The Bangor Daily News has reported on an uptick in coffee prices at some Maine shops.
The cause is threefold: A coffee leaf fungus called roya is killing crops in Central America, on top of a lengthy drought in Brazil. In addition, increasing transportation costs are making delivery of green coffee beans more costly.
Drink Up and Get Happy has reviewed the Top of the East.
The service at Top of the East is a true standout. From the moment we walked in we were greeted at the door with large smiles. Once we chose a table our server, Randa, immediately brought us cucumber water and filled our glasses. This was delicious and no sooner were we ready to refill our glasses then our server showed up and poured it for us. She was attentive without smothering and she responded to our questions with a cheerful and informative manner. We certainly felt like we were getting a star treatment.
The Portland Daily Sun has published an article about the Public Market House,
When the organizers of the Public Market House were ever faced with a big decision, they asked themselves, “What would Betty do?”
Betty Noyes, founder of the old public market, died before that market opened, but her spirit lives on at Monument Square, where the market house and the Wednesday Portland Farmer’s Market have enjoyed a healthy co-resurgence.
Kris Horton has been at the Public Market House for the past 16 years. Along with her K. Horton Specialty Foods, Maine Beer and Beverage and Big Sky Bakery comprise the “remnants of the old public market,” she said. “We felt that the notions of public market needed to continue. We wanted alcohol, flowers, bread and cheese.”
The latest issue of the Sun also includes this week’s column from Natalie Ladd.
Outliers owner Peter Verrill has leased for former JP Thornton’s location in South Portland where he plans on opening SoPo Bar & Grill, according to Eater Maine.
Verrill says the new venture, like its predecessor, will have a cafe/deli component in addition to a restaurant/bar section, and likely even a juice bar to serve health conscious customers of nearby Greener Postures Yoga and Snap Fitness.
Chubby Werewolf has reviewed this weak’s guest chef hot dog at Blue Rooster.
All in all, the Sloppy Penatzer was a fantastic meal, made all the more memorable by the tasty Thai Iced Tea I paired it with (and which has already become an instant favorite). With two holes now residing on my punch card, I’m wondering if it is too early to petition the good folks at the Blue Rooster Food Co. to make some of these hot dogs permanent additions to their menu. The summer is still young, but the Sloppy Penatzer would be at the top of my list.
Knack Factory has published an interview with chef Andrew Taylor from Hugo’s/Eventide.
Is there a secret to running a successful place?
I think the best way to have a successful business is to have worked in successful kitchens and to keep moving up in those roles. I also have only wanted to work in places where people care about food. I have always tried to seek environments where people were as interested in food as I am.
Haddockquest has reviewed Small Axe Truck,
It’s difficult to find too many faults here, but if there’s one thing that needs to be pointed out, it’s portion size. Small Axe’s haddock filet may have been perfectly fried, but it was simply too small to properly stand-up against everything else that was going on. At times, for example, the acidity of the preserved lemon proved to be too much due to a lack of balance, which could’ve been cured by a slightly heftier portion of fish. Local haddock doesn’t come cheap, though, does it?
and The Beer Babe has published a bar review of the King’s Head Pub.
The tap list on the second day was about 20 items long, but struck me as being both ambitious and rather special. A few highlights on the list included the reason I ventured back on Saturday – Cantillion Iris – a spontaneously fermented glass of perfection that is rarely poured from a tap due to its expense and rarity. But mixed in were several of Allagash’s special releases (Victor, Confluence, Ginger Wit), some international selections including Chimay (Belgium), Dieu Du Ciel (Canada) and Thornbridge (England). I also liked that these beers were also side by side with IPAs from Founders, Baxter, and Rising Tide.
The Press Herald reports on issues arising from the expansion of outdoor seating at the city’s restaurants.
For Bud Buzzell, a 72-year-old sight-impaired resident, the familiar sidewalks near his Congress Square home are increasingly a frustrating and dangerous maze caused by restaurants he contends are not providing the required 4 feet of pedestrian space.
“One is more or less copying the other and I’m very upset about it,” Buzzell said of the restaurants expanding into the sidewalks of his neighborhood. “And I know a lot of blind or visually impaired or disabled people who are very upset.”
South Portland has begun working on an ordinance that would allow food trucks in the city. You can see the factors under consideration on the South Portland website.
Sentry has also posted an article about the prospect of food trucks in South Portland.
Wednesday — Restaurant Impossible will be unveiling the re-imagined Uncle Andy’s at 7pm, and the Monument Square Farmers Market is taking place.
Thursday — GMRI is hosting a session on Portland’s Evolving Seafood Industry.
Friday — it’s the first day of the Scarborough kitchen tour, Sip & See.
Saturday — Novare Res is holding the 2014 SmuttFest, it’s the 2nd day of Sip & See, and the Deering Oaks Farmers Market is taking place.
Start-up and Create Week — An exciting event called Maine Start-up and Create Week is taking place June 12-20. There will speakers and panel discussion in addition to a number related events. Three of the presentation involve the food industry: Marine Innovation, Scaling a Specialty Food Company, and Innovation with Sustainable Foods. For a full schedule and to register for the conference visit, mainestartupandcreateweek.com/schedule.
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.