The Maine magazine blog has published a review of Flask.
The “starter course” is a vegetarian chickpea soup simmered with warm Indian spices and fire roasted tomatoes. Nolette makes all of her stocks from scratch, and as I dig in I find that the grilled garlic butter pita on the side is a better method of delivery than a spoon, but force myself to use a bit of self-control, seeing a lot of food in my future.
Find. Eat. Drink. has published an interview with Don and Samantha Lindgren, owners of Rabelais.
Q. What are your thoughts on the “There’s an App For That” mentality towards technology melding with the book world?
A. Don: We’re not Luddites, we own iPhones and an iPad. I frequently look at electronic books online – mostly from academic sources for early texts. But I think the rush for publishers, the food media and much of the public, to expect an app with every book release is just stupid. I read an interview with the authors of the new Eleven Madison Park cookbook, which I think is a terrific book, but the interviewer lost sight of the great new book in front of herself, and kept asking about the possibility of future apps. It’s like sitting down with Scorsese and asking when the video game is coming out.
This week’s Forecaster reports that Three Sons Fish & Lobster has received an eviction notice from their landlord Great Maine Wharf LLC.
Last month, Three Sons, Chase Leavitt & Co. and Fresh Atlantic were served with eviction notices by their landlord, Great Maine Wharf LLC.
The letter said, “For safety reasons, you must vacate the building where your business is located, effective immediately.”
The Press Herald has published a review of Moran’s Market.
Here’s another way to judge a market: If it prices food by the pound instead by some predetermined serving size, you know you can bulk up. At Moran’s, the hot bar costs $4.75 per pound. I loaded up a pound-and-a-quarter of some of the best home-cooked food you can find for this price anywhere in Portland.
Today’s paper also includes the latest edition of the What Ales You beer column.
The Golden Dish has published a review of the Back Bay Grill.
But I’m intrigued by another first course offering: pork rillettes. This pate-like dish is rich with spices and pork fat, an utterly luxurious creation that bespeaks flavor. The accompanying house-cured pepperone lay like shingles on a pristine plank along with a round of fruit mostarda, alive with mustard syrup that also complements strips of pancetta — all of which is a perfect swathe for the crisp wands of rosemary crostini.
Chubby Werewolf has published an interview with Krista Kern Desjarlais about the new lunch service she’s launching at Bresca.
Despite a very busy schedule, Chef Desjarlais graciously agreed to sit down with me in advance of the launch of Bresca Day and answer some questions. Over the course of a very enjoyable hour or so, we discussed Bresca’s roots, the “celebrity chef” culture so pervasive on television these days and the ability of your average toddler to out-demolish even the most crazed high-on-bath-salts lunatic. Somewhere along the way, we also managed to talk about Bresca Day. I can neither confirm nor deny rumors that several minutes of the interview may have been spent by a teary-eyed Yours Truly, begging for a lunchtime version of those braised beef cheeks. But here’s what I can tell you…
According to the interview lunch service at Bresca will 11-2 and will initially be offered on Wednesdays and Thursdays.
Eat Here. Go There. has published a review of Schulte & Herr.
Mark raved about his beef sandwich and after being afforded just one small taste I realized why. It was absolutely the best roast beef I have ever put in my mouth. The bun was spread with beautiful brown whole grain mustard and served with a side of horseradish. The mixture of the mustard and horseradish was incredible. It was a splendid choice on his part and I was slightly jealous of how amazing it was.
Today’s Press Herald includes an article on the growing number of winter farmers markets in Southern Maine,
“Probably the busiest market in the state right now is Brunswick, and Portland’s not far behind,” said Lauren Pignatello, who runs the Swallowtail Farm micro-dairy in Coopers Mills, and helped launch both the Brunswick and Portland winter markets.
and a report that Cape Elizabeth may repeal the ban on alcohol in Fort Williams Park. If all goes well perhaps we’ll be able to enjoy a glass of pinot grigio next Summer with a lobster roll from the Bite into Maine food truck.
An article in today’s Portland Daily Sun advises readers on “How to relish the season without adding holiday pounds“.
You wake up puffy and your tongue feels like a giant saltine. After 12 rounds with the snooze button, you flop to the ground and wheeze out a few guilty sit-ups and a push up before the sugar shakes start in earnest. You inhale the festive pastries (they’re for my roommate!) that ended up in your purse after the office party. You vaguely recall a meticulous wrapping job involving one-ply napkins and toothpicks so why is there a frosted explosion at the bottom of your sparkly bag?
Chef Rob Evans shared his list of favorite places to eat and drink in Portland with GQ. Petite Jacqueline, Boda, Otto Pizza, Emilitsa, Miyake, Gorgeous Gelato, Novare Res, Bresca, Sangillo’s and Fore Street all made the cut.