“What’s this one?” Mummel asked, holding up a brown bottle with a ship on the label.
“That’s a new beer that’s so hip it doesn’t even have a name,” Ethan said. “It’s made privately by a friend of mine in South Portland who’s seceded from the United States so he doesn’t have to pay taxes.”
From this week’s segment of Port City Chronicle, a serialized novel that appears weekly in the Portland Daily Sun.
After jumping through some last minute hurdles, the new indoor Winter Farmers’ Market will debut today. The market is taking place at 85 Free Street from 10 to 1.
Appetite Portland has published a review of the donuts at The French Press Eatery in Westbrook.
Two of my three choices – the Bacon-Maple and Cinnamon Sugar – even sported mini “hole” versions of themselves tucked into their middle voids. The third, Double Chocolate, was more of a donut sandwich — extra puffy, sliced in half, and coated with a thick chocolate glaze that trickled down the sides and oozed out the middle.
Completely ridiculous. And, deadly, decadently good.
Portland Bar Guide has published a review of The Salt Exchange.
…for a tenured bar wanderer, the place offers a peaceful refuge from the folks pumping their fists somewhere to “Sweet Home Alabama” (not that there’s anything wrong with that). On this removed part of Commercial Street, the Salt Exchange is a drinker’s escape, lush with local culture, perfect for a date, and refreshingly enlightened for the lone wanderer.
The James Beard Foundation has announced the semifinalist for this year’s awards competition. Portland has three entries on the list:
Several other Maine chefs are also semifinalist in the Best Chef North East category:
Final nominees for the 2010 awards will be announced March 22nd, and the winners will be announced on May 3, 2010 at Avery Fisher Hall in New York City.
Po’Boys & Pickles has received 4½ stars from the Eat and Run review in today’s Press Herald.
Our favorite choice was the Louisiana gumbo, a flavorful mix of chicken, tender Maine shrimp, small slices of Andouille sausage, rice and just enough seasonings to clear your sinuses without being too much. It’s spicy enough for folks who like their gumbo hot, but not so spicy that it should scare away the timid.
Po’Boys & Pickles has received 4½ stars from the Eat and Run review in today’s Press Herald.
Our favorite choice was the Louisiana gumbo, a flavorful mix of chicken, tender Maine shrimp, small slices of Andouille sausage, rice and just enough seasonings to clear your sinuses without being too much. It’s spicy enough for folks who like their gumbo hot, but not so spicy that it should scare away the timid.
Broke 207 has published a cheap eats alert and review of Peanut Butter and Jelly Time.
oh, and the bread! i got organic crunchy peanut butter and raspberry jelly on aroostook wheat. liberally applied, diagonally sliced, comfort food perfection. i got the sexy sandwich above, bottled water, and baked cheetos for a little over $5. apparently, if you’re extra snacky or want to share, you can even get 2 for $5.
Two members of the Portland food community are moving on to new horizons. Anna Maria Tocci who, together with Kim Anderson founded the North Star Music Cafe, is retiring from the business to pursue a career as a “breath work facilitator”. Also in transition is Jennifer Betancourt, founder of the Silvery Moon Creamery, who according to a post on Edible Obsessions, has “quietly walked away from the cheesevat that she manned for the past seven years”.
Both women have had a significant impact on the Portland food scene and I’m sure they’ll be missed.
Today’s Portland Daily Sun includes a report on the 16th Annual Chili & Chowder Challenge that took place over the weekend. According to the article, Fire & Ice, Fish & Chop House at the Marriott Hotel took home both the People’s Choice and Judge’s Choice for Chill, Gilbert’s was the judge’s preference for chowder but the attendees preferred the chowder from Free Range Fish and Lobster. The article in the Sun focuses on the family back story behind Free Range’s lobster stew recipe.
Geoff Denley said his family had a hand in inventing the doughnut. More recently, the Denleys and business partner Joe Ray introduced a family recipe for a lobster stew that wowed crowds at the 16th annual Great Chili and Chowder Challenge in Portland.
Also in the Wednesday Sun is an article about the business challenges being faced by the owner of the Back Cove Deli on Ocean Ave.
Two weeks ago, Chris Dougherty’s financing fell through and the Back Cove deli owner was back at square one.