Today’s Press Herald has a wrap up on Maine Maple Sunday. Reportedly, some sugar houses even ran out of syrup to sell. There’s a photo slide show on the Press Herald site for those of you who didn’t make it out this year to see the action in person.
Grace’s Bar Design
Tivi Design is producing a circular bar for Grace, the restaurant that’s being built in the Chestnut Street Church. The bar’s wood and glass canopy echos the design of Grace’s three pointed logo. You can see artist drawings and a series of construction photos that Tivi has published on Flickr.
Paciarino Review
Portland Magazine has reviewed Paciarino.
As backgrounds for our sauce selections, we picked lasagna and ravioli. Not the usual piled-up-high pasta upon pasta, our lasagna with bolognese ($8.50) was instead a thinner version powerfully packed with layers of intense flavor.
Peaks IPA
Blog About Beer has a report on the new IPA from Peak Organic. “Portland’s own Peak Organic Brewing has released their own IPA and I have to say, it’s the single best Peak beer yet! After trying a pint myself at $3 Dewey’s a few days ago”.
In a post earlier this month, Beer Locavore drew attention to the recent spate of IPA launches. IPAs from Gritty’s Sebago and Peak are now all available.
Freaky Bean Closing
According to an article from The Bollard, “The Freaky Bean Coffee Company is closing its two remaining locations, in South Portland and Scarborough, today, and has opted not to fight an involuntary bankruptcy action a group of creditors initiated in late February.”
White House Garden
The First Lady and students from the Bancroft Elementary School in DC will break ground for a vegetable garden at the White House. The garden has been the goal of the Eat the View campaign, organized by Scarborough resident Roger Doiron. According to a press release, Doiron and Eat the View now hope to reach “out to other people and identifying other high-profile pieces of land that could be transformed into edible landscapes. Sprawling lawns around governors’ residences, schoolyards, vacant urban lots: those are all views that should be eaten.”
Empire Dine and Dance Review
Empire Dine and Dance received 4 stars from the Eat & Run column in today’s Press Herald.
We sampled the variety of pub fare at the Empire and discovered new Chef Todd “Bam” Bidwell makes cheap eats here pretty worthwhile.
Since Bidwell took over as chef in November and revamped the menu in January, he’s got the kitchen running as he likes it – and he’s fussy.
Bottled Water Op-Ed
The Bollard has published an op-ed against bottled water.
This water is systematically and relentlessly pumped from land that belongs to Maine communities. Poland Spring, which began bottling water generations ago in the town of that name, is now an arm of the global conglomerate Nestlé. Poland Spring is trying to strong-arm Maine so Nestlé can continue to extract our water, for free, and sell it back to us.
Dean’s Sweets Review
The Portland Phoenix has reviewed Dean’s Sweets.
The bitter-richness of the dark chocolate shell is terrific, but it would not matter much if the ganache filling were not just as good. This is where most truffles go wrong, with a filling that is both too firm and too sweet, giving you flashbacks to the nougat in a 3 Musketeers bar. The Dean’s ganache is soft, velvety, and deeply rich.
Jennifer Flock, Sommelier
The Maine Switch has published a profile of Jennifer Flock and her ongoing effort to become a Master Sommelier.
Today, with all of her culinary knowledge and her experience in the service industry, you can imagine that Flock might be a rather intimidating dinner guest. “I have a friend who always says, ‘I have wine, but I don’t know if you want to drink it,’” Flock says with a laugh, but truly her friends needn’t worry. “I usually bring my own wine,” Flock explains, and probably that bottle is the first one drained.