The 10 eateries looked up most often in November on PFM were:
The numbers in parentheses indicates their rank last month.
The Food & Dining section in today’s Press Herald includes an article on Portland area winter farmers markets,
“As long as the (Monday) meeting goes well, we’ll be in the Irish Heritage Center starting Jan. 8,” said Lauren Pignatello of Swallowtail Farm, who is one of the coordinators of the Portland Winter Market and a vendor at the Brunswick Winter Market. “We’ll have lots of winter greens, root vegetables, cheese, yogurt, kefir, hard salami, pork, beef, chicken, lamb, rabbit, tempeh, bread, eggs, apples and flower bulbs.”
and an Appel on Wine column about wine guru Terry Thiese. Thiese will be in Portland Tuesday for a book signing with Rabelais and a sold out dinner at Bar Lola.
This is simultaneously the hardest and easiest column for me to write. Easy because it concerns Terry Theise, my personal wine hero (and writing hero, and life hero), and I have waited a long time for the opportunity to write publicly about him. Hard because the stakes are so high: if I fail to convince you to form a long-term relationship with Theise’s work, then I wonder why I speak about wine at all.
The Food & Dining section in today’s Press Herald includes an article on Portland area winter farmers markets,
“As long as the (Monday) meeting goes well, we’ll be in the Irish Heritage Center starting Jan. 8,” said Lauren Pignatello of Swallowtail Farm, who is one of the coordinators of the Portland Winter Market and a vendor at the Brunswick Winter Market. “We’ll have lots of winter greens, root vegetables, cheese, yogurt, kefir, hard salami, pork, beef, chicken, lamb, rabbit, tempeh, bread, eggs, apples and flower bulbs.”
and an Appel on Wine column about wine guru Terry Thiese. Thiese will be in Portland Tuesday for a book signing with Rabelais and a sold out dinner at Bar Lola.
This is simultaneously the hardest and easiest column for me to write. Easy because it concerns Terry Theise, my personal wine hero (and writing hero, and life hero), and I have waited a long time for the opportunity to write publicly about him. Hard because the stakes are so high: if I fail to convince you to form a long-term relationship with Theise’s work, then I wonder why I speak about wine at all.
Mainebiz has published an article about Maine Mead Works and its innovative fermentation process.
Improvements to the ancient art of alcohol fermentation rarely happen. What has worked incredibly well for centuries doesn’t scream for much tinkering.
But Maine Mead Works in Portland is hoping to soon patent an original fermentation system that its creators say makes mead production cheaper and easier, which could help popularize the uncommon drink.
The Portland Daily Sun published a report today about the Winter Farmers Market.
Now, the dozen-plus vendors slated for the winter market are poised to move into the the former St. Dominic’s church, located at 34 Gray St. The building boasts a lower level that can accommodate up to 300 people, and the sanctuary is its own draw, with 60-foot cathedral ceilings and stained glass windows.
If permitting goes as planned, the Portland Winter Market will relaunch Jan. 8 and will continue every Saturday from 9 a.m. to 1 p.m. through April 23, when the outdoor Portland Farmer’s Market returns.
Portland Magazine has published a review of Little Seoul.
Exciting, perfectly located Little Seoul doesn’t just offer one kind of kimchi. To my way of thinking, that would be not-so-deep kimchi. Instead, they offer no fewer than six variations on the 3,000-year-old traditional Korean side dish–each an entirely different explosion to the senses. One of them, the fermented cucumber, is so sneaky, vinegary, and strangely cooling it’s the culinary equivalent of having your office chair spun around halfway by someone surprising you.
Wednesday — the Maine Shrimp Season begins today, both Grace (Organic Wines) and Wine Wise (Port) are holding wine education events.
Thursday — The Great Lost Bear will showcase brews from all of the Smuttynose Brewing, and there will be a wine and cheese tasting at the Public Market House.
Friday — the West End Deli is holding a wine tasting and the First Friday Art Walk is taking place which usually kicks the competition for a table at your favorite restaurant up a notch (more than half on OpenTable are already booked solid for the 7 pm time slot) so make your reservations early.
Saturday — LeRoux Kitchen is holding a wine tasting, the Deering Oaks Farmers Market is taking place.
Sunday — Rabelais is hosting theiri 3rd Annual Cookie Swap at the Quimby Colony, Joanne Chang, author of Flour, A Baker’s Collection of Spectacular Recipes will be on-hand for the swap.
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.
Wednesday — the Maine Shrimp Season begins today, both Grace (Organic Wines) and Wine Wise (Port) are holding wine education events.
Thursday — The Great Lost Bear will showcase brews from all of the Smuttynose Brewing, and there will be a wine and cheese tasting at the Public Market House.
Friday — the West End Deli is holding a wine tasting and the First Friday Art Walk is taking place which usually kicks the competition for a table at your favorite restaurant up a notch (more than half on OpenTable are already booked solid for the 7 pm time slot) so make your reservations early.
Saturday — LeRoux Kitchen is holding a wine tasting, the Deering Oaks Farmers Market is taking place.
Sunday — Rabelais is hosting theiri 3rd Annual Cookie Swap at the Quimby Colony, Joanne Chang, author of Flour, A Baker’s Collection of Spectacular Recipes will be on-hand for the swap.
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.
The Maine Sunday Telegram interviewed farmers about the 2010 growing season.
“The sun made great crops. I have been doing this for 30 years and this is the best growing year I have had for 30 years,” said Dick Fowler, who raises 20 different crops on about 20 acres at Pleasant Hill Gardens in Scarborough.
The Maine Sunday Telegram interviewed farmers about the 2010 growing season.
“The sun made great crops. I have been doing this for 30 years and this is the best growing year I have had for 30 years,” said Dick Fowler, who raises 20 different crops on about 20 acres at Pleasant Hill Gardens in Scarborough.