This Week’s Events: Mead, Wine, Cider, Immgrant Eats, Chowder Competition

| Posted in Events

Tuesday — there will be a mead workshop at the Urban Farm Fermentory.

Wednesday — the Monument Square Farmers Market is taking place, there will be mead tasting at Down East Beverage and a wine tasting event at co-hosted by Browne Trading and Havana South, and the weekly Wine Wise class will focus on wines for Thanksgiving.

Thursday — there will be a Thanksgiving wine tastinngs at Browne Trading and Aurora Provisions, and Patty Howells Cooking is teaching a cooking class on Autumn stocks and soups. PortlandTaps.com is holding their Third Thursday event at Novare Res.

Friday — there will be an Italian wine tasting at Rosemont on Brighton.

Saturday — Rabelais is hosting a book signing at Quimby Colony with Jane Ziegelman, author of 97 Orchard, An Edible History of Five Immigrant Families in One New York Tenement and Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States, the Deering Oaks Farmers Market is taking place, and wine tastings are taking place at Scarborough Wine Outlet and Kitchen & Cork. Novare is having a Harvest Cider event all day on Saturday with “12 ciders and cysers from the UK, US, France and Spain and 2 live cider pressings.”

Sunday — Siano’s is hosting the 1st Annual Fall Chowder Competition and the 20/20 wine charity event will feature 20 wines for Thanksgiving.

Thanksgiving — to see all the Thanksgiving related events, resources and dining options in one place, visit the PFM Thanksgiving Resource Guide. It’s been updated it with a lot of new material since last week.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

Desjarlais Leaving Evangeline to Become Full-Time Dad

| Posted in People

Erik Desjarlais has sent out a press release announcing his decision to resign his post as Chef at Evangeline in order to become a full-time parent to his daughter Cortland.
Here’s the full text of the announcement:

I’m bittersweetly pleased to announce my resignation as Chef of Evangeline restaurant.

As 2011 approaches, and my daughter Cortland nears 6 months, I’m recognizing the delicate role that is parenthood.   This recognition definitely makes this choice an easy one.

The intensity of my role at Evangeline drew me away from spending any time with our daughter whatsoever, and with two restaurant chef/owners under one roof, time is a valuable asset.

Moderating my time spent at Evangeline would have an adverse effect on the business, so I have decided to move my role as full time nurturer from the restaurant to our daughter, which I’m sure any parent would understand.

I’m very proud of what I have accomplished at Evangeline, and I am definitely excited to move forward from my role as Chef to my role as a full time Dad and supportive husband.

I feel very fortunate to be in a position in life to have this amazing opportunity.  And while I will sincerely miss firing up the ranges every day and making the food I love, I’m excited to be immersed in diapers, teething, baby-babble, and all of Cortland’s “firsts.”

I’d like to thank all of my wonderful staff, past and present, the family farms I have worked so closely with, and all of the guests who frequent my tables to enjoy my efforts at creating a dining experience.

Erik Desjarlais

Update: for additional reporting see Maine Travel Maven and the Press Herald.

Review of WhaddaPita

| Posted in Reviews

WhaddaPita received 3 stars from the Taste & Tell review in today’s Maine Sunday Telegram.

With completely friendly service full of enthusiasm for the offerings, ordering a meal at Whaddapita! is easy enough to do.

Add to that welcome, nicely grilled chicken and pork laced on sticks, a spicy sauce that really heats up your mouth, creamy tzatziki that cools it down, and delightful freshly made fries, and you have a fast-food meal the way it should be.

Under Construction: Gorgeous Gelato, Shanghai Tokyo, EastEnder, Otto East

| Posted in Under Construction

A few under construction updates:

  • Shanghai Tokyo provided a draft menu (see page 59) as part of their liquor license application. The Portland City Council will be voting on the application on Monday.
  • The restaurant moving in to the old Norm’s space on Middle Street was originally slated to be called The East End Grill, but the owners have rebaptized it as the EastEnder. The sign in the window promises “Bold New England Flavor”.
  • Work on the future site of Gorgeous Gelato is underway at 434 Fore Street.
  • The Press Herald reported earlier this week that Otto Pizza is scheduled to open their new East End location on the day after Thanksgiving.

Initial Impressions of District Grille

| Posted in Reviews

Wines; Tasted! has published some initial impressions of the new District Grille.

The menu was, to me, a really interesting mix of Italian, American, unintimidating comfort food, and more creative exciting options.  It has lots of meat, lots of rich food, although there were at least three vegetarian options for the main course.  I was excited to see things like baked halloumi, mussels with creme fraiche, chicken wings with goat cheese dip for appetizers, along with a raw bar with oysters, littleneck clams, and king crab claws.

The Bollard on Linda Bean

| Posted in People

The Bollard has published a feature on Linda Bean and the impact her growing lobster empire is having on towns in mid-coast Maine.

Bean uses the image of Maine’s fishing communities to market her company, but the reality of life in her Perfect Maine is far from perfect.

“It’s a divided peninsula: those on the payroll and those who aren’t,” a St. George resident said. Like numerous other locals interviewed for this article, she agreed to comment about Bean on condition of anonymity, for fear that criticizing her would bring economic retribution in this tiny town. The source has been asking St. George officials for help in a land dispute with Bean, but thinks the town government is powerless to rein in the heiress.

You can also see the discussion taking place on Facebook about Bean’s aspirations to brand Maine lobster.

Review of Pizza Villa, Maine Brewer's Festival

| Posted in Reviews, Beer

Pizza Villa has received 5 stars from the Eat & Run review in today’s Press Herald,

The chicken sub served as comfort food. I was chilled, and needed something warm and filling. The sub roll was toasted and chewy. The marinara sauce had a tangy bite, and the chicken was tender. I appreciated the stringy melted cheese and the fact that the roll held up to my devouring appetite. The sub didn’t fall apart on me. The chicken and sauce stayed inside the bun, intact. It was delicious.

Also in today’s paper is a What Ales You report on last weekend’s Maine Brewers Festival,

At the Dinner with the Brewers Friday night at the Wyndham Hotel in South Portland, Kai Adams of Sebago Brewing Co. said craft brews represent 20 percent of beer sales in Maine, compared to 4 percent of craft-beer sales nationally. In Florida, he said, they are celebrating the fact that the percentage of beer sales has recently doubled there, from 1 percent of the market to 2 percent.

Review of Pizza Villa, Maine Brewer’s Festival

| Posted in Reviews, Beer

Pizza Villa has received 5 stars from the Eat & Run review in today’s Press Herald,

The chicken sub served as comfort food. I was chilled, and needed something warm and filling. The sub roll was toasted and chewy. The marinara sauce had a tangy bite, and the chicken was tender. I appreciated the stringy melted cheese and the fact that the roll held up to my devouring appetite. The sub didn’t fall apart on me. The chicken and sauce stayed inside the bun, intact. It was delicious.

Also in today’s paper is a What Ales You report on last weekend’s Maine Brewers Festival,

At the Dinner with the Brewers Friday night at the Wyndham Hotel in South Portland, Kai Adams of Sebago Brewing Co. said craft brews represent 20 percent of beer sales in Maine, compared to 4 percent of craft-beer sales nationally. In Florida, he said, they are celebrating the fact that the percentage of beer sales has recently doubled there, from 1 percent of the market to 2 percent.

Maine-ly Poultry

| Posted in Profiles

The Portland Phoenix paid a visit to the Maine-ly Poultry turkey farm in Warren.

John Barnstein figures he’s responsible for about 12,000 people’s holiday repast. As the owner of Maine-ly Poultry, a small farm in Warren, John raises 2000 turkeys for Thanksgiving. And getting that turkey to your dining room table is nothing short of a battle.

You can order a Maine-ly Poultry turkey for this Thanksgiving through Rosemont Market.