Taste, Memory and David Buchanan

| Posted in Farming

The Press Herald has published an article about the upcoming book Taste, Memory and it’s author David Buchanan.

Published by Chelsea Green and due to hit bookstores Nov. 5, the eloquently crafted book is part memoir, part food history and all delicious romp through the modern day renaissance of agricultural creativity and culinary adventurism sweeping the nation. Buchanan takes readers along with him as he searches out a diversity of fruit and vegetable varieties beyond those that dominate supermarket displays. It’s a tale bound to appeal to those with an appetite for alternative food and farming systems.

Boston Globe: The New New England Cuisine

| Posted in General News

Chefs Mike Wiley of Hugo’s and David Levi from Vinland (still under construction) were interviewed by the Boston Globe for an article on “The New New England Cuisine”.

If chefs like Wiley have their way, fine dining menus, with their unlimited year-round fresh produce and expensive cuts of meat, will soon be replaced by a cuisine that is a more specific expression of New England’s seasons, landscape, and culture. Chefs are elevating humble ingredients that have always grown here. When our short growing season is over, we may have cold temperatures but we have plenty of light. Cooks find hearty greenhouse greens or stored root vegetables, or they ferment carrots, beets, cabbages, radishes, and other firm produce. In the North Atlantic, fishermen head out for some prized fish that are at their best in the cold months: sea urchins and their roe, Jonah crabs, smelts, monkfish, wolffish.

 

3 Final Burger Reviews: Gilbert’s, Pepperclub, The Loft

| Posted in Reviews

Burger Meister Meister has published the last 3 installments from their year of weekly burger eating with reviews of The Loft, Pepperclub and Gilbert’s.

When my consciousness returned to normal I collected my thoughts and opinions on this burger and this is what I determined: This burger really surprised me. It was actually one of the juiciest burgers I’ve eaten yet and the flavor was great. It was cooked medium, as ordered, the bun was soft and substantial, and the _____ cheese was nicely melted. The burger came with generic potato chips, which was the only downside, I thought. Great job overall though, Gilbert’s, in smashing my pretenses.

Food Swap

| Posted in Events

Maine a la Carte has a piece about the food swap taking place this weekend at the Portland Food Co-op.

One of the latest trends in the local food movement is food swaps, and this Sunday the public is invited to take part in one in Portland. You don’t need any cash, all you need is some food ripe for the swapping. This could be your homemade pickles or canned tomatoes, the squash or cabbage from your garden or the wild mushrooms or seaweed you foraged.

Baxter Brewing

| Posted in Beer

MaineBiz has published an article about Baxter Brewing and its founder Luke Livingston.

Two years in, Luke Livingston is doubling down on Baxter Brewing Co.

By 2014, he plans to nearly triple staff, quadruple production and brew around the clock to reach new markets across New England. A $2.5-million expansion to start this year will max out the company’s Bates Mill brewery in Lewiston, allowing the can-only facility to produce over 1 million gallons of beer.

“Bubbly” Cocktails

| Posted in Reviews

Mainely Mara has posted a survey of sparkling wine-based cocktails available at the restaurants in Longfellow Square.

And these aren’t just your standard glasses of bubbly.  Our local bars & restaurants have come up with amazing cocktail creations using bubbly as either a base or sometimes just a splash.  Either way, it takes your standard glass of champers to a whole new level – a very delicious & effervescent one!

This Week’s Events: El Rayo Farm Dinner, Cider at Novare Res, Standard Bakery Tours, 188 Freedom Farm Dinner, Harvest in the Hood

| Posted in Events

Monday — the first day of Petite Jacqueline’s Le Semaine du Gout as “a celebration of dinning, agriculture and education”. Each night Monday through Friday “will feature a different culinary theme and create a 3-course prix fixe menu”.

Tuesday — Local Sprouts is hosting a Local Foods Networking Breakfast.

Wednesday — El Rayo is offering a prix fixe dinner to showcase the farms they work with, Margaret Hathaway and Karl Schatz will be at El Rayo to sign copies of their new book Portland Maine Chef’s Table, and the Monument Square Farmers Market is taking place.

Thursday — The Great Lost Bear is showcasing beers from Peaks Organic.

Friday — Novare Res is featuring 30+ ciders from North America and Europe as well as a selection of pumpkin ales, Rosemont on Brighton is holding a wine tasting.

Saturday — As part of Bread Bakers Guild of America Bakery Open House Standard Baking will be giving behind the scenes tours, Local 188 is organizing a 5-course dinner at Freedom Farm as a benefit for the Portland Farmers Market, author David Buchanan will be holding a book signing for Taste, Memory at his farm in Cape Elizabeth, Sea Change is teaching a seafood cooking class, a Harvest Festival to benefit Broadturn Farm’s Long Barn Educational Initiative is taking place, a wine tasting is taking place at Browne Trading, and the Deering Oaks Farmers Market is taking place.

Sunday — Rosemont Market is gathering East Ender, Local Sprouts, Flatbread, Bunker Brewing, Devenish Wines and UFF for the Harvest in the Hood street party. The founders of Blue Bottle will be at Tandem Coffee for a book signing.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Stan Brown, Beekeeper

| Posted in Farming

The Huffington Post has published an article about Stan Brown who runs Brown’s Bee Farm in North Yarmouth Maine.

Stan Brown of Cumberland, Maine, is nearly 93 years old, one of America’s oldest registered beekeepers. Brown, who turns 93 on October 13, has kept honeybees on the same one-quarter mile of road since 1931. Semi-retired, he maintains 55 hives and produces around 1900 pounds of honey a year with the help of his assistant, Karen Thurlow-Kimball.