Egg-o-rama: Photo Montage, Deviled Eggs, Les Oeufs, Hard-Boiled

| Posted in Cooking

For this months collaborative food blogging project the group has broken a few eggs in celebration of National Egg Month.

Edible Obsessions – Eggtastic Photo Montage

This months installment of the “O-Rama” series is a celebration of ‘National Egg Month” and these are just a few–a very few–of some of the eggtastic dishes we’ve had over the past six months. I did make a Spanish Tortilla with kale, Chorizo, ramps, roasted red peppers and smoked cheddar, but it had a slight accident in the pan. When the recipe says you have to use a skillet, use a skillet and not a straight sided pan. It’s not as easy to flip and/or slip onto a plate. … read the full article

From Away – Deviled Eggs

The deviled eggs I would make for that party were the kind my mom used to make: heavy on the mayonnaise, with a touch of dijon, maybe a spoonful of horseradish, and a sprinkle of paprika for color. They’re perfectly serviceable, picnic-style deviled eggs, good for serving with a dried-out hamburger or a few hotdogs on a Saturday afternoon where the focus of the day is not on food, but on being outside with people you love. Preparing them in such large quantities, however, left me feeling pretty turned off by the whole idea.… read the full article

Vin et Grub – Les Oeufs

Eggs. I love them. I can’t get enough of them actually. When I’m stateside, it’s the only food I ever crave, as well as the only food I eat on a regular basis. Even other members of the animal kingdom covet them as much as we do. Foxes are known to steal unhatched eggs to no avail. And you know why? It’s because they’re delicious.… read the full article

Vrai-lean-uh – Hard-Boiled Eggs

Back in January when I said that I needed to figure out how to feed myself lunch like a regular human being and not some crazy food-scavenging wild animal, I was imagining salads with fruits and nuts in them, sandwiches with unusual cheeses, maybe grilled. Thus far, my big lunch-related breakthrough has involved hard-boiled eggs. And not in a sandwich (although it’s an important first step for egg salad sandwiches). I mean peeled, on a plate, with some salt and pepper on the side.… read the full article

This Week’s Events

| Posted in Events

Tuesday — Local Sprouts is hosting the monthly Local Foods Networking Breakfast.

Wednesday — there will be a sake tasting at Old Port Wine Merchants, and the Monument Square Farmers Market is taking place.

Thursday — there will be a wine tasting at the Public Market House, and The Great Lost Bear is showcasing a selection of beers from Magic Hat Brewing.

Friday — there will be a beer tasting at the West End Deli

Saturday — the Deering Oaks Farmers Market is taking place.

Sunday — Po’Boys & Pickles are holding a Parking Lot Crawfish Boil.

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.

Review of Pepperclub

| Posted in Reviews

The Maine Sunday Telegram has published a review of Pepperclub.

Find satisfying and globally inspired entrees of all sorts at Pepperclub, a good choice for vegetarians and gluten-sensitive individuals as well as couples or groups with a mix of eating styles. For the most part, the food — seafood, meat, vegetarian and vegan — is ample and interesting, with diverse flavors. The restaurant has a comfortable, bohemian vibe.

Review & Update on Vignola/Cinque Terre

| Posted in Reviews

The Golden Dish has published an update on the recent merger of Vignola & Cinque Terre and a review of the new entity.

Portland diners have not lost a restaurant in this merger. Instead we’ve gained from a pairing of equals that keeps this former twosome unified into one great dining venue, which I am not shy to proclaim offers the best Italian fare north of Boston.

Review of The Holy Donut

| Posted in Reviews

The Portland Phoenix has published a review of The Holy Donut.

The whole experience sort of pulls you one step out of the traditional simple experience of eating doughnuts, and it’s pretty pleasant out there. They manage to make their unusual flavors distinct, but subtle enough that the doughnut never turns into a sugary cartoon of the flavor it is supposed to represent. A sweet potato ginger had a sort of ambiguous spiciness, and the pomegranate a pleasant tang of fruit. The pistachio has plenty of nuts (allergic types, you’ve been warned). Only the lemon disappointed a bit — seeming a bit candied rather than genuinely sour.

Review of Local Sprouts

| Posted in Reviews

Edible Obsessions has published a review of Local Sprouts.

The staff was kind, patient and attentive amongst the organized chaos that we created at the counter and the weeds we threw the kitchen into.  They were more than helpful in asking if we needed anything while setting up and didn’t rush us out when we kept them past closing. They made us feel like every member of our group, even those of us who were there for the first time, was part of their cozy cooperative family. And it’s that vibe, but more so the food, that will bring us back again and again.

Exploring Job Market Options

| Posted in General News

Sun columnist Natalie Ladd has written  an article about applying for a job at a restaurant,

My current job is aces and I’m happy with what I have, but like the rest of my staff mates, I just wish I had a bit more of it in terms of shifts. All of us feel the seasonal slowdown that happens in our type of restaurant, and I can’t help wonder if there’s something bigger and better (aka more lucrative) out there. “You owe it to yourself to at least look!” my 17-year-old lectured me, and “at least look” I did.

Restaurant Health Inspections

| Posted in General News

The Forecaster has published an article about changes in the way restaurants are inspected in Maine.

A change in Maine law now requires all local health inspectors to have delegated authority from the state for inspections of restaurants, campgrounds, lodging establishments, public pools and spas and youth camps.

But obtaining delegated state authority, or being licensed, to inspect food establishments could become much more difficult if administrative rules changes by the Maine Center for Disease Control & Prevention Division of Environmental Health are enacted this summer.