Where To Get a Table in Portland

The Boston Globe has recommended a set of restaurants in Portland that “you can actually get into”.

None of that, however, is any reason to eschew the city and its extraordinary feasts all summer. Instead, it’s a perfect excuse to branch out and try some spots that may not currently be on the hot list, but are spectacular nonetheless. Whether it’s because they’re new and not yet discovered, older and no longer the flavor of the month, a local secret, or off the beaten path, these are some of the best places you can actually get into right now. And yes, some of them even have parking.

Highlighted in the article are Baharat, Flood’s, Isa, Otto, Pai Men Miyake, Piccolo, Tipo and Union.

This Week’s Events: Best Thing I Ever Ate, Book Signing, Welcome Feast, Full Plates Event

Monday – An episode of The Best Thing I Ever Ate which includes Krista Kern Desjarlais from The Purple House will be airing on the Cooking Channel at 9 pm.

Tuesday – Print bookstore will be hosting the release party and book signing for the new edition of Portland Maine Chef’s Table.

Wednesday – there will be a South African wine tasting at the Old Port Wine Merchants, the July edition of the Tempo Welcome Feast is taking place, and the Monument Square Farmers’ Market is taking place.

Friday – they’ll be a wine tasting at the Brighton Ave Rosemont, and a pop-up bar at Grace.

Saturday – the Deering Oaks Farmers’ Market is taking place.

Sunday – a Full Plates Full Potential event is taking place at Oxbow featuring food and drink by Oxbow, Duckfat, Chaval, Piccolo, Slab, The Honey Paw, Terlingua, Bob’s Clam Hut, O Oysters, Bresca & The Honey Bee, The Holy Donut.

For more information on these and other upcoming food happenings in the area, visit the event calendar.

If you are holding a food event this week that’s not listed above, publicize it by adding it as a comment to this post.

Kitchen Apprenticeship Program

The Maine Sunday Telegram has published an article on the HospitalityMaine kitchen apprenticeship program.

The apprenticeship is mostly hands-on training – 2,000 hours’ worth –  plus 145-290 hours of academic work that covers topics such as nutrition and food safety. Apprentices receive raises as they attain certain milestones, and when they complete the program they get a certificate from the Maine Department of Labor.

 

Reviews: The Well, Pizza Villa

The Maine Sunday Telegram has reviewed The Well, and

Now celebrating its 10th season, The Well at Jordan’s Farm has become one of the area’s biggest seasonal draws, with dinners selling out a month in advance and impromptu visitors scrambling for the dozen (or so) seats chef Jason Williams saves for walk-in diners. Whether you’re eating a five-course chef’s tasting menu in the tiny trailer kitchen or the family-style feast in one of the large or small gazebos, The Well is as strong as ever – perhaps more so, now that it has begun offering its own list of astutely chosen wines, ciders and beers.

the Press Herald has reviewed Pizza Villa.

My pizza had a nice crispy and rich crust, with a uniform golden color. The chunks of mushroom were definitely fresh, and the homemade sausage was browned and had a spicy, peppery flavor. The cheese was pleasantly stringy, but not too much so. I ate just about the whole thing.

First Look at Monte’s

The Golden Dish has published a first look at Monte’s.

The store is a marvel of spic and span steel counters and appliances with those massive pizza ovens lining the kitchen wall. The display shelves add another modern element to the look of the shop holding dry goods that include fine olive oil and vinegar, wine, condiments (very good brand of imported capers), pastas from Italy. Local foods abound too with seasonal vegetables and fruits like local strawberries, creams, butter, etc. Think of it as a modern version of Micucci Grocery with a more artisanal approach and a larger lineup of specialty and prepared foods.

Maine Maple Creemee Co.

A new food truck called the Maine Maple Creemee Co. (instagram) is launching later this week with planned appearances on the Eastern Prom on Friday, and on Washington Ave Saturday and Sunday.

Owner Hannah Daman will be serving Maine Wild Blueberry and Maine Maple creemees on a house-made sugar cone.

Creemee‘ is the term for soft serve in the regional vernacular of Vermont. It is traditionally maple flavored.