Portland Cooks has published a slide show and audio interview with Courtney Mac Isaac from The Maine Lobster Bake Company on what’s involved on putting together a lobster bake for 100 on Long Island.
Farewell Tourists, Hello Fall
The Portland Phoenix bids farewell to the Summer tourists and welcomes Fall as a season for the rest of us.
Perhaps we’ll see you again on your way back from apple-picking and leaf-peeping, but for the next few weeks Maine is wide open to those of us who braved summer traffic jams and regular denials from our favorite restaurants for attempting to dine on a weekend night without a reservation. But it was well worth the aggravation, because these next few weeks promise all those things that tourists come to Maine for — and more.
North Star Ends on the 19th
North Star Music Cafe owner Kim Anderson announced today that the cafe will be closing their doors for the last time this Sunday at 5 pm. It’s certainly sad news for the East End and the community of people from all over the city that made North Star a regular part of their lives.
It is with a heavy heart that I write to you today. I have come to the difficult decision to close the doors of North Star. I have so much love for this community and this city. I am sad to say goodbye, but I am grateful for the three years you have embraced me and the North Star as family…
For additional reporting see articles in the Munjoy Hill News, Portland Daily Sun and Press Herald.
Review of Blue Burrito & Article on Maine Beer Co.
Blue Burrito Cafe in Westbrook received 4 stars from the Eat & Run review in today’s Press Herald.
I was pleasantly surprised to find that the meat in my quesadilla was tender and still lightly pink in the center. It came with caramelized poblano peppers, onions and sauteed mushrooms, with sour cream on the side. The smaller version of this dish costs $7, and is plenty for one person’s lunch. A larger version is also available for $8.50, if you’re really hungry or want leftovers.
Today’s paper also includes a What Ales You column on Maine Beer Company, makers of Spring Peeper Ale.
“Even as we speak, we are expanding to a 15-barrel brewhouse, which will speed things up dramatically,” David said.
Not only will their beers be more available when the new system comes online, probably in mid-October, the company will be able to introduce new styles and, perhaps, come closer to making some money.
Review of Blue Burrito & Article on Maine Beer Co.
Blue Burrito Cafe in Westbrook received 4 stars from the Eat & Run review in today’s Press Herald.
I was pleasantly surprised to find that the meat in my quesadilla was tender and still lightly pink in the center. It came with caramelized poblano peppers, onions and sauteed mushrooms, with sour cream on the side. The smaller version of this dish costs $7, and is plenty for one person’s lunch. A larger version is also available for $8.50, if you’re really hungry or want leftovers.
Today’s paper also includes a What Ales You column on Maine Beer Company, makers of Spring Peeper Ale.
“Even as we speak, we are expanding to a 15-barrel brewhouse, which will speed things up dramatically,” David said.
Not only will their beers be more available when the new system comes online, probably in mid-October, the company will be able to introduce new styles and, perhaps, come closer to making some money.
Brunch Review of Havana South
Appetite Portland has published a brunch review of Havana South.
While the benes were pretty good, the highlight of the meal was the side — little fried potato nuggets spiced with ancho chile powder, cumin, cinnamon and paprika. Crisp and full of zest, they were a delight.
Photos of the 7th Annual Harvest Dinner
Portland Town has published a set of photos from the 7th Annual Harvest Dinner hosted by Cinque Terre and Vignola at their farm in Greene, Maine.
Pai Men Miyake Now Open
Pai Men Miyake, Masa Miyake’s new noodle house, is now open for business in Longfellow Square.
They’ll be on a cash basis until Friday and have a slightly limited menu tonight. The pork gyoza were especially good.
Update: See Portland Food Coma for photos and details on the menu.
Dean's Sweets Profile
Mainebiz has published an interview with Dean Bingham, owner of Dean’s Sweets.
Owner Dean Bingham attributes success to his persistent use of local products. His seasonal special, for instance, consists of fresh Maine blueberries covered in rich chocolate. His popular “Chocolate Stout” features Maine-made beer Allagash Black, a Belgian-style stout brewed by Allagash Brewing Co. in Portland. Bingham also uses vodka distilled from Maine potatoes made by Freeport-based Cold River Vodka to make the “Needham Coconut.”
Dean’s Sweets Profile
Mainebiz has published an interview with Dean Bingham, owner of Dean’s Sweets.
Owner Dean Bingham attributes success to his persistent use of local products. His seasonal special, for instance, consists of fresh Maine blueberries covered in rich chocolate. His popular “Chocolate Stout” features Maine-made beer Allagash Black, a Belgian-style stout brewed by Allagash Brewing Co. in Portland. Bingham also uses vodka distilled from Maine potatoes made by Freeport-based Cold River Vodka to make the “Needham Coconut.”