Under Construction: Food Factory Miyake

| Posted in Under Construction

As reported back in November, Miyake plans on reopening Food Factory Miyake at their original spot, 129 Spring Street, serving “Japanese comfort food”. The City Council is reviewing their liquor license application Monday and that means we get a peak at the draft menu (see page 67). It consists a mix of small plates (hijiki umani, shrimp with wakame sunomono, etc.) and a small list of entrees (pork with koji salt marinade, braised mackerel with ginger miso, etc.).

The liquor license application would seem to indicate that the new FFM will not be BYOB. The restaurant is likely to open sometime in July.

Reviews of Schulte & Herr and David’s Opus Ten

| Posted in Reviews

The April issues of Down East and Maine magazines are now out. Down East has published a review of Schulte & Herr,

A must-have is the potato pancakes with house-cured lox. The pancakes, pillowy puffs with a slightly crunchy exterior, are the perfect vehicle for a pile of buttery ribbons of delicate salmon, topped with cornichons, capers, matchstick radishes, and a dollop of horseradish sour cream.

and Maine has published a review of David’s Opus Ten.

My faith in [chef David] Turin has been justified time and time again, with every bite leaving me in excited anticipation of what may be coming next. The meal is an incredible sensory experience, with Turin’s bold signature flavors becoming even more intense in smaller preparations.

The Opus Ten review is not yet available online.

Fluid Farms

| Posted in Farming

The Portland Daily Sun has published an article about Fluid Farms, an aquaponic farm that’s been operating in Bayside for 2 years growing herbs, greens and fish.

“We have outgrown our cramped in-town greenhouse and have decided to expand. Powered by the momentum of the past two years of operation, we have committed to an expansion and purchased a production-scale 2,600-square foot greenhouse. We are building and moving into our new greenhouse this spring.”

Owners Tyler Gaudet and Jackson Mcleod are using Kickstarter to get the capital they need to expand their business. They have met their initial goal of $5,000 and are stretching to $10k which would enable them to increase the length of their growing season.

You can follow their progress on Facebook.

Review of In’finiti & Little Tap House

| Posted in Reviews

Active Beer Geek has published a joint review of In’finiti and Little Tap House,

If you want a more laid back environment with a slightly better menu, than you should choose Little Tap House. If you want to spend a little more money and enjoy beer and spirits made in-house than you should choose In’Finiti. As for me, both destinations are on my “go-to” list for beer destinations. That means there’s a chance you will see me at both locations enjoying local craft beer.

Under Construction: Changes at Empire (Updated)

| Posted in Under Construction

Culture Shock reports that Empire has changed hands and is going to be split into 2 different venues.

The word on the street is that the downstairs area will be reopened in early summer as a Chinese restaurant – which the Empire building originally was, back in the day – and the upstairs is tentatively planned to reopen this summer as well, still as a music venue.

The Press Herald published an article late Friday with additional information,

The five-year-old restaurant and music venue has been sold by Umbel and will be run by Theresa Chan, a Maine restaurateur, and Todd Bernard, a veteran of Portland’s arts scene. Bernard is a former owner of the Space Gallery music and arts venue, at 538 Congress St.

Umbel said the new operators will close Empire Dine and Dance temporarily so that the downstairs, which now is a bar and restaurant with space for small music groups, can be renovated into a Chinese restaurant.

Review of Zapoteca

| Posted in Reviews

The Kennebec Journal has published a review of Zapoteca.

We were nonplussed by the lengthy bar menu, until Kelsey helped us select a couple of outstanding Magaritas…Ours went extremely well with our appetizers. All I can say about the Guacamole is holy mole! I would have bought a gallon to go. The chefs sent out two delicious tacos that are not on the dinner menu. And our Tres Sopes, a “tasting of three golden masa bites” for just $9, could easily be a meal.

Tending the Firebox

| Posted in People

Speckled Ax owner Matt Bolinder has authored an article entitle Tending the Firebox for Roast Magazine.

“But why roast with wood?” I’m frequently asked…the drum roasters being used by many roasters today do not look or operate very differently from those used in production 150 years ago. Indeed, many of us prefer old machinery. Quality drum roasters with a century of service on them are not liabilities, but precious commodities. So while roasting with wood may not be “simple,” in a field with a larger than normal percentage of professional Luddites, preferring pour-over to push-button drip and manual paddles to super automatics, roasting with wood in the 21st century is not as anachronistic as it might seem.

Geary’s & Bar of Chocolate Review

| Posted in Reviews, Beer

Today’s Press Herald includes a bar review of the Bar of Chocolate Cafe,

The Bar of Chocolate may easily be the Old Port’s best-kept secret. Tucked between the Oasis and Amigos, this bar is unlike any other I’ve been to in Maine.

Patrons walk in off the cobblestone street to find comfy chairs, a few tables and a small L-shaped bar with stools. To the right of the bar is a nicely lit dessert case filled with delectable treats for some late-night snacking.

and a What Ales You column about Geary’s Summer Ale and a plan to sell the beer in cans.

In a related topic, Geary said that later this summer, the company will be selling the Summer Ale in cans in a partnership with Wachusett Brewing Co. in Westminster, Mass., near Fitchburg.

“Wachusett has the canning equipment,” Geary said. “What is good about this is that we will brew the beer here, doing everything but the packaging. Then a 200-barrel tank truck shows up and will take it directly to Wachusett’s.”

Growing Your Own Garlic

| Posted in Farming

This week’s edition of the Portland Phoenix has an article about growing garlic and the plant diseases that afflict the crop in Maine.

As a garlic connoisseur, you should learn your varieties. Commercial growers favor softneck garlic (Silverskins and Artichokes), which stores better, lends itself to braids, and yields more concentrated — albeit smaller and harder to peel — cloves. Home gardeners and small farmers often plant hardneck (Porcelain, Rocambole, and Purple Stripe) varieties for their marketable scapes and large, meaty cloves. Nate Drummond of Six River Farm in Bowdoinham grows mostly Music and German Extra Hardy garlic, juicy, white-skinned Porcelain breeds.