There’s a front page article in today’s Press Herald on how all this rain is impacting Maine farmers.
Last June, Ralph Turner harvested 6,000 peony stems at his Laughing Stock Farm in Freeport. This year, thanks to gray mold, he’ll be lucky to harvest half that number.
Tomato plants are turning black at Broadturn Farm in Scarborough.
Carrots and string beans have failed to sprout at Little River Flower Farm in Buxton.
Bam Bam Bakery and Portland Wine Review have been added to the food map. Bam Bam is a gluten-free bakery and PWR is a new blog that produces reviews of wines that are available from local retailers.
The season’s first Twilight Dinner will be taking place at Cultivating Community’s farm in Cape Elizabeth on Thursday. The weekly Food and Drink Trivia Contest is at Bull Feeney’s tonight, and on Tuesday, the next Wine Flight 5k Training run is taking place. There are wine tastings scheduled Wednesday at The Salt Exchange, Thursday at Black Tie and at Browne Trading, Friday at Rosemont on Congress, and Saturday at Kitchen & Cork. Marshall Wharf Brewing will be at Novare Res on Tuesday. LobsterFest is taking place this Saturday on the Maine State Pier. Farmers’ Markets are being held in Monument Square on Wednesday and at Deering Oaks Park on Saturday. For more information on these and other upcoming food happenings in the area, visit the event calendar.
The Blueberry Files has published a review of Bintliff’s.
So you may find it no surprise that M and I found Bintliff’s to be a restaurant in Portland that lives up to its great reputation. I am already looking forward to going back and sampling more of their extensive menu and hopefully not having too wait too long to do it!
The Maine Sunday Telegram published a trio of articles today on the lobster industry. The first two examined the roadside direct sales of lobsters and the potential impact on the industry. The third takes a look back at the Lobster War in the 1950s.
Food for Thought has published a review of Local 188. Author John Golden hadn’t been a fan of 188 in the past but writes, he’s now “won over” by the charms of the restaurant.
Among the entrees, I’ve chosen the fish specials each time I’ve dined at Local 188. On the regular menu is a harissa baked white fish with preserved lemon, which sounds delicious but haven’t tried yet. But on two occasions I had the White Fish specials: one time was tile fish and another time halibut. Both renditions were wonderful, boldly seasoned and perfectly cooked, resulting in fish that was done just right, flaky and delicate.
Don & Beth Morrison, owners of Portland Coffee Roasters, sent out an email today to announce that as of today “As of Thursday, June18th, Portland Coffee will no longer be open”. They thanked “all our loyal customers, outstanding employees, wonderful musicians and devoted friends”. They indicated that Maine Bean Bakehouse and Deli will be taking over the space. According to Portland Fodder, Maine Bean hopes to open in a couple weeks.
Portland Bar Guide has reviewed Cinque Terre.
The Cinque’s small patio is an intimate little spot where you can people watch while sipping an Italian beer, white or red wine or a Long Island Ice Tea. The Cinque closes (9:30 pm) before the hold-on-I-have-to-puke-before-I-fight-you and the oh-my-God-I-like-totally-fell-down-in-the-street crews take over the block.
O’Naturals made it on to the Mother Nature Network’s list of the Top 10 Organic Fast-Food Restaurants.
Portland Psst! reports on Maine Mead Works appearance in the NYT’s The Moment blog.
When I visited in February, Cayer explained why his version tastes nothing like the usual bitter, boozey American meads. Maine Mead Works has imported and patented South African fermentation technology, which it uses to refine ancient mead recipes…Cayer and his partners want to produce more seasonal concoction, like maple mead, and to experiment with strawberries and rhubarb and even garlic and basil to make spiced mead for basting meats.