Author: PFM

This Week’s Events: Charity Apple Picking, Oyster Shuck Truck, Wine Dinners, Roastery Tour, Harvest on the Harbor

| Posted in Events

Monday — the Cabin Cove Oysters shuck truck will be at El Rayo serving up $1 oysters.

Tuesday — a Cotes du Rhone wine dinner is taking place at the East Ender and Local Sprouts is hosting a local foods networking breakfast.

Wednesday — Bresca is holding a 5-course dinner featuring wines from Dominio do Bibe, there will be a wine tasting at the Old Port Wine Merchants, and the Monument Square Farmers Market is taking place.

Thursday — it’s the starting day of Harvest on the Harbor, the monthly Havana South wine event is taking place as is the South Portland Farmers Market, and The Great Lost Bear will be showcasing Maine Brewing Co.

Friday — Coffee by Design is having an open house at their roastery, Bull Jagger Brewing’s first beer, Portland Lager, will go on sale at RSVP & Downeast Beverage, and it’s the 2nd day of Harvest on the Harbor.

Saturday — Delicious Musings has arranged a charity apple picking event at Thompson’s Orchard in New Gloucester: you donate your labor and all of the apples you pick will go to the Good Shepherd Food Bank. The Munjoy Hill street festival is taking place as is the Deering Oaks Farmers Market, and it’s the last day of Harvest on the Harbor.

Sunday — this month’s 20/20 wine charity event will take place at the Falmouth Sea Grill.

Farms & Fables — performances of the play Farms & Fables are taking place October 28, 29 and 30 (with a preview performance on October 27) at Camp Ketcha in Scarborough on Blackpoint Rd. You can read more about F&F on farmsandfables.blogspot.com or by calling (207) 200-6982. Tickets are $15 per person.

 

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.

Bull Jagger Brewing

| Posted in Under Construction

Bull Jagger Brewing Company has been added to the food map. Portland’s newest brewery plans on specializing in lagers. Their first product, Portland Lager, is billed as “a crisp golden, premium lager modeled after the traditional Helles beers of Bavaria.”

They will be debuting at the Harvest on the Harbor and Portland Lager will go on sale Friday at RSVP on Forest Ave and Downeast Beverage on Commercial Street.

For more information visit their website or “like” them on Facebook.

Review of Tu Casa

| Posted in Reviews

Eat Here Go There has published a review of Tu Casa.

While the décor at Tu Casa is sparse, the flavors certainly aren’t. Get yourself there and taste some authentic Salvadoran cuisine, and meet some really awesome people. The place is really starting to get packed, even on weeknights. When the tables are full you can pretty much anticipate a wait for your food, but rest assured it will come out piping hot and extremely fresh.

October Bollard: Schulte & Herr, Zapoteca, Letters

| Posted in Reviews

The October issue of The Bollard is now online. It includes:

  • A review of Portland’s new German restaurant, Schulte & Herr,
    For my daughter, the Belgian waffle with blueberry-maple syrup ($7) looked too good to pass up. And she was right — it was fantastic. Unlike a typical waffle that serves only as a vehicle for fruity toppings and whipped cream, this one was delicious on its own, with flavors of whole wheat, yeast and vanilla melding together perfectly. Of course, dipping bites into a blend of wild blueberries and maple syrup was pretty freaking good, too.
  • A bar review of Zapoteca,
    The drink menu is extensive and, in some cases, expensive — there are a couple shots that would cost more than your and your date’s meals combined. But don’t be intimidated. The first page of the libations menu has a dozen or so cocktails, the majority of them tequila-based, priced between $8 and $11.  The second page is an extensive list of tequilas. It’s here that you’ll find shots as high as $65, though most fall in the $8-to-$13 range. These are not gimmick offerings, but an attempt to showcase the true diversity of premium tequilas.
  • Letters to the editor about prohibition cocktails and against “improving” the standard Maine Italian sandwich
    The mere fact that he would even consider upgrading an Italian (or, to use the proper pronunciation, “eye-talian”) is an insult. Though he does acknowledge that “the junky goodness [is] part of the appeal,” he misses the fact that said junky goodness is the entire appeal.

Maine Beer Week

| Posted in Uncategorized

This week’s article in the Portland Phoenix by Leischen Stelter previews some of the plans in the works for Maine Beer Week.

You might want to tell your boss now that you’ll probably have some foggy mornings in mid-November, but only because you’re supporting local business. November 10 to 17 is set to be the first-ever Maine Beer Week, where craft brewers from around the state will be teaming with local restaurants to showcase their best brews.

Rising Tide Black Ale

| Posted in Beer

The What Ales You column in today’s Press Herald reports on Rising Tide Brewing’s new black ale called Atlantis.

“This differs quite a bit from the black IPAs that are coming out,” said owner and head brewer Nathan Sanborn. “There is quite a bit of hops, but it’s not that bitter. We added a little bit of cherry wood-smoked malt, but it’s not a strongly smoked beer. It just adds a little bit of character with it.”

Birds to Market

| Posted in Farming

The Food & Dining section in today’s Press Herald reports on the challenges independent poultry farmers face in getting their birds processed.

Yeah, we could build a garage and slap something in there, but that’s really not doing it right,” Steve Hoad said. “We estimated it would take $39,000 to $55,000 to build a facility that would be reasonable and we could keep clean. Then you would also have the issue of labor.”

The Hoads ended up going to a state-inspected facility in Monmouth. When that closed earlier this year, they started taking their birds to Weston’s in West Gardiner, which is now the only poultry processing facility in the state that has on-site state inspectors.