Lobster Rolls & Spirits

| Posted in Reviews, Distilling & Cocktails

Today’s Maine Sunday Telegram includes an article comparing the cross-road Wiscasset lobster roll options of Red’s and Sprague’s, and

From my perspective, differences between the two are slight. Sprague’s roll is a little brinier, and its buns a little less substantial, while Red’s seems to use more butter (Kate’s Butter) and hand-tears meat into larger pieces. Both are so enormous that they need to be wrapped to maintain the pretense of structural integrity. On the strength of lobster rolls alone, the two are tied. Either would be a good choice for a hungry adult who wants full autonomy over how their roll is dressed.

an article about Tree Spirits, a winery/distillery in Oakland.

Being a state where agriculture flourishes, Maine has witnessed recent growth in wineries that utilize a wide range of fresh produce to make wines and other spirits.

[Owner Bruce] Olson said he and his wife go through meticulous processes to produce the 15 items on their menu, including wines, brandies and absinthe, an anise-flavored spirit derived from several plants.

Maine Food and Dining News

| Posted in Maine

Here are some recent food and dining highlights from around the state:

Handshake Digestif Bitters

| Posted in Under Construction

Shahin Khojastehzad has leased a spot at 52 Alder Street as a production space for his new company Handshake Digestif Bitters (instagram).

In selecting the elements for his flagship product, Khojastehzad is drawing on his Persian family heritage and the  flavors he was exposed to when growing up in Portland.

A Persian digestive bitters marrying 28 botanicals & spices from around the world & Maine. As an Iranian immigrant who grew up in Portland, Maine this is a collage of my memories of both my homes. Persian saffron, tea, sumac & limo ommani (black fermented limes) is the Silk Road in a drop. Maine hops, spruce tips, dark robust maple syrup & Chaga mushrooms bring the woods to your glass. Aromas of fresh citrus, a dance of tea & wood on the tongue. Can be drunk straight after a meal to help aid digestion or used in your favorite cocktail for a dash of zest. It’s a handshake of cultures & memories, proving that we are better together.

Khojastehzad is a longtime member of the Portland bar community and a co-owner of Novare Res. His late mother was the owner of Shahnaz Persian Grille on Forest Ave (the sign is still visible on the building at 795 Forest Ave).

Khojastehzad has shared some of the influences guiding him on the launch of his own company and product development,

My passion for the food & beverage industry has brought me around the world & I’ve encountered a lot of regional herbal elixirs for after a big meal. In those travels flavors, memories & sensory experiences have left their imprints. Handshake is picking up where my late mother’s Shahnaz Persian Grille left off, adding some Iranian back spice to Portland’s culture. This project is important to me to further POC in Maine’s food & beverage industry. All the ingredients tell a story of growing up with friends from different cultures in Portland (Lemongrass from Cambodia , Hibiscus from Caribbean, Italian digestivos from my wife’s maternal side of the family, Roobias Tea from Africa, etc). I’ve used a lot of these ingredients in in my career. Like a Persian rug, it’s threading together cultures into a beautiful tapestry.

Khojastehzad hopes to launch his first product this fall. Follow Handshake on instagram to stay up to date on progress.

Rise Now Open in Cumberland

| Posted in Openings

The Forecaster reports that the new Cumberland restaurant Rise Pizza & Pub (instagram) has opened for business.

For restaurateur Tobey Moulton, offering casual yet elevated food in a relaxed atmosphere is no new feat, but last week, when the co-owner opened Rise Pizza and Pub in Cumberland, he knew he had big shoes to fill.

Partnering with chef Rocco Marzilli, Moulton purchased the building on Main Street from Jim Guidi early this summer. In April, The Forecaster published an exclusive story announcing the closure of Guidi’s restaurant, Louie’s Grille, which was a staple in Cumberland for a decade.

Rick’s Lobby Cafe Closing

| Posted in Closings

Today’s Press Herald reports on the closure of Rick’s Lobby Cafe.

But their gracious presence in the building soon will come to an end. In May, as the couple were celebrating the cafe’s eighth anniversary, the building owners informed them that their lease would not be renewed, and that they would need to vacate by the end of October. The Woods have set Friday, Sept. 1, as the cafe’s last day.

Upcoming Events

| Posted in Events

Wednesday – Terlingua is holding 3-course Greek dinner, and an Outstanding in the Field dinner is taking place at Dandelion Spring Farm with guest chef Neil Zabriskie from Regards.

Friday-Sunday – chefs Sam Hayward, Evan Mallett and others will be leading Take a Bite out of Appledore: An Eco-Culinary Island Retreat.

August 30 – Famed apple expert John Bunker will be delivering a talk at Oyster River Wine Growers on the apple history of the Oyster River Road area—tickets.

September 10 – the Maine Cheese Festival is taking place.

September 18 – an all-star line-up of female chefs from Maine are collaborating on multi-course Fabulous Femmes dinner to benefit MOFGA and to highlight Maine women in farming.

September 24 – The Saltyard is holding a cocktail brunch at Wolfe’s Neck Center in Freeport.

September 24-30 – Maine Lobster Week is taking place.

September 30 – Tender Table is holding their 3rd annual food and art fair in Congress Square Park.

October 7 – Oxbow is holding their annual Goods from the Woods event in Newcastle, Maine.

October 8 – Dandelion Spring Farms is holding a Harvest Dinner, and Maine Open Creamery Day is taking place.

October 25-28 – Harvest on the Harbor is taking place.

November 5 – Chaval is holding a late harvest dinner at Wolfe’s Neck Center in Freeport.

Maine Food & Dining News

| Posted in Maine

Here are some recent food and dining highlights from around the state:

Lambs Bar in South Portland Now Open

| Posted in Openings

A new South Portland bar called Lambs (website, instagram) debuted Wednesday night.  Lambs is located at 695 Broadway in a space adjacent to Night Moves Bread. In addition to 70 seats of indoor bar and table seating, Lambs also has outdoor seating overlooking Casco Bay.

Owner Wade Ritchey along with beverage director Maia Fleming and the Lambs team are serving a bar menu (see below) of local beer, natural wine and a selection of classic cocktails. Food options include ham and butter or radish and butter sandwiches made with Night Moves bread, sardines, olives, bread and cheese, hummus, etc. Shown above are the ham and butter sandwich, castelvetrano olives and a negroni cocktail. Watch for the Lambs menu to expand in the coming weeks with more options for food, a bottles list, and maybe even sake.

Lambs will be open Wednesday through Monday, 3:30 – midnight on weekdays, noon – midnight on weekends.

Interview with Chef Lulu Ranta

| Posted in People

Down East has published an interview with Lulu Ranta the chef/owner of The Quarry in Monson.

What did it feel like to be shortlisted?
Scary, because I’ve never talked about James Beard. To me, that’s for elite chefs. I work hard for my artists and for my guests. That’s what I strive for. But James Beard, now you have the accolades, now comes all the expectations. And I can’t even call myself a chef. My husband and kids say, “Mom, you’re a chef.” I say, “No, I’m not a chef. I’m a cook.” Chef, for me, it’s too formal. I’m not formal. But I mean, James Beard is a huge honor. That’s beyond my wildest dream.

Upcoming Events

| Posted in Events

Wednesday – Turkey & The Wolf, Molly’s Rise & Shine, and Hungry Eyes are taking over Bar Futo for a New Orleans style 5-course meal.

August 19 – S+P in Newcastle will be holding a multi-course plant-based dinner.

August 23 – Terlingua is holding 3-course Greek dinner.

August 23 – An Outstanding in the Field dinner is taking place at Dandelion Spring Farm with guest chef Neil Zabriskie from Regards.

August 25-27 – chefs Sam Hayward, Evan Mallett and others will be leading Take a Bite out of Appledore: An Eco-Culinary Island Retreat.

August 30 – Famed apple expert John Bunker will be delivering a talk at Oyster River Wine Growers on the apple history of the Oyster River Road area—tickets.

September 10 – the Maine Cheese Festival is taking place.

September 24 – The Saltyard is holding a cocktail brunch at Wolfe’s Neck Center in Freeport.

September 30 – Tender Table is holding their 3rd annual food and art fair in Congress Square Park.

October 7 – Oxbow is holding their annual Goods from the Woods event in Newcastle, Maine.

October 8 – Dandelion Spring Farms is holding a Harvest Dinner, and Maine Open Creamery Day is taking place.

October 25-28 – Harvest on the Harbor is taking place.

November 5 – Chaval is holding a late harvest dinner at Wolfe’s Neck Center in Freeport.