The Press Herald has published a bar review of The Great Lost Bear.
I don’t remember how many beers were on the list at the time, but now The Great Lost Bear boasts a total of 69 taps featuring mostly craft beers from the Northeast and 15 Maine microbreweries.
At some point, a list of beers that long can make it hard to choose what brew you’d like to sip. However, with such a long list, you are sure to find something you like.
Today’s Press Herald includes a front page article on the Food Science program at the University of Maine,
At a time when enrollment at UMaine is down overall, a record number of students is enrolling in the university’s Department of Food Science and Human Nutrition.
advice on how to best store your growing home wine collection,
How should you store the wine you keep at home for dinner parties or your own drinking pleasure? Do you really need one of those wine refrigerators that are so popular these days? And when should you take the leap to a real wine cellar?
and an article about a documentary on MOO Milk.
In a film that is at turns humorous, heart-wrenching and very humane, Pingree and Mann follow three farm families in Aroostook County and Downeast Maine as they and seven other farms strike out on their own to create Maine’s Own Organic Milk Co., better known as MOO Milk.
The staff at the Black Point Inn collaborated with chef Rob Evans and Brian Hill on a 6-course meal that raised $30,000 to fight hunger in Maine.
Black Point Inn staff donated their time to work the event, our food vendors and wine merchants donated all product and 100% of all proceeds – $30,000 went to the cause. Every dollar raised will connect a child to 10 meals, so with the generosity of the Black Point Inn community, we helped provide 300,00 meals in Maine – 6th in the nation for “severe food insecurity.”
Map & Menu has published a review of the Sea Glass restaurant in Cape Elizabeth.
It’s ok however, because I returned the favor with my Baked Fig & Manchego Strudel, a herb ricotta and smoked almond-stuffed phyllo pastry, drizzled in a spiced honey (man, do I love honey) that was so delicious that I devoured it in almost record time. By the time our entrées arrived, we were well on our way to realizing just how special of an evening we were sharing, and the main course just sent us over the top.
Photo Credit: Map & Menu
The Blueberry Files has published a review of a happy hour visit to The Grill Room.
So while we enjoyed our happy hour, this place will never be one of the restaurants that comes to mind when people ask me where they should eat. I think the entrees are pricy ($19 to $31, ordered a la carte), and there are so many places in town to get consistently good food for less.
Natalie Ladd has weighed in on the issue in her weekly column in the Portland Daily Sun,
The Portholes of the world (and once again, they are not alone) should be the minority and should be closed down. Unless we pull out the safety and cleaning checklists and actually use them in a structured, consistent fashion, much more than a sketchy economy is going to hurt our pockets.
and the Press Herald includes an editorial on the need for more restaurant inspectors.
A city the size of Portland, especially one that has so many restaurants, should have more than one inspector for this important job. Portland will never maintain its reputation as a “foodie” city if it can’t assure the public that its commercial kitchens follow the law. If restaurant owners think the inspections are a pain, wait until they can’t prove that their businesses comply with safety standards. They will be anxious to get the health department’s attention.
Maine a la Carte has published an interview with David Turin about his new restaurant, David’s Opus 10. Turin plans on repurposing the private dining room in the back of David’s in Monument Square to launch Opus 10.
“David’s Opus 10” will be an 18-seat restaurant with its own independent, open kitchen and a fixed price, multi-course menu. Seven courses will be served Tuesday through Thursday, and nine courses on Friday and Saturday. Turin is hoping to open the place by the first week in November, depending on how well renovations go.
Bo Byrne, currently the chef de cuisine at David’s 388, will be moving to David’s to cook with Turin at the new place. Carlos Tirado, who has been sous chef at the South Portland restaurant for the past two-and-a-half years, will take Byrne’s place there.
The Captain Fairfield Inn in Kennebunkport is hosting a food event series this winter that will feature a number of people from the Portland food community:
Other events in December, Februarywill focus on cocktails and chocolate.
Food Coma has published a review of Pocket Brunch #2.
Kimchi and aged cheddar croissants, a combination that works surprisingly well, are served alongside the usual thick slices of “Pocket Bacon.” As I start into my second cocktail, someone points out that I have dressed more appropriately for night time, as I am wearing almost all black. I explain that I am paying homage to two different recording artists, and that they are welcome to refer to me as Johnny Ke$ha from here on out.
Tickets are on sale for Pocket Brunch #3 but you’ll need to move fast, there are only 2 left.
Diningsense has published a review of Sea Grass Bistro in Yarmouth.
…However, the strong relationship with the town precludes a more autonomous personality and I could not locate a strong identity in the restaurant. Basically, it does not offer enough excitement to lure me back since I could simply dine at a restaurant in a different neighborhood that serves the same function. While I enjoyed the cuisine for the most part, there was also something impenetrable about interacting with a restaurant that has so much significance for its patrons and none for me.