The Blueberry Files has published a review of Saigon.
If you find yourself looking for a good meal in that block, skip the Thai food, and try something a little different at Saigon.
Review of David’s
Feed the Monster has published a review of David’s.
Taste, Memory and David Buchanan
The Press Herald has published an article about the upcoming book Taste, Memory and it’s author David Buchanan.
Published by Chelsea Green and due to hit bookstores Nov. 5, the eloquently crafted book is part memoir, part food history and all delicious romp through the modern day renaissance of agricultural creativity and culinary adventurism sweeping the nation. Buchanan takes readers along with him as he searches out a diversity of fruit and vegetable varieties beyond those that dominate supermarket displays. It’s a tale bound to appeal to those with an appetite for alternative food and farming systems.
Boston Globe: The New New England Cuisine
Chefs Mike Wiley of Hugo’s and David Levi from Vinland (still under construction) were interviewed by the Boston Globe for an article on “The New New England Cuisine”.
If chefs like Wiley have their way, fine dining menus, with their unlimited year-round fresh produce and expensive cuts of meat, will soon be replaced by a cuisine that is a more specific expression of New England’s seasons, landscape, and culture. Chefs are elevating humble ingredients that have always grown here. When our short growing season is over, we may have cold temperatures but we have plenty of light. Cooks find hearty greenhouse greens or stored root vegetables, or they ferment carrots, beets, cabbages, radishes, and other firm produce. In the North Atlantic, fishermen head out for some prized fish that are at their best in the cold months: sea urchins and their roe, Jonah crabs, smelts, monkfish, wolffish.
Review of Eventide
Map & Menu has published a review of Eventide.
I couldn’t be happier that we finally had the chance to experience Eventide Oyster Co., and I’m looking forward to showing it off to visiting friends and family as another pearl of the Portland food scene.
Photo Credit: Map & Menu
3 Final Burger Reviews: Gilbert’s, Pepperclub, The Loft
Burger Meister Meister has published the last 3 installments from their year of weekly burger eating with reviews of The Loft, Pepperclub and Gilbert’s.
When my consciousness returned to normal I collected my thoughts and opinions on this burger and this is what I determined: This burger really surprised me. It was actually one of the juiciest burgers I’ve eaten yet and the flavor was great. It was cooked medium, as ordered, the bun was soft and substantial, and the _____ cheese was nicely melted. The burger came with generic potato chips, which was the only downside, I thought. Great job overall though, Gilbert’s, in smashing my pretenses.
Food Swap
Maine a la Carte has a piece about the food swap taking place this weekend at the Portland Food Co-op.
One of the latest trends in the local food movement is food swaps, and this Sunday the public is invited to take part in one in Portland. You don’t need any cash, all you need is some food ripe for the swapping. This could be your homemade pickles or canned tomatoes, the squash or cabbage from your garden or the wild mushrooms or seaweed you foraged.
Baxter Brewing
MaineBiz has published an article about Baxter Brewing and its founder Luke Livingston.
Two years in, Luke Livingston is doubling down on Baxter Brewing Co.
By 2014, he plans to nearly triple staff, quadruple production and brew around the clock to reach new markets across New England. A $2.5-million expansion to start this year will max out the company’s Bates Mill brewery in Lewiston, allowing the can-only facility to produce over 1 million gallons of beer.
Feed the Moster: Eventide and Bam Bam
Feed the Monster has published another pair of reviews from visits to Bam Bam Bakery and Eventide,
The roasted oysters arrive first and they are wickedly good. Showing off the Asian inspiration in their preparation, they demonstrate a nice taste of the sea while also showcasing the lovely slightly spicy broth and crunch from the fried potato.
“Bubbly” Cocktails
Mainely Mara has posted a survey of sparkling wine-based cocktails available at the restaurants in Longfellow Square.
And these aren’t just your standard glasses of bubbly. Our local bars & restaurants have come up with amazing cocktail creations using bubbly as either a base or sometimes just a splash. Either way, it takes your standard glass of champers to a whole new level – a very delicious & effervescent one!