Under Construction: In’finiti

| Posted in Under Construction

The Bollard has published an article about In’finiti, the brewpub, distillery and eatery being launched by Novare Res on Commercial Street.

Guided by the vision of 32-year-old Yarmouth native Eric Michaud — proprietor of Novare Res Bier Café, the craft beer mecca in the Old Port — In’finiti is the first restaurant of its kind in Maine, and one of only a handful nationwide. It’s a brewery, distillery and eatery where patrons will soon be able to enjoy food, beer and cocktails entirely crafted within their range of sight.

The article also includes an overview of products from other Maine distilleries: Cold River, Twenty 2, New England Distilling, and Bartlett Winery.

For more information on In’finiti see this earlier post on PFM, and the last few comments on this thread on BeerAdvocate.com.

Chaine des Rotisseurs’ Jeunes Chefs Rotisseur Competition

| Posted in Events

The Press Herald has published a report on a young chef cooking competition taking place at SMCC today.

The kitchens at Southern Maine Community College’s Culinary Arts Center were heating up Sunday morning as 10 young chefs from around the Northeast faced off in the regional rounds of an international cooking competition.

For more information on the competition see the Chaîne des Rôtisseurs website and this article from the Bangor Daily News.

Breakfast Review of Three Buoys

| Posted in Reviews

The Bollard has published a review of Three Buoys Seafood Shanty and Grille.

Before I get into the whole “I would never know this place serves breakfast” bit — and have no fear, it’s coming — let me just cut to the chase. You have to go to 3 Buoys Seafood Shanty & Grille for breakfast. Tomorrow, if not sooner. It’s that good. If you don’t, and they decide to stop serving breakfast because business is too slow, I’m going to be pissed and will hold you personally responsible. Got it? Great, now we can get started.

Review of Ribollita

| Posted in Reviews

The Maine Sunday Telegram has published a review of Ribollita.

Ribollita’s long-standing reputation is well-deserved. Order handmade pasta (especially the gnocchi) in this rustic, romantic neighborhood trattoria, and have it served by friendly and food-loving staff. The signature ribollita soup is outstanding, and each of the exclusively Italian wines show thought in both selection and price point. For some of the best Tuscany-inspired dishes in the area, Ribollita is the place to go.

Saint Patrick’s Day Law

| Posted in General News

The Bangor Daily News interviewed Brian Boru co-owner Dan Steele about his request to the state to allow liquor sales starting at 6 am on this year’s Saint Patrick’s Day.

Dan Steele thought his request to lawmakers on Feb. 20 was a straightforward one: Pass legislation that would allow his Portland bar, Brian Boru, to open at 6 a.m. on St. Patrick’s Day this year, when the holiday falls on a Sunday.

“This is a small-business issue in a tough economy,” said Steele, a co-owner of the Portland bar. “This is about my employees. This is about tax revenue. This is about jobs.”

MRW Reviews of Walters and Petite Jacqueline

| Posted in Reviews

Map & Menu has published a review of the Maine Restaurant Week lunch at Petite Jacqueline,

The sandwich au fromage was a melted brie with apricot preserves, served on a baguette with a side salad. Judging by the abundance of clean plates, I’d say that everyone enjoyed their meals.

and The Golden Dish has published a review of the MRW dinner at Walter’s.

Still, it’s hats off to Buerhaus all the way.  He’s kept pace with Portland’s many restaurant divergences with grace and style, and there are certain dishes coming from the kitchen that you couldn’t get anywhere else in town.

Immigrant Kitchens: Chicken Biryani

| Posted in Cooking

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Chicken Biryani from Sudha Chalicham and Venu Chaganti (read the recipe and see the photos).

Then they added another quarter cup of whole dried spices: bay leaves, black cardamom pods, black cumin, cinnamon bark pieces, green cardamom pods, star anise, cloves and mace. Mace is the dried casing of the nutmeg nut. Each piece looks like a thumb-sized dried jellyfish.