Author: PFM

Sustainable Seafood, Chris Geer, SMCC, Apples

| Posted in General News, People

The Food & Dining section in today’s Press Herald includes a feature on the efforts by Hannfaord and Whole Foods to determine the sustainability of seafood they sell,

Hannaford is reviewing all of the fresh, frozen and canned seafood it buys to ensure it comes from well-managed fisheries that will not deplete fish stocks over time. Its Sustainable Seafood Sourcing Policy, developed with the help of scientists at the Gulf of Maine Research Institute in Portland, sets a March 2011 deadline for Hannaford’s suppliers to switch to only sustainable seafood sources.

and an interview and recipe from Cinque Terre sous chef Chris Geer.

After his earning his bachelor’s, Geer went to Asiago, Italy, for three months, where he worked with Riccardo Cunico at Ristorante da Riccardo al Maddarello. He says the experience was “intense.”

Today’s paper also includes a report on SMCC’s expanded program of gourmet meals prepared by students and an article on the John Bunker and the Maine Apple Day taking place this weekend in Unity.

Immigrant Kitchens: Galchi Jo Rim

| Posted in Cooking

Lindsay Sterling from Immigrant Kitchens learned how to make Galchi Jo Rim from Kum You, co-owner of Korea House. See the photos and read the recipe and back story behind this dish.

Mrs. You remembers her fist pot of rice, cooked on a wood fire, when she was about nine years old. The bottom was burned, the middle was watery, and the top not cooked. Grandma laughed and said, “You are a lady. You are supposed to know how to cook!”

“But Grandma,” the girl said, “This is my first time!”

“Step by step,” Grandma said, “you learn from me.”

For a decade, she did.

Under Construction: Gingko Blue

| Posted in Under Construction

MaineBiz has published an update on Gingko Blue, a new jazz/blues bar that’s being opened by the owners of Walter’s.

Renovation work is under way on the 1,800-square-foot lounge, in space formerly occupied by clothing retailer Betsy’s, and Gingko Blue will likely open in mid-November. [PR Manager Ann] Ewing would not divulge the cost of the renovation work or the Buerhaus’ lease for the space.

Under Construction: Otto & East End Grill

| Posted in Under Construction

According to a report from the Munjoy Hill News, Otto Pizza’s liquor license application for the former North Star space on Congress Street was approved by the Portland City Council last night.

The new pizza house will have 75 seats indoors and 20 seats outside, weather permitting. The menu at the new Otto’s will duplicate the other location, 576 Congress Street. In addition to beer and wine, Otto’s will offer a salad and desert. The new Otto’s will be family-friendly said Allen.

Also on the agenda last night was a liquor license application by Megan Schroeter and Mitchel Gerow for The East End Grill. They are planning to open the new restaurant in the former Norm’s space on Middle Street. See page 35 of the agenda for a sample menu.
For additional reporting, read this article in the Portland Daily Sun.

Under Construction: Otto & East End Grill

| Posted in Under Construction

According to a report from the Munjoy Hill News, Otto Pizza’s liquor license application for the former North Star space on Congress Street was approved by the Portland City Council last night.

The new pizza house will have 75 seats indoors and 20 seats outside, weather permitting. The menu at the new Otto’s will duplicate the other location, 576 Congress Street. In addition to beer and wine, Otto’s will offer a salad and desert. The new Otto’s will be family-friendly said Allen.

Also on the agenda last night was a liquor license application by Megan Schroeter and Mitchel Gerow for The East End Grill. They are planning to open the new restaurant in the former Norm’s space on Middle Street. See page 35 of the agenda for a sample menu.

For additional reporting, read this article in the Portland Daily Sun.

The Salt Exchange Review & the 1855 Portland Rum Riot

| Posted in Reviews, History

The new issue of Down East magazine includes a review of The Salt Exchange,

As for the food itself: In a word, it’s stunning — well conceived, delicately balanced, and impeccably presented. Maine lobster salad with crème fraiche, cucumber, and greens is so delicately seasoned as to be a bit bland on first bite. But with successive nibbles the flavors reveal themselves, the slight tang of the crème fraiche creating a perfect complement to the lobster’s richness.

and an article about the 1855 Portland Rum Riot,

Men loitered in the square with an air of impatience. A cache of liquor had been seized in the basement of City Hall, Racklyffe was told. The rumor circulating that day was that the liquor belonged to Portland’s mayor, Neal Dow, the “Father of Prohibition” himself.

The Salt Exchange Review & the 1855 Portland Rum Riot

| Posted in Reviews, History

The new issue of Down East magazine includes a review of The Salt Exchange,

As for the food itself: In a word, it’s stunning — well conceived, delicately balanced, and impeccably presented. Maine lobster salad with crème fraiche, cucumber, and greens is so delicately seasoned as to be a bit bland on first bite. But with successive nibbles the flavors reveal themselves, the slight tang of the crème fraiche creating a perfect complement to the lobster’s richness.

and an article about the 1855 Portland Rum Riot,

Men loitered in the square with an air of impatience. A cache of liquor had been seized in the basement of City Hall, Racklyffe was told. The rumor circulating that day was that the liquor belonged to Portland’s mayor, Neal Dow, the “Father of Prohibition” himself.