Category: General News

Tuesday’s Portland Daily Sun highlights the German roots of many popular 4th of July picnic foods.

Oh, the Germanity. Hamburgers and Frankfurters, those Fourth of July grill favorites, are reminders of the roots of classic American picnic food. Sausages, cold cuts, cole slaw and potato salad are as likely to be found on a table in Deutschland as they are in Downeast. Without German brewers like Joseph Schlitz, Frederick Pabst, Adolph Coors, Eberhard Anheuser and Adolphus Busch to create the beer establishment, we might have neither cheap beer nor the microbrew revolution. Ach du lieber!

Quimby Colony, the artist-in-residence program established in Portland by Roxanne Quimby, is looking for “accomplished or emerging culinary artists demonstrating creative excellence and a commitment to career development”. According to the information on the Quimby Colony site,

artists will be provided with living quarters, meals, a travel stipend, and the opportunity to pause from the harried pace of a commercial kitchen to allow time to reconnect to inspiration and innovation in our state of the art facilities. While in residence, you may choose to explore a new direction for your culinary  repertoire, or experiment and refine a style based on regional and sustainable ingredients.

The program is headquartered in the old Roma Cafe in the West End at 769 Congress Street.

In this  week’s What’s It Like column in the Daily Sun columnist Natalie Ladd has put together some “things that bug us when the tourist flood gates open”.

Set aside your expectations and be open-minded about what’s on the menu, especially the daily offerings. Let us do what we do the way we do it. Aside from food allergy exceptions, eat the special seasonal sauce our talented Executive Chef has prepared for the haddock. Why eat fresh haddock the same way you eat your frozen fish at home?

According a news brief in the Press Herald, Portland Shellfish Company is recalling “some brands of cooked, ready-to-eat fresh or frozen lobster meat that has the potential to be contaminated with Listeria monocytogenes”. The brands are “Claw island, Craig’s All Natural, and Inland Ocean cooked, fresh or frozen lobster claw and knuckle meat.”

The Press Herald reports on Portland’s food scene appearing the recent issues of the US Airways in-flight magazine and Woman’s Day.

Just in time for the summer tourist season, two national publications — Woman’s Day magazine and U.S. Airways Magazine, an in-flight periodical — have singled out Portland for special attention.

While both articles make some specific recommendations they’ve gone in different directions. The one restaurant that they both mention is Five Fifty-Five.

The Press Herald reports on Portland’s food scene appearing the recent issues of the US Airways in-flight magazine and Woman’s Day.

Just in time for the summer tourist season, two national publications — Woman’s Day magazine and U.S. Airways Magazine, an in-flight periodical — have singled out Portland for special attention.

While both articles make some specific recommendations they’ve gone in different directions. The one restaurant that they both mention is Five Fifty-Five.