Slab Sicilian Streetfood (facebook, twitter, website, instagram) is now open. Headliner Stephen Lanzalotta along with partners Jason Loring, Matt Moran, Tobey Moulton and Emily Kingsbury have renovated a portion of the former Portland Public Market (where Scales was located) and have added a large outdoor seating area.
Speckled Ax will be holding an exciting Panamanian/Gesha coffee tasting this Sunday 7pm at their store on Congress Street.
[W]e will be holding a cupping of 25 samples–give or take–from the upcoming best of panama coffee auction. Most of them will be of the gesha varietal, made famous when it was (re)discovered at Hacienda la Esmeralda over a decade ago, and infamous by Michaela Weissman in her 2008 book, “God in a Cup.” These coffees are, quite literally, some of the best (and most expensive) coffees in the world. Even the samples were pricey. Some of these coffees will sell at auction for upwards of $150 per pound. The chance to taste all of them side by side is pretty extraordinary.
Tickets (there are only 10 available) are $20 each. Call (207-660-3333) or visit Speckled Ax (567 Congress St) to reserve a spot.
Haddockquest has reviewed Fishin’ Ships.
I ended up ordering “The High Thai’d,” described on the menu as “a ginger, Thai basil and chili-battered fish made with Bissell Brothers Substance and served with crunchy sweet potato fries, paired with spicy Thai mayo and lime.” This thing no doubt strays from tradition, but not far enough to lose sight of what it is — a damned good plate of perfectly-fried fish and chips.
The Forecaster has published a report on the Hilltop Superette under construction in the old Colucci’s building.
Now christened Hilltop Superette, the nearly 80-year-old store at 135 Congress St. is expected to re-open as soon as June 26, according to its general manager, Nate Philbrick.
“It might be a little later, but it will definitely be before the Fourth (of July),” he said in an interview Monday afternoon. The reborn bodega will offer something for everyone, he promised, as it traditionally has.
In her latest column Natalie Ladd talks about the frustration of dealing with customers who bring their own food to the restaurant.
Despite my less than tactful comments on the subject, people continue to bring their own food and drinks into the restaurant where I sell food and drinks to make money. According to my industry friends, that weirdness is on the rise and, as one veteran pointed out, the practice may be a seasonal offense. Not unlike fruit flies.
Today’s Press Herald Food & Dining section includes a feature article on the small but growing number of specialty tea stores in Maine.
A chef named William D’Auvray (twitter) has moved from Florida to Portland where he plans on opening a restaurant on Commercial Street. D’Auvray and business partner Angelo Ciocca, president of Nova Seafood are in the final stages of leasing the former Spread restaurant for this new venture.
In North Carolina D’Auvray ran an Asian themed seafood restaurant called Fins, and Buku which served a menu of “global streetfood”. He was also involved in Thasos a Greek restaurant in Fort Laudardale. A very thorough biography of the chef’s education and career can be found on the Eat & Critique Show.
Once the partners have decided on a name for the restaurant they’ll be releasing further details on the concept.
Instant Portland has posted a profile of Vena’s Fizz Hoise.
Tucked away over on the edge of the Old Port is one of the most interesting and inventive shops in Portland – Vena’s Fizz House. Part antique store, part foodie supply, and part new-fashioned soda fountain, it’s a place no other in the city — and perhaps in the entire country.
Haddockquest has reviewed the fish sandwich at Portland Lobster Company,
I can easily see how beers, music and a football-sized platter of fried clams could make for a great afternoon on Portland Lobster Company’s relaxing and picaresque patio, and there’s no way I’d turn down an invite from a friend if I had time at the moment. Once again, however, this blog is 100% GRADE-A ALL ABOUT HADDOCK SANDWICHES and nothing more. Unfortunately, this one didn’t make the cut.
and Chubby Werewolf has reviewed this week’s guest chef hot dog at Blue Rooster.
Though I’m trying to limit my hot dog consumption to one per week, were I to re-order this hot dog in the future, I might offer to pony-up an extra dollar or two for a double-dose of that Raclette. Either way, the French Connection is a worthy and inventive addition to Blue Rooster’s Summer Chef Series and one worth trying for yourself.
Tuesday — there will be a panel discussion on Marine Innovation at Maine Start-up and Create Week (MSCW), and the local foods networking breakfast is taking place at Local Sprouts.
Wednesday — there will be a panel discussion on Scaling a Specialty Food Company at MSCW, and the Monument Square Farmers Market is taking place.
Thursday — Vignola/Cinque Terre is hosting a wine dinner, there will be a panel discussion Innovating with Sustainable Food at MSCW, The Great Lost Bear is showcasing beer from Bunker Brewing, and there will be a wine and cheese tasting at the Public Market House and a beer tasting at the Bier Cellar.
Saturday — the Deering Oaks Farmers Market is taking place.
Sunday — Miyake is holding a pig roast at Wolfe’s Neck Farm.
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.