Cooking with Oasis

| Posted in Events

Are you still looking for a gift for an enthusiastic home cook or restaurant goer on your list? Then look no further than the Cooking With Oasis series taught by:

  • Acclaimed chef Sam Hayward – will demonstrate a dish made with Maine grains and winter seafood (January 15th)
  • Chef and food writer Christine Burns Rudalevige – will have sausage and fried plantain, a sirloin steak with Maine blue cheese and a warm salad on the menu (February 12th)
  • Vessel and Vine owner Nikaline Iacono – will teach a cocktail class focusing on shaken cocktails (March 12th)

The classes are raising funds for the Oasis Free Clinics which focus on “providing exceptional, patient-centered care to uninsured members of our community.”

Big Fin/Paper City BBQ

| Posted in Under Construction

The American Journal reports that Big Fin Poke is moving to Rock Row, and that a new restaurant tentatively named Paper City Barbecue is taking its place.

Siblings Tom and Meg Minervino plan to open a barbecue restaurant, tentatively named “Paper City Barbecue,” at 855 Main St., this spring or summer.

The new restaurant’s vibe will be very different from the taproom’s, Tom Minervino said. It will have a family-friendly atmosphere, complete with some arcade games and things for young kids to do.

The Minervinos are also partners in Legends Rest in Westbrook, and Rathskeller on Wharf in Portland.

Preble Street Food Security Hub

| Posted in General News

Today’s Press Herald includes a report on the new Preble Street Food Security Hub in South Portland.

In the past three weeks, the agency has shifted kitchen work to its new Food Security Hub, the first facility of its kind in Maine focused on food insecurity. Preble Street leaders say that moving into the 30,000-square-foot building on Darling Avenue in South Portland will allow them to increase the number of meals prepared, improve nutrition and reduce waste by preserving more donated produce, and connect with anti-hunger and social justice organizations to address hunger in a more holistic and collaborative way.

You can learn more about Preble Street on their website www.preblestreet.org.

Hunt & Alpine in Thrillist List

| Posted in General News

Thrillist has recognized the Hunt & Alpine Club in their list 25 Food & Drink Innovators That Inspire Us. Hunt & Alpine is specifically highlighted for its personnel policies, initiatives and Covid rules to support their staff.

They wanted the Scandinavian-style bar to be a place where talented professionals feel taken care of while building a career, so they became the first bar in Maine to require proof of vaccination. Amid the pandemic, the Volks also raised the minimum wage, hosted trainings on combatting sexual harassment and assault, and offered benefits like health insurance and discounted CSA memberships, all in an effort to support staff as much as possible.

Bite Into Maine in East Bayside

| Posted in Under Construction

Bite Into Maine (website, facebook, twitter, instagram) has leased 3,400 sq ft of space in this building at 31 Diamond Street in East Bayside. Owners Sarah and Karl Sutton plan to use this new location as a commissary kitchen and takeout restaurant serving their lobster rolls, soups and sandwiches.

East Bayside is located centrally between where their two food trucks in Fort Williams Park and Allagash Brewing are located. The Suttons are hoping to open the new takeout service in late spring or early summer.

Wiley Departs Big Tree

| Posted in People

The Press Herald has a report on partner Mike Wiley‘s departure from Big Tree Hospitality.

Wiley, who will leave Big Tree at the end of the year, said he has not yet planned his next move, although he does not expect to run a restaurant. Andrew Taylor and Arlin Smith, the remaining Big Tree founding partners, will continue to operate the company, and Taylor said that while Wiley will be greatly missed, customers will not notice any major changes.

Dirty Dove Opens Thursday

| Posted in Openings

Dirty Dove (instagram) is scheduled to launch this Thursday when they’ll be open noon to 11 pm. The bar is located at 229 Congress in the space formerly occupied by Sip of Europe.

Dirty Dove is being launched by Joe Fournier from A&C Grocery with Owl & Whale owner and bartender Michael Gatlin.

The cocktail menu includes options such as the Electric Warrior (mezcal, select, vanilla,  lemon, hot pepper bitters) and Intangible Climax (green chartreuse, fernet branca, lime, apple basil honey, genepy des chambois). There’s also a wine list, beer and cider and an extended list of mocktails. The food menu has some carryovers from A&C like the Real Italian with new items like duck soup and a latke waffle with caviar and quark cheese.

Dirty Dove is scheduled to operate Thursday through Monday.

Upcoming Events: S’Mores Night, Japanese Mexican Fusion, Belleville, New Year’s Eve

| Posted in Events

Tuesday – Quanto Basta is kicking-off a pop-up series at Belleville.

Wednesday – Great Wave Sushi and Amigo’s are teaming up on a Japanese Mexican Fusion dinner.

Thursday – Congress Square Park plans to kick-off their S’mores Night, which will take place weekly 4-6 pm.

Friday – Belleville will be holding a pop-up 9 am – noon; preorders will go live on December 13th at noon.

Saturday – Fred Eliot from Scales and Michael Stokes from Fore Street will be the guest chefs at the East Ender.

New Year’s Eve – Here’s a growing list of options for your New Year’s Eve celebrations. We’ll be adding more as restaurants and bars announce their plans.

  • Batson River – entertainment and “passed appetizers, food stations, late night snacks, and a sparkling toast at midnight”; $70 per person.
  • Broken Arrow – 5-course dinner ($95 per person) at 6 pm, and 7-course dinner ($145 per person) at 9 pm, both with optional pairings.
  • Evo Kitchen + Bar – 6-course dinner with optional wine pairings; $150 per person.
  • Friends & Family – a Tour d’Alps tasting menu; $48 per person.
  • Judy Gibson – a 6-course tasting menu plus snacks; $100 per person with optional beverage pairing for $45 per person.
  • Knotted Apron – 4-course dinner with champagne toast; $79 per person.
  • Luna – entertainment, appetizers and sparkling wine toast; $100 per person.
  • Mr. Tuna – a range of sushi options for 2 – 10 people.
  • Roma – is offering a special menu, details TBD.

January 14 – The Good Food Foundation will be announcing the winners of the 2022 awards program; 10 Maine food producers are finalists this year, and Black Tie is kicking-off a spring cooking class series.

Final Column by Meredith Goad

| Posted in People

Retiring food reporter Meredith Goad has shared her final thoughts on the Portland food scene and her career writing about it in an article in today’s Maine Sunday Telegram.

I started working the food beat at the Portland Press Herald sometime between 2004 and 2005, just after Sam Hayward won the James Beard Award for Best Chef: Northeast, a first for Maine. I didn’t know it at the time, but the food scene in Portland was like a rocket smoking on the launch pad, ready to take off. For me? Lucky timing.