The Press Herald is reporting that Red’s Dairy Freeze in South Portland has been damaged by a fire.
The owner of the business, which is entering the peak summer season, said the extent of the damage is unknown, but he vowed to reopen.
“Until people get here and check things out, I don’t know how long it will take to get things repaired and get back to business,” Chris Bolling said. “We will be back.”
See About Town for a set of photos taken the night of the fire.
Benny’s clam shack on West Commercial Street and the Chebeague Island Inn have now opened for the season.
The Inn is under new management and according to the Press Herald, chef Justin Rowe “has worked at Five Fifty-five and Fore Street” and will “be serving a contemporary American menu with ingredients sourced as much as possible from local farms, including Second Wind, an island farm. All fish and lobster will come directly from local fishermen.”
The Portland Phoenix has published a review of JP’s Bistro.
A more interesting assortment of mushrooms spotted the risotto that was served with grilled scallops. They gave the risotto a deep, rich flavor. The grains had softened to just the right tenderness in plenty of butter and broth. The scallops were a bit over-seared — their appearance hinted at the slightest of shrivels — but still juicy in the center.
This week’s Phoenix also includes an article about Laura Trice who
has been in the business of healthy junk food since 2001, when she left medicine to launch her cookie company, Laura’s Wholesome Junk Food, in Venice, California. The company currently distributes its fruit-sweetened, vegan, and kosher cookies in natural-food stores nationwide (in Portland, you can find Laura’s cookies in the Whole Foods bakery and at Maine Medical Center’s coffee shop, where a share of the proceeds helps pay for Maine students to attend medical school).
Trice will be at Longfellow Books in Monument Square on Sunday at 3 pm for a signing of her book The Wholesome Junk Food Cookbook.
The Portland Phoenix has published a review of JP’s Bistro.
A more interesting assortment of mushrooms spotted the risotto that was served with grilled scallops. They gave the risotto a deep, rich flavor. The grains had softened to just the right tenderness in plenty of butter and broth. The scallops were a bit over-seared — their appearance hinted at the slightest of shrivels — but still juicy in the center.
This week’s Phoenix also includes an article about Laura Trice who
has been in the business of healthy junk food since 2001, when she left medicine to launch her cookie company, Laura’s Wholesome Junk Food, in Venice, California. The company currently distributes its fruit-sweetened, vegan, and kosher cookies in natural-food stores nationwide (in Portland, you can find Laura’s cookies in the Whole Foods bakery and at Maine Medical Center’s coffee shop, where a share of the proceeds helps pay for Maine students to attend medical school).
Trice will be at Longfellow Books in Monument Square on Sunday at 3 pm for a signing of her book The Wholesome Junk Food Cookbook.
The Food & Dining section in today’s Press Herald includes articles on the Telling Room’s newly published anthology of stories and poems about food by young writers. The article also includes some excerpts from the new book which is titled Can I Call You Cheesecake?
“When I was 9, I wished I could be a carrot,” writes Christina Murray, who attends Catherine McAuley High School. “I could’ve disappeared behind a cliff of meatloaf or under a river of gravy at the dinner table.”
and an article about blueberries appearance on a list of popular fruits and vegetables with a high risk of pesticide contamination.
This year’s Dirty Dozen list is a good tool for shoppers looking to avoid pesticides in their fruits and vegetables, but bad news for blueberries.
For the first time, the guide compiled by the Environmental Working Group includes the much-touted superfood on the list. The fruit clocks in at No. 5, ahead of nectarines and after apples.
The Food & Dining section in today’s Press Herald includes articles on the Telling Room’s newly published anthology of stories and poems about food by young writers. The article also includes some excerpts from the new book which is titled Can I Call You Cheesecake?
“When I was 9, I wished I could be a carrot,” writes Christina Murray, who attends Catherine McAuley High School. “I could’ve disappeared behind a cliff of meatloaf or under a river of gravy at the dinner table.”
and an article about blueberries appearance on a list of popular fruits and vegetables with a high risk of pesticide contamination.
This year’s Dirty Dozen list is a good tool for shoppers looking to avoid pesticides in their fruits and vegetables, but bad news for blueberries.
For the first time, the guide compiled by the Environmental Working Group includes the much-touted superfood on the list. The fruit clocks in at No. 5, ahead of nectarines and after apples.
There was a fire this afternoon at the former Jordan’s meat plant on Middle Street. The building was in the process of being demolished to make way for a hotel.
According to a report in The Forecaster, “At Duckfat, a restaurant on Middle Street behind Jordan’s, diners were reportedly so alarmed by the fire some tried to leave through the kitchen.”
There was a fire this afternoon at the former Jordan’s meat plant on Middle Street. The building was in the process of being demolished to make way for a hotel.
According to a report in The Forecaster, “At Duckfat, a restaurant on Middle Street behind Jordan’s, diners were reportedly so alarmed by the fire some tried to leave through the kitchen.”
Seven Days, a independent newspaper in Vermont, has published a profile of chef Rob Evans and investigates whether Evans and wife Nancy Pugh have plans for opening a branch of Duckfat in Burlington, Vermont.
Although Evans and Pugh have a long way to go before they finish building their house and get back to constructing their restaurant empire, Vermonters can be comforted by the fact that B-town looms big on the couple’s radar. Last May, while in town to see Ray LaMontagne, they checked out the old Smokejacks spot.
“It was a perfect location,” Evans admits. The pair agreed they weren’t quite ready to jump into something new. Still, who knows what may happen next time they come to town?
Mainebiz takes a tongue-in-cheek look at the history of Moxie.
But Moxie does have a strong Maine connection. In 1884, Dr. Augustin Thompson of Union changed Moxie to take advantage of the new and growing soft drink market. The tonic became known as “Beverage Moxie: Nerve Food.” Later it was changed to “Moxie: That nasty-tasting stuff,” or words to that effect.
The annual Moxie Festival will take place July 9-11 in Lisbon Maine.