According to a report from the Bangor Daily News, Mainely Burgers food truck and the Urban Farm Fermentory were recipients of Entreverge Awards for their “scalable vision for the future and a long term commitment to the people, place and prosperity of Maine”.
The Entreverge awards are about recognizing the entrepreneurial spirit of Portland, Huckel-Bauer said, and are “part of making the city a more attractive place for young people to come and start businesses.”
A new pop-up venture called Cong Tu Bot (Tumblr, Instagram, Twitter) quietly got under way earlier this Spring. The creation of Vien Dobui and Jessica Sheahan, Cong Tu Bot’s specialty has been a type of Vietnamese chicken noodle soup known as Mi Ga.
So far Cong Tu Bot has held a pair of “friends and family” trial runs in April and early June that have mostly remained below the radar, providing the culinary team the chance to scale up their process in preparation for opening to the public.
I’ve been lucky enough to go to both and recommend you take the opportunity when the next pop-up takes place. The broth is well balanced and full bodied and is paired with some really excellent hand-crafted noodles making for a very satisfying meal.
Watch the Cong Tu Bot Tumblr site for more info on upcoming events.
The Blueberry Files has published a review of Dishcrawl and the food the group had at The Porthole, The Thirsty Pig, Blue Rooster and The Salt Exchange.
I enjoyed my experience, and heard from a lot of participants that they were in places they’d never been or never would have thought to try. So Mary is accomplishing the mission of Dishcrawls to connect locals with new restaurants. These tours are aimed at locals, with Dishcrawls being offered more frequently in the winter when the restaurants aren’t as busy.
Chef Damian Sansonetti from Blue Rooster and Andrew Volk from the Portland Hunt & Alpine Club are collaborating on a New England Summer Dinner. The dinner is scheduled for June 27. More info and tickets are available at mainedinner.brownpapertickets.com.
Today’s Press Herald includes an Eat & Run review of In’finiti,
This time around, I ordered the pretzel crusted chicken sandwich ($7), which came with avocado, tomato, arugula and aioli on a kaiser roll. It was moist, tender and a bit on the sinful side. Therefore, I loved it.
as well as a bar review of Flatbread, an article about Baxter Brewing’s expansion, and an article on the 30th anniversary of Mark’s Hot Dogs.
More Broke 207 has published a bar review of Forest Gardens.
When our food arrived, it arrived unadorned on paper plates, exactly like a $2 grilled cheese should. With all the fennel infused, grass fed, handcrafted, small farm, artisanal food that Portland is so famous for… sometimes it’s just nice to have a grilled cheese on crappy white bread hiding under a mountain of deep fried onions.
Today’s Press Herald includes an article about the 2nd Annual Hot Wing Cook-off taking place on June 22nd,
People love chicken wings. If there were ever any doubt, consider that last year the first Hot Wing Cook-off Challenge, at the Marriott Residence Inn in Portland, sold out 400 tickets on a Thursday night and had to turn away 75 more hungry chicken wing fans at the door.
about the 2013 Taste of the Nation dinner taking place June 23rd (tickets available online),
The issue is childhood hunger. Share Our Strength’s Taste of the Nation dinners, held in nearly 40 locations across the country, bring chefs, restaurants, sponsors and the public together at over-the-top culinary benefits to raise money and awareness for local groups that make sure no kid has to go to bed hungry.
and about the passage of a bill in the Maine Legislature to require labeling of GMO foods.
A lawsuit from Monsanto likely awaits if the Legislature enacts the bill co-sponsored by 120 lawmakers, including Democrats, independents and Republicans.
The Golden Dish has published reviews of The Well,
The pasta choice that evening was potato gnocchi made with Norland potatoes (Jason’s favorite) and served with spinach, roasted parsnips, carrots, braised radishes and tomato puree. It was a beautiful looking dish.
as well as the Saltwater Grille and Sea Glass Restaurant.
I opted for the Maine haddock, a delicious piece of fish with a Parmesan crust and served over a creamy mash of Yukon gold potatoes. The accompanying string beans were cooked al dente, though the kitchen might have opted for local, seasonal asparagus, which would have been more appropriate.
ILovePortlandMaine.com has published an interview with siblings Noah and Adam Bissell about the new brewery they’re launching.
One would think in a city like Portland, Maine that brothers Noah and Peter Bissell would have a very tough time cracking into the already booming local and national craft brew market. But what most wouldn’t count on is the experience and creativity each brother brings to the equation.
Flora Bliss, Broadturn’s farm stand in Aurora Provisions, opened for business on Monday. On its first day the stand had some early summer farm produce, flowers, seedlings for the garden and house plants.