The Blueberry Files has published a review of the eats at the Bazkari food cart.
Our sandwich was good; the ham was salty and the Manchego didn’t melt very well, giving it a nice bite. I’m also intrigued by this Salmoroja- I want to experience this great cold soup in its original form. But putting tomato soup on a grilled cheese is pretty genius- it’s like it’s already been dipped for you!
Mainebiz reports that Maine 2010 maple syrup production was down 22% from last year’s high of 395,000 gallons.
The Press Herald reports on Portland’s food scene appearing the recent issues of the US Airways in-flight magazine and Woman’s Day.
Just in time for the summer tourist season, two national publications — Woman’s Day magazine and U.S. Airways Magazine, an in-flight periodical — have singled out Portland for special attention.
While both articles make some specific recommendations they’ve gone in different directions. The one restaurant that they both mention is Five Fifty-Five.
The Press Herald reports on Portland’s food scene appearing the recent issues of the US Airways in-flight magazine and Woman’s Day.
Just in time for the summer tourist season, two national publications — Woman’s Day magazine and U.S. Airways Magazine, an in-flight periodical — have singled out Portland for special attention.
While both articles make some specific recommendations they’ve gone in different directions. The one restaurant that they both mention is Five Fifty-Five.
The Atlantic States Marine Fisheries Commission is mulling a 5 year ban on lobstering south of Cape Cod to rebuild stocks.
The area once accounted for as much as a quarter of the Northeast’s total catch, but it’s just 5 to 7 percent today. The population peaked in the late 1990s at an estimated 35 million lobsters, but the stock plummeted to around 13 million by 2003. Scientists have never pinpointed a cause, but possible culprits include overfishing, an oil spill in Rhode Island in 1996, a disfiguring shell disease, and pesticide-polluted runoff.
The Blueberry Files has published her tasting notes from a “Kraut-Off” between the sauerkrauts from Morse’s (available at Rosemont?) and Thirty Acre Farm (available at the Farmers Market).
Morse’s sauerkraut is more mild than TAF’s version. It is slightly more vinegary, less salty, and doesn’t have too much of an aftertaste. It’s super crunchy and juicy; very fresh tasting. It certainly doesn’t pack the punch of the garlic sour pickles, which get you in the same spot that Sour Warheads candy do.
Kamasouptra has received 4½ stars from the Eat & Run review in today’s Press Herald.
The gazpacho was made with tomatillos, cucumber, various peppers, olive oil, cilantro and red wine vinegar. The combination was great. Even though it was smooth, it was filling. All the soups come with a pretty good-sized crusty roll, which was fluffy and fresh.
The paper also launched a new beer column today. Author Tom Atwell put together a survey of local summer brews.
Christian and I had a hard time deciding which we liked best, and finally said that if we were having a party of regular people, we would serve the Shipyard. If the guests were beer snobs, it would be the Casco Bay.
The Portland Phoenix has published a review of Katahdin.
An appetizer of Maine shrimp and corn cakes was expertly done. Just enough of a lime crème fraiche was drizzled over the cakes to cut the sweetness of the corn and shrimp with some creaminess and sour, without making things soggy. The exterior offered a nice crunch, but the oil did not invade the interior. The plate was sprinkled with many more juicy-sweet little shrimp.
Wednesday’s Portland Daily Sun includes a report on the Monday Farmers Market,
Hopes are high that a new Monday farmers’ market in Monument Square can succeed where others have failed, including an effort last year that fizzled after only one vendor showed up.
This year is doing better, thanks in large part to a market manager being in the right place at the right time.
and a column from Natalie Ladd on her inherited love of dessert which is peppered with recommendations on where to go for a good final (or only) course.
Dessert is a subject I take very seriously, and it requires great restraint for me pass it up. As a diner, it’s often the shining highlight or disappointing deal breaker of any meal. As a restaurant person, it’s a great way to build up the average check by up-selling and padding the check, resulting in more money for house and server.
Wednesday’s Portland Daily Sun includes a report on the Monday Farmers Market,
Hopes are high that a new Monday farmers’ market in Monument Square can succeed where others have failed, including an effort last year that fizzled after only one vendor showed up.
This year is doing better, thanks in large part to a market manager being in the right place at the right time.
and a column from Natalie Ladd on her inherited love of dessert which is peppered with recommendations on where to go for a good final (or only) course.
Dessert is a subject I take very seriously, and it requires great restraint for me pass it up. As a diner, it’s often the shining highlight or disappointing deal breaker of any meal. As a restaurant person, it’s a great way to build up the average check by up-selling and padding the check, resulting in more money for house and server.