New England Distilling has produced their first batch of Bourbon. It’s now aging in American white oak barrels and will be on store shelves sometime in early 2016.
Vinland Guest Chef Series
The Golden Dish has a report on Vinland’s guest chef series.
Starting in February, chef and owner David Levi will be introducing a guest chef night on Tuesday evenings – a formula that resembles pop-up dinners, which have become so popular around the country.
This Week’s Events: Vinland at James Beard House, Maine & Loire Opening, Industrial Park Challenge
Tuesday — David Levi from Vinland will be featured chef for a dinner at the James Beard House in NYC, and it’s the opening day of Maine & Loire on Washington Ave.
Thursday — The Farm Stand is holding a tortilla and wine tasting, the Public Market House is holding a beer and cheese tasting, and the the Industrial Park Challenge is taking place at The Great Lost Bear.
Saturday — the Winter Farmers’ Market is taking place at the Urban Farm Fermentory.
Sunday — Oxbow will have 5 wild fermented beers on draft(FPA Surprise, Grizacca Surprise, Lobretta, Xmas Swords & Original Delux) and be screening Wildstyle, Breakin’ & Krush Groove.
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: Black Dinah
Urban Eye reports that Black Dinah has leased a space in Westbrook “where they expect to be producing chocolate in the second quarter”.
Review of Walter’s
The Golden Dish has reviewed Walter’s.
Interestingly with so much going on in Portland’s varied dining scene, Walter’s remains in its own exalted sphere. It’s not Asian fusion, new-wave Chinese, small-plate incantations or regional American and European cuisines, but, rather, it takes the best of many cooking styles and artfully presents them in a universal approach that still has merit.
Carlos Garcia, Baker
The Forecaster has published an article about Carlos Garcia, co-owner and baker at Mainely Grains Bakers in South Portland.
The business, at 904 Broadway, is a quaint operation. A little more than a year old, it offers fresh daily selections of breads, rolls, baguettes and sweet and occasionally savory pastries, including Danishes, muffins, cookies, and hand-pies.
Despite the newness of the operation, it has been a plan in Garcia’s mind for years.
Good Food Awards: Black Dinah & Royal Rose
Both Black Dinah Chocolatiers and Royal Rose Syrups medaled at last night’s Good Food Awards in San Francisco.
Under Construction: Brew Pub, Scales, Trouble, Figgy’s
29 Wharf Street, the former location of Dancing Elephant II, has been leased where business owner Richard Binet is planning to open a brew pub. The name of business is Portland Mash Tun, LLC.
As expected, the seafood restaurant Dana Street and Sam Hayward have under development on Commercial Street will be named Scales.
The Portland Phoenix reports that Josh Soley’s project to open Trouble, an “old fashioned theater-bar”, is on hold because Soley is 20 years old and so too young to hold a liquor license.
The Urban Eye has published an update on Figgy’s,
Behind Yordprom Coffee on Congress Street something tasty is taking shape. Figgy’s, a take-out spot featuring fried chicken, wings and high-end comfort food, is rising from the ground up.
Portland Spirits Society
Food writer Kate McCarty and Maine Beer Mavens founder Lora Burns have started a women’s whiskey club called the Portland Spirit Society,
We are a group of women in Portland, Maine who like whiskey and want to learn more about it. Please join us for tastings, tours, and social events.
Update: McCarty has posted some additional info on the PSS on her blog.
Review of Dutch’s
The Press Herald has reviewed Dutch’s.
The crunch was immensely satisfying and the bread had a sweetness to it that I found downright delicious, albeit likely not particularly healthy. The chicken salad was also cut from another cloth with the aforementioned ingredients. Despite the sizable olive pit, I’d order it again in a heartbeat. I also happily plunked down $2 for a bag of hand-cut potato chips which were fresh, crispy and addictive.