Little Giant (facebook, instagram), the new 60-seat West End restaurant by the owners of Hunt and Alpine, is scheduled to open today at 5pm.
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Ice Cream Delivery
Today’s Press Herald includes a feature article on ice cream delivery services with a special focus on Rosanna’s, the craft ice cream operation run by Salli Wason.
While having ice cream delivered to your home is convenient, Wason’s customers say her creative flavors play just as big a role in enticing them to pick up the phone and order intriguing flavors like Thai iced tea, fresh nectarine and honey lavender. Wason posts her daily menus on her Facebook page, and changes flavors often. Like a musician, she also takes requests from customers. Most recently she tried her hand at a flavor she calls “rose red” – made with raspberries and housemade beach rose syrup – because someone told her it was popular in Paris. A customer request for blueberry-lemon with gingersnaps sold so quickly she still makes it.
Bayside: Kick Start Kitchen
Proposals under consideration for West Bayside development on the site of the former public works department buildings include,
At 65 Hanover St., staff is recommending a proposal by Rory Strunk, of O’Maine Studios, for a “world-class culinary media and event center that has a global draw.” In addition to having a “Kick Start Kitchen” for incubating aspiring chefs, the building also could host food festivals.
Maine’s Best Barbecue
Southern Living has declared Salvage to be Maine’s best barbecue.
You may be in northern New England, but from the moment you walk into this Portland gem, you’ll feel Southern-style hospitality in the air. Operating inside of a former salvage warehouse, there’s plenty of space to spread out. And after the Meat Coma (¼ ribs, ⅓ lb of both pulled pork and brisket, along with a bowl of chili and two sides), you’ll be particularly grateful. Don’t skip the sauces. They run the gamut from mild Carolina-style to four-alarm vinegar.
Maine’s Growing Oyster Industry
The Press Herald has published an article on Maine’s oyster aquaculture industry.
Now new farmers trying their hand at growing oysters have moved outside the Damariscotta River – farms small and large can be found along the entire coast, from the Piscataqua River in Eliot to Little Machias Bay in Cutler. Pushing the expansion is demand. Oyster landings have increased 254 percent and the harvest’s value has grown about 300 percent since 2011, state records show.
Under Construction: Scratch Toast Bar
Scratch Baking has released some photos of the Toast Bar they have under construction on Broadway.
This Week’s Events: Little Giant, Friday Fizz Fest, Community Concert
Wednesday – the Monument Square Farmers’ Market is taking place.
Thursday – Little Giant (facebook, instagram) is holding their grand opening, and the Bowdoin International Music Festival will be holding a community concert at Rising Tide.
Friday – Devenish Wines will be holding a sparkling wine event at Tandem Coffee on Congress pouring four unusual and rare Italian sparkling wines, and a wine tasting at Rosemont on Commercial Street.
Saturday – the Deering Oaks Farmers’ Market is taking place.
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.
Skordo Now Open
Resurgence of River Herring
Here’s some wonderful news about the resurgence of river herring in Maine rivers and its potential to positively impact stocks of cod, halibut and other species.
With nearly 3.8 million fish counted at its fish passages this year, the Kennebec is now home to one of the largest river herring runs in North America, and Maine is likely to become the two species’ worldwide epicenter as the herring colonize newly opened habitat. The Penobscot saw 1.9 million, on par with last year, while the St. Croix’s 158,000-fish run was the largest in two decades.
Reviews: Chaval, East Ender, Scales
The Golden Dish has posted a first look review of Chaval,
Rarely does a new restaurant get it so right at the gate. But then when you have two pros—a highly acclaimed chef and pastry chef, in this case husband and wife who are the owners of the new establishment, Chaval, then the level of success is nearly assured. With Chaval’s opening this week after a renovation of the former Caiola’s in which it’s housed, this duo has brought to Portland one of the most exciting restaurants in the city set to pamper those who cross its threshold.
Peter Peter Portland Eater has reviewed East Ender,
With the table soon full of empty plates, we called it quits. We were a happy brunch bunch and I was sure I’d be back to try the dinner menu at some point. The meal tab for my wife and I came to about 30 bucks before tip. I left smiling and Mrs. Portlandeater noted her approval, so all was well. If you’re looking for some Sunday morning or afternoon goodness, take a trip down to East Ender. There are no lines and the food is both interesting and sure to please.
The Blueberry Files has reviewed Scales,
Like I said, while dinner at Scales is not inexpensive, it is certainly worth it. Be sure to make a reservation, as like most restaurants in Portland now, it’s popular and difficult to get a table without planning ahead. And consider happy hour in the bar/lounge area, where the full menu is available and you can still enjoy the ambiance and great service.