Food Coma TV Disbanding

After 2 seasons of scouring byways and backwoods of Maine for good food and good times the team behind Food Coma TV has decided to wrap up and move on to other things. Different visions for the series played a part in the end of FC TV. According to a post by producer Alex Steed,

Worry not, none of us are going very far! The Food Coma entity is not going anywhere as Joe will continue to blog and he’ll undoubtedly keep being Joe. The production team (Kurt, Zack and I) are creating a digital media production firm where we will be working with other FCTV regulars Thomas Starkey and Beth Taylor, and we are working on creating a documentary together. Joel will keep being fabulous, no doubt.

The Bangor Daily News has published an article about the end of the TV series.

The cast and crew of FCTV became known in Maine and beyond for visiting towns and locales in the state outside of well-known food enclaves like Portland and Mt. Desert Island, to investigate and partake in the restaurants, bars, institutions and events that give them all local color. From firing guns and eating ployes in Fort Kent to shining the spotlight on Downtown Bangor‘s burgeoning food and nightlife scene, FCTV helped showcase Maine as more than just a handful of towns that tourist visit, but as a vibrant, unique corner of the country, full of interesting, entertaining people and fun places to eat and drink. It’s also laugh out loud funny and unabashedly, gleefully profane.

Gourmet Live & Details

The August issue of Details magazine provides a 3-day eating itinerary for Maine that stretches from Scarborough to Belfast. The Portland area restaurants highlighted in the article are Bar Lola, 158 Pickett Street Cafe, Standard Baking, Pai Men Miyake, The Lobster Shack, J’s Oyster Bar and Rosemont. Further up the coast the article recommends well known spots like Red’s and Chase’s Daily.

Petite Jacqueline has been included in a list on Gourmet Live of 10 French restaurants across the country “where to eat and what to order to enjoy French fare sans fuss”. The recommendation of Petite Jacqueline to the list came via Jillian who writes for the Maine food blog From Away.

Petite Jacqueline presents a French paradox: As you stand in the narrow entryway, you will desperately wish you were more slender, yet you will soon stuff yourself silly on all the best things in life…

Urban Farm Fermentory Expanding

The UFF has recently leased a 5,000 square foot space adjacent to their operation on Anderson Street. Some of the the new space will be used for the UFF to expand but there’s also expanding the Bayside food ecosystem by subleasing out sections to other food producers. According to a note on their Facebook wall a cheesemaker is already on board and they’re seeking out other partners.

Selling During a Short Season

This week’s Portland Phoenix reviews methods used by local farmers to market and sell their products.

With a limited growing season and high demand for local food, Maine farmers have a short window of time to get their products to the public. While farmers’ markets and community-supported agriculture plans (CSAs) are popular, it can be difficult for vegetable farmers to stand out among their peers. Some have found that teamwork, creativity, and technology can attract more customers and help boost sales among existing ones.

Bar Review of Rivalries

Today’s Press Herald includes a bar review of Rivalries.

Rivalries is hands-down a sports pub, but with flare. With black tables and chairs contrasted with light walls and exposed beams upstairs, the pub’s decor makes a nice place to gather and watch a game.

Also in today’s paper is an article on lobster pricing and the latest installment of the What Ales You column.

Review of Caiola’s

Map & Menu has published a review of Caiola’s.

The Caiola’s burger is sometimes easy to overlook as the last item on a menu stocked with tempting choices, but once you’ve had one of these juicy creations with bacon, cheddar cheese, and a few large mashed potato tator tots (they will absolutely leave you speechless), you’ll find that your eyes begin to drop to the bottom of the menu from the get-go on subsequent visits.

Duckfat Interview with Rob Evans

The Aspen Times has published an interview with Rob Evans which includes details on his future plans for Duckfat.

Last week, Evans injured his knee while erecting a building on the 82-acre farm he owns in western Maine, 30 miles from Portland. The farm features pigs, pickled items and vegetables; the building Evans was working on will house Duckfat’s charcuterie program, with aged hams, salamis and more. The food he produces goes right to Evans’ restaurant and to a second Duckfat that Evans expects to open in Portland within the next two years, this one with more of a pub feel and a strong charcuterie program.

Bastille Day Feast Remembered

Wines; Tasted! has posted a report on the Bastille Day Feast that took place in Cape Elizabeth over the weekend.

It was at some point about 7:30 Saturday morning as we were digging the pit and I was attacked by ants that I asked Philippe why we were doing this again?  “Philippe, What are we doing this for again?  Why can’t we just pay $48 and eat a lot of food? Working around the clock in the sun and bugs to pull this off is ridiculous!”  We did pull it off, but it was an almost ridiculous string of mis-adventures that we had to overcome.