Lindsey Sterling has published another installment of her ethnic co-cooking series Inside Immigrant Kitchens. The recipe and how-to can be found on her blog, and the back story appeared in this week’s issue of the Portland Phoenix.
Alternative Catering
An article in today’s Press Herald surveys local caterers that specialize in vegan, vegetarian and other alternative dietary preferences.
Gone are the days when health-conscious party planners had to worry about whether the event’s caterer knew how to maintain a gluten-free kitchen or spot the myriad foods in which non-vegetarian ingredients lurk. Now local hosts and hostesses have the luxury of hiring an expert.
Duckfat Renovation & Expansion
Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.
But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”
Duckfat Renovation & Expansion
Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.
But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”
Linda Bean's Scheduled to Open Tomorrow
A sign on the door of the Linda Bean’s Perfect Maine Lobster Roll storefront on Exchange Street indicates that the restaurant plans to open for business on Wednesday. Bean’s growing lobster business was the subject of an article in the New York Times back in October.
Linda Bean’s Scheduled to Open Tomorrow
A sign on the door of the Linda Bean’s Perfect Maine Lobster Roll storefront on Exchange Street indicates that the restaurant plans to open for business on Wednesday. Bean’s growing lobster business was the subject of an article in the New York Times back in October.
Portland Expo Food Review
Margo Mallar weighs in on the food available at the Portland Expo concession stand in an article in Tuesday’s Portland Daily Sun.
The pulled pork was more of a slider than a sandwich, not enough to share but it was quite tasty, especially when liberally slathered with Binga’s barbecue sauce. The $8 lobster roll, however, was an abomination. It was flavorless and had a mealy texture and looked like the regurgitated krill that mama penguins feed their babies.
The newspaper also included a feature article that finds Portland ahead of the curve on many of the top trends identified in the National Restaurant Association’s What’s Hot in 2010 survey, especially when it comes to eating local and organic.
Latke King
James Lockman has won the Congregation Shaarey Tphiloh latke competition for the second year in the row. This year’s winning entry was his Kitchen Sink Potato Latke.
Review of Benkay
Portland Food Heads has published a review of Benkay.
Benkay has been an institution in Portland for as long as I can remember, and I can’t imagine that changing anytime soon. Even with some very stiff competition as of late, Benkay continues to thrive and hold their own. I, for one, will be going back soon after the holidays.
Koelschip at Allagash
Portland Psst uncovered a blog post published today by The Atlantic about Allagash’s experimentation with the traditional koelschip fermentation.
The future of American craft beer sits in a shed on the industrial outskirts of Portland, Maine. Built by the Allagash Brewing Company in 2007, the shed holds the country’s first commercial “koelschip,” a shallow, 15-barrel steel pan used to cool down beer wort–and expose the beer to naturally occurring yeasts that float in through the shed’s open stained-glass windows.