Portlanders now have a new source for fresh donuts. Leigh Kellis has started up a new business called The Holy Donut. You can find her wonderful creations at several local coffee shops including Bard Coffee and Hilltop Coffee Shop. Kellis is also looking to expand into direct sales to offices. So if you need some snacks for your next morning meeting consider giving her a call.
Wild Burgers/Burritos Now Open
Wild Burgers/Wild Burritos is now open at 581 Congress Street in the store front formerly occupied by Stir Crazy.
Po’Boys at the State
Today’s Portland Daily Sun reports on Po’Boys new gig operating the food concession at the State Theatre.
Peter Zinn has earned a devoted following since opening Po’ Boys & Pickles New Orleans-style sandwich shop in January 2010 at 1124 Forest Ave. Now, the Cajun eatery has bitten off a different slice of the market: Po’ Boys is serving concessions at the State Theatre.
Under Construction: White Cap & Plush
A pair of under construction updates:
- The White Cap has submitted a draft menu (see page 94) as part of the back up material for the liquor license application.
- Plush West End has also submitted a draft menu (see page 163) with their application
This Week’s Events: Italian Life Expo, Old Port Festival, The Art of Breakfast
Wednesday — there will be a wine tasting at RSVP and the Monument Square Farmers Market is taking place.
Thursday — it’s the opening day of the Italian Life Expo, Karl Wente from Wente Vineyards will be at Old Port Wine Merchants for a tasting and at The Farmer’s Table for a wine dinner, there will be an wine and cheese tasting at the Public Market House, and The Great Lost Bear is showcasing Summer beers.
Friday — 2nd day of the Italian Life Expo.
Saturday — last day of the Italian Life Expo and the Deering Oaks Farmers Market is taking place.
Sunday — the 38th Annual Old Port Festival, Hugo’s is holding a wine dinner called Into the Wild, Down East is hosting a launch party for The Art of Breakfast by Dana Moos and there will be a wine tasting at Rosemont on Brighton.
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.
Cook Book Awards
Maine mycologist Greg Marley has won the Jane Grigson Award from the International Association of Culinary Professionals for his book Chanterelle Dreams, Amanita Nightmares: The Love, Lore, and Mystique of Mushrooms.
AIA Restaurant Design Awards
Architect Dean Bingham is a finalist in the 2011 Restaurant Design Awards for his design of Grace. The winner will be announced June 24. You can see the full list of nominees online.
In addition to his work as an architect Bingham runs Dean’s Sweets on Middle Street.
Review of Petite Jacqueline
Petite Jacqueline received 4 stars from today’s review in the Maine Sunday Telegram.
At Petite Jacqueline, tables are close, portions are reasonable, service is casual and attentive, and food is consistently excellent. The traditional French fare may be regular sustenance to those across the Atlantic, but in Maine, cassoulet, foie gras, coq au vin and steak tartare expertly prepared in-house and served in a lively bistro atmosphere has added another welcome dimension to the city’s dining choices.
Immigrant Kitchens: Panamanian Arroz con Pollo
In the latest entry on Immigrant Kitchens Lindsay Sterling learns how to make Panamanian Arroz con Pollo from Gina Barria (read the recipe and see the photos).
“Panama,” she said, breaking into a smile. Her answer was particularly thrilling to me because a dish from Panama was a missing puzzle piece on my world culinary tour. The prospect of what might unfold from here gave me the butterflies. Learning my first dish from a country, even if I never step foot out of Maine, feels like a major geographic feat, a country traveled, a grand vista earned. So…would she teach me to cook her favorite dish from home?
Vervacious
The Maine Foodie Tours blog has posted a article about Vervacious.
I was most intrigued by her Basque Piri-Piri Table sauce and Harissa spice blends. Piri-Piri and Harissa are both blends of spices that can vary widely depending on the region of the world. Vervacious’ Piri-Piri is spicy, but light, a well-balanced blend of vinegar and chilies.