Today’s Sunday Telegram includes a feature article on extensive infrastructure built and good works done by the Good Shepherd Food Bank.
A multimillion-dollar food distribution network is expanding in Maine to meet the needs of more than 200,000 residents who otherwise would be hungry, a condition that’s worsening despite an overall improving economy.
The Maine Sunday Telegram has reviewed the Green Elephant.
Green Elephant Vegetarian Bistro serves Asian-inspired cuisine “for vegetarians and carnivores alike.” Go early (the restaurant has 17 closely spaced tables plus two booths, but they fill up quickly) and start with the Brussels sprouts. One of the most popular appetizers on the menu, they’re fried until crispy then glazed with a mixture of tamari and brown sugar. Skip the Roti Canai Indian-style flatbread – it’s oily and bland – and move right to one of the house curries: The peanut curry is loaded with chickpeas and potatoes, and the milder Panang has Thai eggplant and zucchini along with a long list of other vegetables. Fried rice dishes are reliably good, as are noodle entrees.
Sunday Telegram restaurant critic James Schwartz is stepping done from the job. The paper has indicated that they will publish his last review next week and the column will be suspended while they search for his replacement.
The new issue of Down East includes a guide to the best breakfast dishes served by restaurants from all over the state (e.g. the Deluxe breakfast sandwich at Palace Diner, and the fried chicken and waffles at East Ender) as well as an article about Vena’s Fizz House.
The articles aren’t yet online but you can pickup a copy of the magazine at your local newsstand.
The Golden Dish has posted a first look review of Woodford Food & Beverage.
The menu offers a good diversity of dishes. In the two visits I’ve been able to get to know the kitchen’s abilities. And prior to this posted write-up I paid a third visit to sample the WFB’s Thursday plat du jour, quahog chowder. And it was a marvelous brew, very bacony, creamy, a meal unto itself. I snacked on the onion dip and Kennebec chips to start, a glorious beginning. A glass of Silvaner Halbtrocken paired quite well indeed.
While we await final news on the new location for Petite Jacqueline, word has gotten out that former PJ chef Fred Eliot has joined the kitchen staff at Rhum working for chef de cuisine Frank Warren Anderson.
Eliot and Rhum co-owner Jason Loring are also exploring the idea of launching a French restaurant together in Portland. The project is still very much in the early stages so look for details to emerge later this year.
The Blueberry Files and Urban Eye have posted their initial impressions of Woodford Food & Beverage,
Those who live in the surrounding neighborhood are sure to be thrilled with this comfortable restaurant that boasts good food, cocktails, and a family-friendly atmosphere. And those of us who are stuck in our peninsula bubbles will want to shake up the routine by heading out Forest Ave. to check out Woodford F&B. [Blueberry Files]
Here’s a link to the full Woodford F&B menu.
The Portland Phoenix has published an article on the remarkable growth and success of Bissell Brothers since their launch 2 years ago,
So what’s the endgame? Is the new location the first stepping stone towards an even larger-scale brewery? Cool your jets. Both brothers made it clear that their first priority is to meet demand here at home. From the beginning the goal has been to focus on Portland first, and then push out into Maine. They’ve done the latter admirably, but even with the expansion and the increased capacity, they’re still a comparatively small brewery. Peter explains, “We certainly want to grow, but of equal value to us is the social currency of always being able to control our product, to be able to touch where it goes and the people it goes to, and do our best to be a hometown beer that people here are excited to drink.”
and the Press Herald has a report on Fore River Brewing, which recently opened their doors in South Portland.
Standing in the brewery with LeGassey and Hansen, the only word to describe the new tasting room is “gorgeous.” Mainly the work of Alex Anastasoff, the room is industrial-rustic-chic: all warm woods and concrete floors. Wood beams abound. A wood stove burns next to a brick chimney. Handcrafted light fixtures blink on the walls. Custom wood boards line the ceiling. I know I write about beer, but the tasting room alone is worth the visit.
Mast Landing Brewing in Westbrook has launched an Indiegogo crowd funding campaign to raise $20,000 for a Crowler Seamer system.
We originally thought about providing growlers in our tasting room for off-site consumption. The problem with growlers is that they have too many variables that could potentially negatively impact our beers. We eventually came across a machine called a Crowler Seamer that provided a reliable solution to our problem. A Crowler is a 32 ounce can that is packaged right infront of the customer for off-site consumption. It has all the benefits of a traditional growler, and even a few advantages, without any of the potential negatives.
Organizers have released the schedule of industry panel discussions taking place at the Chef Summit later this month at Sunday River.
Eater Maine announced earlier today that, effective immediately, they plan discontinue their coverage of Maine food news on the site. Editor Adam Callaghan is moving to Washington State take on responsibility for Eater Seattle.
As of today, Eater Maine will discontinue the food and restaurant world coverage that’s been our modus operandi since 2012. As editor, I’m sad to see the site go. It’s been a distinct pleasure for me to play a role in Maine’s growing food scene, which changed so drastically from when I was growing up here to when I returned as an adult five years ago. Come Monday, the site will deliver periodic updates to important maps, but no daily food news. Eater.com and Eater Boston will continue on as news resources for northeastern food culture.