Farm to Coast Mobile Kitchen opened their new cafe at the North Dam Mill in Biddeford on Tuesday. Farm to Coast is the latest in a series of brick and mortar restaurants that got their start as a food truck.
The grand opening for the cafe is slated to take place on Monday.
In a throwback to their early days launching the Hunt and Alpine Club, Andrew and Briana Volk are holding a series of evening pop-up events called Hush, Hush in the Little Giant Market space on Clark Street.
The late-night bar will be open 9 – 11 pm, one Tuesday a month December through May: December 18th, January 15th, February 12th, March 12th, April 9th and May 7th.
They plan to serve natural wines, beer, tinned fish, caviar, burgers, calamari, disco fries and olives.
Chef Nick Verdisco and key members of his former Bolster Snow team have all been hired by the Falmouth Country Club.
Verdisco will be starting his new position as the Executive Chef of FCC as of January 1, 2019.
The speed with which Verdisco found a new position is an indication of his talent and the tightness of the restaurant labor market in general. It makes me wonder if, as Portland is in the midst of Closing Season, we’re likely to see more teams hired as a group.
Bard barista Milo DeGoosh participated over the weekend at the USBC qualifying event in Denver. Milo’s 11th place finish has qualified him to compete in the US Coffee Championships taking place in Kansas City, Missouri later this March.
If Milo is successful in Kansas City he’ll then move on to competed in the World Coffee Championships which is hosted in Boston this year.
Monday – the 2nd Annual Go Sweet for Hunger event is taking place on Thompson’s Point, and there will be a Banded Horn beer Dinner at Sur Lie.
Wednesday – Eaux is holding a Seinfeld Dinner, the 7th annual Oxbowzakaya is taking place at Pai Men Miyake, and there will be a Musar tasting at Old Port Wine Merchants.
Thursday – Casco Bay Artisans will be hosting a gallery opening featuring the art of Matt James, co-owner of Standard Baking Co. Oxbow Brewing is hosting a party for Candy’s, the cafe/coffee shop, bar and queer community hub under the construction in West Bayside. Students from the USM Tourism and Hospitality Program are holding A Taste of Culture.
Friday – there will be a wine tasting at the Brighton Ave Rosemont.
Saturday – there will be a wine tasting at LeRoux Kitchen, and the Winter Farmers’ Market is taking place.
Sunday – Two Fat Cats is leading a holiday cookie decorating class.
New Year’s Eve – restaurants have begun announcing their NYE dinner options:
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 Blueberry Files has reviewed Root Wild,
My friend G. and I tried several 2 oz. samples of the different flavors, and I was really pleased by them all. The hopped tasted a bit more beer-like than UFF’s version does, and the fruit flavors are bright and pleasantly balanced. I was impressed by how thoroughly the added flavors came through.
Portland Magazine has reviewed Maine Oyster Co.,
Styled on a tray of ice, the oysters are easy to identify, served clockwise in the order they appear on the menu. Accompanying mignonettes are subtle enough not to mask the nuances of this delicacy. Reading flavor descriptions of oysters posted at the bar is helpful, especially if you’re only looking to try one or two. We can testify that The Wolfe’s Neck, for example, is “briny, with a smooth, milky finish,” though we didn’t notice the “sugar or watermelon” in the Chebeague Island. We did encounter a saltier kiss from the sea than the more subdued Birch Island, however, which boasts a firm texture. If we had to pick a favorite, it might be the toothsome Blackstone Point from Damariscotta or the Nonesuch Pearl from Scarborough, with its superb balance of brine and sweetness.
the Portland Phoenix has reviewed Root Wild and A & C Grocery, and
A&C’s egg sandwich, served with either ham or tomato on a soft English muffin, is world class, the eggs folded omelet-style over gooey cheese. A three-cheese grilled sandwich — pressed thin, funky and chewy with dark crust — pairs nicely with fizzy light kombucha. The cheeseburger is expertly done with sharp pickle and a tangy sauce. The Italian suffers from a bit too much soft roll.
Press Herald has reviewed Sapporo.
Back at the office, I used the chopsticks my server at Sapporo had kindly packed for me (along with a fork and a spoon) to pull up the buckwheat noodles and big chunks of white chicken meat. The noodles were squishier than I like, and I wished I’d ordered the firmer ramen instead, but the broth was exactly what I was after: flavorful but also clean tasting. The opposite of muffaletta really.
Also, The Maine Sunday Telegram has reviewed No Coward Soul In Bath.
Here’s a look at the top stories from a decade ago in December 2008:
Liquid Riot is releasing Quiet Revolution, a dark saison, today at noon. Here are the details,
Aged in Fernet Michaud barrels with Trou du Diable native Brettanomyces strain, brewed in collaboration with Le Trou du diable – Microbrasserie, Boutique et Salon during summer 2017. Herbal and spicy with present fernet notes and funk forward Brett flavor, bone dry
Boston.com has published an article about Three Dollar Deweys and the new owner’s plans for it.
Throughout its history, Deweys was known for its impeccable selection of beer and a welcoming atmosphere.
Those are traits that Christopher is keen to preserve. The Maine native said that the spirit of Deweys — and its 36 tap lines — will remain intact, with an emphasis on pouring local and international beers. However, he said he will make some changes to both the food and the space. The menu will include more vegetarian and grain-free options, and a made-in-house approach will be applied to the bar food. The bar will also receive some cosmetic updates, with fewer communal tables and more private seating areas.
Full Plates Full Potential is holding their 2nd Annual Go Sweet for Hunger event this Monday at Thompson’s Point.
Join us for the second annual Go Sweet for Hunger – a Holiday Dessert Extravaganza. Enjoy decadent pastries and delightful confections from greater Portland’s finest bakers, chefs, and chocolatiers and sip on local craft cocktails, locally brewed beer and wine tastings all while helping to ensure that 2019 is a year in which Maine kids have access to the nutrition they need to live their best lives.
Dozens of local restaurants, bakeries and other food producers will be part of the event: Katie Made, Chaval, Dean’s Sweets, Stroudwater Distillery, Bissell Brothers, LB Kitchen, The Bread & Butter Catering Company, Cellardoor Winery at The Point, Five Fifty-Five, Black Tie, Gorgeous Gelato, Hugo’s, Bam Bam Bakery, Landry’s Confections, Portland Pulp, The Bar Of Chocolate, baristas + bites, Central Provisions, LB Kitchen, Krista Desjarlais, Two Fat Cats, Woodford F&B, Ten Ten Pié, Solo Italiano, Eighty 8 Donuts.