The Press Herald reports that Vinland owner David Levi has decided to name the natural wine bar he has under construction at 3 Deering St Rossobianco. Levi plans to serve Northern Italian food at Rossobianco,
“My family on my dad’s side is northern Italian,” Levi said. “My family’s from Venice and Milan. I’ve spent a lot of time there, and it’s really the cuisine I grew up with. I’ve always had a very deep love for it…
The Forecaster has posted an update on the branch of the Old Port Lobster Shack under construction on Fore Street. It is the 4th location of a California firm owned by a Boston native and former Portland resident.
Russell Deutsch is ready for a homecoming, even if it is a bit later than expected.
“There is no rush, I want to do it right,” he said Monday about his delayed plans to open the Old Port Lobster Shack in late April at 425 Fore St.
It has been almost a year since city councilors approved a license for the restaurant, which would be the first on the East Coast for the California chain.
Food & Wine interviewed chefs David Levi at Vinland and Justin Walker at Earth about ingredients they forage throughout the winter in Maine.
Though his restaurant, Earth, is closed in the off-season, Walker gets inventive with wild Maine moss in winter. “We have a lot of reindeer moss growing on the Hidden Pond property,” he says. “It grows on ledgy areas. If it’s frozen you can reconstitute it in water, or you can burn it into an ash, which you can do a zillion things with. Or you can fry it. It’s very interesting fried,” he says. “But it’s just an addition—you don’t eat a pile of reindeer moss, unless you’re at Noma.”
Chefs Nikos Regas from Emilitsa, Thomas Pisha-Duffly from The Honey Paw and Austin Miller from Mami are competing in the 2016 Lamb Jam in Boston on April 10th. They’ll be competing against 20 chefs from across New England.
Baxter Brewing’s Pamola Xtra Pale Ale (#41), and both Peeper (#7) and Mo (#2) from Maine Beer Company were rated some of the best Pale Ale’s on the market in Paste magazine’s blind tasting.
The verdict: Whoever formulates hop-forward beer recipes at Maine Beer Co. just knows how to push our buttons, but we’re glad to at least note that beer geeks everywhere seem to agree with us. MO is the slightly bigger brother of Peeper, and it’s also the more assertive and unforgettable beer by the same margin…It ends with the immaculately clean crispness we’ve come to expect from MBC. There’s no brewery in 2016 using American hops so well, so consistently.
Here’s a look inside the construction site of Hero, a counter service sandwich shop located at 30 City Center, the former home of Soakology. It is collaboration between Empire co-owner Todd Bernard and Mike Keon and Anthony Allen, founders of Otto Pizza. Hero plans to provide downtown office workers with a new lunchtime alternative, and will also be serving prepared meals like rotisserie chicken to go at the end of the work day.
Monday — Vinland is holding natural wine dinner with winemakers Fabien Jouves from Cahors and Benjamin Taillandier from Minervois.
Tuesday — Terlingua is hosting a women’s tequila tasting, Bao Bao is hosting a Peddleman’s pop-up dinner.
Thursday — Evo is serving a Lamb and whiskey dinner, and a Brunello di Montalcino is taking place at Vignola/Cinque Terre.
Friday — East Ender chefs Karl Deuben and Bill Leavy are teaching a cooking class at Stonewall Kitchen in York, the 2016 MRW Incredible Breakfast Cook-off is taking place, Rising Tide is holding a beer and oysters event, BiBo’s is holding a wine dinner, and there will be a Foundation Brewing dinner at Camp Hammond.
Saturday — Novare Res will have 6 rare versions of Brassserie Dieu du Ceil’s Péché on tap, this month’s Rosemont cabin fever dinner is taking place as is the Winter Farmers’ Market.
Sunday — The 2016 MRW cocktail and food pairing competition is taking place, Rhum is hosting the release party for Nordi, a collaboration beer between Banded Horn and Owl & Whale.
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 published an interview with Lauren Pignatello, owner of Swallowtail Farm and Creamery and manager of winter farmers’ market.
In the next few weeks, Lauren Pignatello plans to open a cafe called Milk and Honey at 84 Cove St., the new(ish) home of the Portland Winter Farmers’ Market. Her cafe will feature dairy products from Swallowtail Farm and Creamery, the family farm she and her husband, Sean, run in North Whitefield, as well as herbal products, including elixirs, that Pignatello has either foraged or grown.
Peter Peter Portland Eater has reviewed Rhum,
The croque was made with two pieces of focaccia between which was the kimchi. On top were the American and egg. I sliced a piece and drove it at warp speed into my face. It was magnificent. Cheese and egg make anything better, but the soft bread and perfectly spicy veg gave me all the awesome I could handle. The egg was a little runny but not so much so that it was dripping everywhere, which was ideal. As I continued eating it, I just couldn’t get enough of the kimchi which permeated the dish with mild, but ever-present heat.
the Press Herald has reviewed the Crooked Mile Cafe,
I’m already hopelessly devoted to The Crooked Mile on Milk Street in Portland and so when I heard they had opened a second location on Brighton Avenue, going there was essentially like renewing my vows. Though I wondered, would the service be as friendly and speedy? Would the food be as good?
and The Golden Dish has reviewed brunch at the East Ender.
…East Ender uses grass fed sirloin steak procured from Rosemont’s butchery; they pound it thin and coat it in a batter that is deep fried to emerge as crisp as the Colonel’s finest. It’s cloaked in a dark sausage gravy that’s smooth and light. Adorned with two poached eggs and a delicious buttery biscuit that practically melts at first bite, it’s a fine dish with elegance and heartiness.
