Maine Restaurant Week News Coverage

| Posted in Events

The start of Maine Restaurant Week just a couple days and news coverage continues to be strong. Today there were a pair of articles in the Portland Daily Sun on the Bartenders Bash cocktail competition, and about the origins of MRW,

…the event is owned and operated by a private public relations company with deep connections into the high-profile eateries that made the promotion almost instantly credible when it launched last year.

and a piece in the Examiner which sets a list of 10 recommendations in verse. Here’s the first of 2 stanzas,

Bar Lola, Blue Spoon, or Brian Boru
That’s no Bull Feeney, we’re telling you true
Three courses of food – a bargain at that…
Five Fifty Five or the oddly named, Duckfat.

Unibroue Tasting

| Posted in Events

Appetite Portland has published a report on Thursday night’s Unibroue tasting at Novare Res.

Edition 2005, mahogany colored with a rich head of foam, was my favorite of the anniversaries. Paired with a Tuscan ham and blue cheese, the beer’s dark spice and cinnamon balanced the bite of the blue. Adam preferred the Unibroue 17, an intensely malty dark ale with mocha accents. We both loved the Seigreuriale — as did everyone else in the room. Its subtle notes of citrus and apricot tamed the salty salami and pungent New Hampshire landaff.

Red Tide & Bartender Bash Reports

| Posted in Events, Distilling & Cocktails, Fisheries

Today’s Press Herald has a report about scientific research on predicting the severity of red tide in the Gulf of Maine this summer.

Sea-floor sampling for the seed-like cysts of Alexandrium fundyense, the organism that causes red tide, shows a 60 percent increase compared with the substantial bloom of 2005, researchers with the Gulf of Maine toxicity project reported Wednesday.

Thursday’s paper also has an article about next week’s Bartender’s Bash, a cocktail competition that’s part of Maine Restaurant Week.

The rules are simple. Each participating mixologist was given two instructions: Use Cold River Vodka and adhere to the theme of ”Celebrating the Spirit of Maine.” Beyond that, the bartenders’ imagination is the only limit.

Red Tide & Bartender Bash Reports

| Posted in Events, Distilling & Cocktails, Fisheries

Today’s Press Herald has a report about scientific research on predicting the severity of red tide in the Gulf of Maine this summer.

Sea-floor sampling for the seed-like cysts of Alexandrium fundyense, the organism that causes red tide, shows a 60 percent increase compared with the substantial bloom of 2005, researchers with the Gulf of Maine toxicity project reported Wednesday.

Thursday’s paper also has an article about next week’s Bartender’s Bash, a cocktail competition that’s part of Maine Restaurant Week.

The rules are simple. Each participating mixologist was given two instructions: Use Cold River Vodka and adhere to the theme of ”Celebrating the Spirit of Maine.” Beyond that, the bartenders’ imagination is the only limit.

Phoenix Review of Po'Boys & Pickles

| Posted in Reviews

The Portland Phoenix has published a review of Po’Boys & Pickles.

…the new Po’ Boys & Pickles offers a formula for short-term buzz, and perhaps long-term loyalty: have a clear and distinctive vision and stick to it. In recent weeks, every time I mentioned Po’ Boys someone piped up to say they have been wanting to try that place. And everyone liked it once they got there. Po’ Boys gets the details of a New Orleans sandwich shop right, without an off-putting authenticity obsession.