Sur Lie and chef Emil Rivera will be serving a dinner at the James Beard House in NYC March 24th. Tickets to the dinner will go on sale later this month.
In collaboration with Sur Lie, Wine Wise Events is organizing a 3-day trip to the city with the dinner at the Beard House as the focus.
Tuesday – Elda is scheduled to open in Biddeford, and there will be a Canary Island wine tasting at Maine & Loire.
Thursday – Bissell is celebrating their 4th anniversary with the release of an IPA named The Nuclear Whim with the Fuse of a Mile.
Friday – Rosemont is holding a wine tasting at their new store in Cape Elizabeth.
Saturday – Browne Trading is holding their annual Champagne & Caviar tasting, there will be a wine tasting at LeRoux Kitchen, and the Winter Farmers’ Market is taking place.
New Year’s Eve – Restaurants are starting to announce their NYE plans. Here’s the ones I’ve heard of so far. I’ll be expanding the list over the next 4 weeks as more information comes in:
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.
Full Plates Full Potential is throwing a Holiday Dessert & Drink Extravaganza on Thompson’s Point next Monday.
Take a sweet bite out of hunger in Maine! Join Full Plates Full Potential for a tasting event inspired by the whimsy of the holiday season featuring Greater Portland’s most creative pastry chefs, bakers, confectioners, gelaterias, mixologists – and a few savory friends to balance the palate.
Participating in the event are: Chaval/Piccolo, The Purple House, Tao Yaun/Bao Bao, Little Giant/Hunt & Alpine, Landry Confections, East End Cupcakes, Bam Bam Bakery, Dean’s Sweets, Hugo’s/Eventide/The Honey Paw, Gorgeous Gelato, LB Kitchen, Vena’s Fizz House, Black Tie Catering Company, Botto’s Bakery, Coastal Maine Popcorn, Browne Trading Company, Katie Made Bakery, Rosemont Market & Bakery, Whole Foods Market, Bread + Butter Catering, Aurora Provisions, Standard Baking Co., Little Bigs, Cellardoor, Bissell Brothers, Stroudwater Distillery,
A pair of food-relate projects in Maine have received grants from the Kindling Fund:
Bates professor Myron Beasley has received $5,000 for Re-Past: Remembering Malaga.
Re-Past is a site-specific memorial to be held on Malaga Island. As an intervention in the form of a performative dinner [July 12, 2018], Re-Past will engage the public-at-large to remember the people of Malaga who were evicted from their homes on July 1, 1912, because they were black or mixed-race. This narrative has come to be known as the story best not told in the history of Maine. The performance will be a collaborative event including dancers, a printmaker, a sound architect, a chef and painter/cartographer. Re-Past is a memorial to the dead and the living.
Alexis Iammarino has received $5,000 for Hole History Show: Origins of the American Style Donut.
[To] design, publish, and print a catalogue from a recent exhibition curated by Iammarino called “Hole History Show: Origins of the American-style Donut,” a collection of art, performance and writing that responded to a claim that the hole-in-the-donut was singularly invented by a 19th-century sea captain from Rockport, Maine. The creation of this catalogue will capture the scope of the project with beautifully documented plates of the 64 works of art, reproductions of memorabilia, and over 14 written submissions which include culinary history, poems, short fiction, oral history, and lecture transcriptions. Organizing, installing, and documenting this exhibition brought together people from a broad geography and energized ideas about the origins of the American culinary history. This catalogue aims to become a document of public history to be gifted to regional libraries and historical societies. At the publication’s launch, there will be an interdisciplinary event pairing chefs and artists to invent donut-inspired foods for the public.
The Rekindling Fund “supports artist-organized projects that engage the public and the visual arts in inventive and meaningful ways” and is part of the Andy Warhol Foundation for the Arts’ Regional Regranting Program.
The new Winter Farmers’ Market launched this morning at its new location, 631 Stevens Ave.
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Monday – Eighteen Twenty Wines will be interviewed on WMPG’s radio show Food Stories, and Bier Cellar is holding a Frederiksdal Kirsebaervin cherry wine tasting. Bier Cellar describes he tastes as “wines [that] live in the union of red wine and Port”.
Tuesday – Restaurants across the state are collaborating in P’Alante Maine to raise money for hurricane relief efforts in Puerto Rico.
Wednesday – Mark Winne will be speaking at USM about Closing Maine’s Hunger Gap: Exploring Myths, Realities, Solutions, Old Port Wine Merchants is holding a Thanksgiving wine tasting, and the Monument Square Farmers’ Market is taking place.
Thursday – MJ’s is celebrating the release of this year’s Beaujolais Nouveau and Petite Jacqueline is holding a Beaujolais Nouveau wine dinner. A Fall wine tasting is taking place at Maine & Loire, and there will be a release party for Same Sun at The Thirsty Pig.
Friday – Oxbow is releasing Native/Wild Barrel Select: 89, Sweet Tooth Truffles is holding a launch party at Fork Food Lab and Eighteen Twenty Wines is opening their tasting room.
Saturday – Falafel Underground is holding a Turkish Pop-up Dinner in Biddeford, Bolster Snow is kicking off their new brunch service this weekend, and the Deering Oaks Farmers’ Market is taking place.
Thanksgiving – see the our list of restaurants serving Thanksgiving Day dinners.
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.
The Golden Dish has posted an article about the upcoming Winter Farmers’ Market which according to the article won’t be located in East Bayside this year.
The market organizers are waiting for the city of Portland to determine which of several sites under consideration will qualify as the new home for the winter market. At this writing, the top contender, however, is the Maine Girl’s Academy on Stevens Avenue.
Updated: The Press Herald has also now published an article about the upcoming location for the Winter Farmers’ Market.
Saint Joseph’s College is holding the 2017 Food System Innovation Challenge this Sunday, 11 – 2.
Six companies and six colleges will be presenting their solutions to ” produce bold solutions to some of the challenges Maine faces in its food production systems.”
The Press Herald reports that both Sea Glass and Union are offering plant-based options on their Thanksgiving menus.
Many hotels in Maine serve special Thanksgiving meals, but in the past vegan offerings have been limited to side dishes. While a few hotels offer vegetarian entrees on Thanksgiving, the addition of vegan ones to at least two hotel menus is a milestone in Maine’s ongoing embrace of plant-based cuisine.
See our Thanksgiving Resource Guide for a growing list of local restaurants open on Thanksgiving.
Monday – Portland Beer Week continues through Sunday. Visit the PBW site for the full schedule and see the our Beer Week highlights list.
Wednesday – Hugo’s is holding a beer dinner with Allagash, the SMCC Culinary Arts and Hospitality Management programs are holding A Light on the Point, and the Monument Square Farmers’ Market is taking place.
Thursday – The Thirsty Pig is hosting the Goodfire Brewing launch party, DiMillo’s is holding benefit dinner for Full Plates Full Potential, and there will be a lectures at GMRI entitled Tuna, Debunked: Myths and Misconceptions.
Friday – there will be a wine tasting at the Rosemont in the West End.
Saturday – there will be a wine tasting at LeRoux Kitchen, and the Deering Oaks Farmers’ Market is taking place.
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.