The Press Herald reports that chef Shannon Bard from Zapoteca didn’t make it to round 2 on last night’s episode of Beat Bobby Flay.
Shannon Bard cooks Mexican fare at Zapoteca every day, so it’s a bit ironic that it was a poblano pepper and chipotle pepper spice that brought her down on “Beat Bobby Flay” on the Food Network Thursday night.
Sierra Nevada’s Beer Camp, a 7-city traveling beer festival will be coming to Portland this summer. It’s expected to draw as many as 5,000 thirsty travelers to the city.
As part of the event Allagash will be brewing a one-off collaboration beer called Myron’s Walk which will be sold as part of a special 12-pack.
Beer Camp will be held on August 1 at Thompson’s Point. Tickets are now on sale.
For more information see articles by If My Coaster Could Talk, the Press Herald, and the press release from the Maine Brewer’s Guild.
The Press Herald has published a bar review of Emilitsa,
Co-owned by brothers Demos and John Regas, Emilitsa is a modern Greek restaurant in Portland’s arts district. While known for its exceptional food, Emilitsa is a good place for a more intimate bar experience – perhaps for a date or a quiet evening with a friend. The wine list consists solely of Greek wines and while the beer list is selective, it boasts some true quality brews. The service is outstanding – some of the best in Portland – and your server will be knowledgeable about the wines and cocktails.
Perusing Portland has reviewed MJ’s Wine Bar,
MJ’s has a relaxed, unpretentious atmosphere. There is a wide wooden bar, long narrow table ideal for a large group, smaller tables and leather furniture. The wine selection must be the best in town. And, they are always changing the selection to reflect the season.
and Otto Pizza,
We have been to both Congress Street locations. Pizza from both location have been equally satisfying. Otto’s mashed potato pizza with bacon and scallion is as good as it sounds.
and Peter Peter Portland Eater has reviewed Paciarino.
Paciarino makes food that is top notch and serves it in portions fit for a hungry guy like me. They also sell some items to go if you want to bring it home and heat it up. If you like Italian, this is definite must-try restaurant in Portland.
Owners Dave Aceto and Ben Culver from Arcadia National Bar (twitter, facebook) have launched a Kickstarter campaign to raise $25,000 for the arcade/bar they’re launching this Spring. They plan on using the money to help renovate the space they’ve leased at 24 Preble Street.
Visit the Arcadia Kickstarter page to learn more and to contribute to this effort.
The City Council approved Arcadia’s liquor license application on Monday night. For more on Arcadia see this recent article on Maine Today.
Meredith Goad has written an article for today’s Press Herald Food & Dining section that looks at how food industry businesses in Maine are using crowdfunding to raise money to launch or support their businesses.
Jarrod Spangler wants to open an Italian-style butcher shop in Kittery. Lisa Laurita and Tom Sigler want to spiff up their Camden restaurant. Gloria Pearse dreams of selling Indian food on the streets of Portland. Arvid Brown and his best friend plan to peddle fish and chips from their Portland food truck this summer. And Anya Heyl just wants to save her waffle business.
Knack Factory has posted an interview with Kim Rodgers, pastry chef at Hugo’s/Eventide.
This industry can be a difficult one and sometimes people don’t stick around for very long. What made you stick around?
I went to school for art, sculpture and French. For me, it was a marriage of all of those things. It was a tactile and visual thing. There are materials and you are changing them and there are endless possibilities and I fell in love with it. And you go in every day and it is never the same. It is not always the easiest, but there is always something to learn and there are great people to work with.
Snap Reviews reports that India Bazaar is now open at 1700 Forest Ave.
Now open on outer Forest Ave! Indian grocery – good selection, good prices – and takeaway food coming soon, possibly as soon as 15 minutes after i left yesterday. It smelled amazing; i can’t wait to go back.
According a tip from a regular PFM reader, the signage on the building promises, “Kabob -n- Curry, Fresh Produce – Meats – Spices, Mediterranean Groceries”.
Maine Today has published an interview with Luke Davidson, head distiller of Maine Craft Distilling.
How does your upbringing on a farm influence the way you work now?
That’s interesting. I definitely approach it in a more practical way, but it limits my abilities in other ways. Fortunately, I have my partner Fred [Farber] and a few other collaborators who have whole different skill sets, and together we make a good unit. In terms of the practical piece: growing up in a really, really remote setting during a really remote time, I learned from everybody that if you can’t find it, you make it. Basically everything here we’ve made ourselves.
