MPBN’s Jennifer Rooks interviewed journalist Laura McCandlish, Mary Alice Scott, and Veronique Vendette from the Gardiner Food Co-op & Cafe for yesterday’s edition of Maine Calling.
A look at the rise of food co-ops in Maine. We’ll find out how they differ from your local grocery store, and the benefits of joining a co-op.
You can listen to the entire show on the MPBN website.
Pocket Brunch and Family Feast along the Maine Brewers Guild and Down East are teaming up to serve a Game Dinner on November 8. Tickets are now on sale.
Monday — Jason Loring will be the featured chef at a sold out Flanagan’s Table.
Wednesday — Vinland will be hosting a dinner with four organic winemakers from northern Italy– Elisabetta Foradori, Silvio Messana, Alessandra Bera, and Elena Pantaleoni, and the Monument Square Farmers Market is taking place.
Friday — Rosemont is holding a Halloween Party at their store on Commercial Street.
Saturday — It’s the first day of Portland Beer Week,Rosemont is hosting Italian winemaker Giorgio Rivetti for a wine dinner, Rosemont and Piccolo are collaborating on a cooking class, both LeRoux Kitchen and The Farm Stand are holding wine tastings, and the Deering Oaks Farmers Market is taking place.
Sunday — Pocket Brunch is serving a 6-course brunch in collaboration with Marshall Wharf, In’finiti and Novare Res, the East Ender is holding a pig roast, Italian winemaker Giorgio Rivetti will be at The Corner Room for a wine dinner, The Maine Brew Bus is leading the 2nd Annual Home Brew Tour, and the Maine Brewer’s Guild is organizing Freshmen Orientation which is an event high the new breweries that launched in 2014.
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 Financial Times has published admiring look at Portland that touches on the city’s food scene.
Culture is one thing but if there’s one area where the new Portland has truly excelled, it is food and drink. In the past two decades the city’s restaurant sector has mushroomed and, as in the rest of the country, good ingredients are increasingly high on the agenda.
The article recommends Empire, Duckfat, Central Provisions, Salvage, Eventide and Blue Rooster and draws special attention to Vinland,
But a serious star has emerged in the shape of Vinland, since last January the city’s leading contemporary restaurant, where chef David Levi favours localism, seasonality and foraging. This is the place Portland needed to crystallise its gastronomic ambitions once and for all.
The Portland Phoenix has reviewed Ten Ten Pié.
A terrific almond croissant has more pastry and less paste than Standard’s version, making it feel a bit more adult. A little bundt-shaped cannelé, made with burnt custard, had that combination of crunchy-chewy crust and softly chewy interior that marks great bagels. Chocolate pudding was rich and creamy, and topped with a miso-caramel cream (which tasted more of caramel).
The Golden Dish has posted a first look review of Bao Bao.
Dumplings remain the star of the show — prepared boiled or pan fried. Not to be missed are the wondrous steamed hake sheathed in shredded dumpling dough wrapped around the filling. They’re like the Asian version of quenelles — delicate, sweetly flavored and incredible melt-in-your-mouth texture.
Ebb & Flow (website, facebook, twitter, instagram) received all their final permits licenses earlier this week. They’re now in the final stretch to an opening night. Ebb & Flow plans on holding some friends and family dinners next week and should be opening to the public soon after that—the specific date hasn’t been released yet.
The Blueberry Files has published a first look review of Bao Bao.
By the time we left Bao Bao, the 40-ish seat restaurant was full, with a few people waiting outside. Several people came into ask about take-out options (none yet). The restaurant never felt too loud or crowded, although we did clearly overhear our neighbors’ conversation, so it’s not the place for secret transactions.
Rather, Bao Bao offers comforting Chinese delights, for which West Enders seem eager. Check out Bao Bao Dumpling House (open for lunch at 11:30am and until 1am); I’ll be back for those fun cocktails and to sample the many more flavors of dumplings.
I sidled up to the sunken bar and ordered an Oxbow farmhouse (best with dumplings) and perused the menu. Seated to my left was Sam Hayward and Dana Street. The power duo behind Fore Street, Street and Co. and soon Scales (2), were halfway through a five-course meal and ready to socialize.
I asked the epicure elder statesmen for a recommendation, because that’s what you do in situations like this. “Order the hake or lamb,” they said between chop sticking and white wine drinking.
The Bowdoin Orient has reviewed Ten Ten Pié.
After devouring the croissant, which combined sweet almond filling with savory matcha depth, I took a moment to look around. The sparse seating, wide selection of goods and reasonable prices add to the unique appeal of Ten Ten Pié. The owners prioritize quality food over trendiness. In an era when hip décor, twee gimmicks and overwrought menu typography seem to be the norm, Ten Ten provides a refreshing departure.
This week’s edition of the Portland Phoenix also includes a review of Ten Ten Pié. I’ll have a post about it once the article makes it onto the Phoenix website.
The Bangor Daily News reports on O’Maine Studios and owner Rory Strunk’s current initiative to launch the O’Maine Media Kitchen.
Popular in larger cities such as New York and Los Angeles, the media kitchen concept is new to Maine. But marketing pros such as Cynthia Fisher of Bar Harbor Foods in Whiting are ready to roll.
“Oh my God. I don’t have to go to Philadelphia to shoot a video,” the company’s vice president of marketing said to the group. “We need to get everyone behind us because this is huge for Maine.”
For more information visit the O’Maine Media Kitchen Kickstarter page. Strunk has launched a crowdfunding campaign on Kickstarter to raise $65,000 for the project.