asparagus tacos. Portions are generous so a great way to experience a few of these is to share with friends. Everything was exemplary!

Fork Food Lab Kickstarter

| Posted in General News

Fork Food Lab (website, facebook, instagram) has launched a $30,000 Kickstarter campaign. The funds will be used to pay for the Lab’s tasting room.

Education is at our core where we’ll develop a variety of programming from tastings to lectures to cooking classes. Our dream is to become a real destination within Portland, Maine. With the Tasting Room, we can support small farmers, drive awareness to our members’ businesses, and celebrate the local food movement.