Petite Jacqueline

| Posted in Closings

Owners Michelle and Steve Corry have shared a statement on instagram about the future for their Old Port restaurant.

After several months of careful consideration, we have come to the very difficult decision to sell our beloved Petite Jacqueline. As of now we plan to continue to operate through September and hope that someone that is equally as passionate about French food and culture will continue our vision.

As most of you know, this restaurant has always been special to us as it was created in homage to my grandmother Jacqueline Derasse. Thanks to the skill and dedication of our staff we weathered COVID, however, this last year has been extremely difficult with rising costs and equipment issues.

Steve and I attempted to remain open as long as possible but have realized that we can no longer focus on the business as much as we once did. We want to put our family first. We are extremely grateful to our loyal customers who have been incredibly supportive over the past 12 years. We will miss the daily interaction with our friends of Bistro PJ and, especially, our team – some of whom have been with us for many years.

Our staff has been EXTREMELY dedicated to this special place and it is the thought of not seeing them and our guests on a regular basis that will be the most difficult part of this decision.

Again, we cannot thank the community enough for the past 12 years, it has been a truly special experience.

Petite Jacqueline opened in Longfellow Square in 2011 to rave reviews. The Corry’s moved the restaurant to its present location in 2016. They opened a new rendition of their restaurant Five Fifty-Five in Brunswick in 2022.

 

Maine Heirloom Apple Guide

| Posted in Farming

September has arrived and with it the leading edge of the Maine apple season. Take a look at the updated Maine Heirloom Apple Guide for detailed information on where and when to find dozens of heirloom apple varieties grown at  fifteen outstanding Maine orchards.

The orchard guide is a co-production of Portland Food Map and the intrepid apple expert Sean Turley at The Righteous Russet (instagram). We hope this provides you with all the information you need to go out for a self-directed exploration of Maine orchards and the many heirloom apples they offer. Use it throughout the fall to go exploring so you can take advantage of the entire season.

For those of you who like to consume Maine apples in liquid form also check out our Guide to Maine Cider Producers—a list of the 20+ cideries in Maine. Many have a tasting room that you might visit after a day of apple picking.

When Pigs Fly in Bayside

| Posted in Under Construction

When Pigs Fly (website, facebook, instagram) has leased space at 65 Hanover Street where they plan to open a new bakery retail shop. The shop will carry the full range of the 25+ breads they produce at their central bakery in York. The shop will also offer baked goods like cookies, muffins, and scones, and will stock oils, jams, butter, and other pantry items that pair well with their breads.

The bakery was founded by Ron Siegel in 1993. When Pigs Fly has retail shops in Kittery and Freeport, as well as Somerville, Jamaica Plain, Lexington and Brookline in Massachusetts.

When Pigs Fly hopes to open the retail shop sometime this fall. They’ll be located in the same building as Barrett Made, Acorn Engineering and KCMF.

2023 Best New Bartender Semifinalists

| Posted in People

Congratulations to Lyanna Sanabria on being named a semifinalist Best New Bartender by Punch. Sanabria is the beverage director at Papi (website, facebook, instagram), the new Puerto Rican cocktail bar that launched earlier this year on Exchange Street.

The bartenders below have been selected as 2023 Best New Bartenders semifinalists—each possessing a distinctive point of view on drink-making, a genuine passion for the hospitality industry and a desire to push it forward.

Punch will be releasing a list of the top 10 Best New Bartenders of 2023 on October 10.

Upcoming Events

| Posted in Events

Wednesday – Famed apple expert John Bunker will be delivering a talk at Oyster River Wine Growers on the apple history of the Oyster River Road area—tickets. SOS Tiki Bar will be taking over the bar at Crown Jewel.

September 10 – the Maine Cheese Festival is taking place.

September 18 – an all-star line-up of female chefs from Maine are collaborating on multi-course Fabulous Femmes dinner to benefit MOFGA and to highlight Maine women in farming.

September 24 – The Saltyard is holding a cocktail brunch at Wolfe’s Neck Center in Freeport.

September 24-30 – Maine Lobster Week is taking place.

September 30 – Tender Table is holding their 3rd annual food and art fair in Congress Square Park.

October 7 – Oxbow is holding their annual Goods from the Woods event in Newcastle, Maine.

October 8 – Dandelion Spring Farms is holding a Harvest Dinner, and Maine Open Creamery Day is taking place.

October 25-28 – Harvest on the Harbor is taking place.

November 5 – Chaval is holding a late harvest dinner at Wolfe’s Neck Center in Freeport.

Lobster Rolls & Spirits

| Posted in Reviews, Distilling & Cocktails

Today’s Maine Sunday Telegram includes an article comparing the cross-road Wiscasset lobster roll options of Red’s and Sprague’s, and

From my perspective, differences between the two are slight. Sprague’s roll is a little brinier, and its buns a little less substantial, while Red’s seems to use more butter (Kate’s Butter) and hand-tears meat into larger pieces. Both are so enormous that they need to be wrapped to maintain the pretense of structural integrity. On the strength of lobster rolls alone, the two are tied. Either would be a good choice for a hungry adult who wants full autonomy over how their roll is dressed.

an article about Tree Spirits, a winery/distillery in Oakland.

Being a state where agriculture flourishes, Maine has witnessed recent growth in wineries that utilize a wide range of fresh produce to make wines and other spirits.

[Owner Bruce] Olson said he and his wife go through meticulous processes to produce the 15 items on their menu, including wines, brandies and absinthe, an anise-flavored spirit derived from several plants.

Maine Food and Dining News

| Posted in Maine

Here are some recent food and dining highlights from around the state:

Handshake Digestif Bitters

| Posted in Under Construction

Shahin Khojastehzad has leased a spot at 52 Alder Street as a production space for his new company Handshake Digestif Bitters (instagram).

In selecting the elements for his flagship product, Khojastehzad is drawing on his Persian family heritage and the  flavors he was exposed to when growing up in Portland.

A Persian digestive bitters marrying 28 botanicals & spices from around the world & Maine. As an Iranian immigrant who grew up in Portland, Maine this is a collage of my memories of both my homes. Persian saffron, tea, sumac & limo ommani (black fermented limes) is the Silk Road in a drop. Maine hops, spruce tips, dark robust maple syrup & Chaga mushrooms bring the woods to your glass. Aromas of fresh citrus, a dance of tea & wood on the tongue. Can be drunk straight after a meal to help aid digestion or used in your favorite cocktail for a dash of zest. It’s a handshake of cultures & memories, proving that we are better together.

Khojastehzad is a longtime member of the Portland bar community and a co-owner of Novare Res. His late mother was the owner of Shahnaz Persian Grille on Forest Ave (the sign is still visible on the building at 795 Forest Ave).

Khojastehzad has shared some of the influences guiding him on the launch of his own company and product development,

My passion for the food & beverage industry has brought me around the world & I’ve encountered a lot of regional herbal elixirs for after a big meal. In those travels flavors, memories & sensory experiences have left their imprints. Handshake is picking up where my late mother’s Shahnaz Persian Grille left off, adding some Iranian back spice to Portland’s culture. This project is important to me to further POC in Maine’s food & beverage industry. All the ingredients tell a story of growing up with friends from different cultures in Portland (Lemongrass from Cambodia , Hibiscus from Caribbean, Italian digestivos from my wife’s maternal side of the family, Roobias Tea from Africa, etc). I’ve used a lot of these ingredients in in my career. Like a Persian rug, it’s threading together cultures into a beautiful tapestry.

Khojastehzad hopes to launch his first product this fall. Follow Handshake on instagram to stay up to date on progress.

Rise Now Open in Cumberland

| Posted in Openings

The Forecaster reports that the new Cumberland restaurant Rise Pizza & Pub (instagram) has opened for business.

For restaurateur Tobey Moulton, offering casual yet elevated food in a relaxed atmosphere is no new feat, but last week, when the co-owner opened Rise Pizza and Pub in Cumberland, he knew he had big shoes to fill.

Partnering with chef Rocco Marzilli, Moulton purchased the building on Main Street from Jim Guidi early this summer. In April, The Forecaster published an exclusive story announcing the closure of Guidi’s restaurant, Louie’s Grille, which was a staple in Cumberland for a decade.