According to a report from the Press Herald, Bobby Flay was recently in town for a whoopie throwdown. Flay competed against Karen Haase from Cranberry Island Kitchen.
Cranberry Island Kitchen’s whoopie pie throwdown with Food Network star Bobby Flay will air at 9 p.m. Dec. 8, according to Carol Ford, one of the owners of the popular Portland bakery.
I guess we now have an explanation for the photos posted on Edible Obsessions back in September.
Lindsay Sterling from Immigrant Kitchens learned how to make Swedish Cured Salmon from Eva Morrill. See the photos and read the recipe and back story behind this dish.
“But you can’t get fresh fish anywhere in Portland on Monday,” The Swede said. We were having a scheduling conflict. She had offered to teach me (and you, dear readers) how to make her favorite dish from Sweden, cured salmon with mustard vinaigrette and potatoes au gratin. Think! What strings did I have in the world? “What if,” I proposed, “I show up at your house at 10:00am Monday with the most alive salmon in Portland?” She laughed.
The What Ales You column in today’s Press Herald reviews the beer selection at Trader Joe’s.
In the three weeks that the Portland store has been open, I have not yet drunk everything on the store’s shelves, but I have tried enough to know that there is something to please everybody — and probably enough to displease everybody.
For comparison see this earlier review of the beer at TJ’s by Brews and Books.
The What Ales You column in today’s Press Herald reviews the beer selection at Trader Joe’s.
In the three weeks that the Portland store has been open, I have not yet drunk everything on the store’s shelves, but I have tried enough to know that there is something to please everybody — and probably enough to displease everybody.
For comparison see this earlier review of the beer at TJ’s by Brews and Books.
Joe Ricchio has written a piece for Find.Eat.Drink. packed with advice on “How To Enhance Your Dining Experience“.
Go Late – If you want to dine at a more leisurely pace and time is not of the essence, make reservations for the later seating.
Most restaurants book at least two turns every night, so if you’re going to dine early than you’ll need to be considerate of customers who have reservations on the second turn. The second turn is much more relaxed, though please note that if you’re the last ones left in the dining room and half of the staff has gone home, it’s time to leave.
The Food & Dining section in today’s Press Herald includes recommendations on where to source local ingredients for Thanksgiving standards, advice on picking wines for your Thanksgiving table, an interview with Alexis Chapman from Worts & Cunning Apothecary and a Salute to Sous Q&A with Mike Rivera.
The Food & Dining section in today’s Press Herald includes recommendations on where to source local ingredients for Thanksgiving standards, advice on picking wines for your Thanksgiving table, an interview with Alexis Chapman from Worts & Cunning Apothecary and a Salute to Sous Q&A with Mike Rivera.
Mainebiz has published a report on the new location of Otto Pizza under construction at the old North Star in the East end.
The new Otto Pizza at 225 Congress St. will have a bar and a sit-down dining room with 95 to 100 seats. Allen says they’ll hire up to eight additional staff. They already have a crew of 17 employees at the other Otto location.
The menu will also expand, slightly, with a salad and a dessert, and they’ll serve beer and wine. “It’s a little more of a grown-up place,” Allen says. “There’s more elbow room.”
A new post from Food for Thought has looks the local food options available at Trader Joe’s, Whole Foods and independent stores like Rosemont and Harbor Fish.
Ultimately locally good food abound at neighborhood markets. At Rosemont today I saw that they carry the dairy products from Bisson’s, which I’ve mentioned here many times. They’re the old line Topsham butcher shop whose grass fed beef comes from their own cows grazing across the road and the dairy products from the herd. Try Bisson’s raw-cream butter and the thickest raw heavy cream now sold at Rosemont. Other local goodies at Rosemont include Serendipity Farms pastured chickens and ducks, and throughout the winter they’ll be carrying local spinach and chard.
A new post from Food for Thought has looks the local food options available at Trader Joe’s, Whole Foods and independent stores like Rosemont and Harbor Fish.
Ultimately locally good food abound at neighborhood markets. At Rosemont today I saw that they carry the dairy products from Bisson’s, which I’ve mentioned here many times. They’re the old line Topsham butcher shop whose grass fed beef comes from their own cows grazing across the road and the dairy products from the herd. Try Bisson’s raw-cream butter and the thickest raw heavy cream now sold at Rosemont. Other local goodies at Rosemont include Serendipity Farms pastured chickens and ducks, and throughout the winter they’ll be carrying local spinach and chard.