Beekeeping & Farming

| Posted in Farming

Today’s Press Herald includes articles on the state of beekeeping in Maine,

A recent federal report has pinpointed some of the causes of rapid die-off of bee populations from colony collapse disorder, but Maine beekeepers say hives here are flourishing.

and the increasing number of young farmers in the state.

“We were looking for a purpose. I wanted to feel good about what I did at the end of the day and wanted to feel like I’ve made some kind of a difference,” Ann Mefferd said.

“I wanted to feel like my whole lifestyle was in line with my thinking about the world, like ‘Be the change you want to see in the world.'”

Under Construction: Boone’s, Sonnet, Bresca and the Honey Bee, Vinland, Chris Gould

| Posted in Under Construction

Today’s Maine Sunday Telegram includes a feature article about Harding Smith and his fourth “Room” restaurant, Boone’s Fish House and Oyster Room.

This has been Smith’s life the past few months, as he juggles managing his three Portland restaurants while trying to open a fourth: Boone’s Fish House & Oyster Room, a new seafood place on Custom House Wharf.

In a year with an unusually large number of restaurant openings in the works in Portland, Boone’s is one of the most anticipated. It’s a project that will give Smith an unprecedented fourth restaurant within the city limits, and revitalize the late-19th-century waterfront building where it’s said Alexander Boone first served baked stuffed lobster.

Food writer Meredith Goad has also put together a series of sidebars on four other up and coming restaurants that are set to launch this year: Chris Gould’s restaurant on Fore Street, Bresca and the Honey Bee, Sonnet and Vinland.

Brunch Review of Artemisia Cafe

| Posted in Reviews

The Maine Sunday Telegram has published a brunch review of Artemisia Cafe.

If salmon hash ($10.50) is on the menu, order it. One of many hash selections, this version includes roasted salmon with a Dijon sauce, sautéed onions, capers and dill creme fraiche. Two eggs any style are included in the order, and the salmon combination of flaky filet and fried potato make for a tasty variation on a familiar standard. Dill is fresh and not overpowering, and the creme fraiche on potatoes tasted lovely.

Eventide: Review and Beach Greens Foraging Expedition

| Posted in Reviews, Fisheries

What’s the Soup has published a review of Eventide.

Eventide is a restaurant not to be missed whether it’s for a beer and oysters on a Saturday afternoon or a full dinner to experience all it has to offer. The owners are innovative and continually looking for new creations.

In an unrelated piece, The Root has written about a recent outing to forage for beach greens with Eventide chef Andrew Taylor.

Still, within a few minutes of searching the shore for wild edibles, we had found four different edible beach greens. I felt overjoyed, as if Robert Louis Stevenson himself had mapped out our expedition and more buried gold was further down the beach.

Another version of the beach foraging article appeared on the Huffington Post.

Local Sprouts…Coming Up With Solutions

| Posted in Profiles

The Portland Daily Sun has published an article about Local Sprouts.

Took a while for me to disavow myself of my fondly-held notion that Local Sprouts is the reincarnation of The Gate, the long-haired hippie freak guitar strumming anti-establishment coffeehouse that I frequented in Longfellow Square in the 1960s. The Gate was almost directly across the street from where Local Sprouts is located today, and there are definitely similarities between the two, but there is an essential difference…We came up with a basket full of criticisms but were woefully short of solutions. Coming up with solutions, though, seems to be what Local Sprouts is all about.

Reviews of Union Bagel, Bite into Maine, David’s and Supreme Pita

| Posted in Reviews

Dispatch has published a review of the  new Union Bagel shop on Cumberland Ave,

Union Bagel offers a short menu of freshly made, organic bagels with a variety of cream cheeses to choose from. Choices included sesame, onion, salt and poppy but I went for the garlic bagel with olive cream cheese in hopes that nobody would want to talk closely with me for the remainder of the morning. Perfectly toasted with just the right amount of spread, the bagel was warm and soft inside with crispy garlic bits on the outside. Deeelish.

On a Roll has published a review of Bite into Maine,

Get to the roll!  Solid roll and great value. Currently we are eating hard shell offshore bugs fetching about 8 bucks a pound.  This should warrant a $16 dollar lobster roll in this beautiful setting.  My textbook roll was $13.95. We also had their grilled tomato, basil and fresh mozzarella sandwich for just south of 5 bucks- this was delicious and a bargain.

the Press Herald has published a bar review of David’s,

I have been to David’s for a couple of happy hours in my days working downtown. The restaurant, which has received many accolades, should also be applauded for its drink menu. The bar offers about a dozen specialty cocktails and martinis that go beyond the traditional drink.

and a review of Supreme Pita.

Bottom line: Supreme Pita is fine for what it is, especially for all those hungry college students. If you’re craving stellar Greek food, though, save your money for the Greek festival.