Broke 207 has posted her list of the 10 best things to eat in Portland for under $10 dollars.
in honor of this historic decision, i have decided to list my top ten things in town that are worth eating for under $10. not necessarily full meals, and definitely not always high end, but goddamn delicious and easily accessible. i will probably be calling on this list fairly often over the next few weeks, so help a girl out, and gimme some more recommendations.
The Forecaster has published a survey of cookies in South Portland and Cape Elizabeth.
Almost within walking distance of each other, Cambridge Coffee Bar & Bakehouse and JulChris Cookies in South Portland have joined the Cookie Jar in Cape Elizabeth and Scratch Baking in South Portland as locally owned businesses offering sweet treats and a cup of Joe.
The What Ales You column in today’s Press Herald writes about last weekend’s Dogfish Head event at Novare Res. Sam Calagione, the breweries founder and president, was on hand for the event.
“From Grains to Glass: Gnarly Meets Barley” was a party on the patio with employees and boards from Grain surfboards, more than 23 beers from Dogfish Head on display, and a crew from Discovery Channel filming a show that is expected to be shown sometime in spring 2011.
And there was one beer that had never been served to the public before.
The new issue of Maine Ahead includes an article about Jeff & Cheryl Buerhaus and their restaurant Walter’s.
Buerhaus has as much concern about the textures as the tastes of his menu. His Loch Duart Salmon (see recipe below), for instance, is wrapped in edible rice paper and gently grilled with a fresh cilantro leaf placed on top of it, leaving behind a lacy appliqué. The accompanying bamboo-scented rice and sesame spinach add a unique flavor and color effect. “The entire dish—the look, the colors, the textures, and, of course, the flavors—all play a role in making it a success,” Buerhaus says.
The new issue of Maine Ahead includes an article about Jeff & Cheryl Buerhaus and their restaurant Walter’s.
Buerhaus has as much concern about the textures as the tastes of his menu. His Loch Duart Salmon (see recipe below), for instance, is wrapped in edible rice paper and gently grilled with a fresh cilantro leaf placed on top of it, leaving behind a lacy appliqué. The accompanying bamboo-scented rice and sesame spinach add a unique flavor and color effect. “The entire dish—the look, the colors, the textures, and, of course, the flavors—all play a role in making it a success,” Buerhaus says.
Mitten Machen tells all about the off-menu gluten-free pizza option at Flatbread.
The dough is made with chickpea and rice flour, as well as all the familiar GF starches. It tastes like a nutty whole-wheat crust, and serves as a neutral backdrop for toppings. Mine didn’t char like the traditional crust, but it held together and supported toppings without becoming a brick.
Lindsay Sterling over at Immigrant Kitchens met up with Asmeret Teklu at Asmara where she learned how to make Eritrean Ingera with Spicy Chicken (intro, photos, recipe).
When Asmeret arrived here thirteen years ago, a friend gave her some starter. Ever since then, Asmeret’s been using the reminder of her batter as the starter for the next batch. “But where did your friend get her starter?” I asked. She laughs at my guessing, “There is no beginning.” I think maybe in addition to evolutionism and creationism we should be teaching our children ingera-ism. There simply is no beginning…
Want to make it yourself but not sure where to get the ingredients? Lindsay has offered to mail out portions of “berbere spice, teff flour, teff starter, and ghee” so you can give this recipe a try.
Today’s Press Herald includes an article about the business of breakfast,
Breakfast’s flexible pricing is another thing that [Bintliff’s owner Joe] Catoggio thinks makes it successful and “recession-proof.” A full meal could cost only $7 or an extravagant lobster eggs Benedict with a mimosa could cost a lot more. The price range attracts everyone from college students to successful business professionals, he said.
insight into how chefs plan and change their menus,
Some menus change daily. Others change every few weeks or months, following the swell of the seasons or the whims of the kitchen.
Two Maine restaurants, the Salt Exchange in Portland and Natalie’s at the Camden Harbour Inn, recently offered a peek into the process of how they change their menus.
a Natural Foodie article on the upcoming visit to Portland by chef Mark Anthony, a proponent of lowering cholesterol through eating a plant-based diet,
He doesn’t hope you’ll buy the latest food prep gadget. He’s not trying to sign you up for a diet plan with meals shipped straight to your door. He won’t entice you with a shiny stack of cookbooks.
Instead, he’ll let you watch him cook, and then he’ll serve you a full-course meal. For free.
Wines;Tasted! has reported on the success of 2 recent wine & food charitable events: Tastes of France for Share Our Strength and the 3rd 20/20 wine event for Ingraham’s Spiral Arts.
On Sunday the 18 I, along with Tabitha from Crush, Scot from Davine, and Steve from Wicked hosted the third 20/20 charity wine tasting on Caiola’s back patio. It was gorgeous weather and holding the tasting outside shaded by a big old maple allowed us to really take advantage of it. We showcased 20 unusual wines from southern France and also managed to raise over $1100 for Ingraham’s Spiral Arts program which focuses on engaging the elderly.
Wines;Tasted! has reported on the success of 2 recent wine & food charitable events: Tastes of France for Share Our Strength and the 3rd 20/20 wine event for Ingraham’s Spiral Arts.
On Sunday the 18 I, along with Tabitha from Crush, Scot from Davine, and Steve from Wicked hosted the third 20/20 charity wine tasting on Caiola’s back patio. It was gorgeous weather and holding the tasting outside shaded by a big old maple allowed us to really take advantage of it. We showcased 20 unusual wines from southern France and also managed to raise over $1100 for Ingraham’s Spiral Arts program which focuses on engaging the elderly.