Interview with Damian Sansonetti

| Posted in People, Uncategorized

The Portland Phoenix has interviewed Damian Sansonetti, co-owner/chef of Piccolo.

CP: Why did you and Ilma move to Portland?
DS: We knew NYC wasn’t going to be for us in the long run even though we accomplished so much while there. We wanted a family and our own place. We traveled to other cities and couldn’t find a place we both felt good in, and then our friend Rod Mitchell who owns Browne Trading in Portland, kept asking me to visit Maine. So we did, and the first night we hit up four places to eat and found ourselves coming back four more times in six months and fell in love with the place and the people.

Sansonetti and his wife Ilma Lopez will be the featured chefs for a dinner at the Beard House in New York City this weekend.

Aguardiente de Agave

| Posted in Distilling & Cocktails

Squirrel Farts has posted an article about and tasting notes on Aguardiente de Agave, the newest spirit from Liquid Riot Bottling Co.

Aguardiente de Agave is Liquid Riot Bottling Company’s latest spirit offering, releasing this Friday, November 20th, 2015 at the brewery/distillery/restaurant on Commercial Street in Portland. Roughly translated as “Agave Firewater,” this is an 80 proof spirit made from 100% organic blue agave syrup. So, it’s pretty much tequila.
Except you can’t call it tequila.
I’ll explain.

Aguardiente de Agave is being released noon tomorrow.

Bar Review of the East Ender

| Posted in Reviews

The Press Herald has published a bar review of the East Ender,

Brought to you by the owners of the former SmallAxe Food Truck, East Ender is a two-story casual eatery in the eponymous neighborhood of Portland. Fit with two full bars, one upstairs and one downstairs, this is the kind of place where you can find a little bit of everything – a quiet drink with a friend, enough space upstairs to meet a group, or a romantic evening out in a cozy corner. The cocktail list is new for the season and is cleverly crafted with care. Several local brews, as well as Miller High Life, are available on draft. Mocktail menu, and sodas by the bottle and gun.

Thanksgiving Wine Recommendations

| Posted in Wine

Unsure of what wine to serve with your Thanksgiving dinner? Wine writer Joe Appel has it covered. For his weekly article he gathered recommendations from eight local wine experts, learning what they plan to serve their family next week.

Erica Archer, sommelier at Wine Wise, a wine education program featuring wine walks, sails and cruises, and private and corporate events: “The 2008 Mount Langi Ghiran ‘Cliff Edge’ Riesling ($19), from Grampians, Australia, is a gorgeous and developed riesling that is drinking absolutely beautifully right now. It’s loaded with aromatic developed fruits: tropical – mango, pineapple, papaya; citrus – lemon, lime; and ripe orchard fruits – apple, pear, juicy peach. It has this bold minerality that shines through, and zesty acidity that balances out the fruitiness and alcohol. There’s a lot going on in this wine, just as there’s a lot going on on a traditional Thanksgiving plate.

Word Play: The Color Series

| Posted in Events

Flanagan’s Table has unveiled the 2016 calendar for their popular dinner series. During the coming year they’re adding an extra twist for Word Play: The Color Series. Each is conceived by a pair (or more) of chefs and “This eight dinner series is colored themed and an execution of the chefs’ interpretation of those colors — literally and figuratively — through a five-course meal.”

  • January 31st, Purple, Thomas Pisha-Duffly from The Honey Paw and Justin Walker from Earth
  • February 27th, Red, Amanda Hallowell from Nebo Lodge and David Turin from David’s
  • April 30th, Yellow, Krista Kern Desjarlais from The Purple House and Josh Potocki from 158
  • June 26th, Green, Rob Evans from Duckfat and Masa Miyake from Miyake/Pai Men
  • July 31st, Pink, Wilson Rothschild from Terlingua and Anders Talberg from Roustabout
  • August 7th, Black, Sous Chef dinner
  • October 2nd, Orange, Ilma Lopez and Damian Sansonetti from Piccolo and Andrew Taylor and Michael Wiley from Hugo’s
  • December 3rd, White, Larry Matthews from Back Bay Grill and Jason Williams from The Well

On Wednesday, Flanagan’s Table will begin selling a limited number of subscriptions to the entire series.

This Week’s Events: Friendsgiving, Štekar Wines, Aquardiente, Beard Dinner, Sarah Fioroni, Bissell Dinner, Beaujolais Nouveau, Thanksgiving List

| Posted in Events

Tuesday — the Local Foods Networking Breakfast is taking place and Allagash is holding a Friendsgiving event.

Wednesday — Old Port Wine Merchants is holding a holiday wine tasting, and the Monument Square Farmers’ Market is taking place.

Thursday — Banded Horn is doing a tap takeover at Evo, Bryan Hinschberger from Bon Vivant Imports will be pouring wines from the Štekar family in Slovenia at Central Provisions and the Public Market House, Aurora Provisions and C Salt Gourmet are holding a Thanksgiving wine tasting.

Friday — Liquid Riot is releasing their Aguardiente de Agave Spirit, and the West End Rosemont is holding a wine tasting.

Saturday — Damian Sansonetti and Ilma Lopez from Piccolo are the featured chefs at a Beard House dinner in NYC, the Brighton Ave Rosemont is holding a wine tasting, Sarah Fioroni author of  A Family Farm in Tuscany will be at The Farm Stand for a book signing, and the Deering Oaks Farmers’ Market is taking place.

Sunday – East Ender is serving a Turducken Bissell Brothers beer dinner, there will be a Dim Sum Brunch at The Honey Paw, and a Beaujolais Nouveau Dinner at Petite Jacqueline.

Thanksgiving
Thanksgiving is just a couple weeks away. If you plan to eat out for Thanksgiving make your reservations now:

  • Brian Boru, Thanksgiving buffet, $23.99 (children under 12 are half priced), noon – 5:30
  • C-Squared, 3-course, $65 per person, 11 – 8.
  • Eve’s at the Garden is serving a buffet, $55 per person, ages 6-12 $24.95 and children under 6 are free.
  • Five Fifty-Five, 4-course dinner for $80 per person, there’s also a 3-course children’s dinner for $35 per person, 1-8.
  • Harraseeket Inn is serving their Thanksgiving Grand Buffet.
  • Saltwater Grille is serving a Thanksgiving buffet, $49.99 per person, $14.99 for children.
  • Sea Glass is serving their Thanksgiving Grand Buffet, $60 per adult, children 5-12 are $22, kids under 5 are free, 12-8.
  • Tempo Dulu, 5 courses, $85 per person.
  • Timber, 4-course dinner, $35 per person, vegetarian options available, 1-8.
  • Twenty Milk Street is serving a Thanksgiving dinner.
  • Union is serving 3-($55) and 5-($79) course Thanksgiving dinners, 12:30 – 8:30.
  • Wayside Food Program is holding their annual Thanksgiving Dinner at the Portland Club, 11-1.
  • Zackery’s is serving a Thanksgiving buffet, $27 per adult, $22 for seniors, children under 10 pay their age.
  • Turkeys are available from Rosemont Market, the Other Side Delicatessen, The Farm Stand, C Salt Gourmet Market, Ten Ten Pié Wolfe’s Neck Farm, Serendipity Acres Farm, Alewive’s Brook Farm and Frith Farm.
  • Prepared Side Dishes can be sourced from Aurora Provisions, the Other Side Delicatessen C Salt Gourmet and Rosemont Market.
  • Pies, Cakes and Desserts are being sold by Standard Baking, Scratch Baking Co., Ten Ten Pié, Portland Patisserie, Two Fat Cats and Tandem Bakery.
  • While making your own dinner plans, please consider making a donation to the Good Shepherd Food Bank to help them fight hunger in Maine.

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.

4½ Star Review of Evo

| Posted in Reviews

The Maine Sunday Telegram has reviewed Evo.

Roasted cauliflower ($8) is a lacy revelation. (Unlikely, yes, but you’ll just have to believe me.) The tiny florets are delicate and moist, with caramelized brown edges and the merest hint of salt. That deep, sesame flavor you taste with each forkful comes from a few drops of tahini sauce drizzled over the plate, and there’s an intense sweetness from a dab of what turns out to be pureed raisins that Ginn uses to balance the dish. We’re bowled over.