The Forecaster has published an article about the community of farms in Cape Elizabeth.
She said despite having so many farms, the owners don’t really compete for customers. Instead, the farmers often collaborate and help out where they’re needed in each other’s operations, which is part of the reason they’re able to be successful.
After 27 years in operation, The Wine Bar is going out of business. Erica Archer at Wine Wise has all the details plus reminiscences of her experience with this longtime Wharf Street establishment.
My heart was heavy today when I got a call from Janet Barry, co-owner of the Wine Bar, it was news I never wanted to hear, this Saturday night, March 30, 2013, The Wine Bar and Cafe will be closing its doors after 27 years. Please join me there this Saturday night for their “help drink us dry” last hoorah!
Dispatch has published a reviewlette of Blue Rooster.
Tater tot poutine. Boom. Mind freak. Golden ‘tots smothered in gravy and cheese curds, with a little black pepper for flavor. I died. You’re gonna die guys. It’s so good.
Portland Daily Sun columnist Natalie LAdd has assembled her list of the Top Ten Restaurant On-The-Job No-No’s for restaurant workers.
1) I am velcroed to my cell phone. It’s common sense that cell phones should be prohibited during service but mine is typically tucked away in my back pocket, apron or in hand when I’m running into the bathroom.
Map & Menu and Delicious Musings have both posted reports from Hush Hush #4, the well-curated cocktail and food event run by Andrew and Briana Volk from Portland Hunt & Alpine Club (website, facebook, twitter). This month’s Hush Hush featured drinks made with the Diep 9 Genever (see their photos) line of spirits and some very interesting food by chef David Levi of Vinland.
Implying “normal” when a Hush, Hush event is anything but is almost an affront, but you need to believe me when I say that Andrew Volk is redefining the norm when it comes to the way he approaches his craft cocktails and the impeccable taste that Portland Hunt & Alpine is exhibiting in its selection of chefs and spirits for these events. [Map & Menu]
Photo Credit: Map & Menu
According to a Insurance Guy Beer Blog Bissell Brothers Brewing (website, twitter) is taking over the space on Industrial Way formerly occupied by Maine Beer Company. The brothers plan to open “over the next few months”.
The plan is to provide 4-packs of 16 ounce cans with their double IPA being the premier and flagship beer. If you are one of the few that has been lucky enough to try The Substance you know this is going to be one of the best IPAs on the market when it hits the shelves of your favorite beer store. Be sure to tell your local beer store and bar that they need to carry this beer when it is released.
Dispatch has published a review of In’finiti.
Next up the Chicharrones with Chimichurri sauce. This was the winner of the day. Deliciously crunchy with plenty of sauce for dipping, the chicharrones are a perfect dish to enjoy with a house brew. Although the Steak and Stilton Croquette was calling my name, I went with the Chorizo and Quail Eggs instead. This Mexican style sausage is one of my favs and they did it well.
Meredith Goad tweeted an enthusiastic two thumbs up “Try the Rundown Stew, a Caribbean chowder. It’s amazing!” for The Local Press, a soup and sandwich destination on Woodford Street that’s managed a nearly impossible feat in Portland fly beneath the radar of the local food press, PFM included, for three months since they opened.
The Bangor Daily News has published a profile of Eventide.
Aside from oysters, however, Eventide pays tribute to some classics of Maine seafood joints statewide. There’s clam chowder and lobster stew, of course, and battered Gulf of Maine hake, as well as a New England Clam Bake, a hearty meal of steamers and lobster served with potato, salt pork and a hard-boiled egg, presented on a bed of seaweed.
Lobster Gal has published a review of The Lobster Shack in Cape Elizabeth.
Clean, efficient, well maintained, bright, cheery outside, cozy inside and all this is on one of the best spots of real estate where lobster is served on the Maine coast. I really can’t say enough good things about the actual location and the restaurant itself. Except the lobster roll, it’s the only thing that just doesn’t measure up.
The Lobster Shack opens for the season this Saturday.