NECN has broadcast a review of Grace.
From exacting prep to artful precision plating, the cuisine at Grace reflects a reverence for the pointed arches, stained glass and huge wooden oak pillars—all bathed in candlelight. Wines and various libations match the superiority of the food and service and dining here is, well, divine. It easily earns the Platinum Plate.
Immigrant Kitchens writes about learning to make Azerbaijani Meat with Chestnuts and Sour Plums from Tarlan and Zemfira Ahmadov (read the recipe and see the photos).
Tarlan and Zemfira spent the morning before I arrived peeling chestnuts together. This strikes me as extremely romantic and charming. If people propose in restaurants, can I ask my spouse on a Valentine’s date through the newspaper? “Wanna peel chestnuts together hon?”
Immigrant Kitchens blogger Lindsay Sterling will be teaching cooking class this Friday in Freeport. Sudanese Okra, Meat, and Potatoes is on the menu.
Portland Trails is holding a recipe contest to “explore the variety of food that can be enjoyed out on the trail”. The deadline for submission is February 22. The first place prize is “a meal for two at one of Portland’s fine restaurants and a guest appearance on CTN5’s ‘Community Kitchens’ television show.”
People are encouraged to submit healthy, delicious recipes for on-the-go food inspired by Portland’s trails and Southern Maine’s farms and gardens. The recipe should be for a meal-worthy snack that can be carried in a backpack and eaten on a trail. Submissions should include:
For more information call (207) 775-2411 and ask for Rachael Weyand or email info@trails.org.
District has received 3½ stars from the Taste & Tell review in the Maine Sunday Telegram.
More intriguing than either of the above, baked halloumi ($8) was a fried or broiled rectangle of mild, Middle Eastern cheese (not breaded) set in a shallow earthenware dish with cream mixed with Ouzo and roasted garlic, and topped with fried potatoes that were skinny and crunchy. Slices of chewy bread made the base for a piece of hot cheese and perhaps one of the sour little gherkins.
The Maine Sunday Telegram has published profiles of Haven’s Candy,
“What I love about Haven’s is that we are 96 years old, and although we have expanded our size and scope, and adopted some technology, we still make candy by hand,” Charles said. “We are sticking to our roots. That’s the soul of the company.”
“I was in my early 40s and thought, if I don’t get busy with this, I’ll wake up in my 70s with regrets,” he said of his decision to purchase the company in 2001. “I had an ‘Aha!’ moment.”
Charles, now 53, said he bought Haven’s because he was impressed with the company’s rich legacy in Portland and reputation for high-quality products.
Down East’s blog The Golden Dish has posted a combined review of The Corner/Grill/Front Room restaurants.
Harding Smith’s restaurant kingdom is an empire built in fits and starts. Each one comes out of the gate magnificently, spirals to a declivitous edge momentarily — like catching one’s breath — only to return to glorious heights, which is where, more or less, his three establishments have remained.
Wines; Tasted! has published a review of the East Ender,
Anyway, you should go check it out. They’re obviously new and are still putting art on the walls, and the bar stools are a bit hard to get up to the bar; but those are the only nits I can find to pick. The wings alone are totaly worth the trip, in my humble opinion. The beer/wine prices are also a huge draw in their own right. And the prices are good. The bill for my friend and I, including multiple courses, beer and wine; came to only about $60. I’ll be back to eat again soon!
Port Bean Cafe received 3½ stars from the Eat & Run column in today’s Press Herald,
The Turkey Bacon Rave was huge, made with thick slices of bread and piled high with turkey, applewood smoked bacon, jack cheese, tomato, lettuce and bakehouse sauce. This sandwich was so large, I’m not sure I could have eaten a whole one. Luckily, Port Bean has specials where you can order half a sandwich or a small salad with some soup for $7.95.
The Portland Phoenix offers advice on the menu for your Super Bowl party,
But keep in mind, when it comes to hosting such an event, there are some culinary standards to abide by. First of all, healthy means nothing. It’s not that there isn’t some nutritional value to be found on Super Bowl Sunday, it’s just that it doesn’t matter. Health is a non-issue, so disregard it immediately before contributing to such a party. And, frankly, the messier the dish is to eat, the better.
and recommendations on where to source your Super Bowl eats from.
Today’s What Ales You column in the Press Herald reports on some newly released beers including the Pamola Xtra from Baxter Brewing,
The beer — which is 4.9 percent alcohol — has a lot of body, especially for a pale ale. It just felt substantial in the mouth, and had some malt sweetness followed by a slight hop bite at the back end. All three people who tasted this liked it a lot.
The Food & Dining section in today’s Press Herald interviewed chefs Mitchell Gerow from East Ender and Peter Sueltenfuss from District to get their suggestions for your Sunday Super Bowl party.
“The best way to have a fun and enjoyable Super Bowl party is to keep it simple, and you can’t get more simple than the classics – clams casino, chicken wings, a pulled pork sandwich,” said Mitchell Gerow, chef/co-owner at the East Ender.
Pete Sueltenfuss, chef/partner at District, offered a simple but delicious recipe for pork meatballs served with a local cider gravy.
The Natural Foodie article proposes some plant-based eating alternatives to the “[t]raditional Super Bowl food laden with meat and dairy”.