Allagash is releasing their coffee/beer collaboration, Map 40, today at 10 am. The beer is a “Belgian-style stout blended with cold-brewed coffee from” Speckled Ax. It has a “light nuttiness that accompanies tastes of chocolate, raisin, and coffee”
Hunt & Alpine Chacuterie Board
Plate magazine interviewed Portland Hunt & Alpine Club chef Stan Dzengelewski for an article about charcuterie boards.
For inspiration, he draws on his experiences cooking with his family and with other chefs. “For example, I use a lot of fish sauce in meat dishes,” he says. “This comes from both my background in Asian cuisines and my Italian grandmother using things like anchovies to enhance a braised lamb or pork. A little goes a long way, and if you’re doing it right, people notice the deep umami without knowing where it’s coming from. Also, if you can find good miso, it works in nearly everything.”
Favorite Dishes & How to Order Wine
The Food & Dining section in today’s Press Herald includes an article by Big Tree Hospitality wine manager, Brian Flewelling on how to order wine when dining out,
Even with a good sommelier, you are not totally absolved of responsibility: What you have to do is make a decision. It’s not the one you may think, namely what wine do I order? Rather, you have to decide what kind of wine experience you want and then you have to trust the sommelier to help you to have it.
and a set of dining recommendations from local chefs.
So with Maine Restaurant Week just a week away, we revisit a favorite topic, asking local chefs about their most memorable meals over the past year. Chefs, like the rest of us, often flock to the buzzy new places, which may be why many of them are talking about Tipo, Chris Gould’s latest – it opened six weeks ago. And perhaps it was inevitable that at least one chef would mention the beef salad from Thanh Thanh 2 on Forest Avenue in Portland. If one dish could be proclaimed Portland chefs’ favorite, this would probably be it. As Josh Berry, executive chef at Union put it, “Nothing fancy about this salad. It’s just awesome!”
USM Food Studies Program
The Bangor Daily News has published an article about the USM Food Studies program.
“If we’re thinking about the food system as not just the food on our plate but what goes into the food on our plate, we have all sorts of questions that we need to ask,” said Kristin Reynolds, visiting professor of food studies at USM. “The strength of this interdisciplinary approach enables us to really look deeply into the whole of the system rather than taking just one part.”
This Week’s Events: J. Lohr, Marshall Wharf, Bali High
Tuesday – Sea Glass is holding a J. Lohr wine dinner.
Wednesday – there will be an Italian wine tasting at the Old Port Wine Merchants.
Thursday – there will be a wine tasting at the Public Market House.
Saturday – Novare Res will be hosting a Marshall Wharf tap takeover, and the Winter Farmers’ Market is taking place.
Sunday – High Roller Lobster will be holding Bali High, a tiki bar takeover at Rhum.
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.
Reviews: Izakaya Minato, Other Side Deli, Sichuan Kitchen
The Blueberry Files has reviewed Izakaya Minato,
My takeaway is that Izakaya Minato a great hangout spot that’s different enough to feel casually hip, while the food is a good mix of the familiar and novel.
the Press Herald has reviewed the Other Side Deli,
That same attention to detail was evident in the gyro itself. The lamb was tender and slightly sweet. The cucumbers were prodigious and added heft and substance. The yogurt provided a nice cool complement.
and Peter Peter Portland Eater has reviewed Sichuan Kitchen.
I’d definitely give Sichuan Kitchen another shot. The first one was pretty successful. I might pass on the poached fish unless they cut back on the peppercorns, but otherwise their food is well thought out and somewhat unique to the area. The atmosphere is relatively bland, but the food isn’t. In the end, it was more than good enough for me to plan a return visit.
LB Kitchen Now Open
Taco Trio Reopened
Urban Eye reports that Taco Trio has reopened in South Portland.
“We appreciate all the support from customers and people we didn’t even know. They offered their help,” he added. “The people of South Portland and Portland have been very supportive and are excited we are reopened.”
Under Construction: Lazzari
Restauranteur Tom Barr has submitted a liquor license application for Lazzari, a new Italian restaurant he has under development at 618 Congress Street, the former location of Mesa Verde. The space has been completely renovated and the kitchen now includes a wood-fired pizza oven.
Barr has submitted a draft menu (pages 156-157) with the application. Here’s a section of it:
Under Construction: Cheevitdee
Cheevitdee has submitted a liquor license application to the City Council. Cheevitdee is a Thai restaurant and is under construction at 363 Fore Street at the corner of Fore and Market Streets.
The materials submitted by owners Nuttaya Suriyayanyong and Darit Chandpen include a draft menu:
