Author: PFM

Maine Chocolate Ice Cream and Truffles Win Honors

| Posted in General News

Dean’s Sweets won top honors in both the Best Truffle and Best Traditional Chocolates categories as well as placing in four other categories at the 2010 Boston Luxury Chocolate Salon.
Gifford’s Ice Cream won 1st place at the 2010 World Dairy Expo in the category for Regular Chocolate Ice Cream, according to a report in Maine Ahead magazine.

Gifford’s Ice Cream (www.giffordsicecream.com), central Maine’s third-generation family ice cream business, swept the competition at the 2010 World Dairy Expo, earning not only the title of “World’s Best Chocolate” for the third time, but also being recognized as “Grade A & Ice Cream Grand Champion,” besting the entire Championship Dairy Product category, considered a coup in industry circles.

MooMilk

| Posted in Farming

MooMilk, the Maine-based organic milk company, is scaling back operations, according to a report in the Bangor Daily News.

MOOMilk, which stands for Maine’s Own Organic Milk, processed milk Wednesday but will suspend production Sunday on skim and 1 percent milk, as a variety of reasons have combined to force the business toward closure. The company’s cash flow is so low that it can only purchase 2 percent and whole milk cartons.

“We are out of money,” David Bright, MOOMilk’s secretary and one of its founders, said this week.

News Update: Portland Press Herald reports they will be staying open after “a number of individuals and foundations have provided enough money to enable the company to sell its product to two Maine food banks.”

First Review of Havana South

| Posted in Reviews

The Portland Phoenix has published a review of Havana South.

While we did not leave Havana South raving about the dishes, beyond the lamb entrée, we nonetheless liked the place. Though things are not quite perfect, the spirit of the restaurant is right and you get the sense they take their food seriously and are going to work out the details. But as Obama is learning, patience can wear thin when there is a lot of money involved, and with most entrees over $25, Havana should keep that in mind. In the meantime, go with the existing strengths: hear the band on a Wednesday, be sure to chat with Ezra, and try the lamb.

Review of The Great Lost Bear

| Posted in Reviews

From Away has published a review of The Great Lost Bear.

The Great Lost Bear succeeds in the ways you need it to, providing a great selection of mostly local draft beers in a cool, calmly-lit environment, serviced by an easygoing, yet attentive staff. Knowing what to order and what to avoid seems key, and it seems like sticking to simpler dishes (chicken wings) and skipping their more “exotic” fare (Peanut Thai Chicken Rollup? Spanakopita? Seriously?) might be the order of the day. So far, it is our favorite choice for a cool place to lay low until October with a few beers and some good pub food.

Under Construction:Figa in October

| Posted in Under Construction

According to the Munjoy Hill News, Figa is planning to open their doors on October 22nd.

The news that the foodie world has been waiting for came this afternoon from Lee Farrington: Figa restaurant will be opening on October 22nd. Farrington has been entangled in a water rights dispute that has repeatedly delayed the opening of this much anticipated restaurant.

Cape Kitchen Tour & The Costs of Industrial Food

| Posted in General News, Events

The Food & Dining section in today’s Press Herald includes articles on the kitchen tour taking place next weekend in Cape Elizabeth,

In this era when the average home cook has been whipped into a Food Network frenzy, kitchen tours have become a popular way for nonprofits to raise money. Foodies love to drool over other people’s Viking stoves, Subzero refrigerators and acres of counter space begging to be filled with Kitchen Aid mixers and Dualit toasters.

a Natural Foodie article on the real costs of the industrial food system,

“What we’ve got now are microbes, such as E. coli 0157:H7, that were not common in the past and seem to have originated in feedlots and are now ubiquitous in the environment,” said Russell Libby, executive director of the Maine Organic Farmers and Gardeners Association.

a reminder that Anna Lappe, author of Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It will be at Longfellow Books tonight at 7 pm for a reading and book signing,
and an article about the new Maine restaurant cook book by Michael Sanders and Russell French. For more on the cookbook see this June television interview with Steve Corry.

Cape Kitchen Tour & The Costs of Industrial Food

| Posted in General News, Events

The Food & Dining section in today’s Press Herald includes articles on the kitchen tour taking place next weekend in Cape Elizabeth,

In this era when the average home cook has been whipped into a Food Network frenzy, kitchen tours have become a popular way for nonprofits to raise money. Foodies love to drool over other people’s Viking stoves, Subzero refrigerators and acres of counter space begging to be filled with Kitchen Aid mixers and Dualit toasters.

a Natural Foodie article on the real costs of the industrial food system,

“What we’ve got now are microbes, such as E. coli 0157:H7, that were not common in the past and seem to have originated in feedlots and are now ubiquitous in the environment,” said Russell Libby, executive director of the Maine Organic Farmers and Gardeners Association.

a reminder that Anna Lappe, author of Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It will be at Longfellow Books tonight at 7 pm for a reading and book signing,

and an article about the new Maine restaurant cook book by Michael Sanders and Russell French. For more on the cookbook see this June television interview with Steve Corry.

Thai-o-rama: Vientiane

| Posted in Reviews

For the 10th round of this comprehensive survey/review of Thai restaurants in Portland we visited Vientiane on Noyes Street. It’s a combination market and restaurant. There a few tables but is probably better known as a spot to get takeout.
Appetite Portland – read the full review

The food certainly doesn’t come close to Boda’s or even Pom’s. But, compared to the other neighborhood Thai restaurants, Adam and I both feel it fares quite well. Rather strongly, even.

The curry was quite nice and the atmosphere — authentic and weird — can’t be beat.

Edible Obsessions – read the full review

Later on that evening we talked about our dishes and I came to a conclusion: Perhaps, over the past six years of trying other places in town, it wasn’t really Vientiane that had changed but us. The meal was still enjoyable, just not the best we’ve had. Our tastes and preferences now lie elsewhere in the Thai spectrum offered in and around Portland. Like any relationship that fades away because people change I have this to say to Vientiane, “I’m sorry, it’s not you–it’s me.”

The Blueberry Files – read the full review

So I’m excited to eat at and review Vientiane, because I know their Pad Thai is the best I’ve ever had. That’s right, the best I’ve ever had. So if you’ve had their Pad Thai and are immediately thinking a me a philistine, that’s fine. At least you know where my tastes lie. This Pad Thai is my personal measure for all other Pad Thais.

Where is Jenner’s Mind – read the full review

after a summer break from thai food and blogging, vientiane was a great welcome back. while they offer the average thai fare, vientiane does a good job at it. its very convenient and we will definitely be going back for thai take-out.

Food in Portland published the one prior review of Vientiane about a decade ago and gave them 3½ stars, “My freshly made spring rolls were large, tasty and lovely to look at. The vegetables (mostly cucumber, carrot and sprouts) and the mint were very fresh and the rice wrapping itself was soft and easy to bite into. They came with a sweet Thai sauce with bits of peanut and pepper flakes.”
There are just 3 Thai restaurants left for us to visit: Chiang Mai, Sengchai Thai, Siam Orchid. Where we should go next?