The Bollard has published a review of the lobster takeout at Three Sons,
There’s nothing quaint about Three Sons. You can get fancier fare in a more stylish setting almost anywhere else in town, but there’s nowhere more affordable and authentic.
New Miyake
Maine Travel Maven has written about her visit to the new Miyake.
Let’s start with the space. It’s chic, sophisticated, sleek, and comfortable, decorated in earthy tones heavy on charcoal and natural woods. The tables are set with stoneware accents and chopsticks rest on small stones. Chairs are supportive and comfortable. Adornments are few; the patterned ceiling adds texture without being obtrusive.
Maine Culinary Podcast Episode 2
In the 2nd episode of the Maine Culinary Podcast, host Dan Bodoff interviewed food bloggers from Edible Obsessions, The Blueberry Files and Vrai-lean-uh about “pizza, gelato, bagels, scapes and a public service announcement about NOT squeezing the peaches.”
Boston Food Bloggers
Summer is tourist season in Maine, food bloggers from away that make a trip to our state often write about their eating adventures.
Recently two Boston area food bloggers, Delicious Dishing and A Slice of Earthly Delight, have been posting write ups on their eating experiences in Portland at: Bar of Chocolate Cafe, Boda, Brian Boru, District, Duckfat, The Corner Room, The Lobster Shack, and Walter’s.
More Reporting on the SoPo Farmers Market
The Forecaster has published a report on the South Portland Farmers Market.
Now that the city has finally realized its farmers market dream after five years of stop-and-go planning, the question that remains is: Will it work?
See Edible Obsessions, The Golden Dish and the Press Herald for more information.
Mobile Food
The Press Herald has published an article about Portland food carts,
While hot dogs are a food-cart staple, there are plenty of alternatives for anyone who’s looking for a quick and tasty lunch. Food carts in Portland offer everything from burgers and lobster rolls to ice cream, pizza, falafel, cookies, tacos, barbecue and shish kabobs.
and the Portland Phoenix has profiled a lobster roll vendor at Fort Williams as well as examined what’s holding back food truck culture in Portland,
While this location is ideal, next year the couple hopes to be rolling down the streets of the Old Port. They were originally inspired to start a food trailer after visiting Austin, Texas last year. “The food trailer scene there is huge,” she says. “I practically ate every meal out of a truck the week I was there.” She couldn’t figure out why Portland — in all its foodie-town glory — doesn’t have more of a mobile-food scene. And then she found out: city ordinances and tight restrictions block the trend.
See the PFM Directory for a list of the food carts in Portland.
Eating Recommendations for a Long Weekend
From Away has published a 3-day eating itinerary for Portland in response to request from one of their readers,
It got us thinking about what we would do if we were limited to eating every single meal out, during a long weekend visiting Portland. We’re going to assume just four things: That you have access to a car (because frankly, we’re not sure how you would get from the bridge in Kittery to Portland without one), that you’ve got plenty of time to get from one restaurant to the next, that you want to stick close to Portland (though this limits your lobster roll options somewhat), and finally, that you have a very healthy appetite.
Tomato CSA
Small Wonder Organics is offering a 7-week tomato CSA. Rabelais is the pick-up destination for the CSA in Portland. The program starts July 27.
Kneading Conference & SoPo Farmers Market
Today’s Food & Dining section in the Press Herald includes an article on the upcoming Kneading Conference which is held annually in Skowhegan,
The goal of the Kneading Conference and Artisan Bread Fair, which will be held July 28-30, is to reinvigorate the business of growing, milling and selling local grains in Maine, once the breadbasket of New England. But “now we don’t even grow enough to supply ourselves,” said Michael Jubinsky of the Stone Turtle Baking and Cooking School in Lyman.
and a report on the new South Portland Farmers Market,
Judging by the throngs of customers and the fact that vendors were already selling out of items after an hour, it appears the South Portland market, which will be open from 3 to 7 p.m. Thursdays through October, has tapped into an unmet demand.
Bad Management
Today’s Portland Daily Sun takes a look at the pros and cons of the staff trying to oust a bad restaurant manager.
A tight-knit group of twenty-to-life restaurant people I know are plotting the downfall of their worse than stereotypically bad manager. He makes their working hours miserable and in some cases their precious non-working hours as well via friendly texts that are thinly disguised demands for them to pick up shifts on their only full weekend off all summer. Saying no has ramifications felt only in industries where strategic scheduling is everything and your financial fate is in the hands of the person with the Excel spreadsheet.