Portland Bar Guide has published a review of The Frog & Turtle.
There’s no area of the biz of being a live music gastro pub that these people aren’t ahead on. It’s the closest, coolest escape from the city.
Bar Review of Frog & Turtle
Portland Bar Guide has published a review of The Frog & Turtle.
There’s no area of the biz of being a live music gastro pub that these people aren’t ahead on. It’s the closest, coolest escape from the city.
Duckfat in Vt?
Seven Days, a independent newspaper in Vermont, has published a profile of chef Rob Evans and investigates whether Evans and wife Nancy Pugh have plans for opening a branch of Duckfat in Burlington, Vermont.
Although Evans and Pugh have a long way to go before they finish building their house and get back to constructing their restaurant empire, Vermonters can be comforted by the fact that B-town looms big on the couple’s radar. Last May, while in town to see Ray LaMontagne, they checked out the old Smokejacks spot.
“It was a perfect location,” Evans admits. The pair agreed they weren’t quite ready to jump into something new. Still, who knows what may happen next time they come to town?
Immigrant Kitchens: Uzbek Lamb and Rice
Lindsay Sterling has published the details of another ethnic cooking adventure on her blog Immigrant Kitchens. This time around she’s learned how to make Uzbek Lamb and Rice (intro, photos, recipe, first grade taste test) from Momen Abdullay.
Vodka Infusions
Today’s Portland Daily Sun takes a look at vodka infusions. Columnist Natalie Ladd met with bartender John Meyers to understand the background and logic behind flavored vodkas.
My Take … When done with style and thoughtfulness, vodka infusions are a win-win for all. Flavored vodkas are now found in the well, and while trendy infusions (lima bean and ham hock) have seen better days, they have made their lasting mark on cocktail menus and drink order decision making. Take it from a Cosmopolitan drinker who’s switched from The Classic to Absolute Citron. The subtle lemon-orange infused flavor makes all the difference in the world.
Tortilla Chips, Plant-based Diet & Mom
The Food & Dining section in today’s Press Herald an interview with Scott Rehart from Montecito Roadhouse, a tortilla chip company located in Portland that got its start as a food stall in the old Portland Public Market,
Rehart uses his own blend of corn oils, which is one of the secrets to his tortilla chips. The chips are manufactured in a 1,500-square-foot space on Industrial Way in Portland. It’s a tight squeeze for Rehart and his three employees (two full time and one part-time).
“We have people falling all over each other trying to get chips out,” he said. “I can sell all the chips I can make.
an article about Dr. John Herzog and his support for the health benefits of eating a plant-based diet. “Starting today, he’ll deliver a series of free luncheon talks every Wednesday in May. The programs take place from noon to 1 p.m. at Little Lads Bakery in downtown Portland.”
“I see the tipping point,” Herzog said. “People are waking up.”
And when the tipping point is reached, Herzog predicts it will not only change how we eat, it will change the practice of medicine.
“The doctors of the future will prescribe food rather than medicine,” he said.
There’s also a collection of food themed gift ideas for Mother’s Day.
Tortilla Chips, Plant-based Diet & Mom
The Food & Dining section in today’s Press Herald an interview with Scott Rehart from Montecito Roadhouse, a tortilla chip company located in Portland that got its start as a food stall in the old Portland Public Market,
Rehart uses his own blend of corn oils, which is one of the secrets to his tortilla chips. The chips are manufactured in a 1,500-square-foot space on Industrial Way in Portland. It’s a tight squeeze for Rehart and his three employees (two full time and one part-time).
“We have people falling all over each other trying to get chips out,” he said. “I can sell all the chips I can make.
an article about Dr. John Herzog and his support for the health benefits of eating a plant-based diet. “Starting today, he’ll deliver a series of free luncheon talks every Wednesday in May. The programs take place from noon to 1 p.m. at Little Lads Bakery in downtown Portland.”
“I see the tipping point,” Herzog said. “People are waking up.”
And when the tipping point is reached, Herzog predicts it will not only change how we eat, it will change the practice of medicine.
“The doctors of the future will prescribe food rather than medicine,” he said.
There’s also a collection of food themed gift ideas for Mother’s Day.
Thai-o-rama Reviews: Boda
For the sixth round of the Thai-o-rama (Round 1, Round 2, Round 3, Round 4, Round 5) collaborative food writing project, we selected Boda, Portland’s newest Thai restaurant which is located in Longfellow Square. Boda is the creation of Nattasak Wongsaichua and Danai Sriprasert who also own Green Elephant.
Appetite Portland – read the full review
Oily and aromatic with sesame overtones in a savory broth, the [bitter melon] soup provoked my tastebuds like little I’ve tried before or since. It awoke areas of my tongue I didn’t know existed! A remarkable balance of flavors, it played the role of appetizer to a “T” – kicking my hunger into overdrive.
And it killed with a crisp martini.
Edible Obsessions – read the full review
So, what can I say? Boda, in my book, is the best Thai place in town. If you go, don’t go there with preconceived notions based on Take Out Thai. Go with an empty belly and an open mind. And try a lot of different things. Order enough for left overs, trust me on this the panaeng is quite yummy cold when you’re intoxicated. But, by all means, just go.
Portland Daily Sun (article not available online)
Anyway we set it aside and ordered some shrimp skewers and grilled Thai sticky rice. The rice patty had a nutty crunchiness on the outside, which contrasted with the gummy softness inside, a great side dish to the shrimp and spicy chili garlic lime dipping sauce.
Where is Jenner’s Mind – read the full review
all in all, this was a pretty good meal. first off, i have never seen any of these things on a menu at any other thai restaurant, so they get points for showing me something different. second, even though there were a couple of items that i didn’t really care for, the things i did like were really great.
i would go back just for the cocktails, dessert, and people watching.
For additional perspectives check out one of these earlier reviews:
- Maine Sunday Telegram (5/2/2010)
- Portland Eats (3/26/2010)
- Edible Obsessions (3/9/2010)
Moxie in Mainebiz
Mainebiz takes a tongue-in-cheek look at the history of Moxie.
But Moxie does have a strong Maine connection. In 1884, Dr. Augustin Thompson of Union changed Moxie to take advantage of the new and growing soft drink market. The tonic became known as “Beverage Moxie: Nerve Food.” Later it was changed to “Moxie: That nasty-tasting stuff,” or words to that effect.
The annual Moxie Festival will take place July 9-11 in Lisbon Maine.
JBF Best Chef Northeast
Chefs Clark Frasier and Mark Gaier from Arrows in Ogunquit have won this year’s Best Chef Northeast award from the James Beard Foundation.
The pair were interviewed by the Press Herald,
“We are on top of the world,” Frasier said in a telephone interview from the awards ceremony Monday night. “After seven years, it is more than sweet.”