WhaddaPita received 4 stars from the Eat & Run review in today’s Press Herald.
Whaddapita! is a dining spot where Greek meets West. Where gyros are ordered, eaten and enjoyed, though no one quite agrees on the correct pronunciation. And where a souvlaki pita can be washed down with a Moxie energy drink.
The Food & Dining section in today’s Press Herald includes an article about this year’s apple harvest,
“We have two orchards, and at the one in Manchester, which is near Augusta, we ended up with half a crop because of the frost when we were in full bloom,” said Marilyn Meyerhans, who owns the orchards with her husband, Steve. “But the rest of the crop is good. And then our Fairfield orchard, it’s a full crop but it’s coming so early that we’re picking like crazy about a week before we should be. But they’re ready.”
a report on the Apple, Swine and Wine menu taking place all this month at Evangeline,
“Since the apples are in microseasons all through September and October, and the pig has so many parts, it will give me the opportunity to do a new preparation every day,” Desjarlais said.
Look for shaved Liberty apple with peameal bacon and fennel.
and an interview with Lisa Fernandez and David Whitten on their permaculture backyard farm in Cape Elizabeth.
Tucked into a typical suburban neighborhood in Cape Elizabeth where lawns and flower beds dominate the landscape, Fernandes and her husband, David Whitten, have done away with their lawn and packed their third of an acre lot, just two houses from the South Portland line, with a growing backyard farm.
ILovePortlandMaine.com has published a video interview with co-owner Matt Moran from Nosh KitchenBar.
Nosh will be appearing tonight’s Man vs Food episode on the Travel Channel at 9 pm.
The Forecaster has published an article about the work Eli Cayer and David Homa are doing to launch the Urban Farm Fermentory in Bayside.
Hops grow up from a pot of soil along lines of string connected to the wall. Bees swirl around two hives next to a makeshift greenhouse that grows nasturtium, lavender, hyssop, ginger, lemongrass and mint, among other things.
Homa, who oversees the garden, said the idea is to work with the landscape, even if it is of the industrial variety.
The new issue of Maine Ahead includes an article about Simply Divine Brownies and an interview with Lee Skawinski, chef/owner of Cinque Terre and Vignola.
Cinque Terre was born from Skawinski’s friendship with a physician and gentleman farmer named Dan Kary. “Our business relationship started with conversations on what Kary can grow and what I would make with it,” Skawinski says. The synergy of agricultural and culinary abilities became the seeds of Cinque Terre.
Vin et Grub has published a review of Local 188.
i decided to go on the more “lunch-like” route. i picked the local 1/2 lb burger, which is served on their in house baked bun, with lettuce, tomato, onion, and homefries. the burger was cooked medium well- just like i asked, and the meat was seasoned well, with a small amount of fresh herbs, and salt n pepa. my homefries did me quite well, the little pieces of onion and green pepper were delicious, and i was very happy. i do have to say, that this burger is one of the best in town- not to mention well priced.
Mitten Machen has published a review of the gluten-free/vegan pizza options at Portland Pie.
Of course, as a gluten-free vegan, I’m grateful anytime a restaurant provides me with more than an undressed garden salad. Portland Pie Co. doesn’t do gluten-free pizza as well as Flatbread Company, but it’s another option for gluten-free, dairy-free folks who want to enjoy a meal alongside omnivorous friends. Next time, I’ll probably skip the vegan cheese and spring for lots more veggie toppings.
The Bollard has published a review of Mousse Cafe and Bakeshop.
My daughter ordered the vanilla-scented challah French toast ($7.99) and kindly offered me a morsel no bigger than a book of matches. I greedily dunked it in maple syrup — yes, the real stuff, the kind that comes from trees — and immediately started pleading for a second bite. (I eventually got one, for the cost of a couple homefries.) Lightly crisp on the outside, moist and custardy on the inside, with just the slightest hint of vanilla, this was some of the best French toast I’ve had in ages.
Wednesday — the premier of the Portland episode of Man vs Food on the Travel Channel, a wine tastings at RSVP and Old Port Wine Merchants, and Wine Wise is teaching a class at The Wine Bar.
Thursday — a wine dinner at Havana South featuring wines from Les Vins De Vienne.
Friday — a wine tasting at the Scarborough Wine Outlet.
Saturday — a wine tasting at the Black Cherry Provisions.
Sunday — Vignola and Cinque Terre’s 6th Annual Harvest Dinner at their farm in Greene, Maine, and Rippling Waters Organic Farm’s 6th Annual Soil to Supper event.
Farmer’s Markets — the traditional series of Farmer’s Markets are taking place Monday (Monument Square), Wednesday (Monument Square) and Saturday (Deering Oaks Park). Cultivating Community is running their new series of markets Wednesday, Thursday and Friday at various locations around the city.
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.
Wednesday — the premier of the Portland episode of Man vs Food on the Travel Channel, a wine tastings at RSVP and Old Port Wine Merchants, and Wine Wise is teaching a class at The Wine Bar.
Thursday — a wine dinner at Havana South featuring wines from Les Vins De Vienne.
Friday — a wine tasting at the Scarborough Wine Outlet.
Saturday — a wine tasting at the Black Cherry Provisions.
Sunday — Vignola and Cinque Terre’s 6th Annual Harvest Dinner at their farm in Greene, Maine, and Rippling Waters Organic Farm’s 6th Annual Soil to Supper event.
Farmer’s Markets — the traditional series of Farmer’s Markets are taking place Monday (Monument Square), Wednesday (Monument Square) and Saturday (Deering Oaks Park). Cultivating Community is running their new series of markets Wednesday, Thursday and Friday at various locations around the city.
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.