Maine Wineries

| Posted in Wine

The big new Summer issue of Portland magazine includes a feature story on Maine wineries.

Some of Maine’s vintners make the so-called “fruit wines” with fruits other than grapes–mainly blueberries, apples, cranberries, raspberries, and pears. Some make wine from grapes or grape juice brought in from out of state. And quite a few, especially the newcomers, are growing their own grapes, something many people believed could not be done in Maine. Several are experimenting with growing and fermenting techniques and with new, especially hardy types of grapes designed to survive the state’s cold climate. Many of these varieties are hybrids created by university scientists and did not exist as recently as five years ago.

Many of the state’s 20 wineries are open to the public. Visit www.mainewinetrail.com for a map and links to winemaker’s websites.

Under Construction: Trader Joe's

| Posted in Under Construction

The FTC has approved Trader Joe’s purchase of the old Wild Oats store on Marginal Way. (PPH)

Trader Joe’s hasn’t commented formally on its plans for Portland, but it did apply last month for food service and wine and liquor licenses from the city.

The approval of the sale and the actual transaction were expected to be the last barriers before the company renovates the building and announces details of its plans.

For additional reporting read the articles in the Forecaster and Mainebiz.

Under Construction: Trader Joe’s

| Posted in Under Construction

The FTC has approved Trader Joe’s purchase of the old Wild Oats store on Marginal Way. (PPH)

Trader Joe’s hasn’t commented formally on its plans for Portland, but it did apply last month for food service and wine and liquor licenses from the city.

The approval of the sale and the actual transaction were expected to be the last barriers before the company renovates the building and announces details of its plans.

For additional reporting read the articles in the Forecaster and Mainebiz.

Lobster Rolls for 1 Billion

| Posted in Fisheries

Business representatives from China were in Portland yesterday to learn more about the Maine lobster industry. (PPH)

“I want them to understand Maine lobster is better than Australia and New Zealand lobster, that we produce enough to export to China, and that it is a sustainable fishery — which is very important to China — and that they and we can make a lot of money with trade going that way,” Cutler said.

The delegation included Ning Gaoning, chairman of COFCO; Paul Liu, president of Ceroilfood, a subsidiary of COFCO; and Fang Fenglei, Hopu’s chairman.

For additional reporting listen to this news piece from MPBN.

Self-Help for Tourists

| Posted in General News

In this  week’s What’s It Like column in the Daily Sun columnist Natalie Ladd has put together some “things that bug us when the tourist flood gates open”.

Set aside your expectations and be open-minded about what’s on the menu, especially the daily offerings. Let us do what we do the way we do it. Aside from food allergy exceptions, eat the special seasonal sauce our talented Executive Chef has prepared for the haddock. Why eat fresh haddock the same way you eat your frozen fish at home?

Thai-o-rama: Veranda Thai

| Posted in Reviews

For the 8th round of this comprehensive group survey/review of Thai restaurants in Portland we visited Veranda Thai which is located right off of the Washington Street exit of 295. Veranda Thai also has a sister restaurant, Veranda Noodle Bar which is situated across the street.
Appetite Portland – read the full review

My Chicken Pad Thai — also ordered at heat level 2 — was decidedly peanutty with a spicy snap. Red in color from the spices and shiny with oil, the noodles slurped up beautifully. The Tofu Pad Thai — ordered by Margo from the Portland Daily Sun — was white and dry. It looked like a dish from a different restaurant. She had ordered it at heat level 1. Lightbulb. You’ve gotta go for the heat.

The Blueberry Files – read the full review

Happily, I recommend Verenda Thai for great Thai food in Portland. The decor may leave something to be desired, but who cares when the kitchen is serving such great food? If you’re in the mood for some take out (or maybe try the noodle bar for better ambiance?), head over the bridge to Verenda Thai.

Edible Obsessions – read the full review

When the Mrs. said she was going to grab lunch at Veranda, and did I want anything to take away, I stayed true to form and ordered the Drunken Noodle with Chicken. Their version of the dish is the standard by which I’ve been measuring every other one of the variations I’ve had so far. And, so far, no one has compared. Because that singular dish is the embodiment of my Thai comfort food, and because they do it so well, I can only say that Veranda is my sentimental favorite of the pack.

Where is Jenner’s Mind – read the full review

as i said before, the restaurant is tiny so the kitchen is tucked around the corner, really only feet from the dining room. its kind of cool to be able to hear the cooks working in the kitchen, but with that you have to take that your meal may be a little smokey and your clothes may continue to smell like thai food long after you are done eating. overall i found veranda thai to be pretty good and i would eat here again.

As for my thoughts, I think this is my favorite spot we’ve been to among the standard Thai restaurants we’ve visited so far in this series—Boda is also very good but seems to be something of a different animal. That said the group still has 5 Thai restaurants left visit (Chiang Mai, Vientiane, Saeng Thai House, Sengchai Thai, Siam Orchid) before we finish up and there’s a chance one could be a real hidden gem. Stay tuned to find out.
For additional information on Veranda Thai visit the restaurant’s website or read this review that appeared in The Maine Switch from last Summer.

Havana South & New Wine Column

| Posted in Under Construction, Wine

Yesterday’s Food & Wine section in the Press Herald included an update on the soon to open Havana South,

The head chef is Joe Boudreau, formerly of Mims in Portland and the Purpoodock Club in Cape Elizabeth. The food, Boland said, will be American cuisine with a Latin twist. Think filet mignon with an adobo rub, or a hanger steak with a chimmichurri sauce.

Latin fare will be represented by a Peruvian seafood paella, made with dende oil to give it a rustic flavor. Also on the menu will be a Brazilian stew known as moqueca.

and the launch of a new wine column written by Joe Appel who puts his wine knowledge to use on the page and at his day job at Rosemont.

My intention for this column is to make it desperately relevant to you – whether “you” is a can’t-relate-to-humans-because-wine-is-more-interesting geek, a mildly interested food-lover unfamiliar with the world of wine, or somewhere in between.

I try hard to keep an open mind and treat every aspect of the wine world as an opportunity to learn something new. Still, here’s what really excites me: reasonably priced, locally available, food-friendly wines that honestly reflect the character of the land that bred them, the true nature of the grapes that died for them, and the spirits of the farmers and winemakers who labored over them.