Coffee Containers, The Signature Event, and MSC Apporval

| Posted in General News, Events, Fisheries

Today’s Press Herald explore the science and personal opinions on how styrofoam cups impact the flavor of coffee,

Coffee tastes better in a Styrofoam cup. Really?

Really, say some folks concerned about Portland’s proposed ban on Styrofoam containers. But is it a fact these folks can prove? Or is it all in their heads? The answer, according to a trio of scientists with lots of initials after their names, is yes — and yes.

Food writer Meredith Goad was has filed a report from the MRW Signature Event,

Matt and Jackie Schumacher of Yarmouth had fun trying the dessert, but said their favorite entry was the beignets from David’s Opus Ten. They weren’t the only ones raving about the beignets. The fried sweet treats, served with peppered strawberry, won the People’s Choice award for desserts for the evening. Chef Bo Byrne of David’s Opus Ten said he was “absolutely floored.”

and the Marrine Stewardship Council has certified the Maine lobster industry as sustainable.

The state’s lobster fishery got the international Marine Stewardship Council’s Sustainable Seafood Certification. That distinction, which recognizes ecologically sound practices from the harvest to the consumer, will help in the marketing and tracking of Maine lobster, according to the state Department of Marine Resources.

Under Construction: In’finiti

| Posted in Under Construction

The Bollard has published an article about In’finiti, the brewpub, distillery and eatery being launched by Novare Res on Commercial Street.

Guided by the vision of 32-year-old Yarmouth native Eric Michaud — proprietor of Novare Res Bier Café, the craft beer mecca in the Old Port — In’finiti is the first restaurant of its kind in Maine, and one of only a handful nationwide. It’s a brewery, distillery and eatery where patrons will soon be able to enjoy food, beer and cocktails entirely crafted within their range of sight.

The article also includes an overview of products from other Maine distilleries: Cold River, Twenty 2, New England Distilling, and Bartlett Winery.

For more information on In’finiti see this earlier post on PFM, and the last few comments on this thread on BeerAdvocate.com.

Chaine des Rotisseurs’ Jeunes Chefs Rotisseur Competition

| Posted in Events

The Press Herald has published a report on a young chef cooking competition taking place at SMCC today.

The kitchens at Southern Maine Community College’s Culinary Arts Center were heating up Sunday morning as 10 young chefs from around the Northeast faced off in the regional rounds of an international cooking competition.

For more information on the competition see the Chaîne des Rôtisseurs website and this article from the Bangor Daily News.

Breakfast Review of Three Buoys

| Posted in Reviews

The Bollard has published a review of Three Buoys Seafood Shanty and Grille.

Before I get into the whole “I would never know this place serves breakfast” bit — and have no fear, it’s coming — let me just cut to the chase. You have to go to 3 Buoys Seafood Shanty & Grille for breakfast. Tomorrow, if not sooner. It’s that good. If you don’t, and they decide to stop serving breakfast because business is too slow, I’m going to be pissed and will hold you personally responsible. Got it? Great, now we can get started.

Review of Ribollita

| Posted in Reviews

The Maine Sunday Telegram has published a review of Ribollita.

Ribollita’s long-standing reputation is well-deserved. Order handmade pasta (especially the gnocchi) in this rustic, romantic neighborhood trattoria, and have it served by friendly and food-loving staff. The signature ribollita soup is outstanding, and each of the exclusively Italian wines show thought in both selection and price point. For some of the best Tuscany-inspired dishes in the area, Ribollita is the place to go.

Saint Patrick’s Day Law

| Posted in General News

The Bangor Daily News interviewed Brian Boru co-owner Dan Steele about his request to the state to allow liquor sales starting at 6 am on this year’s Saint Patrick’s Day.

Dan Steele thought his request to lawmakers on Feb. 20 was a straightforward one: Pass legislation that would allow his Portland bar, Brian Boru, to open at 6 a.m. on St. Patrick’s Day this year, when the holiday falls on a Sunday.

“This is a small-business issue in a tough economy,” said Steele, a co-owner of the Portland bar. “This is about my employees. This is about tax revenue. This is about jobs.”

MRW Reviews of Walters and Petite Jacqueline

| Posted in Reviews

Map & Menu has published a review of the Maine Restaurant Week lunch at Petite Jacqueline,

The sandwich au fromage was a melted brie with apricot preserves, served on a baguette with a side salad. Judging by the abundance of clean plates, I’d say that everyone enjoyed their meals.

and The Golden Dish has published a review of the MRW dinner at Walter’s.

Still, it’s hats off to Buerhaus all the way.  He’s kept pace with Portland’s many restaurant divergences with grace and style, and there are certain dishes coming from the kitchen that you couldn’t get anywhere else in town.