Urban Eye has reviewed Lincolns.
Open on Market Street since the spring, the subteranean watering hole unites Portland’s service industry folks, international tech workers and post collegiates from Orono, who gather in close quarters to knock back five dollar drinks like it was 1989.
Today’s Press Herald features an article about the Chefs After Dark monthly gatherings among chefs in Southern Maine and New Hampshire for social networking and good natured competition.
The format of the monthly get-togethers mimics The Food Network’s “Chopped,” where chefs, two in this case versus the reality show’s four, who are well-matched in experience and cooking styles, are pitted against each other and several mystery ingredients. Local suppliers donate the often exotic ingredients, such as chicken feet, curry leaves and bitter cucumber (December 2014 when Franke and Vargas squared off); or cod roe sack, sunflower buds and lamb sweetbreads (August 2015); or blue Hubbard squash, local apples and tripe (late last month).
The menus are now up and ticket are on sale for two dinners at the Jame Beard House in New York being headlined by Portland talent:
MaineBiz has published an article about Leigh Kellis and her company The Holy Donut.
But creating a decadent but wholesome treat “was like a mission from God,” she says. “I love doughnuts and the idea of bringing it to Portland was exciting.”
Once she hit on a winning potato-based recipe, she brought six doughnuts to Coffee By Design’s Washington Avenue store to see if they’d sell. They did and she brought back a dozen the next day. Soon she got orders from Whole Foods Market and Lois’ Natural Marketplace and rented commercial kitchen space. Forty dozen doughnuts a week became 100 dozen. After eight months, she was yearning for a doughnut shop of her own.
The Bollard has reviewed Ramen Suzukiya.
Shoyu broth is “Oriental” flavor’s elegant cousin — a complex, meaty broth with an earthy taste of mushrooms. The miso broth is more refined, with a satisfying saltiness. The Hakata-style ramen has an incomparably rich tonkotsu broth. Traditionally made by boiling pork and chicken until the bones and marrow begin to break down, this broth is milky and murky with sediment, yet has a gelatinous sheen. This is the ultimate comfort food, and surely the style I’ll choose when winter’s chill arrives.
Men’s Journal has included Allagash White, Allagash Coolship Resurgam, Mo from Maine Beer Co. and Bissell Brothers Substance in their 2015 list of the 100 Best Beers in the World.
Julia and Craig Dilger are holding a casual meet and greet this evening at CIA Cafe to talk about the new brewpub they have under development in the Knightsville neighborhood of South Portland.
The business is called Foulmouthed Brewery(twitter, instagram). It’s located at 15 Ocean Street and they hope to open in June.
Empire Chinese Kitchen co-owner Todd Bernard and Otto Pizza co-owner Mike Keon have formed a company. Bernard tells me that they have ideas for a “couple bar and restaurant concepts” and are at the very early stages on their first project.
More details will become available in the next couple months.
Today’s Boston Globe includes a report on Ocean Approved’s seaweed aquaculture operation.
At the vanguard of New England’s nascent seaweed farming industry is Paul Dobbins, president and cofounder of Ocean Approved, a kelp farming operation based in Portland, Maine.
“The majority of seaweed gets imported from Asia,” Dobbins said. “We see an opportunity to provide a local alternative to that, and the response has been tremendous.”
A new brewery called Lone Pine(website, facebook, twitter, instagram) is under development in East Bayside, according to a report from Eater Maine. The brewery is going in at 219 Anderson Street at the former location of Pistol Pete Upholstery Shop.
Lone Pine Brewery is the project of Tom Madden from Madden Beverage in Saco. He hopes to open Lone Point this winter.
Need to get caught-up on all the new places under construction? Check out the our Under Construction list for the latest details.