Portland Bar Guide has reviewed Bubba’s Sulky Lounge.
Never been there? Oh, you are in for an experience to remember – one for all your five senses. In room after room there is memorabilia galore – old photos and ads displayed, mannequins of men, women and babies sitting on couches, and hundreds of tin lunch boxes displayed from the ceiling.
The Maine Switch has published a profile of Grassoots Organic/GRO Cafe.
GRO chef Andrew Borne, who previously worked at a raw foods restaurant in Beverly, MA, explains that “when you cook foods, 90% of the nutrients are cooked off. We soak the nuts and seeds beforehand. (The soaking) gets rid of enzyme inhibitors, which helps digestion.”
This week’s Switch also includes an article by Back Bay Grill’s Chef/Owner Larry Matthews Jr. on cooking local lamb.
I purchase whole lambs for the restaurant from Sunrise Acres Farm in Cumberland Center from April through November. Purchasing the whole animal is a great opportunity for chefs (or a home cook with a good freezer). It allows a level of versatility that you don’t get when you buy single cuts and allows cooks to use more parts of the animal than otherwise would be put to use.
The state legislature is weighing three separate proposals to enable Mainers to buy wine over the Internet.
The third measure, proposed by Rep. Melissa Walsh Innes, D-Yarmouth, is modeled after similar legislation in 35 other states. It would establish just one permit for wine producers wishing to ship directly to Maine consumers, but not require Mainers to register themselves with state government in order to make the Internet wine purchases.
It look like they’re making good progress at the construction site for El Rayo. The building plans anticipate seating for about 25 people between the counter and tables. It also indicates plans for outdoor seating. El Rayo’s kitchen will be run by chef Cheryl Lewis who’s bio includes stints at the Black Point Inn, Stonewall Kitchen and Aurora Provisions.
The second night of a two-part Maine Food & Drink Ambassador’s class on beer, wine, mead and spirits is taking place on Tuesday night at the Bar of Chocolate Cafe; and the first night of the Ambassador’s course on cheese is taking place at Horton’s on Thursday. On Tuesday, ‘Gasharoo, an all-Allagash event is on tap at Novare Res. On Thursday The Great Lost Bear is showcasing beers from Long Trail Brewing. The 10th Annual Best Of Portland readership poll results will be announced on Wednesday at a party to be held at the Port City Music Hall. There are two cooking classes scheduled this week: at Piatto per Tutti on Monday and Black Tie Bistro on Wednesday. There are three wine tasting: at Old Port Wine Merchants on Wednesday, Leavitt and Sons on Thursday and Scarborough Wine Outlet on Saturday. Also on Saturday, the 5th Annual International Food Festival is taking place at SMCC. For more information on these and other upcoming food happenings in the area, visit the event calendar.
The Bar of Chocolate Cafe has received 3 stars from the Taste & Tell column in today’s Maine Sunday Telegram.
The Cuban panini ($8) was encased in a well-browned oblong white roll, which wrapped up thin prosciutto and tender slices of house-roasted pork, melted cheddar and Swiss cheese and sour sliced pickle with a mustard sauce made of ground mustard, hot sauce and a lighter mustard. “It’s pretty spicy because it does have some red chilies,” Martin said.
Pearl, a new cocktail lounge on Fore Street, opened for business tonight. Pearl is in the space that was formerly occupied by Onyx.
Cornucopasetic has posted a brief first look at Grassroots Organic.
Things we liked: the almond, cacao, banana and nut milk smoothy; a miso sea veggie “soup” with shitaakes; an excellent sea veggie salad with ginger-miso dressing; the dog that hangs out on the sofa…The place is still coming together. Give them some support.
Portland Psst! reports that Saignon Sandwich & Variety is taking over the spot on Cumberland Ave formerly occupied by the Portland Grocery Store. They’re under construction now and are aiming to open on April 15.
This week’s Forecaster includes an article on Portlander’s new found ability to raise chickens in the city. Paris Farmers Union on Auburn Ave is a source for buying baby chicks. Portland Adult Ed is offering Chicken 101 classes, however all three sessions are alredy fully booked. The Union is getting a shipment of 800 chicks and the classes are sold out, but the Forecaster reports that only “four residents have taken out applications for permits”.