Sticky Sweet (website, facebook, instagram) has launched a Kickstarter campaign. Co-owners Kelley and Ashley Dow are hoping to raise $22,000 to expand the production capacity of their dairy-free, gluten-free vegan ice cream business. They’ve already gotten pledges for $2,500 and have another 28 days to reach their goal.
The Dows have leased a 600 sq ft space at 115 Cumberland Ave—just around the corner from the restaurants on Washington Ave—where they’ll be opening a Sticky Sweet scoop shop.
Crunchy Poké (facebook, instagram) is scheduled to open on Wednesday. The shop is located at 426 Fore Street in the space that formerly housed East End Cupcake. CP will serve poké, sushi and ramen.
The Evening Standard (UK) has published a travel article about eating in Portland.
This year, the city went from relatively under-the-radar to top the foodie hit-list when it was named Restaurant City of the Year by Bon Appétit, an accolade that’s made more impressive by the fact that the award isn’t given out every year — the only three previous winners are Chicago, San Francisco and Washington DC. Need more evidence? Five of the 2018 James Beard Award semi-finalists (the Oscars of the food world) are based in Portland — not bad for a city of only 65,000 people.
Monday – the 5th Annual Heirloom Apple Tasting (sold out) is taking place at the Island Creek Oyster Shop.
Wednesday – the Monument Square Farmers’ Market is taking place.
Thursday – Barton Seaver will be speaking at the Maine Historical Society, and The Great Lost Bear is showcasing beers from Odd Alewives Farm Brewery.
Friday – Maine Oyster Company (website, facebook, instagram) is opening their 30-seat oyster bar at 38 Portland Street, and there will be a wine tasting at Rosemont in the West End.
Saturday – there will be a wine tasting at LeRoux Kitchen, and the Deering Oaks Farmers’ Market is taking place.
Sunday – The Hungry Collective group of food trucks will be gathering at 1 Industrial Way.
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 Maine Sunday Telegram has reviewed Eaux,
Among the po’ boys and jambalaya ($15) are his terrific gloss on maque choux, reinvented here as a spicy, saucy ear of corn covered in thin slices of pickled serrano chile and crumbled Zapp’s potato chips. Don’t miss his buttery Bananas Foster, runny with a brown sugar glaze, and the Southern-yet-not-particularly-Louisianan chicken and waffles that he seasons with a dynamic, fiery spice blend Richardson has been tinkering with since before he was a teen.
The Blueberry Files has reviewed Forage Market, and
The bagel itself is crunchy, thin, and airy, with big holes in the baked dough, in the Montreal style of bagels. But really the minute I saw the black olive cream cheese, I was won over. Forage Market’s bagels moved to the top of my personal leaderboard of bagels.
Did I just say they’re the best bagels in Portland? You’ll have to stop in and see for yourself.
Portland Phoenix has reviewed Simply Vegan by Silly’s.
Recognizing that I myself do not follow a vegan diet, I made a conscious effort across two visits to Simply Vegan to drop any preconceived notion of what “vegan cuisine” is and instead focus on the overall interplay of textures, flavors and seasonings on a basic culinary level. A cup of sweet potato chili with carrot, black bean and millet featured just enough heat, with pleasant warming spices lingering in the background of each bite. Equally satisfying was a breakfast plate cleverly called “I Said Mush,” which topped a warm biscuit with spinach, tomato, veggie tofu and mushroom gravy for what was undoubtedly the best dish tasted at Simply Vegan.
A number of food businesses were honored at this year’s Indie Biz Awards:
Mainebiz has published a report on the challenges the new owners of Fork Food Lab have to overcome in making the business a success.
Maine Public Radio has aired a piece on the innovative work being done by Sara Rademaker at American Unagi to establish eel aquaculture in Maine,
Many Mainers are familiar with the state’s lucrative fishery for transparent “glass eels,” or elvers. They can fetch thousands of dollars a pound when shipped to Japan, China and other Asian countries, where they are grown to market size.
Now, one Maine entrepreneur wants to add the value herself, growing eels to full size here — a first for the U.S. The startup, American Unagi, is showing early signs of success.
Today’s Press Herald includes an article on Forager, a Maine start-up company that connects chefs and markets with local farmers.
Known as Forager, the company now has over 150 farms in its supplier network and has been signing up new buyers such as restaurants, grocers and food distributors. The company recently signed Wiley’s restaurant group, Big Tree Hospitality, as a client and is in a pilot program with a large grocery chain that Forager will not yet name.
The Maine Oyster Company (website, facebook, instagram) has announced plans to open on October 12th. The new oyster bar is located at 38 Portland Street, just down the street from Isa and Back Bay Grill. The 30-seat eatery will be serving oysters, lobster and crab rolls, and clam chowder.
Maine Oyster Co. will be open 4 – 9 pm, Thursday through Saturday.