Food Truck Task Force

| Posted in General News

The Forecaster has published a report on Portland’s new Food Truck Task Force.

“You’ll see it happen,” said Steve DiMillo Sr., a restaurateur who is concerned about the way the city regulates food trucks on two fronts:

Loosely regulated food trucks could set up near his DiMillo’s restaurant on the waterfront, bringing direct competition.

And DiMillo is also considering moving into the new market. “We’re talking about … a Dimillo’s mobile operation,” he said.

“It makes sense for a lot of us operators to diversify and open up other arms of our operations, especially because we could do a lot of the prep work in our kitchens,” DiMillo said.

Review of Sonny’s

| Posted in Reviews

Eat Here. Go There. has published a review of Sonny’s.

Sonny’s turned out to be a great double-date night spot. The striking red brick walls are loaded with big, bold art, while the bold and colorful flavors were served up on bright white plates. The ambiance is superb, and the service is fantastic. This is an upscale establishment, but it doesn’t feel stuffy in the least. The wait staff is alternatively clad lending even more depth to the vibrant and eclectic atmosphere of the space. If you haven’t gone yet, GO! If you don’t like the food order another cocktail. If you don’t like the cocktails, you should probably just move out of the state.

2012 James Beard Awards Semi-Finalists

| Posted in General News

The James Beard Foundation announced the semi-finalists for this year’s JBF awards. Maine scored 8 semi-final nominations:

  • Petite Jacqueline for Best New Restaurant
  • Melissa Kelly at Primo in Rockland for Outstanding Chef
  • Fore Street for Outstanding Restaurant
  • and for Best Chef Northeast:
    • Krista Kern Desjarlais at Bresca
    • Demos Regas at Emilitsa
    • Danai Sriprasert and Nattasak Wongsaichua at Boda
    • Penelle, Megan, and Phoebe Chase and Ted LaFage at Chase’s Daily in Belfast
    • Brian Hill at Francine Bistro in Camden

The final list of nominees is due out on March 19 and the awards ceremony takes place May 7.

For reference take a look at the semi-finalist lists in 2011 and 2010.

This Week’s Events: JBF Awards, Pu’er Tea Class, Mardi Gras Dinner, CSA Fair and 7-Course Dinner at Hugo’s

| Posted in Events

Tuesday — the James Beard Foundation is scheduled to release the semifinalists for this year’s awards competition, Local Sprouts is hosting a local foods networking breakfast, and a Mardi Gras dinner is taking place at The Salt Exchange.

Thursday — Browne Trading and the Public Market House are holding a wine tastings.

Saturday — the Winter Farmers Market is taking place at the Irish Heritage Center.

Sunday — Dobra is teaching a Pu’er Tea class, Hugo’s is holding a 7-course tasting dinner, the 2012 CSA Fair is taking place, and Midnight in Paris is on the schedule for movie night at Petite Jacqueline.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Under Construction: Spread

| Posted in Under Construction

A new restaurant named Spread is under construction at 100 Commercial Street. The location was formerly the home of Gaucho’s and before that of Oolong.

Spread’s owner is Jung Hur who has been the head chef at Fuji for several years. Spread’s menu “will consist of a blend of American and Asian cuisine.”  A draft menu (page 46) was submitted along with the restaurant’s liquor license application.

Food Truck Task Force

| Posted in General News

Today’s Portland Daily Sun reports on the formation of a Food Truck Task Force in Portland.

Food trucks could be rolling into Portland as soon as this summer, if a rulemaking process goes as envisioned, officials say.

A city council subcommittee on Thursday unanimously approved the formation of a task force charged with discussing the pros and cons of allowing food trucks to operate in the city. The task force will lay the groundwork for a food truck discussion before the council, a discussion that officials want to have sometime this spring.

MCP: Jeff Landry at The Farmer’s Table

| Posted in People

The Maine Culinary Podcast has posted an interview with Jeff Landry, chef/owner of The Farmer’s Table.

…we spent quite a bit of time discussing where he sources their food and different challenges that arise seasonally, when trying to keep everything local.

We also spent some time talking about organic, humane and sustainable farming and how that translates to their beer and wine list. The wine list is carefully being re-done and Jeff explains the importance of not only being an organic and sustainable vineyard, but also the importance of biodynamics.

Gelato Street

| Posted in Profiles

Instant Portland has posted a look at Fore Street’s 2 gelato shops: Gorgeous Gelato and Gelato Fiasco.

I suspect you’re expecting me to come down on one side or the other – to pick a shop as the top gelato shop in the city. I’m not going to. Instead, I’m going to encourage you to try them both and see which one you like the best. Like chocolate and vanilla, they are very different shops but each delicious in their own way.  Fore Street is one of the most visible locations in the city, with heavy foot traffic, and I’m confident that both shops will do well…

2 New Reviews of El Rayo Cantina

| Posted in Reviews

The resident food bloggers at Down East and Maine magazine have coincidentally both published reviews of El Rayo Cantina today. Joe Ricchio writes for Maine that,

Though I rarely encounter deviled eggs that I don’t like, the Cantina’s version are pickled with hibiscus, giving them a brilliant magenta coloring and providing a nice amount of tangy acidity to compliment the rich, creamy yolks. These would pair up brilliantly with a glass of mellow Anejo tequila such as Don Julio 1942.

and reflecting on the same dish John Golden writes in his blog The Golden Dish,

I also loved the deviled eggs, colored from its pickling process in hibiscus. The lighting is low in the room, and the egg whites looked brownish, but in bright light one would have seen that it had red hues.