The premier issue of Maine Ahead magazine includes interviews with Alan Cook, Executive Chef at Twenty Milk Street, and Ron Hodge, CEO of Hannaford, as well as articles on Laughing Stock Farm’s use of recycled cooking oil to heat their greenhouse and on Shipyard Brewing. Be aware that you’ll need to register for a free account to access the articles online.
Down East: Eat Like a Mainer
The January issue of Down East heralds 31 “people, places & dishes not to miss in 2010”. Here’s the list of Portland listings from the article:
- Seafood in the pan from Street & Co (1-4)
- Hot Suppa! (8)
- The BLT at Blue Spoon (9)
- Bob Garver, co-owner of Bard Coffee (11)
- The Corner Room (12)
- The cheese puffs from Hugo’s (14)
- The buttermilk panna cotta from Bresca (17)
- The mac & cheese from Five Fifty-Five (18)
- The Touchable, a cocktail invented by bartender John Myers (19)
- The mashed potato pizza from Otto Pizza (20)
- The mussels at Fore Street (24)
- The farm to table menu at The Farmer’s Table (26)
- Portland’s Dining Scene (31) – a brief look back prior to the current culinary boom at the contributing factors that got Portland restaurant culture to where it is now.
The January issue also includes a Maine Wedding Guide. Leslie Oster from Aurora Provisions and Craig Williams from Churchill Catered Events created the winter and fall wedding menus that appear in the article on wedding eats.
IIK: Bolivian Silpancho
Lindsey Sterling has published another installment of her ethnic co-cooking series Inside Immigrant Kitchens. The recipe and how-to can be found on her blog, and the back story appeared in this week’s issue of the Portland Phoenix.
Alternative Catering
An article in today’s Press Herald surveys local caterers that specialize in vegan, vegetarian and other alternative dietary preferences.
Gone are the days when health-conscious party planners had to worry about whether the event’s caterer knew how to maintain a gluten-free kitchen or spot the myriad foods in which non-vegetarian ingredients lurk. Now local hosts and hostesses have the luxury of hiring an expert.
Duckfat Renovation & Expansion
Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.
But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”
Duckfat Renovation & Expansion
Chow Maine reports on some planned changes at Duckfat including a kitchen renovation this winter and an expansion in 2011.
But in 2011 Portlanders can expect another Duck Fat. It will be a slightly different model. “A bar version, gastropub style version, with a bar, fries and more bar-type food. The new one should be able to make production fries that can be shipped to other locations.”
Linda Bean's Scheduled to Open Tomorrow
A sign on the door of the Linda Bean’s Perfect Maine Lobster Roll storefront on Exchange Street indicates that the restaurant plans to open for business on Wednesday. Bean’s growing lobster business was the subject of an article in the New York Times back in October.
Linda Bean’s Scheduled to Open Tomorrow
A sign on the door of the Linda Bean’s Perfect Maine Lobster Roll storefront on Exchange Street indicates that the restaurant plans to open for business on Wednesday. Bean’s growing lobster business was the subject of an article in the New York Times back in October.
Portland Expo Food Review
Margo Mallar weighs in on the food available at the Portland Expo concession stand in an article in Tuesday’s Portland Daily Sun.
The pulled pork was more of a slider than a sandwich, not enough to share but it was quite tasty, especially when liberally slathered with Binga’s barbecue sauce. The $8 lobster roll, however, was an abomination. It was flavorless and had a mealy texture and looked like the regurgitated krill that mama penguins feed their babies.
The newspaper also included a feature article that finds Portland ahead of the curve on many of the top trends identified in the National Restaurant Association’s What’s Hot in 2010 survey, especially when it comes to eating local and organic.
Latke King
James Lockman has won the Congregation Shaarey Tphiloh latke competition for the second year in the row. This year’s winning entry was his Kitchen Sink Potato Latke.