A new dinner series called Supperpie is being launched next week. It’s the creation of Rocco Salvatore Talarico who was the featured guest chef at the first Pocket Brunch last summer and has played a supporting role at two others.
Supperpie is billed as “meticulously hand-crafted, righteously & unnecessarily gluttonous”. Each of the six dinners in the series will be a 9-course meal. Tickets are $150 per person and are available online at supperpie.com/tickets.
Carman’s Cafe is now open for business. They’re located at 64 Market Street across from Fit to Eat. The store is owned by Darren Thomas and Abigail Johnston and named for Thomas’s grandfather.
Carman’s serves gluten-free baked goods made by Johnston and coffee from Matt’s Wood Roasted Coffee. In addition to be a coffee shop, Carman is also a small bookstore.
Edible Obsessions has published a set of photos from last weekend’s Pocket Brunch.
The Bangor Daily News has published an article about Mainely Treats, a new food truck from the owners of Mainely Burgers.
The decadent creation, called The Buckeye, is one of three gourmet ice cream sandwiches being sold on the streets of Portland this week from the city’s newest food truck, Mainely Treats.
Run by childhood friends Jack Barber and Ben Berman of Cape Elizabeth, the ice cream sandwich, sundae and root beer float truck is the third mobile canteen in their fleet.
Working Waterfront has published a “rant about ‘foodie’ words” by prominent food historian Sandy Oliver.
As cooks, we shouldn’t drizzle anything. Most of us who live along the coast are terribly familiar with drizzle. It happens outdoors, often in winter and spring, and leaves our hair damp, and us in a bad mood, if it goes on for many days. It is done by nature, with water, that fine barely visible mist in the air that we feel on our faces, but when we hold out our hand, does not make drops.
The Root has posted the first of a three part series on Maine’s distilling industry.
Over the course of the next two months The Root will dip into the subject of Maine’s craft distilled spirits industry by profiling three distillers who are distinguishing themselves using primarily Maine sourced ingredients in the form of grains and/or fruit in the liquor making process. For these three posts, The Root is collaborating with Andrew Volk, a native New Englander, and nationally award-winning bartender who is opening Portland, Maine’s first craft cocktail bar, the Portland Hunt & Alpine Club this summer.
Bourbon Portland Beer Politics has published a “little Independence Day appreciation for my friends in food service“.
Today, on America’s birthday, I want to thank the servers, bartenders, caterers and everyone else in the food and beverage industry as they do so much to contribute to the greatness of this nation and their efforts go relatively unsung.
In his latest post The Golden Dish takes a walk down Portland’s restaurant memory lane and describes Five Fifty-Five’s recent 10-year anniversary dinner.
The rest, of course, is history and last Friday the restaurant celebrated its 10 year anniversary with a special 10-course dinner to commemorate the event. I’d like to chronicle the dinner here rather than offer a typical critique and to look back at some of our old stars and current tastemakers.
Peter Peter Portland Eater has published a review of JP’s Bistro.
JP’s Bistro clearly has a following. There’s no doubt they are doing something right. The food was very good and my app was among the best stuffed mushrooms I have ever had. The wait staff was extraordinarily well-versed on the menu. They worked together better than the staff at most restaurants, helping each other when necessary and never seeming rushed at our table even though they were very busy. But there were some mistakes made on the night we were there. The biggest mistake was obviously the delayed food…
The Old Pine Tree has posted a survey of her favorite coffee shops in Portland. (via Vrai-lean-uh)
My favorite spot is probably Arabica. I say probably because it’s hard to pick a favorite these days. I like Arabica for their coffee. It’s solid. It’s always good. It’s never burnt tasting. I’m not sure if it’s the absolute number one best, but it is consistent, and consistently good, and that counts for a lot. I also like Arabica for the atmosphere. It always feels inviting there…