Earlier this month Imbibe magazine had named Portland an emerging beer mecca. Not to be out done, The Atlantic (via Beer Locavore) has published an article calling our city a Craft Beer Heaven.
Maine Food on the Small Screen
Publicist Jim Britt and chef Harding Lee Smith appeared on NECN to promote Maine Restaurant Week.
The City of Westbrook is running a TV ad on that highlights the in-town dining options.
According to Maine Restaurant Week, Cold River Vodka is part of a show airing Thursday night on The History Channel about potatoes.
Review of Silly's
The USM Free Press has published a review of Silly’s.
As a college student in Portland, it can be hard to find a restaurant that fits your budget. With books to buy and student loans to pay off, who has the money? If you’re looking for affordability, good service and great food, Silly’s Restaurant, at 40 Washington Ave. has it all.
Review of Silly’s
The USM Free Press has published a review of Silly’s.
As a college student in Portland, it can be hard to find a restaurant that fits your budget. With books to buy and student loans to pay off, who has the money? If you’re looking for affordability, good service and great food, Silly’s Restaurant, at 40 Washington Ave. has it all.
Maine at Work: Cooking at Becky's
Reporter Ray Routhier tried his hand at being a breakfast cook at Becky’s for this week’s Maine at Work column in the Press Herald.
But when I glanced up at the order slips – clipped by clothespins to a string hanging across the window between the kitchen and the dining room – I felt like someone had suddenly shoved an intercepted code from World War II in my face.
“BEOM/#13” read one slip. “B/Scb/It, BagTst” read another. “#3/HF/Whtt” read a third.
I had no idea what any of it meant, never mind how to start cooking any of it.
Maine at Work: Cooking at Becky’s
Reporter Ray Routhier tried his hand at being a breakfast cook at Becky’s for this week’s Maine at Work column in the Press Herald.
But when I glanced up at the order slips – clipped by clothespins to a string hanging across the window between the kitchen and the dining room – I felt like someone had suddenly shoved an intercepted code from World War II in my face.
“BEOM/#13” read one slip. “B/Scb/It, BagTst” read another. “#3/HF/Whtt” read a third.
I had no idea what any of it meant, never mind how to start cooking any of it.
This Week's Events
Monday — The Foreside Tavern in Falmouth is celebrating their 5 year anniversary.
Tuesday — Bar Lola is collaborating with Allagash on a beer dinner.
Wednesday — there’s a wine tasting at Old Port Wine Merchants, Grace is holding a Flights & Bites wine social event and Maine Kombucha Works is teaching a combined kombucha and sourdough bread class.
Thursday — The Great Lost Bear is hosting the annual Brew Pub Cup challenge, Leavitt and Sons and Browne Trading are holding a wine tasting and it’s the first night of the Ice Bar at Eve’s at the Garden.
Friday — the Ice Bar continue at Eve’s and there will be a performance of the psychogeographic dinner theater Dual Site at the Whitney Art Works.
Saturday — it’s the final night of both the Ice Bar the Dual Site dinner theater. Author Kenneth Helphand will be reading from his book Defiant Gardens: Making Gardens In Wartime and signing books at Whitney Art Works.
Sunday — Masa Miyake and Rob Evans are cooking an 8-course snout-to-tail pork tasting dinner at Hugo’s.
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.
This Week’s Events
Monday — The Foreside Tavern in Falmouth is celebrating their 5 year anniversary.
Tuesday — Bar Lola is collaborating with Allagash on a beer dinner.
Wednesday — there’s a wine tasting at Old Port Wine Merchants, Grace is holding a Flights & Bites wine social event and Maine Kombucha Works is teaching a combined kombucha and sourdough bread class.
Thursday — The Great Lost Bear is hosting the annual Brew Pub Cup challenge, Leavitt and Sons and Browne Trading are holding a wine tasting and it’s the first night of the Ice Bar at Eve’s at the Garden.
Friday — the Ice Bar continue at Eve’s and there will be a performance of the psychogeographic dinner theater Dual Site at the Whitney Art Works.
Saturday — it’s the final night of both the Ice Bar the Dual Site dinner theater. Author Kenneth Helphand will be reading from his book Defiant Gardens: Making Gardens In Wartime and signing books at Whitney Art Works.
Sunday — Masa Miyake and Rob Evans are cooking an 8-course snout-to-tail pork tasting dinner at Hugo’s.
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.
Meal Deals
Here are some additional Meal Deals for you:
- Portland Dine Around Club – members get a discount of $10 to $25 off a second entree at participating restaurants. Annual membership in Portland Dine Around costs $29.95.
- Old Port Sea Grill– 3 courses for $30 and the option of 3 different wines by the bottle at a 30% discount; they’re also doing a happy hour 4:30-6:30 with appetizers in the $3-$8 range; both offers are available Sunday through Thursday.
- Vignola Sunday Family Style Dinners –A 3-course family-style meals on the last Sunday of each month for $25 per person; will feature “antipasti, main course, cheese course and dessert with choices of traditional favorites and chef creations”.
- Vignola Happy Hours– Monday through Friday from 4:30-6 p.m, cocktail specials and complimentary antipasti.
Review of Olive Cafe
Olive Cafe received 3½ stars from this Taste & Tell review in the Maine Sunday Telegram.
The flavors of Middle Eastern cooking, cool mint, sour sumac (the Mediterranean kind, not Maine’s ubiquitous poison sumac), tahini and an abundance of parsley and tomatoes, are perfect for relieving January monotony. The Olive Cafe in Portland handles these particulars with panache, tossing grilled slices of aromatic beef on top of a thin pizza that ranks at the top of good things I’ve tasted in Portland lately.