The Portland Daily Sun has published an article about theft in restaurants.
People steal stuff from restaurants all the time, and surprisingly enough, not just the people who work there. It’s true that restaurant employees have been known to behave poorly or retaliate for a number of reasons by eating and drinking as if they were Robin Hood storming the castle, but a great deal of outright theft comes externally, from restaurant patrons themselves.
Today’s Food & Dining section in the Press Herald includes a survey of Spring foods and events,
In honor of spring, I’ve gathered together a selection of food-related items that will help tide your tastebuds over until summer. I’ve included, among other things, an update on fiddlehead season, a look at the big changes happening at the classic Maine restaurant Arrows, and details on a brand-new “Sweet Weekend” in the Old Port that will have folks with sweet tooths salivating.
and a preview of 3 sustainable food events taking place this week in Maine.
As a reflection of this trend, and just in time for Earth Day on Sunday, three different sustainable food events take place across Maine in the coming days that will explore issues related to local food, environmentally responsible food and food policy.
Food Coma TV has posted their latest episode, a visit to Westbrook.
For Episode 7 we went to Westbrook, ate ice cream, drank in a secret bar, discussed the downsides to quitting cocaine, did shot after shot, and ate meat out of a truck.
The Saturday Portland Daily Sun has published an update on the food truck task force.
While the task force previously kicked around the idea of figuring out the distance that a food truck ought to be from a bricks-and-mortar restaurant, Friday’s conversation shifted to where the trucks ought to be allowed to operate rather than where they can’t.
The idea that came out of the discussion was creating an overlay zone for parts of the Portland peninsula that would be suitable for food trucks.
The Portland Phoenix has published the results of their 2012 readership poll. The Food & Drink section alone has 47 categories, everything from Brunch (Hot Suppa) to Wine List (Vignola).
For the second year in a row Mister Meatball has won the award for best Food Blog.
Today’s Portland Daily Sun reports on this season’s menu at Hadlock Field.
No ballpark favorites are being cut, but a few new options are available.
“We’re introducing a Healthy Food Line in our new Shipyard Grill, located down the third base side,” said Portland Sea Dogs General Manager Geoff Iacuessa. “We’ll be offering two different kinds of Italians, chicken and veggie wraps, and two different salads. Shane’s of Maine frozen yogurt will be at all concession stands, and as far as the healthy line goes, we’re happy to try it again.”
4 Portland restaurants (Miyake, Hugo’s, Fore Street, Bresca) and 7 from Maine overall have made it on to the Opinionated About Dining list of the top 25 restaurants in New England.
Additionally, Paciarino is included in the Opinionated list of the top 25 bistros in the nation and Emilitsa made it on to the list of the top 25 Mediterranean restaurants.
Today’s Press Herald includes a bar review of El Rayo Cantina,
If you’re interested in testing your tequila taste buds, El Rayo also offers “Tequila Flites” for $15 to $19. The tasting allows you to compare tequilas from their three favorite producers to help you determine which you prefer.
and a Eat & Run review of Big Sky Bread.
The sandwich shop operates in the Market House at 28 Monument Square, and I frequent it most often mid-afternoon for an oatmeal raisin cookie ($1.55). The cookies, which are about the size of large saucers, strike a balance between being crunchy on the outside and soft and gooey in the middle.
And the paper continues its fascination with what meals will be served by who and when for President Obama’s visit.
The Portland Phoenix has published an update on the effort to bring food trucks to Portland.
It’s nearly summer, and eating outdoors is one of the prime luxuries Maine can offer its residents and visitors. Portland’s considering making that easier, with its Food Truck Task Force determining how to organize the debut of the latest nationwide foodie-fad.
Today’s Press Herald contains a bumper crop of articles about the meal being served at President Obama’s dinner in Portland this Friday,
The White House has thrown up a strict no-talk zone over the dinner menu for the president’s whirlwind Friday fundraising mission to Maine. But here’s what we know.
an interview with Rob Evans on what he plans on doing next now that he’s sold Hugo’s,
Evans said the sale of the restaurant where he built his culinary reputation will give the couple the time and money they need to establish a small farm on 82 acres they bought in Limington. “And then we’re going to be looking at doing more businesses in Portland,” Evans said. “So we’re not retiring. We’re not opening up restaurants in New York like a lot of people think we’re doing. Actually, quite the opposite. We’re looking to get more connected to the state.”
an article about the success of the Public Market House,
The company that Horton formed with the owners of two other stores in the building in Monument Square announced this week that four more businesses are moving in, making 11 in all and essentially filling the place.
The Maine Squeeze Juice Cafe, Y-Limes Gourmet Desserts, Union Bagel Co. and La Cocina Dominicana are either moving in or have already opened in the market.
Joe Appel’s list of “Ten [wine-related] things that will never happen”
The Maine Legislature will summon the courage necessary to override restaurant-industry protectionism and enact a law allowing diners to bring their own bottles of wine to dinner if they pay a “corkage” fee. Restaurants, despite their legitimate concerns regarding waitstaff gratuities and customers’ abuse of the leeway offered, will permit BYO and set parameters that curtail the risks.
and a reprint of the Maine a la Carte blog post about The Holy Donut.
The Holy Donut opened a week ago last Friday at the former site of Terroni’s Market on Park Avenue, near Hadlock Field. Leigh Kellis, the owner, had been using the kitchen at the East Ender and selling her products wholesale at Coffee By Design, Whole Foods and Bard Coffee.