The Golden Dish has published a review of the Scarborough El Rayo.
The salsa was made from fire-roasted tomatoes, giving it a rich burnished taste. The chips were made from Tortilleria Pachanga tortillas, the local artisanal provider from Bayside. Also impressive was the restaurant’s listing on the back of the menu of local purveyors, something that you don’t often see on the typical Mexican menu here.
Maps Cafe (facebook) is scheduled to open today at 2 pm. They’re located at 64A Market Street, just down the road from the Salt Cellar.
Maps Cafe is aiming for a “European feel whilst focusing on local Maine produce in a relaxed environment”. They’ll be serving beer, wine, coffee, tea, sandwiches, snacks and sweets.
NPR has aired a report on Marshall Wharf’s brewing of Sea Belt, a beer that uses Maine sugar kelp as one of its key ingredients.
At Marshall Wharf Brewing Co. on the Belfast, Maine, waterfront, new beers begin their journey into draft lines and pint glasses inside two large tanks. Marshall Wharf has a reputation for making some unconventional beers — a stout with locally sourced oysters, for example, and a wheat-infused kolsch with jalapeno and habanero peppers. A few years ago, David Carlson, the brewing company’s owner, discovered a beer from Scotland, called Kelpie, made with seaweed.
“If there’s seaweed in Maine and it’s a good product,” he says, “why not try putting it in the beer?”
Urban Eye reports that the upcoming episode of Eat Street featuring Mainely Burgers will air on July 31.
But 10 hours of filming has paid off. The trucks, one parked at Scarborough Beach, will be featured July 31st at 8 p.m. on season five of the Cooking Channel’s street-eats-centric show.
Tasting Table has assembled an eating and drinking guide to Portland.
It might not have the cachet of a New York or Chicago, but Portland, Maine has quietly emerged as one of the country’s most progressive dining cities. Farm-to-table is a given here; chefs in this oceanside town savor access to regionally caught fish as well as sustainably raised meat and local produce. Wrestling for attention is the area’s vibrant drinking scene, which spotlights equally local beers and spirits. And it almost goes without saying, but bears repeating: Portland’s lobster rolls simply cannot be beat.
Highlighted are: Bite into Maine, Central Provisions, Duckfat, Empire, Eventide, Fore Street, Great Lost Bear, Hugo’s, Hunt & Alpine, In’finiti, K. Horton’s, Local 188, Lolita, Novare Res, Portland Lobster Company, Salt Cellar, Slab, Standard Baking, Street & Company, Sweetgrass, Vervacious.
Fill the Steins has reviewed The Thirsty Pig.
Also just right? The Pig’s commitment to fresh, local brews and housemade sausage. Two handfuls of taps pour out some of the best beer Maine has to offer, from Bunker to Maine Beer Co. and more. Because, what goes better with sausage than beer?
Nothing. The answer is nothing.
In the wake of the high profile bankruptcy of the Crumb cupcake chain in NYC, the Press Herald takes a look at the risks and opportunities associated with running a business focused on a single product type.
“I quit my job, opened a jerky store and people told me I was out of my mind,” DiBenedetto recalled in a phone interview from his business in North Conway, N.H.
But his North Conway House of Jerky store did so well that, five weeks ago, he and some business partners opened a new shop on Exchange Street called the Old Port House of Jerky.
Saveur has published a feature about the 2nd generation farmers of the Back to the Land movement in Maine.
As the rest of us get a taste for the benefits of eating local and organic, and small-scale farms start to become more viable, some of the sons and daughters of Maine’s Back to the Landers are staying put—literally on the land where they grew up—and dedicating themselves to small-scale farming with renewed vigor, despite the hardships they witnessed growing up, as many of their parents had to give up farming to make ends meet. “Stay on the Landers,” they sometimes call themselves—these kids, like Ben, who are following through on their parents’ dormant dreams, doing tough, rich work that doesn’t make a lot of money.
The Bangor Daily News reports that an appeal hearing date has been set for Sangillo’s.
The owner of Sangillo’s Tavern will get a chance to argue why he shouldn’t lose his liquor license in an appeal hearing scheduled Sept. 11 in Council Chambers at City Hall.
The bar at 18 Hampshire St. lost its license after a 5-4 city council vote April 7. It has remained open while owner Dana Sangillo appealed the decision to the state Bureau of Alcoholic Beverages & Lottery Operations.
Cultivating Community and Rosemont are teaming up to run an Urban Twilight Dinner this Thursday at the Urban Farm Fermentory in East Bayside.
This Twilight Dinner consists of a tapas-style meal prepared with seasonal ingredients from local farms, by Rosemont Market’s Brad Messier.
While you are here, explore the Fermentory and sample some of the deliciousness being brewed in-house (kombucha or hard cidah, anyone?) and learn more about Cultivating Community’s youth, farming and food programs.
Tickets are $40 per person and are available on BrownPaperTickets.com.