Appetite Portland has published a review of David’s 388.
Mushroom Dusted Haddock: The night’s BIG standout. Moist, meaty haddock encased in an earthy mushroom essence draped over a bed of savory risotto. Spinach, first steamed in vegetable stock, then braised to perfection by the artistic pour of a sizzling ragout, added a bright, fresh zip.
Edible Obsessions has published a review of Bar Lola.
The food was wonderful. The plates were consistent and well presented. What I like most about the menu is that it feels very grounded, like a collection of dishes you’d try to make yourself at home. In fact, that reminds me… I need to see if [chef] Guy [Hernandez] will part w/that Spicy Slaw recipe.
Slow Food Portland co-founder David Buchanan will give a talk at 3 pm on Sunday at the Portland Flower Show on “Slow Food USA’s Ark of Taste Biodiversity Committee, which identifies and protects endangered regional foods”.
Tonight’s episode of Maine Watch on MPBN TV will examine the growing impact of the food scene on Maine tourism. The show airs at 8:30 pm.
This week on Maine Watch, Maine has become a big destination for a fast-growing category of traveler – the culinary tourist. How Maine’s foodie scene happened, what it means for the economy at large and where it’s headed. We’ll talk with James Beard, award-winning chef Sam Hayward and food writer Meredith Goad.
I Love Portland Maine has a nice round-up of the St. Patrick’s Day events taking place this weekend and early next week: corned beef and cabbage dinners, parades, early morning breakfast at Brian Boru, etc.
Believe me, once you’ve had rashers and black pudding in the morning, you will never look at a Grand Slam the same way. Throughout the morning, people of all ages gather for this once-a-year Irish celebration. It is truly one spectacle not to be missed. Besides, what other time of the year can you justify a full pint of Guinness with breakfast?
Slow Food Portland co-founder David Buchanan will give a talk at 3 pm on Sunday at the Portland Flower Show on “Slow Food USA’s Ark of Taste Biodiversity Committee, which identifies and protects endangered regional foods”.
Tonight’s episode of Maine Watch on MPBN TV will examine the growing impact of the food scene on Maine tourism. The show airs at 8:30 pm.
This week on Maine Watch, Maine has become a big destination for a fast-growing category of traveler – the culinary tourist. How Maine’s foodie scene happened, what it means for the economy at large and where it’s headed. We’ll talk with James Beard, award-winning chef Sam Hayward and food writer Meredith Goad.
I Love Portland Maine has a nice round-up of the St. Patrick’s Day events taking place this weekend and early next week: corned beef and cabbage dinners, parades, early morning breakfast at Brian Boru, etc.
Believe me, once you’ve had rashers and black pudding in the morning, you will never look at a Grand Slam the same way. Throughout the morning, people of all ages gather for this once-a-year Irish celebration. It is truly one spectacle not to be missed. Besides, what other time of the year can you justify a full pint of Guinness with breakfast?
Lindsay Sterling has published the details of another ethnic cooking adventure on her blog Inside Immigrant Kitchens. This time around she’s learning how to make Russian Herring in a Fur Coat from Yulia Converse and Alla Zagoruyko with ingredients sourced from Medeo in Westbrook.
The Blueberry Files has published a review of Evangeline.
To start, I had the Cervelles de Veau or crispy calf’s brain fritter. The brain was rather small (makes sense, since they have small heads) and was fried nicely, with a creamy, soft white interior. Not at all what I thought brain would be like. The fritter was atop cabbage, capers, brown butter, and bacon, which provided a nice salty, smoky contrast.
Portland Bar Guide has published a review of Beale Street Barbeque.
While the outside of this newer location seems municipal, the inside has a homier feel, with twangy music and southern decor. Featuring a pool table, some arcade games and a few televisions, this is really a place you can bring the whole family or have a simple date, while satisfying your craving for barbeque.
Peanut Butter and Jelly Time has received 4 stars from the Eat & Run review in today’s Press Herald.
I realize “exquisite” is a big word in the context of a peanut butter and jelly sandwich, which is basically a step up from toast and perhaps the first substantial exercise in food preparation for any 5-year-old. But it’s appropriate nonetheless.
Peanut Butter Jelly Time turns a peanut butter and jelly sandwich into high art.
Peanut Butter and Jelly Time has received 4 stars from the Eat & Run review in today’s Press Herald.
I realize “exquisite” is a big word in the context of a peanut butter and jelly sandwich, which is basically a step up from toast and perhaps the first substantial exercise in food preparation for any 5-year-old. But it’s appropriate nonetheless.
Peanut Butter Jelly Time turns a peanut butter and jelly sandwich into high art.
As part of her look back at the five restaurants she visited during MRW, Edible Obsessions has published a review of Five Fifty-Five.
I didn’t know what to expect, but whatever expectations I lightly held I can easily say that they were not equaled. Our biggest problem was over seasoned, which plagued both the apps and the entrees. The desserts were odd, mine weirdly textured and hers “off” in flavor.
In the end our experience left us highly unimpressed.