Boston Voyager has published an interview with Sur Lie co-owner Krista Cole.
Krista, can you briefly walk us through your story – how you started and how you got to where you are today.
I grew up in East Millinocket, Maine and became a nurse twelve years ago. I also met my best friend and business partner, Antonio Alviar, at that time. We were both waiting tables in Bar Harbor… just a couple of college kids.
The Press Herald has published a round-up of Maine ciders, beers, wines and meads for pairing with your Thanksgiving dinner tomorrow.
Choosing a Maine-made beverage celebrates more than Thanksgiving. It shows just how far Maine has come in 30 years. In the late 1980s, Maine had just one winery that made fruit wine. The state had no other wineries, meaderies, no craft brewery scene, or distilleries of its own. Today there’s a wealth of options. So when you serve a Maine-made beverage with your turkey, you’re celebrating Maine along with the holiday.
At my holiday table I’ll be serving Armenian sparkling wine, pinot noir from Saint Innocent Winery in Oregon, German beer, some excellent Maine cider from Bent Bough, Tandem Coffee and Q Tonic. What beverages are you having with your Thanksgiving meal?
Owner Anne Verrill has announced plans to cease regular restaurant service at Grace as of December 31st and focus the use of the Chestnut Street building on events in the coming year.
It is with bittersweet emotions, that we announce December 31st will be our last full service as Grace Restaurant. Since the beginning we have had two operations running in tandem, the full service restaurant and our events department. Going into 2019, we have decided it is time to concentrate on events exclusively and to that end we will continue booking seemlessly and under the same management. We are excited about the future and look forward to being able to host a wider range of functions with a more flexible schedule. While we are closing this first chapter, please stay tuned for the next.
Wednesday – Foundation Brewing will be having a new New England IPA (7.1%) called Mindstorm on draft in their tasting room, and the Monument Square Farmers’ Market is taking place.
Thanksgiving – Thanksgiving is just 11 days away. Here’s a list of the restaurants I’ve heard are doing holiday dinners that day:
Saturday – Fork Food Lab will be holding a mid-day market where all their vendors will have products on sale.
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.
A new coffee shop and roastery called Time & Tide (website, facebook, instagram, twitter) opened yesterday in Biddeford. Co-owners are Briana and Campbell and Jon Phillips. Phillips formerly worked as the Director of Specialty Coffee for Dallis Brothers Coffee.
Time & Tide is open 7 days a week, 7 – 4.
The Maine Sunday Telegram has reviewed Independent Ice Co.,
But its newest tenant, The Independent Ice Company, has transformed it into a sophisticated and – believe it or not – cozy whiskey bar with a surprisingly broad menu of casual dishes. Don’t skip the signature cocktails, all slightly tweaked versions of classics served with (naturally) their own specially formulated shape of ice. The rosemary sour is a zingy pleasure, and the Rufus Page Black Walnut Old Fashioned might well be my favorite autumn cocktail this year. While you’re sipping, order a pair of outsized, bacon-wrapped meatloaf sliders; a cone of Belgian-style, house-cut fries or even a kale-and-arugula salad. Yes, you read that right: a salad… on Wharf Street.
The Golden Dish has reviewed The Cheese Shop, and
The focus of the Cheese Shop is, of course, cheese curated from top European and local creameries as well as a fine selection of vinegars, olive oils, charcuterie, coffees, pastas and preserves.
Press Herald has reviewed AC Lounge.
The wine selection is impressive, offering 6-ounce or 9-ounce portions of one rose, five white, and six reds, all ranging from $8 to $10 for the smaller and $12 to $14 for larger pours. There’s also an $8 sparkling wine and a $7 sherry. In keeping with the hotel’s origins, nine of the options are from Spain. The 15 beer choices range from $5 to $8; I didn’t see any Spanish options, but there are lots of local ones. I would be remiss if I didn’t mention that there are espresso martinis on tap. Burp.
Rosemont Market has shared the news that they’ll be closing their Commercial Street store as of November 21st.
This was an incredibly difficult decision, and one that we did not come by lightly.
We want to say thank you to every single customer who ever shopped there. Our hope is that you will visit our close-by Munjoy Hill and West End stores, where our staff is standing by.
Commercial Street employees are being redeployed to other Rosemont markets in Cape Elizabeth, Yarmouth, Portland and the upcoming store in Falmouth.
WGME has aired a piece on the Portland’s Arts and Technology High School culinary class which gives students some of the skills they need on their way to their first kitchen job or to enter culinary school.
“I want them to be able to come in and know how to handle a knife, how to set up a work station, how to show up on time and dress appropriately. All those skills that you didn’t see in a cookbook,” Hannibal said.
That also includes business math, sanitation, marketing, nutrition and one of the most popular parts of the curriculum, how to make some delicious desserts.
Palace Diner has been named to Eater’s 2018 list of America’s Most Essential Restaurants.
In 2014, Chad Conley and Greg Mitchell took over a decades-old, 15-seat restaurant housed in a Pollard train car built in 1927 and turned it into the ideal realization of a daytime Americana diner. Eating here haunts me: I can’t find better light, lemony, buttery pancakes, or a more precisely engineered egg sandwich, and theirs is the only tuna melt I ever hunger after.
The food truck Farm to Coast Mobile Kitchen has leased space Biddeford’s North Dam Mill where they’re opening a cafe.
This is the latest in a very long list of new restaurants that have opened over the last few years that got their start as a food truck.