Portland Food Heads has published a video interview with North Star co-owner Anna Maria Tocci. The interview is the first of a new series from Portland Food Heads called Vidappetit.
Author: PFM
Paciarino Review
Type A Diversions has published a brief review of Paciarino.
Paciarino is my absolute favorite Portland “cheap eat.” Whether dining in for lunch or dinner – or grabbing pasta from the cooler to cook at home, time and again, the pasta does not disappoint.
Maine Fare, etc
The Food & Dining section in today’s Press Herald includes a pair of articles about Maine Fare which is taking place in Camden next month. Meredith Goad authored an overview of the food festival
If you’d like to learn how to pair Maine-made spirits with smoked seafood, if you want to experience an old-fashioned beanhole supper – even if you’re curious about how to properly butcher a whole hog – Maine Fare is the place to be, whether you feel comfortable calling yourself a foodie or not.
“People need to know that it’s OK to care about what you eat, that it’s not being a snob to care about what you eat,” Jenkins said.
and Avery Yale Kamila tackles the topic of the keynote address “Can Maine Feed Itself?”
The panel brings together a number of movers and shakers from Maine’s food scene for a conversation centered on how the state can become more self-reliant when stocking our grocery stores and filling our dinner plates.
Also is today’s paper is an article about a Maine Cooperative Extension seminar designed to help farmers cope with this year’s poor growing season, and a short piece on Chef Hayward’s shaved head.
IIK: Chancho Frito and Vigoron
Lindsey Sterling has published another ethnic cooking adventures on her blog Inside Immigrant Kitchens. This time she’s cooking with Jenny Sanchez from Nicaragua to make Chancho Frito and Vigoron.
She calls it chancho frito and vigoron. It’s Nicaraguan party food. “Vigoron eat with your fingers,” Jenny Sanchez, my Nicaraguan-American neighbor coaches me. We’re in her kitchen three blocks from L.L. Bean. “No fork o no espoon.” Okay, I think, you eat it with your fingers. I get it. “If you a scared,” she looks at me seriously, “I get you a fork.”
The rewards are big for fearlessness.
Julia in Maine
Portland Magazine has published an article on Julia Child’s 50 year history with Maine.
For a chef like Julia, who insisted on the freshest possible ingredients, Maine was a delight. The family caught pollock for her Bouillabaisse à la mode de Blue Hill Bay (which she made with the fish, potatoes, fennel, and saffron). At low tide they gathered fat purple mussels for her to make Moulles Marinères. Local lobsters became her Lobster Archduke and Butter-Poached Maine Lobster.
New Maine Magazine
Maine magazine is set to debut this week with the official launch party taking place on Thursday. According to the their site the party will source food from “The Corner Room, Figa Restaurant, El Rayo Taqueria, and The Salt Exchange with signature drinks by mixologist, John Myers”.
A new article from MaineBiz reports that the 112-page premiere issue will include “a tour of six new Portland restaurants called ‘Eatland.'”
Lobster & Wine on the Radio
Public radio is on a roll when it comes to food reporting. In addition to the piece mentioned in the prior post there’s also a pair of audio articles that were aired today on disputes among lobstermen and on the confusing new wine tasting law.
Lobster & Wine on the Radio
Public radio is on a roll when it comes to food reporting. In addition to the piece mentioned in the prior post there’s also a pair of audio articles that were aired today on disputes among lobstermen and on the confusing new wine tasting law.
Sam Hayward: Haddock and Beans
Portland Psst! uncovered this interesting NPR interview with Chef Sam Hayward from Fore Street.
Because of the recession, top restaurants across the country are trying to cut costs without compromising quality…But in Portland, Maine, Chef Sam Hayward, a winner of the James Beard award in 2004, says one way he’s keeping business up is by offering lower-priced entrees that still feel special.
The piece includes Fore Street’s recipes for Haddock Cakes as well as their Beans with Caramelized Onions.
Best Lobster Roll
Type A Diversions endorses the lobster roll from the Falmouth Sea Grill as her favorite this summer, for comparison you can find her 2008 thoughts here.
The best lobster roll I’ve had this season was at the Falmouth Sea Grill. It’s hard to beat the oversized high quality, toasted, buttered bun filled with an abundance of fresh lobster and a view of Casco Bay.