Food Truck Ordinance Approved (Updated)

| Posted in General News

Earlier this evening the Portland City Council, by a unanimous vote of all members, voted to approve the proposed ordinance to allow food trucks to operate in the city.

The changes take effect in mid-August, 30 days from today. Based on what I have heard from vendors interested in running food trucks, there will be a slow uptick this year with more targeting their openings in 2013.

For additional reporting see this article from the Bangor Daily News and this short news piece on the WCSH site and this article in the Forecaster and this one in the Portland Daily Sun

Mainely Burgers in Scarborough is polling their followers on Twitter for their level of interest in the burger truck opening in Portland.

Cabin Cove Oysters is planning on being on the Eastern Prom for the Mumford & Sons concert in August.

Under Construction: Vinland

| Posted in Under Construction

Eater Maine has published an interview with chef David Levi. Levi is currently working on opening a new restaurant in Portland to be called Vinland.

Why do you think Nordic cuisine will work in Maine?
Nordic food can’t be exported beyond that region, but the philosophy can be. What Noma and Faviken have done is to be influenced by (traditional) Nordic cuisine – and steadfastly refused to be influenced by the French – and to look to wild nature to make it more interesting and delicious. Part of why I wanted to go to Noma in the first place, is that it’s one of (a limited) number of restaurants that executes its vision flawlessly.

Food Truck Ordinance Location Restrictions

| Posted in General News

A Maine Voices opinion article in today’s Press Herald asserts that the proposed food truck ordinance is unduly protective of brick and mortar restaurants.

Why? The theory seems to be that food trucks have an unfair advantage over restaurants because of their mobility, and thus that restaurants need the government to step in to negate that advantage.

This theory is just that — a theory, and a foolish one to boot. If a restaurant needs protection from a food truck, then there is probably something wrong with the restaurant.

This Week’s Events: Food Trucks, Roguepalooza, Clam Festival, Twilight Dinner, BBQ Reds

| Posted in Events

Monday — the City Council is scheduledto discuss and vote on an ordinance to allow food trucks to operate in Portland.

Tuesday — Local Sprouts is hosting the monthly Local Food Networking Breakfast, and chef Moses Sabina from Hot Suppa will be on WCSH for a cooking demo on 207.

Wednesday — a wine tasting is taking place at Old Port Wine Merchants, Wine Wise is leading a wine walk in the Old Port focused on BBQ friendly reds, and the Monument Square Farmers Market is taking place.

Thursday — Cultivating Community’s third Twilight Dinner of the summer is taking place at their farm in Cape Elizabeth (tickets available online), the Public Market House is holding a wine and cheese tasting, and The Great Lost Bear is showcasing beers from Anchor Brewing event.

Friday — it’s the first night of both the 47th Annual Yarmouth Clam Festival and the 5th Annual Roguepalooza at Novare Res.

Saturday — Both the Clam Festival and Roguepalooza continue, Wine Wise is leading a Sauvignon Blanc wine walk in the Old Port, and the Deering Oaks Farmers Market is taking place.

Sunday — It’s the last day of the Clam Festival.

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.

2012 Lobster Glut

| Posted in Fisheries

Today’s Maine Sunday Telegram includes a front page report on what lobstermen are doing (or not) in response to the high supply and low price of Maine lobsters.

They can’t talk about the historically high supply of their product. They can’t talk about the historically low prices they are getting for their catch. They can’t talk about whether they have agreed to keep their boats tied up until things improve — because talking about it might imply that it’s a concerted effort and a concerted effort would be a violation of federal anti-trust laws.

Under Construction: Zen Chinese Bistro

| Posted in Under Construction

Zen Chinese Bistro has applied to the city for a liquor license application. You’ll recall from last week’s news that Zen is under construction at 45 Danforth Street in the building that used to be the home of District.

Zen’s cover letter indicates that they plan on operating a “full service restaurant serving gourmet, lighter, healthier, fresher Chinese cuisine” and that they currently own both the Mediterranean Grill in Freeport and AKI Japanese Cuisine in Brunswick. A draft menu is also included in the supporting materials (page 59).

Random Acts of Gardening

| Posted in General News

Today’s paper has an article about a group that’s distributed heirloom tomato plants around the city.

Each bucket is decorated with artful graffiti. Each includes a note:

“Hi, I am an heirloom tomato. You may see some of my siblings around town. We are here for you to enjoy. Please water me, care for me and watch me grow. When my tomatoes are ready, enjoy them. Please leave me in my spot so as many people as possible can enjoy me.”

The notes are signed, “Love, Portland Paste.”

Review of Boda

| Posted in Reviews

Map & Menu has published a brief review of Boda and a set of beautiful photographs from their visit.

The Beef Panaeng is a wonderful dish of braised Wolfe’s Neck Farm (just next to one of our favorite hiking trails) beef with coconut cream, that melts in your mouth, with a large helping of jasmine rice. I highly recommend the dish, but having tasted a few other items on the menu, I’d be willing to bet that you can’t go wrong with any of the choices.

Shipyard Expand Out of State

| Posted in General News

The Press Herald has published a report on Shipyard’s plan to open a brewing and canning facility in Memphis.

The company announced today that it has leased space with City Brewing, a Memphis co-packing facility that has four can lines, so that Shipyard can expand its overall brewing capacity.

Shipyard had to build three 1,000-barrel open-fermentation tanks for the Memphis space so that it can continue to use the same open-top fermentation brewing process used in its Portland brewery.