The Press Herald has reviewed Eve’s.
Tucked away on the second floor of the Portland Harbor Hotel is Eve’s at the Garden, a warm and elegant hotel bar and restaurant that boasts a toasty fireplace nook, superbly comfortable bar stools, and peaceful views of the patio sanctuary, which transforms into an ice sculpture garden come winter. While the cocktail list is mediocre, this is the perfect place to enjoy a nice glass of Scotch, share a bottle of red, or order a warm Irish Dream Coffee.
The Times Union has published an article about the state’s Hunters for the Hungry program, which provides a way for hunters to donate to homeless shelters, soup kitchens and food pantries.
It’s a cool fall morning outside a red brick warehouse in Maine’s largest city, and Don Morrison is facing a tall order. It’s time to turn 40 pounds of moose and deer meat into enough shepherd’s pie to feed 200 people by sundown.
Morrison, manager of the Portland anti-hunger group Wayside Food Programs, is happy to do it, in part, because of the source of the meat. Tonight’s dinner was acquired through Hunters for the Hungry, a state-run program that allows hunters to donate their game. It has grown exponentially in recent years.
For more information, visit this page on the state’s website.
Tomaso’s Canteen(website, facebook, instagram, twitter) is now open.
Tomaso’s is located in the former Sangillo’s building at 18 Hampshire Street. Owner Sam Minervino has fully renovated the space; a long bar runs along the right wall and a kitchen has been installed at the back. The opening night menu includes the Wings (buffalo, Thai chili, or dirt) as well as single, double or triple Flat-Top Burgers and sandwiches such as Blackened Haddock, Fried Chicken and Italian Sausage with peppers and onions.
Tomaso’s is named for Minervino’s great grandfather.
CEI—the nonprofit community development corporation Coastal Enterprise Inc—has received a matching challenge from Newman’s Own Foundation to raise $10,000 over the next 7 days. If CEI is successful, Newman’s Own will match the funds with an additional $10k.
CEI plans to devote the money to “help create economic opportunity for young farmers and food related businesses in rural Maine”.
Global food security starts on the farm and requires a strong and vibrant system that supports farmers, producers, the value chain, consumers and the environment. In the rural state of Maine, Coastal Enterprises, Inc. (CEI) provides loans and technical assistance to smaller, low-income players in innovative farm-food businesses, helping them to increase production, create a livelihood, and connect to markets.
Reversing a generational decline, there are 2,000 more Maine farms with 100,000 more acres in production than 30 years ago. From 2007 to 2012, Maine farmers under 35 increased by 40%. Help us build the foundations of our local food systems to spur sustainable economic growth and revitalization.
You can help CEI meet their goal by making a donation online at Crowdrise. The deadline for the matching challenge is December 1st.
The winter edition of the Farmers’ Market starts on December 5th. This year the market is moving to a new home at 84 Cove Street which is just around the corner in East Bayside from the Urban Farm Fermentory.
The winter market began February 13, 2010. In its first year it was located at 85 Free Street, for the next 2 years it operated out of the Irish Heritage Center and it has been held at the Urban Farm Fermentory for the past 2 seasons.
Wednesday — the Monument Square Farmers’ Market is taking place.
Thanksgiving — If you plan to eat out for Thanksgiving make your reservations now.
Friday — Allagash is holding a bottle release for James and Julie, a “Flemish Sour Brown and offers an aroma of raisins, figs, cherries, and caramelized sugar”, and Oxbow is celebrating Dark Friday with all dark beers on tap and the release of the Black IPA, Snowball.
Sunday – the 4th Annual Duckfat/Oxbow Dinner is taking place.
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 Terlingua.
Terlingua is a boutique BBQ restaurant serving at least three – sometimes as many as five – house-smoked meats, plus a variety of Latin American specialties. With almost every dish available as a large or small plate, it’s also an affordable place for trying and sharing. Start with the bean and corn salad – it’s light, fresh and beautifully balanced – or the intensely flavorful chicharron, a square of pork belly with a crispy, scored skin that’s drizzled with a rosy ribbon of house-infused hibiscus honey.
Today’s Maine Sunday Telegram explores why it isn’t legal to sell wild game.
…All these local foods are fair game for the innovative local chef who relishes the concept of terroir – the French term for the distinct flavors of the environment foods grows in…But not local wild game, which can’t be sold commercially in the United States. It was regulated out of the retail market so long ago that even some food professionals don’t know why they’re not allowed to serve it.
The Press Herald reports that Mast Landing(website, facebook, instagram) is under construction at 920 Main Street in Westbrook. Owners Ian Dorsey and Neil Fredrick hope to open in January.
The nautical theme is carried by the names of the company’s brews. Its flagship beer, the Tell Tale Pale Ale, is a reference to a ribbon of the same name that’s tied to a sail, indicating the direction of the wind.
It’s fitting, [co-owner Ian] Dorsey said, as the company will look to that beer’s reception as an indicator of whether it’s going in the right direction.
The company also has two India pale ales, a blonde ale, an amber ale, a milk stout and a peanut butter stout.