The Muthah Truckah Now Open

| Posted in Openings

muthahtruckah_logoA new food truck called The Muthah Truckah (facebook) launched yesterday. The Muthah Truckah serves a menu of Muffuletta-style sandwiches. Eater Maine has published an interview with owner Erica Dionne.

What’s a “Muffuletta” and how did you settle on that as your signature item?
I grew up in a small sandwich shop in the center of Ogunquit called Fancy That. It was a fun little funky shop that was frequented by all the locals and was slamming busy in the summer months with all the beach-frequenting tourists. It has since been changed to Cornerstone Pizzeria. We used to make our version of the Muffuletta. There would be two different types each day. People would line up to see what kind of Muffuletta was being served and the next thing you know, sold out!

Kickstarter: O’Maine Media Kitchen

| Posted in Under Construction

O’Maine Studios (website, facebook, twitter, instagram) has launched a Kickstarter campaign to fund the kitchen and AV equipment needed to fully outfit the space. Owner Rory Strunk is hoping to raise $65,000 and plans to use the media kitchen on Danforth Street for:

  • Commercial demonstration kitchen
  • Culinary content production
  • Chef hosted demonstrations
  • Cooking courses
  • Food photography classes
  • Food styling classes
  • mixology, beer and wine courses

Under Construction: 79 Portland Street

| Posted in Under Construction

79PortlandSt79 Portland Street is currently under construction the first floor and basement are being converted into a restaurant from its former role as the home of New World Kitchens.

The new restaurant is being launched by Suzie Saint Pierre. The exact name and concept are still under development but Saint Pierre shared that she’s planning to open a small casual bistro-style restaurant.

Saint Pierre has 15 years experience working in restaurants outside Maine.

 

This Week’s Events: Crafty Bastards, Apple Whisperer, Open Creamery Day, GMRI Lecture

| Posted in Events

Crafty-Bastards-CoverTuesday — author Lauren Clark will be at the Hunt and Alpine Club to sign copies of her book Crafty Bastards. The Hunt and Alpine will be serving 3 beer-based cocktails made with brews from Bunker, Oxbow and Rising Tide.

Wednesday — the Monument Square Farmers Market is taking place.

Thursday — GMRI Chief Science Officer will be giving a lecture entitled “Why Are They Here? Whales, Fish, and Other Seasonal Visitors to the Gulf”, and there will be a cider and cheese tasting at the Public Market House.

Friday — the Palace Diner will be holding a fried chicken dinner event.

Saturday — the Deering Oaks Farmers Market is taking place.

Sunday — well known apple expert John Bunker will be at the Urban Farm Fermentory for a “tasting of many heirloom varieties, delicious savory and sweet apple snacks from Rosemont and a full run of UFF’s many locally produced hard ciders.” Sunday is also Maine Open Creamery Day.

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 Craft Distilling Industry

| Posted in Distilling & Cocktails

The Maine Sunday Telegram has published an article on the Maine craft distilling industry.

Close on the heels of Maine’s micro-brewing boom, and reflecting the interest in all things artisanal, craft distilling is on the rise. Just five years ago, there were three small-batch distilleries in the state; now there are eight, with a ninth under way in a former mill in Biddeford. Including Maine Craft Distilling, five of those now in operation are making whiskey. The others are New England Distilling and In’finiti Fermentation & Distillation in Portland, Sweetgrass Farm Winery and Distillery in Union and Wiggly Bridge Distilling in York Beach.

Boston Globe: Culinary Boom in Portland

| Posted in Reviews

The Boston Globe has published a report on the restaurant boom in Portland.

I had heard about a few great places to nosh in Portland, but for the love of Jenny Craig, the number of good restaurants in a city this size is absolutely criminal. Several more bars and eateries are expected to open in the coming months.

“There are so many things that are happening here in Portland,” said Shannon Bard, executive chef and proprietor of Zapoteca. “There’s a huge influx of chefs coming here from out of state; they’re leaving bigger cities to see what’s going on and opening here.”

Venues mentioned in the article: Blue Rooster, Central Provisions, Duckfat, Eventide, Hunt and Alpine Club, Lolita, Piccolo, Sea Glass, Slab, Standard Baking, Sweetgrass, The Holy Donut, Vena’s Fizz House, Zapoteca.