Gingko Blue, a new jazz/blues bar, opened for business this afternoon. The Tony Boffa Quartet is scheduled to start playing at 8:30.
The bar is run by Cheryl and Jeff Buerhaus, the couple who own and operate Walter’s.
Author: PFM
Reviews of Tu Casa and Nosh
From Away has published a review of Tu Casa.
With the newly-opened Taco Trio, the gas station-turned-taco-stand El Rayo, the kimchi-drenched “fusion” tacos at Gogi, and the upcoming entries into the Mexican scene, in the form of Nosh’s new “Taco Escobar” project, and the Old Port’s upcoming “Zapoteca,” Portland seems intent on finally shaking off its iceberg-lettuce-and-cheese-quesadilla reputation, with varying degrees of success. Today, though, we learned the good news: Inexpensive, delicious, authentic Latin-influenced food has been here all along, and you can find it at Tu Casa, in Portland’s East End.
A Slice of Earthly Delight has published a review of Nosh.
Whether you are in the mood for tasting the apocalypse or just want some pork belly with your fries, Nosh is a great spot to hit up for on a night out. It’s one of the many must-eat-at restaurants in Portland that you’ve got to try if you’re in the area.
Review of Portland Lobster Company
Portland Lobster Company received 4 stars from the Eat & Run column in today’s Press Herald.
Fried dinners — including fish and chips, fried haddock and fried clams — run $10 to $14, and lobster dinners are priced to market. They’re also well out of the budget for an Eat & Run. But for folks who aren’t financially restricted by dining review guidelines, the lobster here won’t disappoint.
Urban Beekeeping
This week’s Portland Phoenix reports on the rising interest in beekeeping in Portland.
Interest in backyard beekeeping has increased dramatically in the last five years, says MacGregor-Forbes, who teaches three courses through the University of Maine Cooperative Extension program. Off the top of her head, she can think of 25 urban beekeepers in the city of Portland, but there are about 800 beekeepers in Maine who manage a total of 10,000 hives. “Most people keep bees as a way to give back to the environment,” she says. “The bonus is that they get honey.”
Chef Wilfred Beriau Retires
Today’s Press Herald recognizes the impact of Chef Beriau has had on the SMCC culinary school and its students as his 26-year career at the college draws to a close.
That story, one of Beriau’s fondest memories of his time at SMCC, perfectly illustrates the way his former students and colleagues will remember him when he steps down as chair of the departments of Culinary Arts and Lodging & Restaurant Management on June 30: Intimidating, but caring and compassionate. A drill sergeant who pushes his students to their limits, but whose heart expands, Grinch-like, when he talks about them.
Did you study under Chef Beriau? Post a comment and share you favorite memories of being in his class.
Maine: Wine Distributors and Taste of the Nation Benefit
The June issue of Maine magazine (not yet available online) includes a Joe Ricchio article on Maine’s small independent wine distributors,
With small distributors, someone is doing the dirty work for you. They are your advocates and personal tasters. They are willing to take chances on wineries that might not have the best packaging, but deliver a product they truly believe in. And since they’re are fewer people involved in the buying decisions, the portfolios have more character and focus.
and an article about Taste of the Nation, an annual benefit that raises money to address hunger in Maine,
Rob Evans agrees. “The issue hits everyone,” says the renowned chef. “We can all empathize . . . people are going hungry, and we’re surrounded by so much.” Once Evans got involved, he saw how much more could be done. As a board member of Share Our Strength in Maine, he teaches cooking classes for another one of the non-profit’s programs—Cooking Matters—and he is in the process of developing a restaurant dining series that will raise even more funding to support the cause.
This year’s Taste of the Nation dinner is taking place June 26 on the SMCC campus. Tickets are available online.
Reviews of Duckfat and Tony’s
Free Food Boston recently was in town and has published reviews of Tony’s,
The blueberry and the cruller were both fun and intensely sweet from the glaze. The nice thing about the molasses donut is that the more robust flavor from the molasses provides a solid base and contrast for the sweet glaze. It is less of a sugar bomb than some of the other varieties. Tony’s Donuts has firmly earned itself a spot amongst my Portland favorites. I fully intend to get a molasses donut, or six, on my future trips to Portland.
and of Duckfat,
The fries were golden yellow, some a crispier golden brown, piping hot and salty. The crunchy fried outside gives way to a sliver of warm potato inside. There’s no distinct taste from the duck, at least not that I could detect. The truffle ketchup was sweet and tangy, with a rich and earthy truffle flavor. As a big fan of ketchup, I worried that the small jar would not be sufficient for the cone, but the fries were so good, I ended up eating many of them on their own. But the ketchup was certainly a welcome addition.
Another food site from away, Tasting Table, highlighted Miyake, Browne Trading, Glidden Point Oyster Company and Chebeague Island Inn in one of their daily travel destination emails.
Maine Culinary Podcast, Episode 1
Maine Digital Press has posted the inaugural episode of the Maine Culinary Podcast. Their plans are to make it a regular semimonthly show. Shannon from Edible Obsessions, Dawn from Appetite Portland and I were interviewed for episode 1.
Maine Ahead: Oakhurst & Gelato Fiasco
The new issue of Maine Ahead magazine includes a profile of Oakhurst Dairy,
“It’s a competitive market, and we’re very fortunate to be in our 90th year and still own the business,” he says. “My grandfather started it back in 1921, with the help of the Cushman family, who ran Cushman’s Bakery. They helped put up the money so that he could buy a small dairy down the street. Back then there were probably 50 dairies in Portland. If you had a farm, you had a dairy.”
and a profile of Gelato Fiasco,
Top-quality gelato, the Italian cousin of ice cream made with milk rather than cream, was, of course, the first step. Some gelaterias simply use powdered flavors and bases, add milk, and freeze. At The Gelato Fiasco, Tropeano, a 28-year-old raised in Brookfield, Connecticut, oversees a truly-from-scratch process in the tiny kitchen, cooking the base ingredients in a “hot” process that makes a smoother, more stable base than powdered mixes. The crew then adds flavor—nearly 700 since 2007, with 30 available every day—using real fruits, nuts, liquor, candy, and so on.
This Week’s Events: Girl Gone Raw, Tequila Tasting, RealFood Project
Monday — Elizabeth Fraser from Girl Gone Raw will be teaching a raw cooking class.
Tuesday — Blue is holding their monthly wine and cheese event.
Wednesday — Rosemont is hosting winemaker Lilly LoCascio and cheese expert Alberto Aurill for a wine and cheese tasting, the Urban Farm Fermentory is teaching saurkraut workshop, The Salt Exchange is holding a tequila tasting, and the Monument Square Farmers Market is taking place.
Thursday — Chef Frank Giglio will be teaching the next class of the Maine RealFood Project. Otter Creek will be featured at The Great Lost Bear for the bar’s weekly brewery showcase.
Friday — Sebago Brewing is opening their new brew pub on Fore Street.
Saturday — Wine Wise is teaching a class at The Wine Bar, and the Deering Oaks Farmers 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.