Pocket Brunch: Cinco de Mayo

| Posted in Events, Pocket Brunch

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The May edition of Pocket Brunch took place Sunday afternoon at Caswell Farm in Gray. Oaxacan guest chef Max Mejia and the Pocket Brunch crew put together an 8-course Cinco de Mayo backyard fair. As usual, the Bearded Lady and Tandem Coffee were providing cocktails and coffee for the event.

Here’s the menu:

  • Shrimp – pickled shrimp with Mexican cocktail sauce and crispy ramps
  • Ceviche – weakfish, tomato, jalepeno, cilantro and onion.
  • Sopes – sopes, pork belly, quesa seco and peanuts
  • Gazpacho – pineapple, mango, orange, jicama and habenero ice
  • Esquite – corn, lime mayo, cheese, fried corn silk
  • Chilaquiles – tortilla, chorizo, potato, sour cream, chile sauce and fried egg (shown below)
  • Carmes – a choice of chicken confit and mole sauce or pork country ribs and pumpkin seed sauce
  • Dessert – arroz con leche with blood orange sorbet and saffron salt

David Zwickerhill has published a set of photos from the event.

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Under Construction: Wine Bar in One City Center

| Posted in Under Construction

According to a report from Maine a la Carte, a new wine bar is in the works for the former Dante’s space in One City Center.

She declined to name the tenant because the lease is not yet signed, but did say that the wine bar would not have a full kitchen; the menu will be limited to “olives, cheese nuts – food to accompany wine and beer.” Wine courses may also be offered, she said.

A separate source emailed yesterday to pass on the news that Once City Center is planning on re-purposing some of the retail space in their food court as office space and so has given notice to some of the food vendors.

Review of Outliers

| Posted in Reviews

The Golden Dish has published a review of Outliers.

My entrée, described simply as beef shoulder tender, was another kitchen triumph.  The beef was rendered absolutely soft and succulent by its sous vide process, producing intense flavor while keeping it buttery soft, juicy and lean.  Served in a wine reduction, with fingerling potatoes, this was another very satisfying dish.

Review of Bresca

| Posted in Reviews

Eat Maine has published a lunch review of Bresca.

Lunch at Bresca is a treat. The space is welcoming, the atmosphere is relaxed, and the service is friendly. While it’s possible to come for a salad and head back to work, it’s also a place where you can slow down, meet a few friends, and share an afternoon of amazing food and delicious wine.

Under Construction: Empire & Chris Gould’s Restaurant

| Posted in Under Construction

Two Portland restaurants under construction were on the agenda for last night’s meeting of the Historic Preservation Board:

Additionally, the May issue of Dispatch contains an article entitled “The Great Restaurant Boom” which includes a brief profile of Portland Hunt and Alpine Club among others. The article isn’t yet available online.

Reviews of Gather and El Rayo Cantina

| Posted in Reviews

Down East has published a review of Gather,

Even that dish, however, couldn’t compare with a side of roasted Brussels sprouts with Worcestershire butter and fried onions. Ordered impetuously, it seemed like overkill alongside a crisp-crusted pizza with shaved Brussels sprouts and parsley pesto. But where the pizza was subtle and delicate, the side was dark, complex, and utterly addictive.

and Maine has published a review of El Rayo Cantina.

For me, the tlayuda—a Mexican version of a flatbread pizza—is the show stopper. Cut into fours, it can be an appetizer or a meal of its own. A spicy black bean paste is spread on a large corn tortilla, then layered with crunchy shredded cabbage, fresh pico de gallo, Oaxacan string cheese, and a creamy avocado sauce. Finally, the tortilla is finished with chorizo, beef, chicken, or mushrooms.

122 Coffee IPA

| Posted in Uncategorized

The Bee Babe has published a review of Bunker’s 122 Coffee IPA,

It arrived fresh from the tap with a slightly muddy light amber color. The aroma, however, was immediately unmistakable. Clear coffee notes arrived first, followed by something else entirely. Not strong hops, but a beery characteristic that offered up some additional spice notes.

and today’s What Ales You column in the Press Herald comments on the coffee beer as well as some additions to the Rising Tide line-up.

The 122 Coffee IPA is good and flavorful, but I have not completely gotten comfortable with the coffee and beer mix. It makes me think I should be having it for breakfast, and there are very few days each year when I want beer with breakfast.