The Blueberry Files has published a report on last weekend’s Lemonade Day Recipe Contest. Kate served as one of the judges for the competition.
And in the end, we were all won over by Haley and Emma’s “Lemon Love” pink lemonade. These cute sophomores from Bowdoin and Topsham created the best tasting recipe, with fresh raspberries and slices of lemon. Absolutely delicious, and perfect for the almost hot day we had last Saturday.
Rosie’s clocked in at #76 on Esquire magazine’s 2011 list of the Best Bars in America.
And a Huffington Post food writer has published notes on a visit to Portland including commentary on Bard, Duckfat, Browne Trading, Fore Street and Five Fifty-Five.
Appetite Portland has posted a review of Paciarino.
Next to me, Adam’s “oh man-ing” over fat ravioli pillows stuffed with goat cheese and Vidalia onions caramelized with a touch of fresh sage. A drizzle of extra virgin olive oil glistens on his fork as he stabs chunks of the tender pockets slathered in traditional Pomodoro sauce speckled with fresh ground parmigiano.
From Away has published a review of District.
In conclusion, I am once again stumped and confounded. I wanted to like District more than I did but am not making any sweeping judgments or passing pronouncements as yet. There are certainly reasons to have dinner at this neighborhood hopeful and perhaps a more narrow path to follow. Stick with the raw bar, offal and appetizers, I’m thinking. Have many cocktails at the bar. Go when it’s already dark. Be part of a large party. Laugh a lot, and loudly. There’s room there. Share food, eat off each other’s plates…
Sebago Brewing is now open at their new location at 211 Fore Street.
Gingko Blue, a new jazz/blues bar, opened for business this afternoon. The Tony Boffa Quartet is scheduled to start playing at 8:30.
The bar is run by Cheryl and Jeff Buerhaus, the couple who own and operate Walter’s.
From Away has published a review of Tu Casa.
With the newly-opened Taco Trio, the gas station-turned-taco-stand El Rayo, the kimchi-drenched “fusion” tacos at Gogi, and the upcoming entries into the Mexican scene, in the form of Nosh’s new “Taco Escobar” project, and the Old Port’s upcoming “Zapoteca,” Portland seems intent on finally shaking off its iceberg-lettuce-and-cheese-quesadilla reputation, with varying degrees of success. Today, though, we learned the good news: Inexpensive, delicious, authentic Latin-influenced food has been here all along, and you can find it at Tu Casa, in Portland’s East End.
A Slice of Earthly Delight has published a review of Nosh.
Whether you are in the mood for tasting the apocalypse or just want some pork belly with your fries, Nosh is a great spot to hit up for on a night out. It’s one of the many must-eat-at restaurants in Portland that you’ve got to try if you’re in the area.
Portland Lobster Company received 4 stars from the Eat & Run column in today’s Press Herald.
Fried dinners — including fish and chips, fried haddock and fried clams — run $10 to $14, and lobster dinners are priced to market. They’re also well out of the budget for an Eat & Run. But for folks who aren’t financially restricted by dining review guidelines, the lobster here won’t disappoint.
This week’s Portland Phoenix reports on the rising interest in beekeeping in Portland.
Interest in backyard beekeeping has increased dramatically in the last five years, says MacGregor-Forbes, who teaches three courses through the University of Maine Cooperative Extension program. Off the top of her head, she can think of 25 urban beekeepers in the city of Portland, but there are about 800 beekeepers in Maine who manage a total of 10,000 hives. “Most people keep bees as a way to give back to the environment,” she says. “The bonus is that they get honey.”
Today’s Press Herald recognizes the impact of Chef Beriau has had on the SMCC culinary school and its students as his 26-year career at the college draws to a close.
That story, one of Beriau’s fondest memories of his time at SMCC, perfectly illustrates the way his former students and colleagues will remember him when he steps down as chair of the departments of Culinary Arts and Lodging & Restaurant Management on June 30: Intimidating, but caring and compassionate. A drill sergeant who pushes his students to their limits, but whose heart expands, Grinch-like, when he talks about them.
Did you study under Chef Beriau? Post a comment and share you favorite memories of being in his class.
The June issue of Maine magazine (not yet available online) includes a Joe Ricchio article on Maine’s small independent wine distributors,
With small distributors, someone is doing the dirty work for you. They are your advocates and personal tasters. They are willing to take chances on wineries that might not have the best packaging, but deliver a product they truly believe in. And since they’re are fewer people involved in the buying decisions, the portfolios have more character and focus.
and an article about Taste of the Nation, an annual benefit that raises money to address hunger in Maine,
Rob Evans agrees. “The issue hits everyone,” says the renowned chef. “We can all empathize . . . people are going hungry, and we’re surrounded by so much.” Once Evans got involved, he saw how much more could be done. As a board member of Share Our Strength in Maine, he teaches cooking classes for another one of the non-profit’s programs—Cooking Matters—and he is in the process of developing a restaurant dining series that will raise even more funding to support the cause.
This year’s Taste of the Nation dinner is taking place June 26 on the SMCC campus. Tickets are available online.