The Good Table won Maine Restaurant Week’s The Incredible Breakfast Cook-off for the second year in a row with their entry of Creme Brulee French Toast. PortlandTown was there taking photos (including the one you see above), and the Press Herald has posted a short video as part of their coverage of the event.
Photo Credit: Michael Barriault
Today’s Press Herald includes a report on the opening day of Red’s Dairy Freeze in South Portland. Red’s was originally opened in 1952 by Leonard “Red” Bolling as a Tastee Freeze franchise and in 1965 he went independent and changed the name to Red’s Dairy Freeze. The business has been offline since last May when a fire severely damaged the building.
First in line at the walk-up window was South Portland firefighter Chris Swenson. On the morning of the fire, he and firefighter Josh Perry broke in the back door of Red’s and entered the hot, dark and smoky space.
On Friday, Swenson ordered a triple-chocolate Boston, one of Red’s signature shakes topped with ice cream and sauce.
The Forecaster reports that Red’s Dairy Freeze will reopen soon.
Laura Bolling, the owner’s daughter, is coy about a specific date. Rather than dishing out the information, Bolling this week offered nuggets, like the little pieces of candy in Red’s’ tasty Nor’easters.
The countdown can be measured in days, not weeks, she said. And, the total number of days is less than seven.
…and according to an article in the Friday Press Herald, Red’s will open at noon today.
The family that owns Red’s Dairy Freeze confirmed late Thursday night that it will begin serving soft-serve ice cream at noon today.
The Wine & Spirit Education Trust, will be offering their Intermediate Level 2 certificate class in Portland March 26-27. The class is being taught by Adam Chase from Grape Experience. The program is aimed at anyone “who works in wine, wants a career in the wine industry or has a serious interest in the subject”. See the WSET website for a more detailed explanation of what the course covers.
For more information contact Adam Chase at adam@grapeexperience.com or Marc Doiron the bar manager at Street & Co.
According to an article from the Press Herald,
Portland Shellfish Co. is scheduled to restart production next week at its crab processing plant in South Portland, which was shut down by federal officials two months ago because of food safety violations.
The Golden Dish has published a review of Boda.
What Boda offers—beautifully—is very authentic street-vendor food, satays being one of their specialties, and typical dishes of home-style cooking. If this is considered their everyday fare, then take me to the haute cuisine table too!
From Away has published a review of the Ham Italian at Colucci’s.
Colucci’s layers on slightly more ham than some other places, but it doesn’t overpower the long slices of pickle, onion, and green pepper, who all do their part to lend crunch and freshness to the sandwich, with the olives kicking in a slight bitterness, right when you need them. The tomatoes could have been better, but that may just be the time of year. Best of all, Colucci’s isn’t shy with the salt and pepper shaker, which goes even further to amp up the habit-forming qualities of this sandwich.
The Food & Wine section in today’s Press Herald features an article about Maine Restaurant Week’s Incredible Breakfast Cook-off. The event is taking place Friday morning in South Portland. Tickets are available online.
Last year’s cook-off sold out, and some folks drove from a couple of hours away just to sample dishes such as the Creme Brulee French Toast from The Good Table in Cape Elizabeth. The “bring you to your knees delicious” French toast, smothered in fruit, took top honors and will be back this year to defend its title.
The Forecaster has published a report on the current state of restaurant health inspections in Portland and across Maine.
In Portland, where the city is delegated inspection authority by the state, some restaurants haven’t been inspected since 2007. And there is scant evidence the city has conducted required follow-up inspections to ensure compliance with food codes by restaurants that have been cited for violations.
Mainebiz reports that Allagash Brewing is “investing about $1 million to expand its production facility by 50% and is planning to hire two or three new beer makers by the end of the year.”
“We’re growing significantly. We’re planning to be up 40% this over last year,” Dee Dee Germain, the company’s spokeswoman, says. “The new facility should get us a couple more years at 40% growth.”