Portland Cooks and friends assembled for an “unusual and sumptuous feast at 158 Pickett St Cafe in South Portland”. The meal made use of foraged ingredients like cattails, ramp flowers and milkweed pods.
Category: General News
Backyard Locavore Tour and More Smiling Hill Tomatoes
Today’s Press Herald includes an article on the Backyard Locavore Tour taking place this weekend,
After more than 300 people bought tickets to last year’s inaugural Backyard Locavore Tour, the organizers are getting ready for another oversized crowd when the edible garden excursion returns this Saturday. Unlike more typical garden tours, this event highlights plots growing vegetables, fruits and herbs, with a few offering a glimpse of small livestock husbandry and beekeeping.
and additional reporting on Smiling Hill Farm’s plans to get into the greenhouse tomato business.
Knight, whose farm now produces a variety of dairy products, said the greenhouse could create about 100 jobs. It’s also projected to yield 12 million to 14 million pounds of tomatoes each year, said Larry Gianatti Sr., president of Quality Sales Inc., a produce distributor in Hartford, Conn.
Baja Dogs and Grace made cameo appearances in an article about hot dog vendors in Maine.
Cockeyed Gull & Outdoor Dining
The Portland Daily Sun has published a profile of Cockeyed Gull on Peaks Island and an article about the risks and rewards of outdoor dining in Portland.
I recently read a blog comment that “you don’t go to Peaks Island for the food.” I would agree with the addition of one word: you don’t go to Peaks Island only for the food. But once you are there, the Cockeyed Gull is among the lovely places for a meal. The back deck offers a view across the harbor at Portland’s skyline unobscured by streetlights, dock detritus or people. Herbs grow in planters atop the railing and while the rest of the food has to be brought in by ferry, it’s no more than the twenty-minute ferry ride older than anything you’d buy on the mainland.
Cockeyed Gull & Outdoor Dining
The Portland Daily Sun has published a profile of Cockeyed Gull on Peaks Island and an article about the risks and rewards of outdoor dining in Portland.
I recently read a blog comment that “you don’t go to Peaks Island for the food.” I would agree with the addition of one word: you don’t go to Peaks Island only for the food. But once you are there, the Cockeyed Gull is among the lovely places for a meal. The back deck offers a view across the harbor at Portland’s skyline unobscured by streetlights, dock detritus or people. Herbs grow in planters atop the railing and while the rest of the food has to be brought in by ferry, it’s no more than the twenty-minute ferry ride older than anything you’d buy on the mainland.
Maine Lobster Chef Takes 3rd
According to report in the Maine Sunday Telegram “Maine’s Lobster Chef of the Year [Mackenzie Arrington] tied for third place Saturday at the Great American Seafood Cook Off in New Orleans.”
De/Construction & Competition
Today’s Press Herald reports on the demolition and new plans for the 2 spots that had been the Ice House on York and Binga’s in Bramhall Square.
The building has been boarded up since it was damaged by a fire two years ago. Tod Dana, who bought the building, plans to open a…restaurant on the lot, at 231 York St.
There’s also an article about Portland area native, Zac Young who will compete in the Top Chef Just Desserts TV reality show.
While working in the wig department of the Radio City Rockettes, Young decided to take his passion for baking in a more serious direction and enrolled in and graduated from The Institute of Culinary Education in New York.
He later trained in France with Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. His resume includes stints at Bouchon Bakery and Butter Restaurant.
De/Construction & Competition
Today’s Press Herald reports on the demolition and new plans for the 2 spots that had been the Ice House on York and Binga’s in Bramhall Square.
The building has been boarded up since it was damaged by a fire two years ago. Tod Dana, who bought the building, plans to open a…restaurant on the lot, at 231 York St.
There’s also an article about Portland area native, Zac Young who will compete in the Top Chef Just Desserts TV reality show.
While working in the wig department of the Radio City Rockettes, Young decided to take his passion for baking in a more serious direction and enrolled in and graduated from The Institute of Culinary Education in New York.
He later trained in France with Philippe Givre at Valrhona and Philippe Parc at Chocolate Michel Cluizel. His resume includes stints at Bouchon Bakery and Butter Restaurant.
Whoopie Pies & Honey
According to today’s Press Herald, the Clock Tower Cafe at City Hall is rethinking its menu to offer more healthy options.
Despite their popularity, items such as sugar-sweetened drinks and whoopie pies will disappear, Gardner said. Dishes like macaroni and cheese and taco salad may be reinvented using low-fat and whole-grain ingredients and be served in smaller, more appropriate portions. The nutritional values of different foods will be highlighted and healthier options will be featured.
Also in today’s paper is a report on the great season Maine beekeepers are having this year.
Tony Jadczak, the state’s bee inspector, said Maine’s average honeybee hive yields about 32 to 35 pounds of harvestable honey annually. This year, he expects beekeepers could average 100 to 200 pounds, depending on their locations. He said the beekeepers are practically chortling with glee when they give him reports.
Whoopie Pies & Honey
According to today’s Press Herald, the Clock Tower Cafe at City Hall is rethinking its menu to offer more healthy options.
Despite their popularity, items such as sugar-sweetened drinks and whoopie pies will disappear, Gardner said. Dishes like macaroni and cheese and taco salad may be reinvented using low-fat and whole-grain ingredients and be served in smaller, more appropriate portions. The nutritional values of different foods will be highlighted and healthier options will be featured.
Also in today’s paper is a report on the great season Maine beekeepers are having this year.
Tony Jadczak, the state’s bee inspector, said Maine’s average honeybee hive yields about 32 to 35 pounds of harvestable honey annually. This year, he expects beekeepers could average 100 to 200 pounds, depending on their locations. He said the beekeepers are practically chortling with glee when they give him reports.
Gluten-Free Pizza
Mitten Machen tells all about the off-menu gluten-free pizza option at Flatbread.
The dough is made with chickpea and rice flour, as well as all the familiar GF starches. It tastes like a nutty whole-wheat crust, and serves as a neutral backdrop for toppings. Mine didn’t char like the traditional crust, but it held together and supported toppings without becoming a brick.