Review of Enio’s & Maine Salmon Farming

| Posted in Reviews, Fisheries

Portland Magazine has published a review of Enio’s.

Beef tenderloin, two rounds of gorgeous meat seared just as my partner likes it–rare–is served with excellent hand-made beef ravioli, sauteed mushrooms, and a full-flavored gravy ($23). My half-rack of lamb ($20) is a revelation. Juicy, tender, still reddish pink while being nicely browned, the flavor of the meat could not be better. The side of mashed potato and parsnip is nothing short of genius as is the surrounding balsamic reduction.

The May issue of the magazine also includes a feature article on the Maine salmon farming industry.

It seems like only yesterday that salmon was all the rage–the surefire local seafood choice on every restaurant menu in the state, and the darling of home cooks for its ease of preparation. Restaurants dressed it up in local condiments–maple glazes, blueberry salsas–and salmon was as Maine as lobster and crab.

Nowadays, all commercially available Atlantic salmon is farmed. Fish farming is controversial. Opponents slam farmed salmon as anti-wild, unhealthy, and uncool.

Review of Duckfat

| Posted in Reviews

Eat Maine has published a review of Duckfat.

With a devoted following, Duckfat is one of Portland’s most deserving favorites. The friendly staff and lively atmosphere make it the ultimate spot for a quick bite with friends or co-workers…Whether new to the duck fat phenomenon, or a loyal Duckfat patron, this is a definite crowd pleaser for anyone who happens to find himself or herself in Portland.

Outliers Eatery Now Open (Updated)

| Posted in Openings

Outlier’s Eatery (Facebook, Twitter, website) is now open. The restaurant and bar is located at 231 York Street at the street corner where Popeye’s Icebox used to be. Tivi Design—the folks who designed and built the bar at Grace—has created a very unique look for the new restaurant.

Chef Jonathan Dexter (formerly of Street & Co. and Hugo’s) is serving a menu (see below) of “sustainable farm to table” meals. The grilled rabbit entree (see below) was excellent.

 

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Lunch Review of Walter’s

| Posted in Reviews

Diningsense has published a review of Walter’s.

Ultimately, this lunch was the definition of hit or miss, with the lackluster main course bookended with a super salad and solid dessert. Even if my main course was a disappointment, the elephantine scope of the menu ensures that I’ll find something to my liking next time. Fusion cuisine is an easy punching bag because so many of the ingredient combinations are antithetical and a bit ridiculous (in a good way), but the menu combinations were accessible enough. In the end, as Portland’s preeminent member of the fusion genre Walters packs a punch and its novelty makes it worth returning to periodically.

Reviews of Blue Rooster & The North Point, Visit to MBC

| Posted in Reviews, Beer

The Press Herald has published a review of Blue Rooster,

I ate one, and literally had to push myself back from the counter where I was seated.

The [brussels] sprouts were so appealing — so full of well-conceived, co-mingling tastes, textures and flavors — I had to stop, slow down and savor.

Had I not used some self-discipline, I might have devoured the whole basket one after the other in rapid succession.

and a bar review of The North Point.

The North Point is unlike any bar I’ve been to in the Greater Portland area. It reminds me of a bar I’d see in southern France or maybe in Quebec City, within the old portion of the city. Emphasis is placed on enjoying the experience and each other rather than amenities such as televisions, pool tables or dart boards.

Today’s paper also features an interview with the owners of the Maine Beer Company about their new digs in Freeport.

 

Under Construction: Union Bagels

| Posted in Under Construction

The Forecaster interviewed the owners of Union Bagel as part of an article about the development taking place in East Bayside.

One of the newest is Union Bagel Co., which is now preparing to open its doors at 147 Cumberland Ave. early next month.

Bagel-makers Paul Farrell and Toby Alves are renovating the 500-square-foot space, formerly the site of Katie Made Bakery. Farrell launched Union Bagel last year at the Public Market House in Monument Square, but the demands of the shoestring business forced him to put it on hold last fall.

Portland Kitchen Tour Previews

| Posted in Events

The Press Herald (article 1 article 2) and Bangor Daily News have published articles about the Portland Kitchen Tour.

The kitchen is sleek and modern, with gray walls that reflect the color of Casco Bay on a cloudy, wintry day. The views of the bay from the large picture window are amazing, making the space the perfect spot to watch ships pass by while you drink your morning coffee.

The Tour is taking place on May 10 & 11. Six Portland area kitchens are part of the event, each one will “feature a chef, cookbook author, cooking demo or tasting”.Tickets are now on sale.

3 Events: Outstanding in the Field, GSFB Chopped, Graze

| Posted in Events

A set of three upcoming food events:

  • Outstanding in the Field – this summer Hugo’s will again be participating in an Outstanding in the Field farm dinner. the 2013 dinner will be taking place on August 25 on Thirty Acre Farm in Whitefield, Maine. $200 per person, tickets are now on sale.
  • Graze – the Black Tie Company and Pineland Farms are teaming up on a farm dinner series this summer. Each of the 10 dinners will include a farm or garden tour, live entertainment, drinks (cocktails, beer and wine), and a 4-course dinner. The series starts June 19. $95 per person. Call 207-761-6665 or email info@theblacktieco.com for tickets.
  • Chopped Competition – the Good Shepherd Food Bank will be putting on a Chopped-style cooking competition at Grace on May 19. The event will “put four local chefs in a head-to-head competition for bragging rights as the “Chopped” Champion”. It will also include “tastings from local restaurants and specialty drinks from guest bartenders made with Maine spirits”. $40 per person. Tickets are now on sale.

Food Trucks: Wicked Good Truck

| Posted in Under Construction

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Wicked Good Truck (Facebook, Twitter) will be running a pair of food trucks in Portland and on Peaks Island this Spring. Owner Nate Underwood hopes to launch the Portland truck sometime in early May, and the Peaks Island truck later in the month. There will be a fixed location for the Peaks truck near the ferry; Wicked Good in Portland is expected to be more of a mobile operation.

Adam Alfter, who many of you will remember as the chef/owner of Deux Cochon, is heading up the culinary staff. The final menu is still under development but they’re aiming for broad appeal, anything from scrapple to lighter/healthier options.

Underwood is hoping that Wicked Good Truck can do its part to expand the choices for moderately priced fare on Peaks. He’s also looking to this new business to give his three kids the opportunity to learn what’s involved in launching and running a business.