The Out on a Limb heirloom apple CSA is now signing up members for this Fall. Shares are $150 and get you 5 deliveries of ¼ bushel each which contain “varieties of rare and highly flavored apples with a wide range of uses, appearances, histories and flavors”. See the OOAL website for more info.
Under Construction: Tomaso’s Canteen
Sam Minervino, owner of Samuel’s Bar & Grill, has applied for a liquor license for Tomaso’s Canteen, the new neighborhood pub he has under construction in the former Sangillo’s. Here’s an excerpt from Minervino’s cover letter,
The decor will pay homage to the history of the neighborhood. My goal is create a comfortable neighborhood gathering place, where those who live and work nearby can come frequently for a drink and a reasonably priced bit to eat.
The draft menu (page 75) includes the Wings that Samuel’s is known for as well as Italian Subs, Burgers and Fried Stuffed Olives. Tomaso’s is named for Minervino’s great grandfather.
Under Construction: Roustabout
Roustabout(twitter, instagram) has applied for a liquor license. The draft menu (page 40) included in the application includes items such as Smoked Baby Back Rigatoni, Roasted Char and Roasted and Dressed Mushrooms.
The restaurant, which includes a private dining room, will seat a total of 75. Owners Kit Paschal and Anders Tallberg hope to open the restaurant this Fall. Roustabout will be open 7 days a week, 11 am to midnight.
Under Construction: Scales
Dana Street and Sam Hayward have submitted a liquor license application for their new restaurant, Scales. The draft menu (page 61) includes classic New England seafood dish such as Clam Chowder, Finnan Hadie and Baked Stuffed Lobster. Scales is located on Maine Wharf. When it opens later this year it will serve lunch and dinner 7 days a week.
Under Construction: Woodford F&B (updated)
A new restaurant called Woodford F&B(facebook, twitter, instagram) is now under construction at 660 Forest Ave. Owner Birch Shambaugh is planning an 85-seat restaurant with a full bar,
Woodford F&B will be a neighborhood restaurant and bar serving dependably delicious Food & Beverage. We’re inspired by classic neighborhood eateries where you can count on having a reasonable, simple meal or, when you feel like it, something a bit more special. Our goal is to make Woodford F&B the kind of welcoming, local spot you’ll want to visit regularly.
The draft menu submitted with the Woodford liquor license application includes items like Radicchio Salad, Fisherman’s Stew and Fried Chicken. Shambaugh hopes to open Woodford F&B this Fall.
660 Forest Ave has a claim to local restaurant fame as the location of the original Valle’s Steakhouse.
Interview with Fred Eliot
A Blissful Interlude has published an audio interview with Fred Eliot from Petite Jacqueline.
Fred recounts what Sunday dinners were like growing up in Normandy, France, and lists his industry influences and inspirations. He also shares his secrets for bliss and his favorite dishes and dining spots (hint: he has a soft spot for American Chinese cuisine).
Under Construction: Ocho
Under Construction: Fore River Brewing
The Forecaster has published an article about Fore River Brewing(twitter, facebook, instagram) and the new brewery they’re building in South Portland.
Anastasoff, the former landscape contractor, owns the property and used to store up to 1,600 tons of salt during the winter. After selling his business and repurposing the space, the garage will eventually serve as the brewing area, which will be fronted by a large sliding barn door, in keeping with the “rustic, industrial look,” he said.
According to the article, Fore River hopes to open in October.
Italian Ramen & Restaurant Vegan Options
The Food & Dining section in today’s Press Herald includes an article about Papa’s Juicy Noodles, a packaged noodle dish prepared by the family that opened the first Italian restaurant in Portland,
Enter Papa’s Juicy Noodles, which may never be able to compete with those high-end restaurant selections but will satisfy a nostalgic craving for instant ramen without all the sodium and other bad stuff. Papa’s, produced right here in Maine, can’t be called ramen, actually. Think of it as an Italian version of ramen noodles.
and advice on dining out and eating a plant-based diet.
Yet savvy diners like Woodman know this doesn’t mean a vegan meal is out of the question. As Woodman said, you should always call, “because in my experience they want to bring you in and please you, especially if you are coming with several other people. Chefs can really showcase their skills when preparing a superb vegan dish. It’s one thing to make an excellent meat or seafood dish, but quite another to prepare an excellent vegan entrée.”
This Week’s Events: Distilled in Maine, Flanagan’s, Bastille Day, Food Forest, Clam Festival, Peloton Speaks
Monday — Ilma Lopez and Damian Sansonetti from Piccolo are the featured chefs at this month’s Flanagan’s Table dinner.
Tuesday — Petite Jacqueline is serving a Bastille Day dinner.
Wednesday — Fred Farber from Maine Craft Distilling and Joanna Corman from Vena’s will be the guest speakers at this week’s Peloton Speaks, Black Tie is teaching a cooking class, and the Monument Square Farmers’ Market is taking place.
>Thursday — a Community Idea Night meeting is taking place to “help design an edible park or ‘food forest’ in East Bayside”, there will be a mead and cheese tasting at the Public Market House and a rose tasting at C Salt, and The Great Lost Bear is showcasing beer from Banded Horn.
Friday — author Kate McCarty is launching her new book Distilled in Maine at Sherman’s Bookstore, Rosemont is hosting an Italian wine event at Diamond Cove, and it’s the first day of the Yarmouth Clam Festival.
Saturday — Novare Res is holding an event to celebrate the new wave of British brewers, Darren Case of Round Turn Distilling will be at Terlingua for an event featuring their gin and Kate McCarty’s new book, and the Deering Oaks Farmers’ Market 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.