Map & Menu has published a review of Pai Men Miyake.
When Pai Men Miyake refers to their lunch as a tei-shoku lunch, a complete lunch, they’re hitting the nail on right the head. Of all the lunch choices in Portland, the menu at Pai Men Miyake has to be one of the best offerings.
In the latest entry on Immigrant Kitchens Lindsay Sterling learns how to make French Ratatouille from Stephanie Looten-Caceres (read the recipe and see the photos).
My houseguest, a sixteen-year-old French brunette, pointed at the French toast we were serving for breakfast. “What is it?” She asked.
“It’s French toast!” I cried, baffled. “What – it’s not French?”
“Non.” She said, as confused as I was.
Today’s Press Herald includes a review of Gritty’s,
Wow. I just ate the best chicken sandwich of my life.
Just had to say that right out of the gate while my taste buds are still high-fiving each other in the post-lunch afterglow. Now, where was I? Ah yes, lunch. Since I never seem to remember my carrot and celery sticks to snack on, come lunchtime, I’m typically ravenous and will knock you down should you try and block my access to food.
as well as a bar review of The Thirsty Pig and an article about the upcoming 2nd Annual Portland Brew Festival.
The event includes more than 30 brewers — some of whom will offer mead or cider instead of beer — and more than 75 different drinks, up by about 50 percent in both categories from last year. And while Sprague is offering 24 tickets for 2-ounce pours of beer, attendees are still going to have to make some choices as they wander through the building.
Roost, a vegan juice and biodynamic wine bar, is opening for business at 11 Free Street this morning at 8 am. Roost’s owners Kathleen Flanagan and Jeanette Richelson partially funded their new venture with a successful fund raising effort on Kickstarter.
For more information on Roost, read the Natural Foodie column in today’s Press Herald.
Kathleen Flanagan and Jeanette Richelson, yoga teachers with experience in the restaurant industry, have been planning this eatery for a year and a half. They worked with a large community of vendors, farmers, business consultants, family members, friends and artists to fine tune the restaurant into a space unique for this foodie town.
The Food & Dining section in today’s Press Herald includes an article about North Star Sheep Farm in Windham. North Star provides lamb to several local restaurants as well as to Whole Foods.
The thin line of animals marching in single file is part of a larger flock of 500 to 600 that Webster and his wife, Lisa, keep here on about 650 acres of leased land that is just steps away from the country’s first woolen mill. The sheep that grazed here during the American Revolution provided the wool blankets that kept patriots warm.
Soon, this pastureland may once again be filled with these gentle creatures and the distant sound of their soft bleating.
Alex Steed and friends are working on a documentary about craft brewing in Maine called Kind of Like Surfing. Film crews from KoLS and WCSH were filming Tuesday at Bunker Brewing. The piece for WCSH is expected to air on Sunday.
Five Fifty-Five will be hosting Matthew Delisle, chef de cuisine from L’Espalier in Boston, for a special dinner on September 12. The 7-course meal with wine pairings is $150 per person.
In today’s Portland Daily Sun columnist Natalie Ladd provides her insider’s view on what goes on behind the scenes and stories of customers behaving badly.
I also had to half-jokingly remind the guy to punch out when heading to the love nest, which he shared with the fuse box, some cleaning equipment, and the Christmas decorations. The restaurant community adopted, Don’t Ask, Don’t Tell, long before the military and there are hundreds of stories equally as amusing (and fundamentally as inappropriate) as this one, which always makes me smile.
The Bangor Daily News has published a text and video interview with Eli Cayer from the Urban Farm Fermentory.
The biggest-selling products UFF makes are its kombucha — a sweet but tangy tea fermented with bacteria and yeast, renowned for its properties for detoxification — and its hard cider, which is dry, tart and miles away from the sugary, mass-produced ciders you might find at the grocery store. There’s mead, too. Aside from the drinkable stuff, however, Cayer has a broad, ambitious vision for UFF.
Photo Credit: Bangor Daily News
Tandem Coffee Roasters on Anderson Street in East Bayside is will open for business late Wednesday morning at 7 am.
Tandem is co-owned by Will and Kathleen Pratt. The Pratts and staff member Vien Dobui are all former employees at Blue Bottle Coffee, one of San Francisco’s leading coffee roasters.
For more on Tandem view their Tumblr, visit them on Facebook or read this article in Sprudge.