Today’s What Ales You column in the Press Herald reports on some newly released beers including the Pamola Xtra from Baxter Brewing,
The beer — which is 4.9 percent alcohol — has a lot of body, especially for a pale ale. It just felt substantial in the mouth, and had some malt sweetness followed by a slight hop bite at the back end. All three people who tasted this liked it a lot.
The Food & Dining section in today’s Press Herald interviewed chefs Mitchell Gerow from East Ender and Peter Sueltenfuss from District to get their suggestions for your Sunday Super Bowl party.
“The best way to have a fun and enjoyable Super Bowl party is to keep it simple, and you can’t get more simple than the classics – clams casino, chicken wings, a pulled pork sandwich,” said Mitchell Gerow, chef/co-owner at the East Ender.
Pete Sueltenfuss, chef/partner at District, offered a simple but delicious recipe for pork meatballs served with a local cider gravy.
The Natural Foodie article proposes some plant-based eating alternatives to the “[t]raditional Super Bowl food laden with meat and dairy”.
The 10 eateries looked up most often in January on Portland Food Map were:
The East Ender entered the list at #11.
The numbers in parentheses indicates their rank last month
The Maine Committee on State and Local Government met this morning to consider HP 59, An Act To Designate the Whoopie Pie as the State Dessert. The bill defines a whoopie pie as “a baked good made of 2 chocolate cakes with a creamy frosting between them”.
MPBN aired a report on the Whoopie Pie initiative this evening,
And at least once a year, connoisseurs of the whoopie pie from all over the country travel to Davis’s Piscataquis County to attend the Maine Whoopie Pie Festival in Dover-Foxcroft. Davis says there nothing frivolous about the economic impact it has on the region.
As it turns out, demand for whoopie pies is up. “Whoopie pies have been on the rise for several years and no one can pinpoint exactly the reason,” said Amos Orcutt, of the Maine Whoopie Pie Association. Yes, there is such a thing.
MPBN also has posted a recording of the official Whoopie Pie song on their site.
The Portland Daily Sun published a whoopie pie article on Tuesday which delved into the competing claims between Maine and Pennsylvania,
“Clearly Maine has fired the first salvo in what future generations will refer to as the Whoopie Pie War of 2011. The question is, will we pie-lovin’
Pennsylvanians defend our whoopies,” said one commenter on a PennLive.com article about the Maine bill.
Tuesday’s Press Herald article on the whoopie pie legislation has more detail on the proposal to make blueberry pie the state dessert,
On Monday, at a hearing before the Legislature’s State and Local Government Committee, Rep. Donald Pilon dismissed whoopies as “frosting delivery vehicles” and suggested that wild-blueberry pie deserves to be the state’s official dessert.
Down East magazine conducted an informal poll of their Facebook fans on the question of whoopie pies vs blueberry pie. Blueberry pie won out, 28 to 13.
Wednesday — Black Tie is teaching a cooking class, both Grace Wine Revolution and Wine Wise are holding wine classes.
Thursday — The Cheese Iron is teaching a class on Winter Cheeses.
Friday — there will be a wine tasting at the West End Deli. First Friday Art Walk is taking place, restaurants will be busy so reservations are recommended.
Saturday — the Winter Farmers Market is taking place at the Irish Community Center, LeRoux Kitchen is having a wine tasting and the Winter Cache Project is holding their Winter Harvest Dinner.
Valentine’s Day — February 14 is coming up fast. V-Day is is a very busy night for Portland restaurants. If you’re planning on taking your significant other out for dinner on Valentine’s Day now is the time to call your favorite restaurant for reservations. Valentine’s Day falls on a Monday this year but many restaurants that would usually be closed that night are staying open and several have announced special prix fixe menus:
WSET — The Wine & Spirit Education Trust, will be offering their Intermediate Level 2 certificate class in Portland March 26-27. The class is being taught by instructors from Grape Experience. The program is aimed at anyone “who works in wine, wants a career in the wine industry or has a serious interest in the subject”. See the WSET website for a more detailed explanation of what the course covers.
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.
Cable network CNBC has published their list of America’s Top Foodie Cities and Portland slots in at #4. They based their assessment on the
ratio of local restaurants to chain restaurants, number of Whole Foods and cooking stores, number of wine shops, wine bars, craft breweries, and brew pubs; and the number of CSA (community supported agriculture) farms and local farmers markets.
Katahdin received 3½ stars from the Taste & Tell review in today’s Maine Sunday Telegram.
After a year in a new location, Katahdin Wood Fire Grill and Bar in Portland continues to enjoy weekend crowds and faithful regulars who are enamored of bartender Winnie Moody’s generous martinis, the kitchen’s good food and a community that always has a place for a newcomer.
Appetite Portland has posted a list of hearty winter recommendations from Little Seoul, Kamasouptra, Bard, Havana South, Flatbread and The Front Room. Here’s a taste,
The Seafood Udon Soup at Little Seoul. Out-of-this-world kelp broth steams my pores as I plunge the depths of a great big bowl for hearty chucks of salmon, scallops, Maine shrimp, fresh veggies and thick, meaty noodles. This newish Korean restaurant is doing MANY things right (I’ll publish a full review soon), but this stellar Udon deserves a separate spotlight.
Brews and Books has published a review of Pamola Xtra Pale Ale, a new beer from Maine’s newest brewery, Baxter Brewing in Lewiston.
If you’re looking for a hop bomb or a malty mouthful of a beer to impress your beer geek friends, Pamola ain’t it. Even in Maine’s landscape of mild English-influenced ales, it’s a notably subtle brew. Coming into the beer looking for big APA, you might very well be disappointed. If you’re looking for a fridge staple, however, or the fabled “gateway beer” to get non-drinkers in the craft beer camp, you’re in luck. The Pamola Xtra is crisp, light, dangerously quaffable, and tastes wicked good.
Today’s Press Herald includes a pair of front page stories on “food-service transitions”. The first article is on the closing of Terroni’s Market on Park Ave—today is its last day. Terroni’s was opened by Florence Terroni in 1949.
And as regulars dropped in for lunch and said their goodbyes, it was an emotional time.
“Don’t get me crying again,” [44-year employee Sheila] Cunningham said while reminiscing about her years at Terroni’s.
The second article is on the increased interest of chain restaurants in Portland and the plans two burger chains that have plans to open in the Old Port.
“They are looking for niche markets that they wouldn’t have touched a few years ago, (when) they had bigger fish to fry,” said Dick Grotton, president and CEO of the Maine Restaurant Association.
This spring, Five Guys Burgers and Fries, a nationwide chain based in Lorton, Va., will open in the Old Port, in a 2,900-square-foot space at 425 Fore St.
Another Virginia-based burger chain, Arlington’s Elevation Burger, plans to open three Maine locations, including one in the Portland area this year, said spokesman James Stewart.