A mini ice cream shop called Casco Bay Creamery (instagram) is slated to open in the information booth along the walking trail opposite 17 Commercial Street. The freezer equipment is installed and there’s a Help Wanted sign in the window.
The bio line for CBC’s instagram account indicates they’ll be serving organic ice cream.
Mainebiz reports that Lewiston’s Forage Market is looking for space to expand into Portland.
“We’re trying to find another location now,” Smith, owner of the five-year-old market at 180 Lisbon St., told Mainebiz. “We’d like a spot on the peninsula, ideally with a good neighborhood feel. We are looking for 3,000 to 4,000 square feet.”
Smith expects the Portland location, once it is built out with a wood-fired oven, will triple current revenues. He declined to discuss numbers except to say that revenue grew 30% last year and 20% this year.
The Food & Dining section in today’s Press Herald includes an article on how restaurants train their staff to be ready for the summer season,
The summer tourist season is looming, and Maine restaurants are gearing up. That means hiring extra wait staff and training them to deal with all kinds of situations, before their businesses get insanely crowded. It’s a common rite of spring, for both destination restaurants with national reputations and more casual spots that cater to the shorts-and-T-shirts crowd.
the first article in a three part series written by David Levi about his restaurant Vinland,
“Restriction” is a word I sometimes hear when people first hear about our concept at Vinland, where every ingredient in every dish is local. I counter with two words: “form” and “mission.” To be clear, Vinland is a restaurant, not a concept. At the most basic and real level, it is a place to eat, drink, enjoy company, relax, be delighted and have fun. Like any restaurant. So what makes this restaurant unique? Actually, a fair number of things, but they all boil down to form and mission.
and an overview of the upcoming vegan food festival, VegFest.
Yobo owners Sunny Chung and Kim Lully are planning to open their 35-seat Korean restaurant on June 1. Yobo is located at 23 Forest Ave in the space formerly occupied by BiBo’s Madd Apple Cafe.
Ian Driscoll, a former chef de cuisine at Central Provisions, has joined the team launching the restaurant.
The Blueberry Files has published a first look review of Luis’s Arepera which opened last week on Forest Ave.
Our food came up, and now I know what all the fuss is about! The arepa was warm and crunchy on the outside, and filled with juicy shredded chicken, cool lettuce, and cheese. And it was a perfect amount of food—I didn’t feel too stuffed afterwards. I already can’t wait to go back, especially now that I’ve seen their menu includes churros (!!).
If you’ve been to Tandem Bakery the last few months you’ve no doubt noticed the construction going on across the street where The Francis, a boutique hotel, is under development. The Francis will include a 1500 sq ft, 40-seat restaurant called Bolster Snow & Company (instagram).
Nicholas Verdisco is joining the team as the chef for the restaurant. Verdisco plans to serve a menu of contemporary American cuisine with possibly some influence from his family’s Italian heritage. He’s moving to Maine from New York State where he’s worked as the executive sous chef at The Inn at Pound Ridge, a Jean-George Vongerichten restaurant. He came to his culinary career later in life after working in investment banking.
Bolster Snow & Co. is named after the company founded by the original owner of the building and his business partner Lucien Snow. The Francis along with Bolster Snow & Co. is expected to open sometime this Fall.
The building at 747 Congress Street is the Mellen E. Bolster House designed by Francis Fassett and John Calvin Stevens.
Monday – Space Gallery will be screening the movie Forgotten Farms.
Tuesday – the Cooperative Extension will be holding a class on buying local meats.
Wednesday – Hugo’s is holding a chef’s dinner featuring food and wine from Spain, and the Monument Square Farmers’ Market is taking place.
Thursday – there will be a Latte Art Competition at Tandem, a Burgundy wine dinner at Petite Jacqueline, and a beer tasting at the Public Market House, and the Great Lost Bear will be featuring beer from Peak Organic.
Friday – there will be a wine tasting at the Rosemont Market on Congress Street.
Saturday – the Deering Oaks Farmers’ Market is taking place.
Sunday – Falafel Underground will be serving a pop-up Moroccan BBQ dinner at Oxbow.
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.
Luis’s Arepera & Grill (website, facebook, twitter, instagram) opened their new Portland restaurant earlier this week. Luis’s has renovated and moved into 948 Forest Ave which from 1952 until 2015 was the home of Vivian’s Drive-In.
According to their Facebook page, they’re open Monday through Friday, 11 am to 7 pm.
The Maine Sunday Telegram has published a set of articles about the Maine craft brewing industry. The primary article is entitled Who sits atop Maine’s Beer Scene?
According to data provided by the state, Allagash made 2,865,584 gallons of beer in 2016. Though that’s well behind Shipyard’s 3,658,571 gallons, the two companies are trending in different directions. Shipyard has three straight years of declining production while Allagash hasn’t reported a reduction in the last 11 years.
There are additional articles about Baxter Brewing, Sebago Brewing as well as some timelines and maps.
