The PSO ha announced the line-up for the 17th annual wine dinner. The culinary team for the 2018 dinner are:
The dinner will feature wine from the Blue Danube Wine Company, and will take place March 14, 2018 at the Harraseeket Inn in Freeport.
Sur Lie and chef Emil Rivera will be serving a dinner at the James Beard House in NYC March 24th. Tickets to the dinner will go on sale later this month.
In collaboration with Sur Lie, Wine Wise Events is organizing a 3-day trip to the city with the dinner at the Beard House as the focus.
Rosemont Market’s new store in Cape Elizabeth is slated to open on Friday. The newest of Rosemonts is located at 537 Shore Road.
The Press Herald has published a feature story on Scale’s chef Fred Eliot and his passion for developing skills to execute the classic French dish paté en croute.
Learning how to make paté en croute has been on Eliot’s bucket list for years, but it was only when he came to Scales that he had an oven that could do it justice, one that was able to bake at very precise temperatures. Now he makes one every other week, displaying the increasingly stunning results on Facebook and Instagram. It often sells out in one night.
A new food touring company called Maine Food for Thought (website, twitter) is under development.
Founders Sarah and Bryce Hach are looking to provide a look behind the scenes of the Portland’s culinary scene to the talk about the origins of the food we eat and the people who make it all happen.
Discover how Portland’s stellar food scene tells the story of Maine’s vibrant and unique food system. Beyond a tasting, beyond an exploration of how food gets to your plate, we’ll look at how being a nationally celebrated food destination affects the people, ecology and economy of America’s eastern-most state.
Visit the Food For Thought website to sign-up for their mailing list and keep updated on their launch.
Even during these colder months, local entrepreneurs are making progress to turn their mobile food plans into food truck realities:
Tuesday – Elda is scheduled to open in Biddeford, and there will be a Canary Island wine tasting at Maine & Loire.
Thursday – Bissell is celebrating their 4th anniversary with the release of an IPA named The Nuclear Whim with the Fuse of a Mile.
Friday – Rosemont is holding a wine tasting at their new store in Cape Elizabeth.
Saturday – Browne Trading is holding their annual Champagne & Caviar tasting, there will be a wine tasting at LeRoux Kitchen, and the Winter Farmers’ Market is taking place.
New Year’s Eve – Restaurants are starting to announce their NYE plans. Here’s the ones I’ve heard of so far. I’ll be expanding the list over the next 4 weeks as more information comes in:
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.
Full Plates Full Potential is throwing a Holiday Dessert & Drink Extravaganza on Thompson’s Point next Monday.
Take a sweet bite out of hunger in Maine! Join Full Plates Full Potential for a tasting event inspired by the whimsy of the holiday season featuring Greater Portland’s most creative pastry chefs, bakers, confectioners, gelaterias, mixologists – and a few savory friends to balance the palate.
Participating in the event are: Chaval/Piccolo, The Purple House, Tao Yaun/Bao Bao, Little Giant/Hunt & Alpine, Landry Confections, East End Cupcakes, Bam Bam Bakery, Dean’s Sweets, Hugo’s/Eventide/The Honey Paw, Gorgeous Gelato, LB Kitchen, Vena’s Fizz House, Black Tie Catering Company, Botto’s Bakery, Coastal Maine Popcorn, Browne Trading Company, Katie Made Bakery, Rosemont Market & Bakery, Whole Foods Market, Bread + Butter Catering, Aurora Provisions, Standard Baking Co., Little Bigs, Cellardoor, Bissell Brothers, Stroudwater Distillery,
The Maine Sunday Telegram has reviewed Roma Cafe,
The Roma has become cozy and casual, almost homey. The same can be said of the food, which nonetheless remains true to the historic Italian-American theme. Some items still need tweaking…But standout dishes make the experience worthwhile. In particular, quick-sautéed calamari over thick spaghetti, tossed in Tallberg’s phenomenal marinara sauce; and spumoni: a triple-layered indulgence made from toasted pistachio, syrup-soaked Amarena cherry, and dark chocolate ice creams. When the new Roma Café is good, it’s very good – just not yet legendary.
the Peter Peter Portland Eater has reviewed Bolster Snow, and
After my first full meal at Bolster Snow, I was impressed. They offer bold flavors, shining combinations, and take some simple contemporary items and add just a touch of their own hand in them. Basic deviled eggs with truffle? A total winner. Broccoli salad with a hit of lime? Stunning. A vodka lemon cocktail with hints of honey and ginger? An easy-going-down concoction. Try them for drinks and snacks if you want, but I think you just might end up staying for dinner.
the Portland Phoenix has reviewed Island Creek Oyster Shop.
So it feels right to eat like Louis in a nation ruled by his avatar. Island Creek’s pitchers of beer and wine connote abundance rather than déclassé abandon. The oysters themselves reward lordly attention. The Eider Cove from Brunswick are dark and mysterious looking, silky but salty. Winnegance from West Bath were pale, sweet, and meaty. Round little Moody Blues from Damariscotta were a creamy beige. Island Creek’s home oyster is thin and tawny with a mild salt and hint of mineral. They give you cocktail sauce and Tabasco, but unless you’re the type that puts ketchup on steak, ignore them. Salt and brine should reign over any other flavors.
