Liquid Riot is releasing Quiet Revolution, a dark saison, today at noon. Here are the details,
Aged in Fernet Michaud barrels with Trou du Diable native Brettanomyces strain, brewed in collaboration with Le Trou du diable – Microbrasserie, Boutique et Salon during summer 2017. Herbal and spicy with present fernet notes and funk forward Brett flavor, bone dry
Boston.com has published an article about Three Dollar Deweys and the new owner’s plans for it.
Throughout its history, Deweys was known for its impeccable selection of beer and a welcoming atmosphere.
Those are traits that Christopher is keen to preserve. The Maine native said that the spirit of Deweys — and its 36 tap lines — will remain intact, with an emphasis on pouring local and international beers. However, he said he will make some changes to both the food and the space. The menu will include more vegetarian and grain-free options, and a made-in-house approach will be applied to the bar food. The bar will also receive some cosmetic updates, with fewer communal tables and more private seating areas.
Full Plates Full Potential is holding their 2nd Annual Go Sweet for Hunger event this Monday at Thompson’s Point.
Join us for the second annual Go Sweet for Hunger – a Holiday Dessert Extravaganza. Enjoy decadent pastries and delightful confections from greater Portland’s finest bakers, chefs, and chocolatiers and sip on local craft cocktails, locally brewed beer and wine tastings all while helping to ensure that 2019 is a year in which Maine kids have access to the nutrition they need to live their best lives.
Dozens of local restaurants, bakeries and other food producers will be part of the event: Katie Made, Chaval, Dean’s Sweets, Stroudwater Distillery, Bissell Brothers, LB Kitchen, The Bread & Butter Catering Company, Cellardoor Winery at The Point, Five Fifty-Five, Black Tie, Gorgeous Gelato, Hugo’s, Bam Bam Bakery, Landry’s Confections, Portland Pulp, The Bar Of Chocolate, baristas + bites, Central Provisions, LB Kitchen, Krista Desjarlais, Two Fat Cats, Woodford F&B, Ten Ten Pié, Solo Italiano, Eighty 8 Donuts.
Civil Eats has published an article on the innovation and growth of the Maine grain industry.
Alex is one of a dynamic cohort of innovators who are working to reshape Maine’s agricultural landscape—from farm to processing to market—by bringing back the production of high-quality, heritage, and landrace grains lost more than a century ago to the Midwest. Such efforts have been percolating in the state for decades, similar to others taking place in states like California, Pennsylvania, and New York. Now, these businesses are poised for growth as an inter-connected group of financiers, agricultural researchers, and business support groups works to help them revitalize Maine’s rural landscape through bread, pastries, noodles, and beer.
Bolster, Snow & Co., the restaurant inside The Francis, is closing. Here’s the announcement from the owners,
The team at The Francis have made the difficult decision to close Bolster, Snow & Co. effective immediately. After an exciting first year, we (Nate & Tony DeLois) are looking to focus on the growing success of our modern boutique hotel. Bolster Snow will open for one night in December – for the planned “Feast of the Seven Fishes” on Christmas Eve. During the winter, the restaurant space will be available for hotel events, as well as short-term pop-ups while we scout for a new operator.
In related news chef Nick Verdisco has launched NV Hospitality Group LLC which he describes on instagram as, “A chef owned and operated restaurant group that will be starting here in Maine. Bringing Good Food to Good People. simple local fun eclectic italian .”
3 Dollar Deweys is under renovations and slated to reopen under new management. I’ll share more details as they become available.
The original Deweys was opened at the corner of Fore and Union Streets and was an pillar of the early craft beer community in Portland. The pub eventually moved to its present location and closed after nearly 4 decades in operation at the end of July 2018.
Update: Joe Christopher is the new owner of Three Dollar Deweys. Christopher is the GM and partner of the Shipyard Brew Haus at Sugarloaf as well as the owner of three other businesses: Jump and Raft, Three Rivers Whitewater Rafting and Inn by the River. He hopes to reopen Deweys around the beginning of March.
I am beyond excited to be a part of this great place and its history. We will be working hard to offer great food, beverage and FUN, friendly service for years to come. There will live music, great beer, wine and spirits from local providers from all around the world.
Katsuaki Suzuki, owner of Ramen Suzukiya, passed away earlier this month at the age of 67.
After his retirement in 2014, Kei fulfilled one of his dreams by moving to Maine and opening Ramen Suzukiya with his son, Cory. His handcrafted organic noodles were his passion and he loved the opportunity to create a space for customers to enjoy his craft. Kei will be remembered as the kindest man who never hesitated to reach out to those in need. He loved his family and fought a vicious cancer for over a year in order to have more time to spend with them. The world was certainly a better place with him here.
Monday – Chisai—a pop-up collaboration between Carbon, Mr. Tuna, and Piccolo—is taking place at Piccolo.
Tuesday – Chef Laboa will be teaching a pasta making class at Solo Italiano.
Wednesday – There will be a wine tasting at Old Port Wine Merchants, and the tasting room at the Batson River brewery and distillery is opening in Kennebunkport.
Thursday – The Great Lost Bear will be showcasing Foulmouthed Brewing.
Friday – Winemaker Matteo Furlani will be at Maine & Loire for a tasting and Solo Italiano for a wine dinner.
Saturday – It’s the first day of the Winter Farmers’ Market at 631 Stevens Ave.
New Year’s Eve – restaurants have begun announcing their NYE dinner options:
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.
Back in 2009 Portland set a world record when it built a 61 foot lobster roll on Commercial Street. As this article from Atlas Obscura details, the record has extended by leaps and bounds over the last few years as towns in Canada, New Hampshire and New York got in on the act.
Shediac, New Brunswick reclaimed the title with a 180 foot lobster roll.
Savoie said they originally planned to make their lobster roll 150 feet long, recognizing Canada’s 150th birthday, but decided rather than contest New Hampshire’s claim [159 feet], they would just beat it.
The new record also beats the one set in 2016 by the P.E.I. Fishermen’s Association, which created a roll measuring 122 feet.
All of which makes me wonder whether it’s time for Portland to get back into the fray and reclaim the title for Maine.
The Brick South building on Thompson’s Point measures 224 feet long and would make for an great spot to bake and build 200+ foot roll. What do you think?
The Press Herald has published a bar review of Elda.
One of the best food and beverage experiences I’ve ever had anywhere in the world, and I used to live in the gastronomic capital of France.