A new brewery, Rising Tide Brewing, is under development in Portland. (via a post on Original Portland)
According to their Facebook profile, they are “a small-scale start-up brewery with a focus on handcrafted artisanal ales that draw on traditions from around the world” and plan on producing two beers, Ishmael and Spindrift.
Fire at Jordan's Meat
There was a fire this afternoon at the former Jordan’s meat plant on Middle Street. The building was in the process of being demolished to make way for a hotel.
According to a report in The Forecaster, “At Duckfat, a restaurant on Middle Street behind Jordan’s, diners were reportedly so alarmed by the fire some tried to leave through the kitchen.”
Fire at Jordan’s Meat
There was a fire this afternoon at the former Jordan’s meat plant on Middle Street. The building was in the process of being demolished to make way for a hotel.
According to a report in The Forecaster, “At Duckfat, a restaurant on Middle Street behind Jordan’s, diners were reportedly so alarmed by the fire some tried to leave through the kitchen.”
Bar Review of Frog & Turtle
Portland Bar Guide has published a review of The Frog & Turtle.
There’s no area of the biz of being a live music gastro pub that these people aren’t ahead on. It’s the closest, coolest escape from the city.
Bar Review of Frog & Turtle
Portland Bar Guide has published a review of The Frog & Turtle.
There’s no area of the biz of being a live music gastro pub that these people aren’t ahead on. It’s the closest, coolest escape from the city.
Duckfat in Vt?
Seven Days, a independent newspaper in Vermont, has published a profile of chef Rob Evans and investigates whether Evans and wife Nancy Pugh have plans for opening a branch of Duckfat in Burlington, Vermont.
Although Evans and Pugh have a long way to go before they finish building their house and get back to constructing their restaurant empire, Vermonters can be comforted by the fact that B-town looms big on the couple’s radar. Last May, while in town to see Ray LaMontagne, they checked out the old Smokejacks spot.
“It was a perfect location,” Evans admits. The pair agreed they weren’t quite ready to jump into something new. Still, who knows what may happen next time they come to town?
Immigrant Kitchens: Uzbek Lamb and Rice
Lindsay Sterling has published the details of another ethnic cooking adventure on her blog Immigrant Kitchens. This time around she’s learned how to make Uzbek Lamb and Rice (intro, photos, recipe, first grade taste test) from Momen Abdullay.
Vodka Infusions
Today’s Portland Daily Sun takes a look at vodka infusions. Columnist Natalie Ladd met with bartender John Meyers to understand the background and logic behind flavored vodkas.
My Take … When done with style and thoughtfulness, vodka infusions are a win-win for all. Flavored vodkas are now found in the well, and while trendy infusions (lima bean and ham hock) have seen better days, they have made their lasting mark on cocktail menus and drink order decision making. Take it from a Cosmopolitan drinker who’s switched from The Classic to Absolute Citron. The subtle lemon-orange infused flavor makes all the difference in the world.
Tortilla Chips, Plant-based Diet & Mom
The Food & Dining section in today’s Press Herald an interview with Scott Rehart from Montecito Roadhouse, a tortilla chip company located in Portland that got its start as a food stall in the old Portland Public Market,
Rehart uses his own blend of corn oils, which is one of the secrets to his tortilla chips. The chips are manufactured in a 1,500-square-foot space on Industrial Way in Portland. It’s a tight squeeze for Rehart and his three employees (two full time and one part-time).
“We have people falling all over each other trying to get chips out,” he said. “I can sell all the chips I can make.
an article about Dr. John Herzog and his support for the health benefits of eating a plant-based diet. “Starting today, he’ll deliver a series of free luncheon talks every Wednesday in May. The programs take place from noon to 1 p.m. at Little Lads Bakery in downtown Portland.”
“I see the tipping point,” Herzog said. “People are waking up.”
And when the tipping point is reached, Herzog predicts it will not only change how we eat, it will change the practice of medicine.
“The doctors of the future will prescribe food rather than medicine,” he said.
There’s also a collection of food themed gift ideas for Mother’s Day.
Tortilla Chips, Plant-based Diet & Mom
The Food & Dining section in today’s Press Herald an interview with Scott Rehart from Montecito Roadhouse, a tortilla chip company located in Portland that got its start as a food stall in the old Portland Public Market,
Rehart uses his own blend of corn oils, which is one of the secrets to his tortilla chips. The chips are manufactured in a 1,500-square-foot space on Industrial Way in Portland. It’s a tight squeeze for Rehart and his three employees (two full time and one part-time).
“We have people falling all over each other trying to get chips out,” he said. “I can sell all the chips I can make.
an article about Dr. John Herzog and his support for the health benefits of eating a plant-based diet. “Starting today, he’ll deliver a series of free luncheon talks every Wednesday in May. The programs take place from noon to 1 p.m. at Little Lads Bakery in downtown Portland.”
“I see the tipping point,” Herzog said. “People are waking up.”
And when the tipping point is reached, Herzog predicts it will not only change how we eat, it will change the practice of medicine.
“The doctors of the future will prescribe food rather than medicine,” he said.
There’s also a collection of food themed gift ideas for Mother’s Day.