Maine Foodie Tours has been added to the food map. They’re now offering two walking tours daily, the Old Port Culinary Tour and the Just Desserts Tour.
Cold River Vodka
Cold River Vodka made an appearance today in the Washington Post blog All We Can Eat.
Unlike Karlsson’s, Cold River is batch-distilled in a copper pot still. In the glass, it’s got a little sweeter taste than Karlsson’s, but it has an equally clean finish. Tasting Karlsson’s and Cold River side by side, you can understand that the idea of a potato vodka having “terroir” is actually not that far-fetched. In the right hands, a potato grown in northernmost Maine is going to make a different vodka from one grown on the southeastern coast of Sweden.
Interview with Caiola's
The Portland Phoenix has published an interview with Abby Harmon and Lisa Vaccaro, the owners of Caiola’s.
And as the owners of Caiola’s continue to expand their menu, they also plan to expand their space. Vaccaro said in October they will begin construction on a private dining room, which will partially expand into the outdoor patio area and will seat about 30 people, more than doubling the capacity of their current private dining room. The expansion, they hope, will provide space for more neighbors to join.
The Weekend
There are a number of events scheduled this weekend competing for your time and attention. The Greek Heritage Festival is taking place Thursday through Saturday on Pleasant Street. LobsterFest on the Maine State Pier and StrawberryFest in Cape Elizabeth are both taking place on Saturday. On Sunday Rabelais is holding a sidewalk book sale ($1, $3 and $5 books) while over on Forest Ave The Great Lost Bear is celebrating their 30th Annibearsary.
Rain Rain Go Away
There’s a front page article in today’s Press Herald on how all this rain is impacting Maine farmers.
Last June, Ralph Turner harvested 6,000 peony stems at his Laughing Stock Farm in Freeport. This year, thanks to gray mold, he’ll be lucky to harvest half that number.
Tomato plants are turning black at Broadturn Farm in Scarborough.
Carrots and string beans have failed to sprout at Little River Flower Farm in Buxton.
Bam Bam/Portland Wine Review
Bam Bam Bakery and Portland Wine Review have been added to the food map. Bam Bam is a gluten-free bakery and PWR is a new blog that produces reviews of wines that are available from local retailers.
This Week's Events
The season’s first Twilight Dinner will be taking place at Cultivating Community’s farm in Cape Elizabeth on Thursday. The weekly Food and Drink Trivia Contest is at Bull Feeney’s tonight, and on Tuesday, the next Wine Flight 5k Training run is taking place. There are wine tastings scheduled Wednesday at The Salt Exchange, Thursday at Black Tie and at Browne Trading, Friday at Rosemont on Congress, and Saturday at Kitchen & Cork. Marshall Wharf Brewing will be at Novare Res on Tuesday. LobsterFest is taking place this Saturday on the Maine State Pier. Farmers’ Markets are being held in Monument Square on Wednesday and at Deering Oaks Park on Saturday. For more information on these and other upcoming food happenings in the area, visit the event calendar.
Bintliff’s Review
The Blueberry Files has published a review of Bintliff’s.
So you may find it no surprise that M and I found Bintliff’s to be a restaurant in Portland that lives up to its great reputation. I am already looking forward to going back and sampling more of their extensive menu and hopefully not having too wait too long to do it!
Lobster War, Direct Sales and Distribution
The Maine Sunday Telegram published a trio of articles today on the lobster industry. The first two examined the roadside direct sales of lobsters and the potential impact on the industry. The third takes a look back at the Lobster War in the 1950s.
Local 188 Review
Food for Thought has published a review of Local 188. Author John Golden hadn’t been a fan of 188 in the past but writes, he’s now “won over” by the charms of the restaurant.
Among the entrees, I’ve chosen the fish specials each time I’ve dined at Local 188. On the regular menu is a harissa baked white fish with preserved lemon, which sounds delicious but haven’t tried yet. But on two occasions I had the White Fish specials: one time was tile fish and another time halibut. Both renditions were wonderful, boldly seasoned and perfectly cooked, resulting in fish that was done just right, flaky and delicate.