Will Travel for Vegan Food has published a review of Little Lad’s.
What is lesser known about Little Lad’s is that they also have a wonderful bunch of cafes. Our trip in Portland, ME included a stop on Congress Street at Little Lad’s Basket, a quaint eatery which features a menu and a buffet as well as takeaway items like bags of popcorn, pints of frozen vegan desserts, whole grain breads and more.
Wednesday — the Monument Square Farmers Market is taking place.
Thursday — the Portland Food Co-op is holding an open house at their new location on Hampshire Street, the next Twilight Dinner at Turkey Hill Farm is taking place, the Great Lost Bear is featuring beer from Victory Brewing at this week’s brewery showcase, and the South Portland Farmers Market is taking place in the afternoon.
Friday — there will be a wine tasting at the West End Deli, and the September First Friday Art Walk is taking place and restaurants will be busy so make your reservations early.
Saturday — it’s the first day of the Portland Brew Festival and the Deering Oaks Farmers Market is taking place.
Sunday — it’s the second day of the Portland Brew Festival.
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.
From Away has published a review of Petite Jacqueline.
Our dinners, they were very fine. Extremely well-crafted, best examples of basic fare. Each cube of tuna was seared immaculately; our only desire was that they were a little more integrated into the the salad, composed of olives, egg, potatoes, string beans and the rest. My medium-rare steak was dead on, seared well and melt-in-the-mouth. Oh, but then. That best portion of a good woman’s meal. Frites so lithe and narrow to call them shoestring would be an insult, crisped, crackling, and lightly drizzled with aioli.
Appetite Portland has published a review of The Thirsty Pig.
The Exchange street purveyor of tasty pig parts slings a Sweet Italian that fairly bursts with fennel flavor. Slapped into a hot-pressed Italian roll and piled high with caramelized red peppers – it truly doesn’t get much better than this juicy, herbed-up sausage. A side of cole slaw also satisfies. Crisp strings of carrot and cabbage float in a light mayo puddle – a gaggle of poppy seeds swimming freely.
For the latest episode of the Maine Culinary Podcast, host Dan Bodoff interviewed Joe Ricchio and business partner Alex Steed about their new project, Food Coma TV.
Here are a pair of new items on the Under Construction list:
Eat Here, Go There has published a review of Green Elephant,
Each time I dine at Green Elephant I find even more reasons to return. Their food is inventive and packed with flavor, the prices are reasonable, and the ambiance is great. I would recommend this restaurant to anyone—from carnivore extraordinaire to vegan lettuce lovers there really is something for every appetite.
and The Spiced Plate has published a review of 13th Cookie.
My favorite, however, was the Almond Butter Chocolate Chip Cookie. It was like a little bit of cookie with a load of almond butter and the perfect balance of chocolate. I felt like I was getting the right balance of protein, energy, and sweetness. I really liked that it wasn’t too sweet (they don’t use white sugar, corn syrup, margarine or shortening, either!), and that they weren’t shy about the almond butter. It was a delight to enjoy, and held me over until lunch time.
For the 2nd year in a row Coffee by Design’s head coffee roaster, Dylan Hardman, took first place at the national Roasters Guild Retreat. According to the press release,
The Tri-Style Roast Challenge, which placed nearly 100 roasters from across the country on teams, tested roasters on their coffee capabilities through three tests: roast for a pour-over filter preparation; roast for a press-pot preparation; and roast to match a sample score.
Hardman’s team, which included members from Seattle, Texas, and Oregon, received the highest score for the pour-over filter preparation and the highest overall score.
Market Street Eats received 3½ stars from the Eat & Run review in today’s Press Herald.
In my wrap, the blue cheese dressing melded with the buffalo chicken spice, and before too long, I had broken into a sweat. The chicken was strips of fresh breast meat, not the deep-fried stuff often associated with buffalo chicken. It was a bit messy, but nothing that three napkins couldn’t handle, and certainly well worth the effort.
Maine Ahead has published an interview with Dan Sriprasert, chef and co-owner of Green Elephant.
Where you studied and/or apprenticed: My formal education was in computer engineering (Thailand) and graphic design (Seattle). Everything I know about cooking comes from my family and from lifelong, hands-on experience.
When you realized you really were a chef: When I opened my own restaurant. It was then that I realized “I’m doing this!” and that it wasn’t a hobby anymore.