Farm Camp & Organic Corn Criticism

| Posted in General News

Today’s Press Herald includes an article about the farm camp operating this summer at Broadturn Farm,

The camp offers eight, one-week sessions for children ages 4 to 14. Organizers expect about 150 children to attend this year. Some campers return year after year, while others are experiencing a farm for the first time, said Megan Dunn, program co-director. Camp programming centers on a farm-based education approach where children learn about the cyclical nature of agriculture and animal husbandry.

and a Maine Voices opinion piece critical of last week’s Natural Foodie column on organic corn.

Interview with Jason Williams @ The Well

| Posted in People

Sustainable Food News has published an interview with Jason Williams, chef/owner of The Well.

SFN: What’s the focus of the Well?
JW: All about supporting Maine farmers, cooking good food and giving it to people of all income levels. You could find this food in the nicest restaurants in Portland, but this place isn’t about that. You can come in without a reservation, without a shirt and tie or dressed up. You can come and get a decent meal that’s prepared from local quality product.

Review of Nosh

| Posted in Reviews

Pig Trip has published a review of Nosh.

Despite its porky aspirations, this burger is more of a vehicle for the toppings. A beef-pork blend should be a bonus extra, but here it just leaves me wanting something extra to give it the promised oomph. It’s not bad or even approaching it—and I’d probably go back. But for me, Nosh is more interesting than good.

Best Beer Bars: Great Lost Bear

| Posted in Beer

The Great Lost Bear has made it onto the Food & Wine list of America’s Best Beer Bars.

A charming, cluttered Portland bar, Great Lost Bear started serving craft microbrews in 1979 when it had just eight taps. As the number of local breweries grew, so did the offerings. Sixty-nine taps now spotlight microbreweries like Marshall Wharf, whose Big Twitch is a sweet, citrusy style of IPA.

Review of Eventide Oyster Co.

| Posted in Reviews

Edible Obsessions has published a review of Eventide.

It was absolutely stunning and the plate held the most tender squid I believe I’ve ever tasted. There was no chew, no objectionable texture. Had I closed my eyes and taken a bite of the dish I never would have guessed that it was squid. It was buttery, from the egg yolk, and tender, like soft noodles. The flavor was light and delicate, the cubes of potatoes adding the slightest bit of texture, was topped with a simple smattering of olive oil and smokey paprika. By this time, I believe we were both close to swooning off of our bar stools.

Maine Craft Breweries & Reviews of Scarpa’s and The Holy Donut

| Posted in Reviews, Beer

As I had mentioned last weekend the new issue of The Bollard is out. They’ve now put the articles online. The July issue includes a bar review of Scarpa’s,

On my follow-up visit, I tested Maciek’s creative side. Still strapped for selection behind the bar, he whipped up a light mix of Stoli orange and raspberry vodkas with citrus juices. As a summer drink, it hit the spot and was a competent companion to the delicious Chicken Saltimbocca — the broth was so good I ordered a side of bread to clean my plate.

a breakfast review of The Holy Donut,

So what does the future hold? For all I know, upscale doughnuts could go the way of the frozen yogurt shop and disappear within a few years. Or maybe they’re here to stay, and we’ll be seeing Holy Donut franchises opening up across the country. Regardless, they’re here right now, in Portland, and you should go get some today before they’re all gone. This is one upscaled, luxury food you can’t afford to miss.

and an article about the latest wave of craft breweries to open in Maine.

The battle is becoming a rout. No fewer than six homegrown breweries have been established in Maine in the past three years. Portland is home to four: Bunker Brewing, Maine Beer Company, Bull Jagger and Rising Tide. Baxter Brewing Co. is cranking out cans in Lewiston’s Bates Mill. Oxbow crafts Belgian farmhouse beers in a remodeled barn in Newcastle.

Chicago Chef to Bring Pop-up Dinners to Portland

| Posted in Events

According to Eater Maine Chicago chef Brandon Baltzley will be putting on a series of pop-up dinners in Portland later this month starting July 28.

Brandon Baltzley, the bad-boy chef and media darling of Chicago, has apparently been holing up in Maine, working on a farm outside of Bangor since March. And now he is bringing CRUX, the pop-up dinner concept he pioneered in Chicago last fall, to Portland, in partnership with Joel Beauchamp of Food Coma TV.