Mainebiz has published an update on The Photo Kitchen which is under construction in Morrills Corner.
The space can accommodate photographers, influencers, cooking classes, workshop-based businesses, and events. It was designed with the Portland creative community in mind to be a resource for photographers and food professionals. The high-end boutique studio will also be available to rent as an event and workshop venue.
Joe Fournier is moving A&C Grocery to South Portland where it will re-open as the A&C Soda Shop (instagram) sometime this summer.
The menu will carryover some old favorites from Washington Ave such as the cheeseburger and Italian sandwich while adding soups, salads, and dishes like moules frites and crab cakes. True to its new name the A&C Soda Shop will also serve ice cream floats, milkshakes, and herbal tonics. Wine-based slushies as well as beer on draft and in cans are also on the menu.
The A&C Soda Shop will be located in the former Terra Cotta Pasta building at 501 Cottage Road. In 2019 Terra Cotta moved to a new spot nearby and Nosh co-founder Matt Moran leased the property with plans to open a neighborhood restaurant. The new A&C is a collaboration between Fournier, Moran and Michael Gatlin.
A&C Grocery originally opened on Washington Ave in 2017 as a neighborhood grocery store. The concept transitioned into a popular sandwich shop before closing in 2021 with plans to relocate.
News Center Maine has aired a really nice Rob Caldwell interview with Sam Hayward.
“Like playing rock-and-roll and jazz, which I was really familiar with, there was an improvisational aspect to [cooking] that really caught me, that really grabbed me,” he said. “I still love being handed a basket of ingredients and figuring out how to put them together and what to do with them.”
Bryna Gootkind and chef Lee Farrington, the owners of LB Kitchen, have purchased the building on the corner of Congress and Smith Streets. Farrington and Gootkind plan on renovating the two storefronts on the corner and move LB Kitchen into that joined space later this year.
The new LB will feature a 21-seat dining room, sidewalk and patio seating, a dedicated space for takeout pick-up and a retail market with some of the staff’s favorite food and wellness brands.
Dunes (instagram), an artist-run gallery run by Boru O’Brien O’Connell, is slated to takeover the space formerly occupied by Lila East End Yoga.
The new LB Kitchen is expected to launch in September and the current iteration of LB will continue to operate from 249 Congress Street serving takeout until then. Once the move is completed, 249 Congress will be available for lease. The 949 sq ft space, includes a hood, grease trap, walk-in refrigerator, parking and a 200 sq ft patio.
Tuesday – March 12 – Maine Restaurant Week.
Friday – a new food cart called Slide Street Co. is holding a pop-up at Fork Food Lab, and it will be the grand opening of Dila’s (menu) at the Public Market House.
Saturday – the launch party for Absolem Cider is taking place at Anoche on Washington Ave, and Belleville is re-opening their North Street shop, 8 am to 2 pm.
March 7 – a 5-course Bissell Brothers beer dinner.
March 10 – the Roma Cafe is holding a 4-course Tuscan wine dinner.
March 13 – Judy Gibson and Lorne Wine are teaming up on a 4-course wine dinner.
March 29 – Maine’s newest cidery the Absolem Cider and Oxbow Brewing will collaborating on a beer/cider dinner at the Oxbow Beer Garden in Oxford.
April 9 – the Beer With(out) Beards festival will be taking place.
April 22 – May 1 – 4th Maine Seaweed Week.
June 13 – 19 – the 5th Annual Portland Wine Week will be taking place.
Today’s Maine Sunday Telegram includes an article on the development of food programs at Maine breweries.
Maine Brewers’ Guild Executive Director Sean Sullivan agrees. “Just from the perspective of how to diversify your business to meet the needs of the customers, it makes sense. How about a little food with the beer? It’s a way to make a more sustainable business.”
The recent collaboration between Purple House chef Krista Kern Desjarlais and Allagash Brewing is the subject of a new article in Forbes magazine.
“Beer can be hoppy or bitter, and sugar can mask a lot of that,” Desjarlais says. “With the coolship beers and sour ales I have been using, the fruit undertones come forward and marry beautifully with the dairy in the ice cream custard.”
Maine Restaurant Week kicks off this Tuesday and runs through March 12th. 40 restaurants and bars in the Portland area are taking part.
This year’s program also includes Spirit Quest, a “self-guided cocktail and paired bites walking tour that takes participants to Old Port and Congress Street Arts District restaurants and bars.”
The 2022 list of semifinalists for the James Beard Foundation Awards has been released. There are 10 semifinal nominees from Maine:
The final list of nominees will be released March 16th, and the awards ceremony will take place on Monday June 13th in Chicago.
Related information:
A new Czech-style lager-exclusive brewery and ‘tankpub’ called Sacred Profane Brewing (website, instagram) is under construction at 50 Washington Street in Biddeford. Brewer Brienne Allan, formerly with Notch Brewing and a co-founder of Brave Noise, is launching the new brewery.
The restaurant will offer a menu of classic beer hall fare and a state-of-the-art beer service system engineered by Czech firms Lukr and GS Technik. The system will be the first of its kind in North America, enabling the team to provide a unique beer drinking experience.
“Our friends in the Czech Republic say that the brewer brews the beer, but the tapster makes the beer,” says Allan. “And we agree 100% that how you maintain and serve the finished beer is just as important as how you brew it.”
Working along with Allan will be a team that includes Michael Fava, the former head brewer at Oxbow Brewing, as the director of operations at Sacred Profane, as well as Carson James and Erin Sheehan, the co-founders of Lorne Wine in Biddeford, who will be heading up the food, hospitality and marketing programs. The team hope to open Sacred Profane by early July.
For more information on the beer program listen to the latest episode of the Good Beer Hunting podcast—the section on Sacred Profane runs from minute 34 to minute 38 in the recording.
Here’s a look at the draft food menu:
House Smoked Oyster – $18
saltines/mustard/onion
Pickled Curds – $8
Pilot bread crackers
Cretons – $12
Toast/mustard/sweet pickles
Chowder – $14
Smoked haddock/cream/potato/bacon
Ham Plate – $12
Country ham/pickle/garlic Mayo
Pult Tartare – $14
Dry aged beef/mustard seed/yolk/bacon/toast
North Haven Oysters – 6 for $16, 12 for $28
Mignonette classique’/lemon
Crab Louie – $18
Toast
Salad – $10
Little gem/ranch/pulverized dorito
Chicken Sorta Montreal Style – $18
Mashed potato/gravy/freezer peas
Schnitzel – $20
Pork steak/potato salad/maple mustard
Poutine – $16
Previously frozen French fries/curds/gravy
Curry Wurst – $18
House curry sausage/fries/mayo/ketchup
“Meat” Loaf Sandwich – $16
Bunch of veg in the shape of a loaf/Fish & Whistle milk bun/mayo/giardeniera/cucumber salad
Lobster Themidor – MP
Lobster/bernaise/fries
Maple Calvados Ice Cream – $8
A Parlor ice cream exclusive