Tiqa Grille, a “[f]ine dining restaurant serving innovative Mediterranean Cuisine including kabobs with an open grill and open bakery”, is under development in Portland. They’re currently advertising for an Executive Chef on Craigslist.
See the PFM Under Construction page for a complete list of restaurants under development.
The Golden Dish has published a review of Little Bigs.
I loved Little Bigs crueller with the maple glaze and smoky bacon. I had one right after I finished my hand pies. It was a lot of calories down the hatch all at once. But there’s a saying in the food world—“don’t waste your calories.” But if it concerns these crafty sweet and savory devils, who’s counting?
Kamasouptra, Peachy’s Smoothies, Amato’s, and Café Crêpe are sharing space in a new retail store called the Freeport Public Market.
Amato’s and Kamasouptra got the start, albeit about a century apart, in Portland, additionally Café Crêpe has been operating a food truck in East Bayside since last Fall.
Wednesday — Washington Post food editor Joe Yonan will be teaching a cooking class at Stonewall Kitchen, and Black Tie is teaching a cooking class.
Thursday — there will be a Maine Craft Distilling tasting at the Public Market House, and The Great Lost Bear will be showcasing beer from Sheepscot Brewing.
Friday — Joe Yonan will be teaching a 2nd cooking class at Stonewall Kitchen.
Saturday — The first Deering Oaks Farmers Market of the season is taking place, and Wine Wise is leading a Sparkling Wine Walk.
Sunday — Vinland is teaching a cooking class.
Star Wars Dinner — Piccolo is holding a Star Wars dinner on May 4 (aka May the Fourth Be with You day).
Taste of the Nation — tickets for the 2014 Taste of the Nation dinner are now on sale.
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.
We are planning on closing down Old Port Spirits for about a month to clean and renovate, but when we open we hope to/will have the best liquor and beer selection in town! So if there is anything special you want to see, please let us know, we want to carry what you guys want!
The Maine Sunday Telegram has reviewed Central Provisions.
In Portland’s ever-expanding restaurant scene, Central Provisions is this city’s newest and perhaps brightest star. Chef and co-proprietor Chris Gould has created some of the most inventive food in Portland right now. After multiple visits and some 30 dishes, the restaurant’s trendy small-plate concept has been superbly achieved on each occasion. The format further allows you to create your own tasting menu from a list of nearly 50 small plates ($5 to $26) that form a fusion of cooking styles inspired by the cuisines of Europe, Asia and the Americas.
Also in today’s paper are a profile of the Salt + Sea CSF owner Justine Simon, an interview with Food & Wine Best New Chef Cara Stadler, an article about dandelion greens and the rest of this week’s edition of Source.
Living, Eating and Aging has put together a list of places “Where to Eat Right Now (before the tourists arrive)“.
Knack Factory has published an interview with bartender John R. Myers.
What about those revelations appealed to you?
I think it is just like anything that you start to care about. You start caring about quality on another level, especially when your craft is related to your employment. When you care about doing it, it brings a whole new level of enjoyment. When you care about the quality of ingredients you are using and the fresh juices and the homemade concoctions, it keeps it interesting and makes it worth doing.
Eat Maine has reviewed El Corazon,
There are other taco choices, like the carnitas, where the pork shoulder is slowly braised in its own fat and slightly crisped up before serving, and the Baja fish taco which Joe insists must “always be fried, NEVER grilled.” All their sauces are made on the truck, including a mild salsa verde and an extra hot salsa made from dried New Mexican Hatch Chilies, which he gets directly from the source because, due to the soil they grow in, there is simply no replacement for these peppers.
Drink Up and Get Happy has reviewed Po’Boys,
Po’ Boys and Pickles serves up authentic Louisiana fare in a relaxed atmosphere. It’s built a great reputation for delicious food and great prices and we agree wholeheartedly! While the $2.50 drafts are only Monday and Tuesday they are open 7 days a week. Do yourself a favor and stop by sometime. You’ll be hooked!
and The Golden Dish has reviewed Caiola’s.
I switched my order. The fish was beautifully cooked, flakey, moist and married to flavors worth the price of admission tenfold.
It was those smoked chickpeas, however, that stole the show—so typical of how Harmon comes up with these ingenious devises that are as trendy as haute hipster hangout fare anytime.
Maine a la Carte has reported on a preview dinner at Chebeague Island Inn prepared by their new chef Brandon Hicks.
Hicks moved to Maine from ilili Restaurant in New York City, where he spent the last three years as chef de cuisine. Before that, he worked at several New York restaurants, including a stint as chef de cuisine at Brasserie 8 1/2; maitre fromager at Artisinal Restaurant; and chef de partie at Picholine.
Hicks is also a certified master sommelier, and shared some of his knowledge about wine – as well as a bottle or two from his own cellar – during the course of the evening.