Author: PFM

Dinner Review of Hot Suppa

| Posted in Reviews

The Portland Phoenix has published a review of the dinner service at Hot Suppa.

While the boudin sausage came in the shape of three perfect snowballs, our other appetizer of fried green tomatoes came as three golden pucks. The slight sourness of the al-dente tomatoes worked well with the light crispy breading. Again, the flavors were pleasant enough that we barely took advantage of the mild remoulade that came alongside. The real star of this appetizer, however, was the pile of cool little bay scallops. The deep smoky flavor worked well with the squishy scallops’ natural sweetness.

Bar Review of the Old Port Sea Grill

| Posted in Reviews

The Portland Bar Guide column in today’s paper is a review of the Old Port Sea Grill,

Whereas most bars run happy hour specials exclusively during the work week, this lounge offers its two hours of happiness seven days a week, from 4 to 6 p.m. The winter happy hour is an easy choice with $3 draft beers, $4 wines by the glass, and tasty treats featuring what the Old Port Sea Grill is best known for — the raw bar. Pay $3 for two oysters on the half-shell, and $5 for P.E.I. mussels with white wine, garlic, butter and tomatoes. Yum.

Restaurant Staff Weight Loss, Girl Gone Raw, Wine with Tofu

| Posted in General News, People, Wine

The Food & Dining section in today’s Press Herald includes an interview with raw vegan chef Elizabeth Fraser,

The ease with which she made the almond milk coupled with its flavor was like a health food revelation to me. But to Fraser, it was just another day in the life of the Girl Gone Raw.

That’s the name of her raw vegan chef business, which offers classes, private parties and food coaching from her Munjoy Hill studio to groups and individuals.

an article about a staff weight loss program being run by the owner of David’s,

David Turin, the owner of David’s, noticed his staffers’ girth increasing from year to year, and decided to do something about it. He started a 90-day weight-loss competition at the restaurant and will be rewarding the “biggest losers” on his staff with lots of cash.

and advice on pairing wine with tofu.

She literally laughed. “I have no idea. You can’t drink wine with tofu.” With that, she was off to pay, and I started to say, Yes-Wait-Yes, but she laughed again and was gone.

This was what’s known as a teachable moment, and although I missed the opportunity then, I’ll try to re-seize it now. First of all, you can and should drink wine with tofu! There’s wine for everything.

Joycott a Success

| Posted in General News

The Portland Daily Sun published a report on the joycott that took place this weekend at the Public Market House.

The Joycott was a marquee day for the Public Market House as a whole, with business owners reporting around $3,529 in profits — double what they make on an average day.

“I pretty much had my best day so far with more than double my average daily sales,” said Steve Miner, owner a Peanut Butter Jelly Time, a food vendor on the market’s second floor.

Winter Farmer’s Market

| Posted in General News

The Forecaster has published a report on this year’s Winter Farmers Market.

A steady flow of people found their way into the Irish Heritage Center on Saturday morning to peruse winter offerings from Maine farmers and listen to a little local music.

About 15 vendors filled tables with potatoes and carrots, canned goods, honey and meat. Lots of meat. Plus eggs, butter, yogurt and cheese.

Bob & Dan, Petite Jacqueline, Tips

| Posted in Under Construction, General News, People

Today’s Portland Daily Sun includes an interview with the owners of Boda. They were asked “What one dish and one drink really define you?”

Bob’s signature dish is braised pork hock with star anise. It’s the only thing on the menu that is his alone. He carmelizes sugar in a pot, adding star anise, cinnamon, black pepper, garlic, galanga, fermented yellow bean paste and both dark and sweet soy sauces to give structure to the broth for the pork to simmer for hours on a back burner while the evening’s ingredients are prepped. It’s a dish he learned from his father, a building supplies salesman who loved to experiment in the kitchen.

an interview with Steve Corry on the new French bistro, Petite Jacqueline, he’s in the process of opening in Longfellow Square,

Corry plans to open Petite Jacqueline in the first or second week in March, he said. The concept of the new restaurant, Corry said, is “authentic French comfort food” with a “vivacious bistro atmosphere,” where customers can sit down for lunch or dinner.

and a piece on the potential changes to the law regarding tips before the Maine legislature,

Last week, this paper covered the issue before the legislature regarding changes to the “tipping” rules for restaurant employees in this state. I now know that at least one wary local was paying attention.

Lobster & Whoopie State Treat

| Posted in General News

Today’s Press Herald includes reports on a group that’s trying to “put Maine lobster where it isn’t“,

They hope to redirect the state’s signature seafood into the mouths of gastronomes in the form of gourmet pies, pizzas and bisques.

The lobstermen have just launched the Calendar Islands Maine Lobster Co., based on the Portland Fish Pier, teaming up with renowned chefs Jonathan King and Jim Stott, owners of Stonewall Kitchen in York.

Today’s paper also reports that a compromise has been reached on designating a state dessert,

The State and Local Government Committee voted 8-3 Monday to amend L.D. 71 to say that the whoopie pie would be the state’s official “treat.” Committee members said they wanted to avoid a battle with supporters of blueberry pie and other worthy desserts, but still wanted to give whoopie pies a designation.

Comfort Food

| Posted in Reviews

The new issue of Down East includes an article on where to find some of the best comfort food in the state. The Merry Table, The Porthole, Hot Suppa, Gritty’s, Nosh, Boda and Standard Baking were all mentioned.

How do you define comfort food? Is it a bowl of your mother’s fish chowder Or a warm doughnut dusted with powdered sugar? Comfort food is as individual as every Mainer — and as specific as our state itself. Herewith, a comforting collection of Down East meals for all times of the day.

This Week’s Events: Valentine’s Day, Home & Garden Show, Mycology Lecture

| Posted in Events

Valentine’s Day — Many restaurants that would usually be closed on Monday are staying open tonight. If you’re still stumped on where to go read through all the advice from the Portland food blogging community. Also several have announced special menus for tonight:

Wednesday — Bresca is holding a sparkling wine dinner, Black Tie Bistro is teaching a cooking class, Havana South is hosting their monthly wine club event and Sebago Brewing’s Full Moon Cask Beer Night is taking place at their brew pub in Scarborough.

Thursday — Black Tie is holding a wine tasting and Sunday River Brewing is the focus of the weekly beer showcase at The Great Lost Bear.

Saturday — a series of chef-led cooking demonstrations are on the schedule for the Maine Home, Remodeling and Garden Show, and the Winter Farmers Market is taking place.

Sunday — the next 20/20 wine charity event is being held at the East Ender, mushroom expert and author David Spahr will be giving delivering a lecture at the Urban Farm Fermentory, and the 2nd day of chef-led cooking demonstrations are on the schedule are taking place at the Maine Home, Remodeling and Garden Show.

JBF Semi-Finalists — If the past few years are any guide then this is the week that the James Beard Foundation will announce the semi-finalist nominees for this year’s JBF Awards. I’ll post info on any Maine semi-finalists once they’re announced.

Maine Foodie Tours — Maine Foodie Tours continues to operate their Old Port culinary walking tour each Saturday during the Winter months.

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.