The Forecaster has published an update on Ocean Approved and their kelp farming operation in Casco Bay.
Dobbins said the three varieties of kelp they grow are all native to Maine. They grow in the open ocean and filter nitrogen and phosphorus – often considered pollutants – out of the water.
The plants feed entirely on nutrients from the ocean and requiring no additional food. Dobbins said the final product has more calcium than milk, more iron than spinach and more fiber than brown rice.
The Golden Dish has published a review of Caiola’s.
Having her own restaurant has allowed Harmon to cook as she pleases, igniting a culinary brigade of fire and light that has kept her in fine fettle ever since. Her food is big and bold — inspired comfort food that’s done with style and creativity.
Tuesday — the Urban Farm Fermentory is holding a mushroom growing workshop.
Wednesday — Rosemont and Miyake are collaborating on an Austrian wine dinner, and the Monument Square Farmers Market is taking place.
Thursday — the South Portland Farmers Market is taking place in the afternoon.
Friday — there will be a wine tasting at Rosemont on Brighton, it’s the 1st day of the Oktoberfest at Novare Res, and the 1st showing of El Bulli: Cooking in Progress at the Museum of Art.
Saturday — it’s the last day of the Oktoberfest at Novare Res, and the 2nd showing of El Bulli: Cooking in Progress at the Museum of Art, and the Deering Oaks Farmers Market is taking place.
Sunday — Cultivating Community is hosting the 5th Annual 20 Mile Meal, the 4th Annual Eco Appetito at Cinque Terre and the last showing of El Bulli: Cooking in Progress is taking place at the Museum of Art.
For more information on these and other upcoming food happenings in the area, visit the event calendar.
If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.
Today’s Maine Sunday Telegram reports on the recent social media impersonation of Harding Lee Smith on Facebook and Twitter.
When Portland chef Harding Lee Smith appeared to send a Twitter message to Zapoteca restaurant calling the eatery “disgusting,” “gross” and other things that can’t be printed here, the restaurant’s owners had reason to be puzzled.
And so did Smith.
Turns out, Smith wasn’t the one tweeting from the @HardingLeeSmith account or posting on a similar Facebook page set up under his name.
Today’s Press Herald featured a front page story on the Miss Portland Diner.
In the three years since Tom Manning rescued and reopened the Miss Portland Diner, he has come to appreciate the many challenges of running a restaurant.
A change in the weather, good or bad, can draw a crowd to the old Worcester Lunch Car on Marginal Way or leave his staff with plenty of time to fill salt and pepper shakers. A spike in gas prices can drive up supply costs and make it tough to keep meatloaf and hash browns affordable.
Bartender and cocktail historian, John Myers, was interviewed by Esquire magazine’s the Eat Like a Man blog.
My family owned a saloon outside of Chicago, like, the day after Prohibition, and they held it until about 1986. I just fell in love with watching the bartenders work. Even at ten years old, I said, “You know, that could not be a bad way to get through life.”
The October issue of Maine magazine includes:
The articles aren’t online yet so you’ll need to find a paper copy at your local newsstand.
Snap Reviews has continued to post ultra brief commentary and photos of Portland eateries on Flickr. Recent additions have included Mom’s, Taco Escobarr, Ariel’s Hummus, and Salads, etc.
GoBerry, a frozen yogurt shop, is under construction at 399 Fore Street. GoBerry has 2 other locations in Northampton and Amherst Massachusetts.
From Away has posted an interview with Marcia Wiggins, founder of Whoopsies! Gourmet Whoopie Pies.
Where/when did you first encounter a Whoopie pie?
I’ve always enjoyed baking whoopie pies as long as I can remember. When we moved to Maine, we discovered DiMillo’s Restaurant in Portland and I used to bring 2-3 dozen whoopie pies with us when we would go out to eat. The staff at DiMillo’s always raved about them. My daughter, Berkeley, who has an entrepreneurial spirit, urged me to start a whoopie pie company with her.