Category: Events

Wednesday – the last day of the regular season of the Portland Farmers’ Market.

Thursday/Thanksgiving – 56 restaurants and other food producers have announced their Thanksgiving offerings:

• Ada’s – charcuterie and cheese boards, baked pasta and desserts; order by the 20th for pick-up on the 24th.
• Bam Bam Bakery – has a range of gluten-free baked good; order deadline November 19th for pick-up on the 23rd and 24th.
• BenReuben’s Knishery –  roast chicken, sides, dessert for pick-up on the 24th.
• Big Tree – Thanksgiving online ordering goes live November 11th and closes on the 19th for pick-up on the 24th in Portland, Biddeford, or shipped out on Casco Bay Ferry.
• Black Betty Bistro – is offering a roast half turkey with green beans, mashed potato, corn bread, cranberry sauce, gravy to serve six people for $175. Order deadline in November 17th for pick-up on the 23rd or 24th.
• BlueFin – 4-course dinner for $75 per person.
• Bread and Friends – will begin taking Thanksgiving pre-orders on November 10th for pick-up on the 25th.
• Butter + Kale – sides and pies with vegetarian and vegan versions available; pick-up on the 23rd or 24th.
• Cakes for All Seasons – order by 21st for pickup in Biddeford on the 23rd or 24th.
• Central Provisions/Tipo – appetizers, sides, desserts and drinks for pick-up on the 24th.
• Chaval – apple tarte tatin, pumpkin, cranberry and maple pecan pie, or chocolate pie with peanut butter and sea salt crunch; pick-up on the 24th.
• Crispy Gai – will be offering up free meals on Thanksgiving to those in need.
• Dandelion Catering – turkeys, sides and desserts; deadline on the 17th for pick-up on the 24th.
• Daybreak Alliance/CarHop – the CarHop delivery service and Daybreak Growers Alliance are teaming up to offer Daybreak’s farm and butcher boxes to the Greater Portland area in time for Thanksgiving on the 23rd and 24th. Ordering via the CarHop site starts on November 9th and the ordering deadline for Thanksgiving is November 21st.
• Dizzy Bird – family meals, individual meals and apps, sides and desserts; pick-up on the 24th in Biddeford.
• Friends & Family – appetizer kits; deadline on the 21st for pick-up on the 24th.
• Gather – takeout dinner for 4 people for $149; pick-up on the 24th.
• Isa – Thanksgiving take out order available by pre-order.
• Italian Heritage Center – is offering family style options for turkeys, sides and pies; order deadline on the 22nd for pick-up on the 24th or 25th.
• Lake & Co. – dinner for two, sides, and desserts; order deadline November 15th for pick-up on November 24th and 25th.
• LB Kitchen – has some sides, breads and desserts; order by the 22nd for pick-up on the 23rd and 24th.
• Maria’s – takeout roast turkey dinner for $22 per person; order by the 23rd for pick-up on the 24th.
• Milk Bottle/Port Box – a pair of drink and charcuterie offerings that are a collaboration from 2 Fork Food Lab vendors; order by the 22nd for pick-up on the 24th.
• Monte’s – is taking orders for turkeys; deadline on the 10th for pick-up on 22nd – 24th.
• Nonesuch River Brewing – is offering whole roast turkeys, sides, and individual full Thanksgiving dinners; order deadline on the 21st for pick-up on the 23rd, 24th or 25th.
• North 43 Bistro – a ready to roast turkey along with sides and pie, feeds 6, $235.
• Onggi – a Thanksgiving cookie box, 20 cookies consisting of 5 different flavors; pick-up on the 24th.
• Other Side – is taking pre-orders for turkeys, sides and dessert.
• Pepperell Provisions – mains, sides and desserts for pick-up in Biddeford on the 24th.
• Petite Jacqueline – 3-course onsite dinner for $75 per person. PJ’s is also offering a takeout dinner for pick-up on the 23rd, 24th or 25th.
• Portland Co-op – is starting to take turkey pre-orders on November 1st.
• Prairie Baking Co. – has a cake and coffee cake available for pre-order.
• Purple Whisk – baked goods for pick-up on the 24th at Omi’s Coffee in South Portland.
• Rosemont Market – is taking pre-orders for turkeys, sides and baked goods for pick-up on the 23rd or 24th.
• Rosie’s – is serving a traditional Thanksgiving dinner for $19.95 per person with a $5 optional dessert add-on.
• Rover Bagel – pre-ordering for bagel goes live on the 18th for pick-up on the 24th.
• Ruby’s West End – turkeys, sides, desserts and wine.
• S + P – a plant-based Thanksgiving; order by the 15th for pick-up on the 23rd and 24th.
• Salt Yard – dinner for 2, $120; for pick-up on the 24th.
• Scratch Baking – baked goods for pre-order for pick-up on the 23rd and 24th.
• Siblings Bakery – pumpkin maple pie, carrot cake and cranberry pudding cake, order by the 21st for pick-up on the 24th or 25th.
• Solo Cucina Market – on November 23rd or 24th is a pick-up location for turkey orders from Farmers’ Gate.
• Standard Baking – a wide range of baked goods for pre-order by the 21st for pick-up on Thanksgiving Day.
• Sur Lie – turkey, sides, and/or wine for four; ordering deadline November 18th, for pick-up on November 24th.
• Sweeet Cream Dairy – is taking pre-orders for pints and a special Carrot Cheesecake Ice Cream Tart; deadline on the 19th for pick-up on the 24th.
• Sweet Woodruff Provisions – ordering starts on the 7th for pick-up on the 23rd or 24th.
• Tandem Coffee – order deadline 19th, pick-up on 23rd or 24th.
• The Cheese Shop – sides, apps and cheese platters; order by the 19th for pick-up on the 24th or 25th.
• The Harraseeket Inn – is offering their Thanksgiving Grand Buffet; $115 per person, $49 per child (6-12) and free for kids 5 and under….plus tax and tip.
• Three Dollar Deweys – a full turkey turkey dinner with sides (desserts sold separately) with vegan and gluten-free alternatives available;  $25 per person.
• Tin Pan Bakery – is offering a selection of pies, cookies and other baked goods for pick-up on the 23rd or 24th.
• Two Fat Cats – has a wide array of baked goods available for pre-order with pick-up on November 23-25th.
• Verbena – 3-course takeout menu for $36 per person; deadline on the 22nd for pick-up on the 24th.
• Wayside Food Programs – Wayside Food Programs uses “food to reduce waste, fight hunger and strengthen community through volunteer-driven programming and a collaborative, cross-industry network of partners in Southern Maine”. They have already surpassed our capacity of 400 takeout meals for pick-up on the 24th. However they still have available Thanksgiving Baskets which include groceries and a turkey to make a meal at home. Call their office (207) 775-4939 to sign up. If you’re able and want to support Wayside Food Programs make a donation on their website.
• Wayside Tavern – will be serving a prix-fixe Thanksgiving menu for $85 per person, 1-5 pm. Call or go on Resy to make a reservation.
• Westin – offering a 2-person ‘take and bake’ meal for $80 for pick-up on the 24th, and a 3-course dinner on Thanksgiving day at the Westin for $85 per person (reservations open on October 27th).
• Wine Wise – dinner for 2-4 people with wine that’s a collaboration with 8 local restaurants and food producers (Central Provisions, Chaval, Helm, Other Side Deli, Nigh Moves Bread, Solo Italiano, Sur Lie, Tipo) plus turkey and stuffing prepared by Wine Wise chef Jef Wright and wine selected by Wine Wise sommelier Erica Archer. Order deadline November 17th. Wine Wise is also offering a 6-bottle Thanksgiving sett of wine.
• Yardie Ting – Thanksgiving meals for families of 4-, 6- and 12 and sides; for pickup on the 25th.

November 29 – Departing Press Herald food reporter Meredith Goad will be participating in a Newsroom Live session to discuss her 17 years covering the Portland food scene.

December 2 – MOFGA is teaching a Kitchen Licensing workshop.

December 4 – The Winter Farmer’ Market will start on Saturday December 4th and will be located once again at 631 Stevens Ave, 9 am to 1 pm.

December 6 – Bissell Brothers is holding a (sold out) 5-course beer dinner.

December 8 – Duckfat and Maine & Loire are collaborating on a 6-course natural wine dinner.

December 11 – Dirty Dove is scheduled to open.

December 12 – Sean Turley (aka The Righteous Russet) will be appearing on this Sunday’s episode of Plate the State (instagram). The weekly Maine food show airs at 11 am on News Center Maine (channels 2 and 6).

December 16 – Congress Square Park plans to kick-off their S’mores Night, which will take place weekly 4-6 pm.

December 19 – Fred Eliot from Scales and Michael Stokes from Fore Street will be the guest chefs at the East Ender.

January 14 – The Good Food Foundation will be announcing the winners of the 2022 awards program; 10 Maine food producers are finalists this year.

Wednesday – Evo is holding a Rhone wine dinner, and Cheese Louise and Belleflower are holding a 4-course beer dinner.

Thursday – Rosemont is holding a Beaujolais Day Celebration at their location on Thompson’s Point, and Maine & Loire are holding a Croatian and Slovenian wine tasting.

Saturday – it’s the last day of service at A&C Grocery on Washington Ave.

Sunday – Lorne Wine is holding a Fete du Beaujolais at Broadturn Farm, and Rwanda Bean, Sinful Kitchen and Mrs Gluten Free Living are collaborating on a gluten free brunch.

November 24 – the last day of the regular season of the Portland Farmers’ Market. The Winter Market will start on Saturday December 4th and will be located once again at 631 Stevens Ave.

Thanksgiving – 54 restaurants and other food producers have announced their Thanksgiving offerings and more are being added to the list almost every day:

• Ada’s – charcuterie and cheese boards, baked pasta and desserts; order by the 20th for pick-up on the 24th.
• Bam Bam Bakery – has a range of gluten-free baked good; order deadline November 19th for pick-up on the 23rd and 24th.
• BenReuben’s Knishery –  roast chicken, sides, dessert for pick-up on the 24th.
• Big Tree – Thanksgiving online ordering goes live November 11th and closes on the 19th for pick-up on the 24th in Portland, Biddeford, or shipped out on Casco Bay Ferry.
• Black Betty Bistro – is offering a roast half turkey with green beans, mashed potato, corn bread, cranberry sauce, gravy to serve six people for $175. Order deadline in November 17th for pick-up on the 23rd or 24th.
• BlueFin – 4-course dinner for $75 per person.
• Bread and Friends – will begin taking Thanksgiving pre-orders on November 10th for pick-up on the 25th.
• Butter + Kale – sides and pies with vegetarian and vegan versions available; pick-up on the 23rd or 24th.
• Cakes for All Seasons – order by 21st for pickup in Biddeford on the 23rd or 24th.
• Central Provisions/Tipo – appetizers, sides, desserts and drinks for pick-up on the 24th.
• Chaval – apple tarte tatin, pumpkin, cranberry and maple pecan pie, or chocolate pie with peanut butter and sea salt crunch; pick-up on the 24th.
• Dandelion Catering – turkeys, sides and desserts; deadline on the 17th for pick-up on the 24th.
• Daybreak Alliance/CarHop – the CarHop delivery service and Daybreak Growers Alliance are teaming up to offer Daybreak’s farm and butcher boxes to the Greater Portland area in time for Thanksgiving on the 23rd and 24th. Ordering via the CarHop site starts on November 9th and the ordering deadline for Thanksgiving is November 21st.
• Dizzy Bird – family meals, individual meals and apps, sides and desserts; pick-up on the 24th in Biddeford.
• Friends & Family – appetizer kits; deadline on the 21st for pick-up on the 24th.
• Gather – takeout dinner for 4 people for $149; pick-up on the 24th.
• Isa – Thanksgiving take out order available by pre-order.
• Italian Heritage Center – is offering family style options for turkeys, sides and pies; order deadline on the 22nd for pick-up on the 24th or 25th.
• Lake & Co. – dinner for two, sides, and desserts; order deadline November 15th for pick-up on November 24th and 25th.
• LB Kitchen – has some sides, breads and desserts; order by the 22nd for pick-up on the 23rd and 24th.
• Maria’s – takeout roast turkey dinner for $22 per person; order by the 23rd for pick-up on the 24th.
• Milk Bottle/Port Box – a pair of drink and charcuterie offering that are a collaboration from 2 Fork Food Lab vendors; order by the 22nd for pick-up on the 24th.
• Monte’s – is taking orders for turkeys; deadline on the 10th for pick-up on 22nd – 24th.
• Nonesuch River Brewing – is offering whole roast turkeys, sides, and individual full Thanksgiving dinners; order deadline on the 21st for pick-up on the 23rd, 24th or 25th.
• North 43 Bistro – a ready to roast turkey along with sides and pie, feeds 6, $235.
• Onggi – a Thanksgiving cookie box, 20 cookies consisting of 5 different flavors; pick-up on the 24th.
• Other Side – is taking pre-orders for turkeys, sides and dessert.
• Pepperell Provisions – mains, sides and desserts for pick-up in Biddeford on the 24th.
• Petite Jacqueline – 3-course onsite dinner for $75 per person. PJ’s is also offering a takeout dinner for pick-up on the 23rd, 24th or 25th.
• Portland Co-op – is starting to take turkey pre-orders on November 1st.
• Prairie Baking Co. – has a cake and coffee cake available for pre-order.
• Purple Whisk – baked goods for pick-up on the 24th at Omi’s Coffee in South Portland.
• Rosemont Market – is taking pre-orders for turkeys, sides and baked goods for pick-up on the 23rd or 24th.
• Rover Bagel – pre-ordering for bagel goes live on the 18th for pick-up on the 24th.
• Ruby’s West End – turkeys, sides, desserts and wine.
• S + P – a plant-based Thanksgiving; order by the 15th for pick-up on the 23rd and 24th.
• Salt Yard – dinner for 2, $120; for pick-up on the 24th.
• Scratch Baking – baked goods for pre-order for pick-up on the 23rd and 24th.
• Siblings Bakery – pumpkin maple pie, carrot cake and cranberry pudding cake, order by the 21st for pick-up on the 24th or 25th.
• Solo Cucina Market – on November 23rd or 24th is a pick-up location for turkey orders from Farmers’ Gate.
• Standard Baking – a wide range of baked goods for pre-order by the 21st for pick-up on Thanksgiving Day.
• Sur Lie – turkey, sides, and/or wine for four; ordering deadline November 18th, for pick-up on November 24th.
• Sweeet Cream Dairy – is taking pre-orders for pints and a special Carrot Cheesecake Ice Cream Tart; deadline on the 19th for pick-up on the 24th.
• Sweet Woodruff Provisions – ordering starts on the 7th for pick-up on the 23rd or 24th.
• Tandem Coffee – order deadline 19th, pick-up on 23rd or 24th.
• The Cheese Shop – sides, apps and cheese platters; order by the 19th for pick-up on the 24th or 25th.
• The Harraseeket Inn – is offering their Thanksgiving Grand Buffet; $115 per person, $49 per child (6-12) and free for kids 5 and under….plus tax and tip.
• Three Dollar Deweys – a full turkey turkey dinner with sides (desserts sold separately) with vegan and gluten-free alternatives available;  $25 per person.
• Tin Pan Bakery – is offering a selection of pies, cookies and other baked goods for pick-up on the 23rd or 24th.
• Two Fat Cats – has a wide array of baked goods available for pre-order with pick-up on November 23-25th.
• Verbena – 3-course takeout menu for $36 per person; deadline on the 22nd for pick-up on the 24th.
• Wayside Food Programs – Wayside Food Programs uses “food to reduce waste, fight hunger and strengthen community through volunteer-driven programming and a collaborative, cross-industry network of partners in Southern Maine”. They have already surpassed our capacity of 400 takeout meals for pick-up on the 24th. However they still have available Thanksgiving Baskets which include groceries and a turkey to make a meal at home. Call their office (207) 775-4939 to sign up. If you’re able and want to support Wayside Food Programs make a donation on their website.
• Wayside Tavern – will be serving a prix-fixe Thanksgiving menu for $85 per person, 1-5 pm. Call or go on Resy to make a reservation.
• Westin – offering a 2-person ‘take and bake’ meal for $80 for pick-up on the 24th, and a 3-course dinner on Thanksgiving day at the Westin for $85 per person (reservations open on October 27th).
• Wine Wise – dinner for 2-4 people with wine that’s a collaboration with 8 local restaurants and food producers (Central Provisions, Chaval, Helm, Other Side Deli, Nigh Moves Bread, Solo Italiano, Sur Lie, Tipo) plus turkey and stuffing prepared by Wine Wise chef Jef Wright and wine selected by Wine Wise sommelier Erica Archer. Order deadline November 17th. Wine Wise is also offering a 6-bottle Thanksgiving sett of wine.
• Yardie Ting – Thanksgiving meals for families of 4-, 6- and 12 and sides; for pickup on the 25th.

December 1 – Dirty Dove is scheduled to open.

December 12 – Sean Turley (aka The Righteous Russet) will be appearing on this Sunday’s episode of Plate the State (instagram). The weekly Maine food show airs at 11 am on News Center Maine (channels 2 and 6).

December 16 – Congress Square Park plans to kick-off their S’mores Night, which will take place weekly 4-6 pm.

Monday – Natalie DiBenedetto closed up her West End fried chicken restaurant Figgy’s back in July. She’s now doing a Figgy’s pop-up dinner out of Fork Food Lab next Monday. Fork has a full calendar of November pop-ups by Niyat (6th, 7th, 13th, 20th, 21st), Milk Bottle and Port Box Co (10th, 24th), Little Brother (19th). Maine Beer Company will be releasing Little Whaleboat IPA, a new beer to highlight their support of the Maine Coast Heritage Trust efforts to conserve three islands in Casco Bay, and chef Cara Stadler is teaching a cooking class.

Wednesday – Evo and Liquid Riot are collaborating on a beer dinner, Devenish Wines will be leading an Italian wine tasting at Maine & Loire.

Thursday – Sean Wilkinson from Might & Main and Will Fisher from Austin Street are giving a presentation at AIGA Maine on Beer and Better Brewing.

Friday – Ghee (instagram) will be serving Indian street food at Apres.

Saturday – it’s the grand opening of The Maker’s Galley, Brad Leone will be at the Oyster Shop to celebrate the release of his new book Field Notes for Food Adventure, and SoPo Seafood will be teaching an oyster shucking class.

November 17 – Evo is holding a Rhone wine dinner, and Cheese Louise and Belleflower are holding a 4-course beer dinner.

November 21 – Lorne Wine is holding a Fete du Beaujolais at Broadturn Farm, and Rwanda Bean, Sinful Kitchen and Mrs Gluten Free Living are collaborating on a gluten free brunch.

November 24 – the last day of the regular season of the Portland Farmers’ Market. The Winter Market will start on Saturday December 4th and will be located once again at 631 Stevens Ave.

Thanksgiving – 30+ restaurants and other food producers have announced their Thanksgiving offerings and more are being added to the list each day:

• Ada’s – charcuterie and cheese boards, baked pasta and desserts; order by the 20th for pick-up on the 24th.
• Bam Bam Bakery – has a range of gluten-free baked good; order deadline November 19th for pick-up on the 23rd and 24th.
• BenReuben’s Knishery –  roast chicken, sides, dessert for pick-up on the 24th.
• Big Tree – Thanksgiving online ordering goes live November 11th and closes on the 19th for pick-up on the 24th in Portland, Biddeford, or shipped out on Casco Bay Ferry.
• Black Betty Bistro – is offering a roast half turkey with green beans, mashed potato, corn bread, cranberry sauce, gravy to serve six people for $175. Order deadline in November 17th for pick-up on the 23rd or 24th.
• BlueFin – 4-course dinner for $75 per person.
• Bread and Friends – will begin taking Thanksgiving pre-orders on November 10th for pick-up on the 25th.
• Butter + Kale – sides and pies with vegetarian and vegan version available; pick-up on the 23rd or 24th.
• Cakes for All Seasons – order by 21st for pickup in Biddeford on the 23rd or 24th.
• Central Provisions/Tipo – appetizers, sides, desserts and drinks for pick-up on the 24th.
• Chaval – apple tarte tatin, pumpkin, cranberry and maple pecan pie, or chocolate pie with peanut butter and sea salt crunch; pick-up on the 24th.
• Dandelion Catering – turkeys, sides and desserts; deadline on the 17th for pick-up on the 24th.
• Daybreak Alliance/CarHop – the CarHop delivery service and Daybreak Growers Alliance are teaming up to offer Daybreak’s farm and butcher boxes to the Greater Portland area in time for Thanksgiving on the 23rd and 24th. Ordering via the CarHop site starts on November 9th and the ordering deadline for Thanksgiving is November 21st.
• Dizzy Bird – family meals, individual meals and apps, sides and desserts; pick-up on the 24th in Biddeford.
• Friends & Family – appetizer kits; deadline on the 21st for pick-up on the 24th.
• Gather – takeout dinner for 4 people for $149; pick-up on the 24th.
• Lake & Co. – dinner for two, sides, and desserts; order deadline November 15th for pick-up on November 24th and 25th.
• Maria’s – takeout roast turkey dinner for $22 per person; order by the 23rd for pick-up on the 24th.
• Monte’s – is taking orders for turkeys; deadline on the 10th for pick-up on 22nd – 24th.
• Nonesuch River Brewing – is offering whole roast turkeys, sides, and individual full Thanksgiving dinners; order deadline on the 21st for pick-up on the 23rd, 24th or 25th.
• North 43 Bistro – a ready to roast turkey along with sides and pie, feeds 6, $235.
• Onggi – a Thanksgiving cookie box, 20 cookies consisting of 5 different flavors; pick-up on the 24th.
• Other Side – is taking pre-orders for turkeys, sides and dessert.
• Pepperell Provisions – mains, sides and desserts for pick-up in Biddeford on the 24th.
• Petite Jacqueline – 3-course onsite dinner for $75 per person. PJ’s is also offering a takeout dinner for pick-up on the 23rd, 24th or 25th.
• Portland Co-op – is starting to take turkey pre-orders on November 1st.
• Prairie Baking Co. – has a cake and coffee cake available for pre-order.
• Purple Whisk – baked goods for pick-up on the 24th at Omi’s Coffee in South Portland.
• Rosemont Market – is taking pre-orders for turkeys, sides and baked goods for pick-up on the 23rd or 24th.
• Ruby’s West End – turkeys, sides, desserts and wine.
• S + P – a plant-based Thanksgiving; order by the 15th for pick-up on the 23rd and 24th.
• Salt Yard – dinner for 2, $120; for pick-up on the 24th.
• Scratch Baking – baked goods for pre-order for pick-up on the 23rd and 24th.
• Solo Cucina Market – on November 23rd or 24th is a pick-up location for turkey orders from Farmers’ Gate.
• Standard Baking – a wide range of baked goods for pre-order by the 21st for pick-up on Thanksgiving Day.
• Sur Lie – turkey, sides, and/or wine for four; ordering deadline November 18th, for pick-up on November 24th.
• Sweeet Cream Dairy – is taking pre-orders for pints and a special Carrot Cheesecake Ice Cream Tart; deadline on the 19th for pick-up on the 24th.
• Sweet Woodruff Provisions – ordering starts on the 7th for pick-up on the 23rd or 24th.
• Tandem Coffee – order deadline 19th, pick-up on 23rd or 24th.
• The Cheese Shop – sides, apps and cheese platters; order by the 19th for pick-up on the 24th or 25th.
• The Harraseeket Inn – is offering their Thanksgiving Grand Buffet; $115 per person, $49 per child (6-12) and free for kids 5 and under….plus tax and tip.
• Two Fat Cats – has a wide array of baked goods available for pre-order with pick-up on November 23-25th.
• Verbena – 3-course takeout menu for $36 per person; deadline on the 22nd for pick-up on the 24th.
• Wayside – will be serving a prix-fixe Thanksgiving menu for $85 per person, 1-5 pm. Call or go on Resy to make a reservation.
• Westin – offering a 2-person ‘take and bake’ meal for $80 for pick-up on the 24th, and a 3-course dinner on Thanksgiving day at the Westin for $85 per person (reservations open on October 27th).
• Wine Wise – dinner for 2-4 people with wine that’s a collaboration with 8 local restaurants and food producers (Central Provisions, Chaval, Helm, Other Side Deli, Nigh Moves Bread, Solo Italiano, Sur Lie, Tipo) plus turkey and stuffing prepared by Wine Wise chef Jef Wright and wine selected by Wine Wise sommelier Erica Archer. Order deadline November 17th. Wine Wise is also offering a 6-bottle Thanksgiving sett of wine.
• Yardie Ting – Thanksgiving meals for families of 4-, 6- and 12 and sides; for pickup on the 25th.

Monday – Chef Ryan Nielsen is holding the first of his Pasilla (instagram) pop-up series. He’ll be serving a menu of tacos, tortas, tostadas, agua frescas and desserts. The pop-up will be taking place at the Mr. Tuna space in the Public Market House with takeout and limited seating. Quanto Basta, Devenish Wines and Maps are collaborating on a Italian wine, pizza and pop music event at Maps on Market Street. The kitchen at the Washington Baths is kicking off their monthly Bread Soup Cake dinner series (7-10 pm) serving “heaps of bread, soup, and cake” for $20 per person and as an optional addition wine.

Wednesday – Harvest on the Harbor is taking November 3 -6.

Thursday – the launch party for MOFGA’s new book The Organic Farming Revolution is taking place at the Art Museum, and North 43 Bistro is holding a wine dinner featuring wines from Roederer Vineyard.

Friday – Ruby’s West End and sommelier Coco O’Neil are collaborating on a 5-course wine dinner.

Saturday – Kalamata’s Kitchen will be holding a reading and book signing at Oxbow Brewing 2-3 pm with snacks from Chaval and Duckfat.

Sunday – Maillard Kitchen will be holding a taco pop-up at Foundation Brewing.

November 7/8 – Chef Cara Stadler has launched a pair of event series that run through June. The Science Cafe series “feature a local aquaculture producer or two who will share their story and answer our questions” and the cooking class series will be taught the subsequent evenings focusing on the product highlighted in the previous night’s Science Cafe.

November 8 – Natalie DiBenedetto closed up her West End fried chicken restaurant Figgy’s back in July. She’s now doing a Figgy’s pop-up dinner out of Fork Food Lab next Monday. Fork has a full calendar of November pop-ups by Niyat (6th, 7th, 13th, 20th, 21st), Milk Bottle and Port Box Co (10th, 24th), Little Brother (19th). Maine Beer Company will be releasing Little Whaleboat IPA, a new beer to highlight their support of the Maine Coast Heritage Trust efforts to conserve three in islands Casco Bay.

November 10 – Evo and Liquid Riot are collaborating on a beer dinner.

November 13 – the grand opening of The Maker’s Gallery.

November 21 – Lorne Wine is holding a Fete du Beaujolais at Broadturn Farm.

Thanksgiving – a small but quickly growing number of vendors are starting to announce their Thanksgiving offerings. This list will be updated as new info becomes available:

• Ada’s – boards, baked pasta and desserts; order by the 20th for pick-up on the 24th.
• Bam Bam Bakery – has a range of gluten-free baked good; order deadline November 19th for pick-up on the 23rd and 24th.
• BenReuben’s Knishery –  roast chicken, sides, dessert for pick-up on the 24th.
• Big Tree – Thanksgiving online ordering goes live November 11th and closes on the 19th for pick-up on the 24th in Portland, Biddeford, or shipped out on Casco Bay Ferry.
• Black Betty Bistro – is offering a roast half turkey with green beans, mashed potato, corn bread, cranberry sauce, gravy to serve six people for $175. Order deadline in November 17th for pick-up on the 23rd or 24th.
• BlueFin – 4-course dinner for $75 per person.
• Cakes for All Seasons – order by 21st for pickup in Biddeford on the 23rd or 24th.
• Dandelion Catering – turkeys, sides and desserts; deadline on the 17th for pick-up on the 24th.
• Friends & Family – appetizer kits; deadline on the 21st for pick-up on the 24th.
• Lake & Co. – dinner for two, sides, and desserts; order deadline November 15th for pick-up on November 24th and 25th.
• Monte’s – is taking orders for turkeys; deadline on the 10th for pick-up on 22nd – 24th.
• North 43 Bistro – a ready to roast turkey along with sides and pie, feeds 6, $235.
• Other Side – is taking pre-orders for turkeys, sides and dessert.
• Petite Jacqueline – 3-course dinner for $75 per person.
• Portland Co-op – is starting to take turkey pre-orders on November 1st.
• Prairie Baking Co. – has a cake and coffee cake available for pre-order.
• Rosemont Market – is taking pre-orders for turkeys, sides and baked goods for pick-up on the 23rd or 24th.
• Ruby’s West End – turkeys, sides, desserts and wine.
• Salt Yard – dinner for 2, $120; for pick-up on the 24th.
• Solo Cucina Market – on November 23rd or 24th is a pick-up location for turkey orders from Farmers’ Gate.
• Sur Lie – turkey, sides, and/or wine for four; ordering deadline November 18th, for pick-up on November 24th.
• Sweet Woodruff Provisions – ordering starts on the 7th for pick-up on the 23rd or 24th.
• Tandem Coffee – order deadline 19th, pick-up on 23rd or 24th.
• Two Fat Cats – has a wide array of baked goods available for pre-order with pick-up on November 23-25th.
• Wayside – will be serving a prix-fixe Thanksgiving menu for $85 per person, 1-5 pm. Call or go on Resy to make a reservation.
• Westin – offering a 2-person ‘take and bake’ meal for $80 for pick-up on the 24th, and a 3-course dinner on Thanksgiving day at the Westin for $85 per person (reservations open on October 27th).
• Yardie Ting – Thanksgiving meals for families of 4-, 6- and 12 and sides; for pickup on the 25th.

Today’s Maine Sunday Telegram includes an overview of the 2021 edition of Harvest on the Harbor which is taking place this week November 3-6.

The festival, which once drew people from all over the country for such popular events as the Maine Lobster Chef of the Year competition, was canceled in 2020 because of the pandemic. It’s back this year, shorter and later in the season, a hybrid of live and virtual events. Gillian Britt, one of the producers of the festival, said each event is limited to 250 people, and festivalgoers will be required to show either proof of vaccination or a negative COVID-19 test. Ticket sales so far have been steady.

Tickets are on sale at harvestontheharbor.com.

Wednesday – Mr. Tuna is kicking off their Izakaya Night Market series, and Via Vecchia is holding a Truffles & Nebbiolo wine dinner.

Thursday – Duckfat is serving a (soldout) 5-course duck dinner, Maine & Loire are holding a Meiklang wine tasting, and Ironclad Eats and Bellflower Brewing are collaborating on Hellflower Night in East Bayside.

Saturday – 25+ food and drink establishments and other businesses are working together to hold East Bayside Halloween Fest. The event is raising funds for Maine Needs; S & P is holding a plant-based Autumn Party.

Sunday – it’s Halloween!

November 1 – Chef Ryan Nielsen is holding the first of his Pasilla (instagram) pop-up series. He’ll be serving a menu of tacos, tortas, tostadas, agua frescas and desserts. The pop-up will be taking place at the Mr. Tuna space in the Public Market House with takeout and limited seating.

November 3-6 – Harvest on the Harbor is taking place.

November 4 – Launch party for MOFGA’s new book The Organic Farming Revolution, and North 43 Bistro is holding a wine dinner featuring wines from Roederer Vineyard.

November 7/8 – Chef Cara Stadler has launched a pair of event series that run through June. The Science Cafe series “feature a local aquaculture producer or two who will share their story and answer our questions” and the cooking class series will be taught the subsequent evenings focusing on the product highlighted in the previous night’s Science Cafe.

November 10 – Evo and Liquid Riot are collaborating on a beer dinner.

November 21 – Lorne Wine is holding a Fete du Beaujolais at Broadturn Farm.

Thanksgiving – a small but quickly growing number of vendors are starting to announce their Thanksgiving offerings. This list will be updated as new info becomes available:

• Lake & Co. – menu goes live October 25th; order deadline November 15th for pick-up on November 24th and 25th.
• Other Side – is taking pre-orders for turkeys, sides and dessert.
• Portland Co-op – is starting to take turkey pre-orders on November 1st.
• Rosemont Market – is taking pre-orders for turkeys, sides and baked goods for pick-up on the 23rd or 24th.
• Solo Cucina Market – is a pick-up location for turkey orders from Farmers’ Gate for pick-up on November 23rd or 24th.
• Two Fat Cats – has a wide array of baked goods avaible for pre-order with pick-up on November 23-25th.
• Westin – offering a 2-person ‘take and bake’ meal for $80 for pick-up on the 24th, and a 3-course dinner on Thanksgiving day at the Westin for $85 per person (reservations open on October 27th).
• Yardie Ting – plans to offer family-style meals for parties of 4-, 6- and 12-people. Details are forthcoming.

Forbes reports that Paolo Laboa from Solo Italiano is collaborating with chefs from 22 other Italian restaurants to serve a single authentic Italian dish as part of an initiative organized by the Italian government.

The signature dish created by Baracchi is “Stuffed Pasta Rings with Pork Ragù in a Cannellini Bean Soup,” rustic in its roots but assembled in a modern and fresh way. The dish stands as a tribute to the autumn season and Chef Baracchi’s native land of Tuscany, Italy. At the same time, the ingredients are very accessible to the United States as well. Chef Baracchi studied the preparations and composition to be able to easily be reproduced in a busy kitchen during service. 

The Stuffed Pasta Rings will be available on the Solo Italiano menu all this week, Wednesday through Sunday.

Monday – the new Middle Eastern restaurant on Forest Ave called Falafel Time is scheduled to open today at 4pm.

Tuesday – Soul Food Paradise is scheduled to open their new location at the Maine Mall.

October 27th – Mr. Tuna is kicking off their Night Market series.

October 30th – 25+ food and drink establishments and other businesses are working together to hold East Bayside Halloween Fest. The event is raising funds for Maine Needs; S & P is holding a plant-based Autumn Party.

November 21st – Lorne Wine is holding a Fete du Beaujolais at Broadturn Farm.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

Monday – Luke’s Lobster is holding an Indigenous Peoples’ Day Dinner.

October 17th – Craft Curbside and Portersfield Cider are collaborating on a 5-course cider dinner, and Mami, Sur Lie and Austin Street are collaborating on a pop-up event to celebrate Sur Lie’s 7th anniversary, and Norumbega Cidery is teaching a cider making workshop (also taking place October 24th).

October 18th – the new Middle Eastern restaurant on Forest Ave called Falafel Time is scheduled to open on October 18th at 4pm.

October 30th – 25+ food and drink establishments and other businesses are working together to hold East Bayside Halloween Fest. The event is raising funds for Maine Needs.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

Wednesday – it’s the kick-off day for the 11-week Ada’s Pasta Club from Ada’s Portland (the deadline to sign-up is Monday October 4th).

Thursday – Friends & Family will open at 11:30 am.

Saturday – Oxbow Brewing is holding their annual Goods from the Woods event in Newcastle, and Seth Goldstein will be speaking at SoPo Seafood about the history of the fishing industry in South Portland.

Sunday – it’s Maine Open Creamery Day—visit the Maine Cheese Guild website to locate a creamery near you.

October 11th – Luke’s Lobster is holding an Indigenous Peoples’ Day Dinner.

October 17th – Craft Curbside and Portersfield Cider are collaborating on a 5-course cider dinner, and Mami, Sur Lie and Austin Street are collaborating on a pop-up event to celebrate Sur Lie’s 7th anniversary, and Norumbega Cidery is teaching a cider making workshop (also taking place October 24th).

For more information on these and other upcoming food happenings in the area, visit the event calendar.