Eater Boston reports that Mainely Burgers is planning to open their first brick and mortar location in Cambridge on Massachusetts Ave.
Urban Eye reports that Toroso, the new Kennebunk restaurant from the owners of Zapoteca, is set to open next week.
The Forecaster reports that Bao Bao chef/owner Cara Stadler plans to open a bakery/cafe/greenhouse in Brunswick.
The August issue of Food & Wine includes an article about Portland.
Portland’s reputation as the foodiest, friendliest small town in America is undeniable, but the restaurant scene is now officially in overdrive. From noodle bars to natural wines, fried chicken to cocktails, we’ve got 14 reasons to visit Maine this month.
The article highlights: Drifters Wife, Figgy’s, Rhum, Rossobianco, Roustabout, Scales, Solo Italiano, Tandem Coffee and Bakery, Terlingua, The Honey Paw, The Press Hotel, and Thompson’s Point as well as Custom Deluxe and The Velveteen Habit.
The article isn’t online yet.
Beer Advocate magazine has published a profile of Bissell Brothers authored by Adam Callaghan.
In two and a half years, the Bissells have positioned themselves as pioneers pushing limits: their own, their customers’, the beer world’s. Their company’s design and mentality seem to appeal to fans as much as the actual product does. Theirs is a lifestyle brand, selling a signature triangular logo and the image of the carefree cool crowd, which happens to drink dank, hoppy beers that are hazy as hell.
Rossobianco held a pop-up dinner Tuesday night to preview chef Scott London the Bramhall Square natural wine bar/Italian restaurant. The 4-course dinner comprised of
Rossobianco is planning to open in early August, perhaps as early as Friday August 5th.
Today’s Press Herald includes a report on big changes to the Culinary Arts program at SMCC to address falling enrollment and other issues.
Culinary students entering Southern Maine Community College this fall will choose from a different menu of coursework and lecturers as the school’s culinary arts and hospitality management departments undergo major restructuring. Those changes include a new and unusual arrangement in which the college will share resources with the University of Southern Maine’s tourism and hospitality program.
Author Chris Holm has written a guide to what to eat, drink and do in Portland for the Maine Crime Writers website A Day In… series.
Dutch’s, Standard, Otto, Ten Ten Pie, Nosh, Woodford, Terlingua, Central Provisions, Miyake, Hunt & Alpine and several brewers and distillers get mentioned.
The Blueberry Files has published a report on the Nonesuch Oyster Tour.
Last month a friend of mine came to visit Maine, and we used that as an excuse to check out the Nonesuch Oyster aquaculture tours that owner Abigail Carroll has started offering. Carroll’s farm is located in the Nonesuch River off of scenic Pine Point in Scarborough. Her oysters can be found occasionally on Portland raw bar menus and at Harbor Fish Market. They’re characterized by their green shells and grassy flavors, which we learned all about why that is on our afternoon tour.
Tuesday — Rossobianco will be holding a pop-up at Vinland to preview the restaurant’s menu.
Wednesday — MOFGA is holding a workshop on Creative & Collaborative Marketing for Farms, and the Monument Square Farmers’ Market is taking place.
Thursday — Rhum is hosting a Ballast Point tap takeover.
Friday — Bissell Brothers is releasing a double IPA called Nothing Gold (a reference to the Frost poem), and there will be a wine tasting at the East End Rosemont.
Saturday — the Portland Club is collaborating with Rising Tide on a Pig Roast, and the Maine Brewers Guild Beer Festival and Saturday Farmers’ Market will take place.
Sunday — it’s Maine Open Farm Day, and the weekly Crofters & Artisan Market is taking place.
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.
The Maine Sunday Telegram has reviewed Drifter’s Wife,
Most of all, they’ll encourage you to drink whatever you like, rather than steer you toward traditional pairings, and because of executive chef Ben Jackson’s thoughtfully versatile, constantly changing menu, it all works beautifully. Start with something green like the Red Russian kale salad with breadcrumb topping, or the broccoli with harissa-spiced almonds. And if beef tongue in a rich, herbal broth is on the menu, take a leap and order it, no matter how you feel about tongue; Jackson’s version will make you a convert.
and Peter Peter Portland Eater has reviewed Foulmouthed Brewing. For some history on Foulmouthed and thoughts on their beer see this article by the Beer Muse.
Foulmouthed Brewing turned out to be more than just a brewery. They’re a brewery. They’re a bar. They’re a restaurant. They’re a Brewbararaunt. And they’re a really good one. With excellent food and top notch brews it’s like going to your favorite eatery that makes everything from scratch, including the beer. Plus, the prices are very reasonable. South Portland most certainly has a new go-to location and you’d be doing yourself a favor if you get there soon.
This week’s Great Beer Adventure episode is an audio interview with Eric Michaud and Terry Peterson from Liquid Riot.
Collaborating is big in the beer world, at least here in Maine! Amanda sits down with Terry Peterson and Eric Michaud from Liquid Riot Bottling Co. Not only do they chat about how and why folks choose to team up; Eric and Terry introduce Amanda to something she never even knew existed.