Tuesday — Bar Lola is hosting a Piedmontese wine dinner.
Wednesday — Wine Wise is teaching the first of 2 classes on sparkling wine at The Wine Bar.
Saturday — there will be a wine tasting at Black Cherry Provisions.
Sunday — The state-wide Open Creamery Day is Sunday, and Mycologist Greg Marley, author of Chanterelle Dreams, Amanita Nightmares: The Love, Lore and Mystique of Mushrooms, will be at Rabelais for a book signing.
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.
Category: Events
This Week’s Events
Tuesday — Bar Lola is hosting a Piedmontese wine dinner.
Wednesday — Wine Wise is teaching the first of 2 classes on sparkling wine at The Wine Bar.
Saturday — there will be a wine tasting at Black Cherry Provisions.
Sunday — The state-wide Open Creamery Day is Sunday, and Mycologist Greg Marley, author of Chanterelle Dreams, Amanita Nightmares: The Love, Lore and Mystique of Mushrooms, will be at Rabelais for a book signing.
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.
Open Creamery Day & Herring Fishery
Today’s Press Herald includes an article on the 2010 Open Creamery Day taking place Sunday October 10,
“We’ll give out samples and people will get to see the farm and animals. There’s sheep and goats — we have little ones running around — and a guard llama. Coyotes got a lot of our sheep a few years ago, so we got her and haven’t had any problems since.”
Koons said it is important that people know where their food comes from and how it is produced. Open Creamery Day is a great way to teach people, she said.
Visit the Maine Cheese Guild website for more information on Open Creamery Day and a list of participating cheese makers.
The paper also includes a report on new efforts to manage the herring fishery.
Herring’s ecological importance is enormous, because it is a major food source for groundfish, marine mammals, tuna and other species. It also is the preferred bait for Maine’s 5,800 lobstermen — whose industry generates $300 million a year in sales and employs thousands of workers at processing plants, dealerships and restaurants.
Open Creamery Day & Herring Fishery
Today’s Press Herald includes an article on the 2010 Open Creamery Day taking place Sunday October 10,
“We’ll give out samples and people will get to see the farm and animals. There’s sheep and goats — we have little ones running around — and a guard llama. Coyotes got a lot of our sheep a few years ago, so we got her and haven’t had any problems since.”
Koons said it is important that people know where their food comes from and how it is produced. Open Creamery Day is a great way to teach people, she said.
Visit the Maine Cheese Guild website for more information on Open Creamery Day and a list of participating cheese makers.
The paper also includes a report on new efforts to manage the herring fishery.
Herring’s ecological importance is enormous, because it is a major food source for groundfish, marine mammals, tuna and other species. It also is the preferred bait for Maine’s 5,800 lobstermen — whose industry generates $300 million a year in sales and employs thousands of workers at processing plants, dealerships and restaurants.
This Week's Events
Wednesday — Wine Wise is teaching a Pinot Noir class at The Wine Bar and The Salt Exchange is holding a Bourbon Tasting.
Friday — An Iraqi cooking class and meal is taking place at St Pious, the Urban Farm Fermentory is holding an open house, there will be a wine tasting at the West End Deli, and the First Friday Art Walk is taking place which usually kicks the competition for a table at your favorite restaurant up a notch so make your reservations early.
Saturday — there will be a wine tasting at LeRoux Kitchen.
Sunday — Cultivating Community is holding their 4th Annual 20-Mile Meal.
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.
This Week’s Events
Wednesday — Wine Wise is teaching a Pinot Noir class at The Wine Bar and The Salt Exchange is holding a Bourbon Tasting.
Friday — An Iraqi cooking class and meal is taking place at St Pious, the Urban Farm Fermentory is holding an open house, there will be a wine tasting at the West End Deli, and the First Friday Art Walk is taking place which usually kicks the competition for a table at your favorite restaurant up a notch so make your reservations early.
Saturday — there will be a wine tasting at LeRoux Kitchen.
Sunday — Cultivating Community is holding their 4th Annual 20-Mile Meal.
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.
Maine Lobster Chef of the Year Competition
Today’s Press Herald reports on the Maine Lobster Chef of the Year competition taking place October 22.
Bill Clifford, the new executive chef at the Portland Harbor Hotel, will compete for the title against Clifford Pickett, who is a banquet chef at DiMillo’s Floating Restaurant, and Kelly Patrick Farrin, who works at Azure Cafe in Freeport.
The three chefs will cook their lobster dishes next month in front of 200 people during the Harvest on the Harbor food and wine festival.
Apple Class at the Ferm
Delicious Musings has published some thoughts on the Urban Farm Fermentory and the apple cidering class taught there this week.
In Portland, Maine’s East Bayside neighborhood an all but abandoned single-story warehouse bay has been transformed into the Urban Farm Fermentory (or “Ferm” as we locals call it), which is a fermentation, education and engagement center for beverage (cider, and wine) and food (sauerkraut, pickles…) fermentations. Last night I attended a class there led by horticulturalist David Buchanan and Ferm founder Eli Cayer on planting a backyard orchard and making sweet and hard cider.
Farmers Market & Commom Ground Fair
The Food & Dining section in today’s Press Herald includes a pair of articles on the large number of people who go to the Saturday market in Deering Oaks Park,
So have you been to the farmers’ market lately?
I’m talking about the Saturday market at Deering Oaks, the one that has become so successful (yay!) it’s now become a little stressful (boo!) to squeeze through the throngs of humanity, dodging the long lines and the illegal bakers and the lookie-loos – the people who are there only to socialize and excessively fondle the produce without spending a dime.
and the prices of the produce,
This year, I’ll have to find something else to do with the pecorino romano. Why? Because $2 is over my limit.
This year, those tiny bunches of basil at the farmers’ market jumped to $2 a bunch. In case you hadn’t been keeping track, that’s a 100 percent price increase from just a couple of years ago.
as we as an advance report on the food at the Common GroundFair which is taking place this weekend.
“The food vendors, more than any other vendors, really earn their place at the fair,” said Jim Ahearne, fair director for the Maine Organic Farmers and Gardeners Association, which hosts the event. “We don’t make it easy for them.”
Common Ground organizers require that all the food served at the fair, which is now in its 34th year, be Maine-grown and organic whenever possible.
Farmers Market & Commom Ground Fair
The Food & Dining section in today’s Press Herald includes a pair of articles on the large number of people who go to the Saturday market in Deering Oaks Park,
So have you been to the farmers’ market lately?
I’m talking about the Saturday market at Deering Oaks, the one that has become so successful (yay!) it’s now become a little stressful (boo!) to squeeze through the throngs of humanity, dodging the long lines and the illegal bakers and the lookie-loos – the people who are there only to socialize and excessively fondle the produce without spending a dime.
and the prices of the produce,
This year, I’ll have to find something else to do with the pecorino romano. Why? Because $2 is over my limit.
This year, those tiny bunches of basil at the farmers’ market jumped to $2 a bunch. In case you hadn’t been keeping track, that’s a 100 percent price increase from just a couple of years ago.
as we as an advance report on the food at the Common GroundFair which is taking place this weekend.
“The food vendors, more than any other vendors, really earn their place at the fair,” said Jim Ahearne, fair director for the Maine Organic Farmers and Gardeners Association, which hosts the event. “We don’t make it easy for them.”
Common Ground organizers require that all the food served at the fair, which is now in its 34th year, be Maine-grown and organic whenever possible.