Food Coma TV and talented photographer Zack Bowen are hosting an exhibit tonight for First Friday of images that Bowen captured during the first season of FCTV. The exhibit is taking place at Might & Main (28 Maple Street, Suite 202).
For more information see the event listing on Facebook.
The 10 eateries looked up most often in February on Portland Food Map were:
The numbers in parentheses indicates their rank last month.
Rosemont opened their new produce location at 5 Commercial Street (near the intersection with India Street) yesterday.
Today’s Press Herald includes a report out on last night’s cocktail and dessert competition,
Asked what he was looking for in a winner, [John] Myers said, “It’s that X factor.”
“I want something that’s going to stand out, something that I don’t know exactly what they made it of, something that I wish I had come up with, you know,” Myers said. “And something that I want two or three of.”
a 4 star review of the Museum Cafe,
My sandwich tasted entirely original. Served cold on dark bread with fresh greens, it included moist flanks of freshly prepared chicken with a creamy, zesty sauce. It came with a few chips on the side, and was entirely satisfying.
a bar review of the 15 Exchange Grille,
Under a sign that reads, “think different,” the full bar is displayed with some choice liquor bottles placed on cubed shelves. That’s where I spotted a bottle of Crown Royal and opted for a Crown and ginger that cost $8. After a few sips, I determined that was pricey, considering there was more ginger ale in the glass than whisky.
The Portland Phoenix has published a report on a local food forum being organized by Local Sprouts.
Attendees, whether they are farmers, business owners, lawyers, accountants, schools, emergency-food service organizations, or people with technical, marketing, or writing skills, can meet and discuss ways to share resources and collaborate.
The gatherings led to a desire for a larger food discussion, presently called the Portland Community Food Forum: Creating a Healthy and Resilient Food System. It’s tentatively scheduled to be held on Thursday, April 19, at the Woodfords Congregational Church in Portland, Fertig says.
The Reuters news service has produced a profile of Grace.
Every element of the design shows a keen eye for detail. Napkin rings are made from spare parts harvested from the original pipe organ. The dramatic architectural feature over the bar echoes two trefoil stained glass windows. Even the knives mimic tall, spear-shaped windows.
Chef Peter Sueltenfuss presides over the large open kitchen located in the church’s former altar. There, he produces an eclectic blend of modern American cooking that leans heavily on Maine seafood and locally-raised produce.
The Food & Dining section in today’s Press Herald includes a feature article on the Maine Food Producers Alliance.
The alliance holds workshops that teach up-and-coming stovetop businesses all the practical things they need to know, from picking out the best packaging to the do’s and don’ts of approaching major retailers. The group includes businesses of all sizes, from Stonewall Kitchen – whose owners started out selling their products at local farmers markets – to smaller ventures such as the Perfect Peanut Brittle Co. in Saco.
For more information on the MFPA visit their website.
Cinque Terre and Vignola have been featured in a National Geographic Traveler article on farm to table restaurants.
Co-owner and chef Lee Skawinski selects varietals for the farm discovered on trips to Italy, and the kitchen crew helps harvest everything from tomatoes to 3,000 heads of garlic per season. Cinque Terre crafts traditional, multicourse meals inspired by the cuisine of Liguria in northwest Italy. Expect comforting dishes such as zuppa di pesce (fish soup) with potato and fennel, and ravioli with kale and braised lamb. Vignola is its breezy little sister, serving tavern fare: Terrines of Maine rabbit are a specialty. To catch a breeze yourself, take a stroll by the ocean across the street from the restaurants.
A group of 5 “seasoned and passionate artisan bakers” are launching a new bagel bakery in Portland called the Union Bagel Company. Their stated goal is “to bring traditional bagels to Portland, and to create a successful enterprise that is both supportive of and dependent upon a strong regional economy.”
They’ve launched a website, set-up a Facebook page and are now raising $7500 in start-up funds on KickStarter. If you’ve wanted to see the Portland bagelverse continue to expand then you might want to visit their fundraising page, watch the video and consider helping them out with a donation.
For this week’s episode, the Maine Culinary Podcast has published an interview with Tom and Shannon Bard from Zapoteca.