Under Construction: Changes at Empire (Updated)

| Posted in Under Construction

Culture Shock reports that Empire has changed hands and is going to be split into 2 different venues.

The word on the street is that the downstairs area will be reopened in early summer as a Chinese restaurant – which the Empire building originally was, back in the day – and the upstairs is tentatively planned to reopen this summer as well, still as a music venue.

The Press Herald published an article late Friday with additional information,

The five-year-old restaurant and music venue has been sold by Umbel and will be run by Theresa Chan, a Maine restaurateur, and Todd Bernard, a veteran of Portland’s arts scene. Bernard is a former owner of the Space Gallery music and arts venue, at 538 Congress St.

Umbel said the new operators will close Empire Dine and Dance temporarily so that the downstairs, which now is a bar and restaurant with space for small music groups, can be renovated into a Chinese restaurant.

Review of Zapoteca

| Posted in Reviews

The Kennebec Journal has published a review of Zapoteca.

We were nonplussed by the lengthy bar menu, until Kelsey helped us select a couple of outstanding Magaritas…Ours went extremely well with our appetizers. All I can say about the Guacamole is holy mole! I would have bought a gallon to go. The chefs sent out two delicious tacos that are not on the dinner menu. And our Tres Sopes, a “tasting of three golden masa bites” for just $9, could easily be a meal.

Tending the Firebox

| Posted in People

Speckled Ax owner Matt Bolinder has authored an article entitle Tending the Firebox for Roast Magazine.

“But why roast with wood?” I’m frequently asked…the drum roasters being used by many roasters today do not look or operate very differently from those used in production 150 years ago. Indeed, many of us prefer old machinery. Quality drum roasters with a century of service on them are not liabilities, but precious commodities. So while roasting with wood may not be “simple,” in a field with a larger than normal percentage of professional Luddites, preferring pour-over to push-button drip and manual paddles to super automatics, roasting with wood in the 21st century is not as anachronistic as it might seem.

Geary’s & Bar of Chocolate Review

| Posted in Reviews, Beer

Today’s Press Herald includes a bar review of the Bar of Chocolate Cafe,

The Bar of Chocolate may easily be the Old Port’s best-kept secret. Tucked between the Oasis and Amigos, this bar is unlike any other I’ve been to in Maine.

Patrons walk in off the cobblestone street to find comfy chairs, a few tables and a small L-shaped bar with stools. To the right of the bar is a nicely lit dessert case filled with delectable treats for some late-night snacking.

and a What Ales You column about Geary’s Summer Ale and a plan to sell the beer in cans.

In a related topic, Geary said that later this summer, the company will be selling the Summer Ale in cans in a partnership with Wachusett Brewing Co. in Westminster, Mass., near Fitchburg.

“Wachusett has the canning equipment,” Geary said. “What is good about this is that we will brew the beer here, doing everything but the packaging. Then a 200-barrel tank truck shows up and will take it directly to Wachusett’s.”

Growing Your Own Garlic

| Posted in Farming

This week’s edition of the Portland Phoenix has an article about growing garlic and the plant diseases that afflict the crop in Maine.

As a garlic connoisseur, you should learn your varieties. Commercial growers favor softneck garlic (Silverskins and Artichokes), which stores better, lends itself to braids, and yields more concentrated — albeit smaller and harder to peel — cloves. Home gardeners and small farmers often plant hardneck (Porcelain, Rocambole, and Purple Stripe) varieties for their marketable scapes and large, meaty cloves. Nate Drummond of Six River Farm in Bowdoinham grows mostly Music and German Extra Hardy garlic, juicy, white-skinned Porcelain breeds.

The Wine Bar is Closing

| Posted in Closings

After 27 years in operation, The Wine Bar is going out of business. Erica Archer at Wine Wise has all the details plus reminiscences of her experience with this longtime Wharf Street establishment.

My heart was heavy today when I got a call from Janet Barry, co-owner of the Wine Bar, it was news I never wanted to hear, this Saturday night, March 30, 2013, The Wine Bar and Cafe will be closing its doors after 27 years. Please join me there this Saturday night for their “help drink us dry” last hoorah!