The Blueberry Files visited Little Bigs over the weekend to join the crowd buying a cronut and has posted a review of the bakery.
Here are two more food events taking place this week for you to fit into your calendar:
South Portland is considering changing the location and day of the week for the city’s farmers market.
After a summary of an online market survey created and tabulated by city resident Ruth Price, farmers market association director Caitlin Jordan said she will check with vendors about operating the market on Sundays instead of Thursdays.
Several councilors, meanwhile, suggested moving the market from Hinckley Drive to the nearby City Hall parking lot off Thomas Street.
A new restaurant, bar and 10-lane bowling alley called Easy Day is under construction (photos) in South Portland at 725 Broadway, located just over the bridge from Portland.
Easy Day has started recruiting staff for the new establishment.
The Bangor Daily News has a report on Portland food trucks that are continuing to operate during the winter.
When winter descends, most food trucks go into hiding. Some hibernate in garages until spring, but increasingly, they are braving the ice-slicked streets. And business for these trendy, traveling canteens, despite the weather, is heating up.
Today’s Press Herald Food & Dining section includes an article about how home cooks and restaurants are dealing with the lack of Maine shrimp,
With so many people pining for the tiny crustaceans, I thought it would be interesting to see if there are still any frozen shrimp out there from the 2013 season for consumers to snap up before they’re gone for good. I also checked in with some Maine restaurants to see what they will be offering on their menus as an alternative to Maine shrimp.
an article about the mayor’s local food initiative,
A task force convened by Mayor Michael Brennan in 2012 is moving forward with a number of initiatives aimed at giving the city’s residents more opportunities to eat local and nutritious food. While the urban farm and flock of sheep are only in the discussion phase, work is underway to make school lunch more popular by cooking with local foods and to increase the number of community garden plots.
and a collection of reader responses to Meredith Goad’s January 1 article about her hopes for the food scene in 2014.
Hunt & Alpine is on the Find Eat Drink list of the top 50 places to drink at in 2014.
This Old Port craft cocktail bar is new to the Portland nightlife scene. Bartender and owner Andrew Volk worked at Clyde Common in Portland, OR. Volk says his cocktails are “seasonally changing and spanning from pre-prohibition drinks to recipes sourced from some of our favorite bars.” They also have a Scandinavian-influenced food menu with oysters, deviled smoked trout, open-faced peekytoe crab sandwiches and cured meats from Olympic Provisions.
Vena’s Fizz House (facebook, twitter) has launched a line of infusion kits. They come in three flavors: Spiced Apple, Fruit Cake and Pirate Punch.
Wednesday — Portland Taste Tours is running a Maine Beer Company progressive dinner.
Thursday — Piccolo is holding 4-course black truffle wine dinner, there will be a wine and cheese tasting at the Public Market House, and it’s Industrial Way vs Yeast Bayside at the Great Lost Bear.
Friday — there will be a wine dinner at BiBo’s Madd Apple Cafe.
Saturday — Browne Trading is holding a wine tasting, and the Winter Farmers Market is taking place at the Urban Farm Fermentory on Anderson Street.
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.
The Maine Sunday Telegram has reviewed Twenty Milk Street.
For solid steak-house, American bistro-style fare, the kitchen excels with simple yet well-prepared dishes. Their unique stone-heated bread basket holds a delicious house-made cranberry wheat bread. The lobster stew is classic, and steaks and chops are simply prepared in the Continental style. Fillet of beef from heritage Piedmontese beef is highly prized, as are grilled local lamb chops and Kurobuta heritage pork chops. Desserts are house-made, and the wine list is well represented with bottlings from the major wine-producing regions.