Top 50 Diners: Palace Diner

| Posted in Reviews

The breakfast specialists at Extra Crispy have included Palace Diner in their list of America’s Best Diners,

…The hash brown potatoes are whole red potatoes that have been blanched, then crushed, then fried so that the skin is crispy and the interior is creamy. The locally-sourced eggs are rich and have yolks the color of saffron. Perfectly crispy strips of thick cut applewood bacon are so long that they snake around your plate (but the Taylor ham is what you really want). The toast is made from bread from local bakeries instead of packaged brands, and they serve it correctly by not stacking the pieces on top of each other so that they steam and get all soggy…

Interview with Barton Seaver

| Posted in People

The Press Herald has published an interview with seafood expert, South Freeport resident and author Barton Seaver about his new book, Two If By Sea.

Sometimes it seems like not a month goes by without a new cookbook by fish sustainability expert, chef and South Freeport resident Barton Seaver showing up in the mail. Most recently, it was the 304-page “Two if by Sea,” chock-full of recipes; indexes of fish species; short essays on sustainability, equipment and ingredients; more essays and step-by-step photographs on technique; and pictures of food, fish and Seaver himself fishing and cooking.

Feeding the 5000

| Posted in Events

A coalition of local non-profit organizations is organizing the Feeding the 5000 event this October in Monument Square.

The event will feature a community feast made from rescued foods that would otherwise not have made it to our plates, as well as cooking demos and select speakers. The goal is to raise public awareness and give practical tips on how to be more resourceful with our food. As part of an international community of cities that have hosted an event like this, including Sydney, Barcelona and NYC, Feeding the 5000 Portland, Maine will draw attention to efforts underway in Portland and around Maine to reduce the amount of edible food that goes to waste in our homes, fields, institutions and grocery stores.

Cumberland County Food Security Council, Healthy Acadia, and Natural Resources Council of Maine, Maine Farmland Trust, Portland Food Co-op, Garbage to Garden, University of Maine Cooperative Extension, Mid Coast Hunger Prevention Program, and the Locker Project are collaborating with the UK-based Feeding the 5000 founding organization to put on the event.

For more information or to get involved contact: Hannah Semler, hannah@healthyacadia.org

This Week’s Events: Terlingua 1st, Bluet Blow-Out, Danagol

| Posted in Events

Tuesday — Terlingua is  serving a 4-course dinner with pairings from Oxbow and Maine Mead Works to celebrate their 1-year anniversary.

Wednesday — the Monument Square Farmers’ Market is taking place.

Thursday — the 1st Annual Bluet Blow-Out is taking place, The Great Lost Bear is showcasing beer from Bunker Brewing, Black Tie is serving a farm dinner in New Gloucester, and there will be a wine tasting at Rosemont on Brighton, a Liquid Riot tasting at the Bier Cellar and a beer and cheese tasting at the Public Market House.

Friday — there will be a wine tasting at Rosemont on Commercial St.

Saturday — Bissell Brothers is releasing Danagol, and the Deering Oaks Farmers’ Market is taking place.

Sunday — the weekly Crofters & Artisan 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.

 

Reviews: Tiqa, Taco Trio, Back Bay Grill

| Posted in Reviews

The Maine Sunday  Telegram has reviewed Tiqa,

Moreover, none of the dishes seem like they were dreamed up by a chef who has spent his entire professional career cooking in Portland – someone who told me he was never a very good student in school. Because through unremitting, ongoing research, Byrne has found a way through Tiqa’s multinational logic puzzle, and has stitched together a competent menu to represent 12 disparate cultures and cuisines. While it’s not always perfect, his solution is still a pretty elegant one.

the Press Herald  has reviewed Taco Trio,

Energetic, delicious, cheap and hospitable, Taco Trio’s second location on Forest Avenue has become a neighborhood fixture for its cozy bar scene, good beer selection and house margaritas and mojitos. Whether for a drink and a snack, or a full meal of enchiladas, this taqueria is not to be missed.

and The Golden Dish has reviewed The Back Bay Grill.

I’m often asked which is my favorite restaurant. I can’t answer that because there are so many that are praiseworthy. But I can say there’s nothing like Back Bay Grill in Maine. It prepares unimpeachably wonderful food, and what more could you want?

Old Port Sea Grill

| Posted in Profiles

The Portland Phoenix has published an article about the Old Port Sea Grill.

According to General Manager Justin C. St. Louis, guests can expect to experience an “elevated Old Port Sea Grill” in the coming weeks, as new Executive Chef Christopher Pierce takes the reins. Pierce, formerly of Denver, has an impressive resume: he’s staged at the prestigious Alinea in Chicago, and also worked for several Michelin-starred restaurants and under James Beard Award-winning chefs.