Today’s Press Herald includes a profile of Pearls Seaside Market and Cafe on Cliff Island.
After Labor Day, Maine-made organic gelato will melt away and name-brand ice cream will fill the freezer. Changing out the food helps Steve and Johanna Corman mark the passing of seasons, and provides the ingredients with which they have created a successful business in the middle of Casco Bay.
Today’s Press Herald includes a profile of Pearls Seaside Market and Cafe on Cliff Island.
After Labor Day, Maine-made organic gelato will melt away and name-brand ice cream will fill the freezer. Changing out the food helps Steve and Johanna Corman mark the passing of seasons, and provides the ingredients with which they have created a successful business in the middle of Casco Bay.
The Wine & Spirit Education Trust, will be offering their Intermediate Level 2 certificate class in Portland this October. The class is being taught by Adam Chase and Elizabeth George 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.
The class ($700 per person including wines and course materials) is taking place over 2 days October 23-24 with the final exam scheduled for October 30. The organizers are holding an informational session this Thursday (11 – 1 at Havana South) for anyone interested in learning more about WSET and the class itself.
The Wine & Spirit Education Trust, will be offering their Intermediate Level 2 certificate class in Portland this October. The class is being taught by Adam Chase and Elizabeth George 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.
The class ($700 per person including wines and course materials) is taking place over 2 days October 23-24 with the final exam scheduled for October 30. The organizers are holding an informational session this Thursday (11 – 1 at Havana South) for anyone interested in learning more about WSET and the class itself.
Wednesday — Wine Wise is teaching a class at The Wine Bar.
Thursday — there will be an informational session for anyone interested in taking the WSET intermediate level wine certificate course this Fall, a wine tasting at Browne Trading, a beer tasting at the Public Market House and Bard Coffee is holding their monthly latte art competition aka the Thursday Night Throwdown.
Friday — the Fourth Friday Food Film series is screening the movie Fed Up! and there will be a wine tasting at Scarborough Wine Outlet.
Farmer’s Markets — the traditional series of Farmer’s Markets are taking place Monday (Monument Square), Wednesday (Monument Square) and Saturday (Deering Oaks Park). Cultivating Community is running their new series of markets Wednesday, Thursday and Friday at various locations around the city.
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.
Wednesday — Wine Wise is teaching a class at The Wine Bar.
Thursday — there will be an informational session for anyone interested in taking the WSET intermediate level wine certificate course this Fall, a wine tasting at Browne Trading, a beer tasting at the Public Market House and Bard Coffee is holding their monthly latte art competition aka the Thursday Night Throwdown.
Friday — the Fourth Friday Food Film series is screening the movie Fed Up! and there will be a wine tasting at Scarborough Wine Outlet.
Farmer’s Markets — the traditional series of Farmer’s Markets are taking place Monday (Monument Square), Wednesday (Monument Square) and Saturday (Deering Oaks Park). Cultivating Community is running their new series of markets Wednesday, Thursday and Friday at various locations around the city.
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.
A Maine state law regarding Milk pricing has forced Shaws to retract a promotion that would have given shoppers a free gallon of milk if they bought 6 gallons in a 2 month period.
Maine sets a minimum price for milk. The law is decades old, designed to prevent large retailers from offering milk from out of state as a loss leader, at prices that are below the cost of production for Maine dairy farms. The current minimum price is $3.55 a gallon for whole milk.
Giving away a gallon for every six purchased violates the law by dragging the average price below the minimum, Drake said.
A feature article in the new issue of Portland magazine makes the case for a Portland restaurant as the inspiration for Edward Hopper’s classic painting Chop Suey.
“A few weeks later, I told my brother, a painter in Seattle, what Scott had found. He said he’d just helped with a show on Edward Hopper at Seattle Art Museum. The show’s catalog described Hopper’s New York influences at length. We contacted the curator, Patti Junker, and Scott sent her the permits, the photos, and an article by [Maine historian] Gary Libby about Chinese restaurants in Portland. She emailed back: ‘I admit I was skeptical, but after seeing the image, I am absolutely convinced. I think it was this chop-suey restaurant that he had in mind, although the picture was conceived in his studio
in NYC.’”
Portland magazine has published a review of the Chebeague Island Inn.
I chose the duck, a dish I find to be amateurishly prepared in most restaurants. Rowe’s version turned out to be a professional slam dunk. Tender, glossy, and almost silky, the pan-seared Long Island duck breast ($32), ordered medium rare, practically melted in my mouth. The caramel-brown breast rested on a fluffy bed of nutty black rice and rich duck reduction sauce, with bright green spears of al dente asparagus draped over top.
Allagash has released a small batch (500 400 bottles) of Victor Francenstein. According to an email from Allagash it’s now on sale at their brewery retail store with a limit of 2 bottles per person.