The Examiner has published a brunch review of The Porthole.
Let’s be honest here, the Porthole is a great place to go for a fantastic brunch, upbeat vibe, and all-round good time. Whether you’re a salty seadog or landlubber, you’ll enjoy your maiden voyage with the “new” Porthole Restaurant. We look forward to reviewing the lunch and dinner menus later this summer.
In the meantime, sail on over to the Porthole… You’ll soon be saying “Aye-Aye”!
Portland Eats has published a review of lunch at Miyake.
Don’t overlook lunch at Miyake. No longer must you wait until dinner for your Japanese food fix. Get up from your desk and out of the office for some of the best food the city has to offer.
Find.Eat.Drink has published a profile of Browne Trading penned by Erik Desjarlais, chef/owner of Evangeline.
Beyond the local catch, caviars and shellfish, Browne imports seafood from the Pacific and European waters as well. Mediterranean fish of all sorts have passed through my doors and in to my bouillabaisse pot. Dover sole, turbot, loup de mer, mullet, scorpion fish and John Dory have all been roasted and carved table-side here at Evangeline.
Governor Baldacci has signed a revision to the 2009 law that regulates wine tastings.
The law had required that wine stores run tastings “in a manner that precludes the possibility of observation by children”. The revised law strikes that provision; shops now just have to “post prominently at the entrance to the store a sign that announces the date and time of the event”.
The revised law also enables shops to conduct up to 3 tastings per month and no more than 24 per year.
For additional reporting see: Chow Maine.
A few additional under construction updates:
The Boston Globe test kitchen compared several butters including Kate’s Homemade from Maine. While the testers found it the “Least buttery” of the bunch they appreciated the “creamy and smooth” texture.
The Portland Phoenix has published a review of Sonny’s.
A palomilla style skirt steak was pounded flat and marinated in spices, rum, and orange rather than the more traditional lemon and garlic. The result was a pleasant sweetness in which it was hard to tell whether you were smelling the rum and tasting the orange, or vice versa. A peppery spice lingered on the tongue. The steak itself had a good chew without being tough.
The Portland Phoenix has published a review of Sonny’s.
A palomilla style skirt steak was pounded flat and marinated in spices, rum, and orange rather than the more traditional lemon and garlic. The result was a pleasant sweetness in which it was hard to tell whether you were smelling the rum and tasting the orange, or vice versa. A peppery spice lingered on the tongue. The steak itself had a good chew without being tough.
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.