The Golden Dish has published a review of the East Ender.
For main a course my friend had to have the Swedish meatballs served over American-style house-made wide noodles. What a sixties dish, perhaps better served as a first course in a smaller portion. Even so, they were beautifully presented and the flavor was intensely rich, the noodles al dente and the spinach leaves a nice touch.
Not So Hush Hush took place yesterday at Eventide. Portland Hunt & Alpine Club (website, Facebook) owner Andrew Volk produced a menu of excellent drinks while the Eventide kitchen crew sent out a stream of hors d’oeuvres to the packed house. Here’s the cocktail menu for the event, the Winslow Sour was the favorite among those I spoke to:
Portland Hunt & Alpine Club recently leased a space on Market Street and plans on opening their craft cocktail bar this July.
For additional photos see the ones posted by Zach Bowen and Sean Thomas.
Bard Coffee got a shout out in a New Yorker article about the specialty coffee conference that took place last weekend in Boston.
“This is what coffee tasted like in nineteenth century!” Peter Giuliano exclaimed, holding a cup of Bard coffee’s Sumatra Wahana Natural as we talked at a small stand near the entrance of the Boston Convention and Exhibition Center, where the Specialty Coffee Association of America was holding its twenty-fifth annual exposition this past weekend. “I’ve never tasted anything like it.”
The Press Herald and the Forecaster are reporting that South Portland City Council has voted to allow the farmers market to return to Hinkley Drive in 2013.
City officials had been reluctant to grant the market permission to operate on the site next to Mill Creek Park and a credit union because the busy road would have to be closed for several hours every Thursday.
But after the city’s Planning Board voted last week to give the farmers’ market a special exception permit, councilors voted Wednesday night to allow the road closure.
Maine-based food blogs Sweeter Salt and From Away and chef Mitchell Gerrow from East Ender are participating in the American Lamb Pro-Am:
Krista Kern Desjarlais, chef/owner of Bresca, is working on a new venture which she plans on calling Bresca and the Honey Bee. This week she closed on the purchase of Outlet Beach on Sabbathday Lake in the town of New Gloucester. The property includes docks, boat rentals, a beach and a snack shack (in operation since 1929) which she’ll be converting into her new eatery.
Bresca and the Honey Bee will be open 7 days a week from Memorial Day straight through to Labor Day. The menu “will be picnic inspired with a focus on pastry and ice cream with hamburgers, hotdogs, pizza, salads and snacks.”
I’ve always been a big fan of Bresca and look forward to visiting Krista’s new venture. A trip (or two or three) to New Gloucester this summer are going to be on my calendar.
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The Portland Phoenix has published a review of The North Point.
It’s a menu that says: my kitchen is tiny but I care about food — an experience familiar to many New Yorkers. There are lots of cold meats in the form of patés and charcuterie, and a nice selection of cheeses. A pheasant paté was quite good — sweet but peppery with some gaminess, with a texture more meaty than creamy. Even better was a trio of juicy sausages — a spicy-smoky andouille, a sweet and fatty kielbasa, and a peppery rabbit — served with four sauces.
The Press Herald What Ales You column reports that both Shipyard and Allagash made it on to the list of the 50 best selling craft beers in the country.
Shipyard is the No. 15 selling beer in the craft beer category and No. 23 in overall brewers, up from No. 16 in crafts and No. 24 overall last year. Allagash made it to No. 48 on the craft beer list after not appearing on the list last year.
Map & Menu has published a review of Blue Rooster.
The Blue Rooster fills the perfect need in Portland when you don’t want to sit down for long but still want to be wowed with every bite. If you work in the Old Port and don’t make the Blue Rooster a priority for your next lunch day, you’re missing out.
Photo Credit: Map & Menu
Lobster Gal has published a review of the lobster roll at Eventide.
Even fresh picked, tasty lobster on a perfectly grilled grocery hot dog bun can start to seem, dare I say, ho-hum. Creativity can go wildly wrong with lobster rolls. I can see why the chef at Eventide is considered a culinary genius. Don’t question brilliance, just go with it, it just might blow you away. My only regret is that I didn’t summon up the stomach space to try the warm, rum butter option. Mmm, can anything be wrong that involves the words “rum butter”?