Beer: Record Numbers, Allagash White, Early Training

| Posted in Beer

The Press Herald has published an article on how “beer lovers visited Maine breweries in record numbers this summer“,

Perry can’t separate out summer visitors, but the Maine Brewers Guild says June to September is the busiest time for beer tourism (and all tourism) in Maine. In 2010, Allagash welcomed 9,000 visitors. By last year, that number had skyrocketed to 150,000. Some of that growth can be attributed to the brewery’s location. There are now five other breweries in the immediate area, along with one distillery, so it’s a popular place for tourists to come and hit a number of breweries at once.

and an article on “how Allagash White shaped the nation’s beer tastes“,

So what is it about White that makes it stand out? Its soft, cirtusy palate and delicate spicy notes stand out from many other styles, and it’s a welcoming beer for both new and experienced drinkers. Allagash’s rigorous quality control procedures ensure that the beer tastes just as good at a bar in Los Angeles, as it does in a flight in the tasting room in Riverside.

and Dave Geary reminisces about a brewing internship in the UK for an article in The Bollard.

In the early ’80s, I was doing an internship at Belhaven Brewery, near Dunbar, Scotland, an ancient and beautiful place. Belhaven (the name means “beautiful harbor”) is nestled among the rolling barley fields of the East Lothian coast, about 20 miles east of Edinburgh. Established in 1719, Belhaven is Scotland’s oldest working brewery. With abundant local barley, fine water from the brewery well, and access to markets up and down the coast, Belhaven was the perfect place for a brewery three centuries ago, and it still is today.

Old Stalwarts

| Posted in General News

Portland magazine makes the case for not forgetting the “old stalwarts” of the city’s restaurant culture while we celebrate the newer establishments in town,

I could, and will, go on: Lolita, the Blue Spoon, and Union have never let me down. When I’m feeling raw and blue, I can always count on the chicken tacos with a side of bacon at the Front Room to cheer me up. The Parisian-feeling outdoor café at the Regency is a nice place for a lunch date on a balmy day. And whenever you get a hankering for top-notch homey German food (and who doesn’t?) there’s nowhere like Schulte & Herr for bratwurst and sauerkraut. As for sushi, no one does it better than Masa Miyake. But Benkay and Yosaku are damned good, too. As for Vietnamese, whether you’re Team Thanh Thanh or Team Saigon, it’s okay—they’re both great.

10 Years Ago in September and October

| Posted in History

Here’s a look at the top stories from a decade ago in September and October 2008:

    • The Forage Kill Grow Deathmatch took place.
    • The Portland City Council voted to “ban smoking in outdoor dining areas before 10 p.m.”
    • Michael Bauer visited Portland writing that “Portland is . . . about a tenth of the size of San Francisco, yet in terms of food, it’s every bit as sophisticated”.
    • Chef Lee Skawinski from Cinque Terre/Vignola served a dinner at The James Beard House.
    • Big Mama’s Diner closed.
    • A bicycle food delivery service called Veloport launched.

NYT: Elda in Biddeford

| Posted in Profiles

The New York Times has published an article about Elda in Biddeford.

Many of the markers of modern American restaurants are there: a drinks list featuring natural wines and creative cocktails, dishes with influences from Japanese and new Nordic cuisine. But where else are you likely to find a doughnut filled with crab, chiles and fudgy egg yolk? (Verdict: surprisingly spicy, with a tinge of sweetness from the powdered sugar and malt vinegar powder dusting.)

Reviews: Eaux, Maine Craft Distilling

| Posted in Reviews

The Peter Peter Portland Eater has reviewed Eaux, and

We were done and I simultaneously regretted everything and nothing, noting that while I would be required to roll out of the restaurant, I had just basked in exquisite flavors and extraordinary dishes. From our hill of beans and seasonal squash, to the bird and baked batter platter, our food took us to New Orleans and back. And it was a wonderful journey.

the Portland Phoenix has reviewed Maine Craft Distilling.

There is also good food beyond snacking. The MCD salad is filled with soft veggies, chickpea cracker and a tangy-spicy dressing with lemon and sumac. Mexican corn was cool and crisp and spicy with thick mayo. A fried chicken sandwich, with thick slices of bacon and a dense pimento cheese sauce pillowing out one side, was hard to eat but worth the effort.

2 New Openings: Hero’s, Cheese

| Posted in Openings

Two new businesses opened this week:

  • Hero’s Subs (facebook, instagram, twitter) opened on Tuesday. This Portland extension of a Lewiston sandwich shop is located at the corner of Wharf and Union Streets.
  • The Cheese Shop of Portland (instagram, facebook) opened on Friday. Owners Mary and Will Sissle met when working at Cowgirl Creamery in San Francisco. Will Sissle is an ACS Certified Cheese Professional. In addition to cheese the shop sells sandwiches and a wide range of specialty food items. The shop is located at 93 Washington Ave.

With these two openings, the Under Construction List is now barely breaking past 20 businesses. It had consistently been at over 40 for the last few years but fewer new ventures got underway this year.