Review of Big Sky

| Posted in Reviews

The Press Herald has reviewed Big Sky.

The egg salad has just the right balance of tarragon, enough to scent it but not overwhelm. Big Sky doesn’t go overboard on the mayonnaise either, so what you get is the sense of say, a good deviled egg stuffed into a sandwich instead of yellow mayonnaisey glop. It comes on wheat bread unless you ask otherwise, with lettuce and tomato (not too bad for out of season) and sprouts. If you like egg salad – it’s one of those foods people run very hot or cold on – Big Sky’s is delicious.

Best American Food Cities

| Posted in Reviews

Portland tops the Daily Meal list of Best American Cities for Food.

If Portland (the other Portland) doesn’t immediately make you think of food, you might need to rethink your assumptions. Recently included on Condé Nast Traveler’s list of Best American Cities for Foodies, Portland has come a long way from the lobster roll (though you can still find those, too). The city is currently offering up some of the country’s best and most innovative seafood.

Deering Oaks Cafe

| Posted in Under Construction

The Press Herald reports that the small “castle” in Deering Oaks may be bid out as restaurant space.

“Our goal is something that is really user-friendly (for) a wide demographic, and all-American (so) everyone can relate to it,” [Cheryl] Lewis said. “We originally thought about crepes, but in the end, it’s really got to be something everyone is familiar with.”

Though the space is small, Lewis is excited about the potential for both indoor and outdoor seating, including a beer garden that would have a couple tap beers and wine, as well as nonalcoholic beverages such as root beer and smoothies.

Under Construction: The Point

| Posted in Under Construction

Jason Loring, co-owner of Slab and Nosh along with Mike Fraser from Bramhall and Nat Towl are launch The Point, a new clam shack on Thompson’s Point, according to a report from the Press Herald.

The restaurant, which will be called The Point, will serve all the fried foods traditionally found at clam shacks, including fried clams, fried oysters and fried scallops, as well as steamers and lobster dinners. Loring said he would serve Rhode Island calamari when it is in season, and three or four versions of lobster rolls, including a tempura-fried lobster roll served with a corn chowder.

Loring & Co plan to open this July with all outdoor seating and kitchen facilities in 2 shipping containers.

Cellardoor Winery has plans to open a tasting room on Thompson’s Point in 2016. See the PFM Under Construction page for a full list of local food businesses in development.

 

This Week’s Events: Mothers & Thieves, Edible Book Contest, Winter Market, Vinland Seder

| Posted in Events

mothersandthievesMonday — there will be a wine tasting at Flock & Vine.

Tuesday — as part of their new pop-up series, Vinland is hosting chefs Ryan Quigley and Tavis Potter for a Mothers & Thieves 7-course dinner.

Wednesday — Black Tie is teaching a cooking class.

Thursday — The Great Lost Bear will be showcasing beer from Liquid Riot, and Sur Lie is holding a wine tasting event.

Friday — the Edible Book Contest entries will be on display at the Public Library and there will be wine tastings at the West End Deli and at Rosemont on Brighton.

Saturday —the Winter Farmers’ Market is taking place.

Sunday — Vinland is serving a Passover Seder.

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.

Restaurant Inspection & Food Safety

| Posted in General News

The Maine Sunday Telegram has published an update on the city’s restaurant inspection program,

The paper revealed that many restaurants hadn’t been inspected for years and that, when the city hired its first health inspector in 2011, 19 out of the first 23 restaurants inspected failed – a failure rate of 82.6 percent. Since then, the failure rate has steadily improved. It was 45.5 percent in 2012 (40 out of 88 restaurants), 10.5 percent in 2013 (33 of 314) and just 6.4 percent in 2014 (31 of 482).

and an article on the crack-down on Portland chef’s use of cooking methods such as sous vide.

In recent months, hundreds of pounds of meat have been embargoed by health officials and are waiting in cold storage until restaurants can prove the food is safe. Several restaurants have been ordered to stop vacuum-sealing their meats, cooking sous vide dishes and offering some types of house-cured meats until they develop special hazard plans and in some cases get formal variances from the Maine Food Code.