Monday — Stephen Lanzalotta is teaching a Piatto per Tutti cooking class.
Wednesday — Brian Boru is holding their annual St Patrick’s Day breakfast starting at 6 am.
Thursday — Kitchen & Cork and Leavitt & Sons are both holding wine tastings, the 3rd Annual Whole Hog Dinner is taking place at Vignola, and The Great Lost Bear will be featuring the beers of the Pugsley Signature Series.
Saturday — the indoor Winter Farmers’ Market is taking place and Port Clyde Fresh Catch is dropping off deliveries for their Maine shrimp CSF.
Sunday — five wine distributors are teaming up with Old Port Wine Merchants for a Spanish wine tasting at The Salt Exchange.
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.
This Week’s Events
Monday — Stephen Lanzalotta is teaching a Piatto per Tutti cooking class.
Wednesday — Brian Boru is holding their annual St Patrick’s Day breakfast starting at 6 am.
Thursday — Kitchen & Cork and Leavitt & Sons are both holding wine tastings, the 3rd Annual Whole Hog Dinner is taking place at Vignola, and The Great Lost Bear will be featuring the beers of the Pugsley Signature Series.
Saturday — the indoor Winter Farmers’ Market is taking place and Port Clyde Fresh Catch is dropping off deliveries for their Maine shrimp CSF.
Sunday — five wine distributors are teaming up with Old Port Wine Merchants for a Spanish wine tasting at The Salt Exchange.
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.
First Review of JP's Bistro
JP’s Bistro received 3 stars from the Taste & Tell review in today’s Maine Sunday Telegram.
Mussels ($9) served in a salty, buttery and of course garlicky broth studded with cherry tomatoes were small and fresh, and irresistible in that presentation. An arugula salad ($9) founded its success on the freshness of its small arugula leaves.
First Review of JP’s Bistro
JP’s Bistro received 3 stars from the Taste & Tell review in today’s Maine Sunday Telegram.
Mussels ($9) served in a salty, buttery and of course garlicky broth studded with cherry tomatoes were small and fresh, and irresistible in that presentation. An arugula salad ($9) founded its success on the freshness of its small arugula leaves.
Review of The Salt Exchange
Where is Jenner’s Mind has published a review of The Salt Exchange.
overall it was a great meal and i will definitely be going back to the salt exchange. but due to its moderately high price point, it is one of the many restaurants in portland that needs to be reserved for a special treat, at least until i make that billion dollars.
Maine Watch Episode on Portland Food
Yesterday’s episode of Maine Watch took a look at the origins, nature and sustainability of the Portland food scene. Host Jennifer Rooks talks with Maine Foodie Tours, Dean’s Sweets and Harbor Fish Market before having a chat with Meredith Goad and Sam Hayward in the studio.
Portland Cook Interviews Maine Food Trader Founder
Portland Cooks has posted an interview reordered earlier this year with Randy Lutz, the founder of Maine Food Trader. The site connects local food vendors and buyers together online.
Another Review of Five Fifty-Five
Portland Eats has published a review of Five Fifty-Five.
But it was the “organic baby carrot-vanilla emulsion” that made the dish. I had read about scallop dishes incorporating vanilla, but had never tried this combination. It works. I didn’t realize that vanilla was in the dish, but upon tasting the emulsion, I detected a familiar but difficult to describe flavor (particularly in the context). Sure enough, that was the vanilla, adding an exotic note to the carrot emulsion and nicely complementing the scallops.
Review of David's 388
Appetite Portland has published a review of David’s 388.
Mushroom Dusted Haddock: The night’s BIG standout. Moist, meaty haddock encased in an earthy mushroom essence draped over a bed of savory risotto. Spinach, first steamed in vegetable stock, then braised to perfection by the artistic pour of a sizzling ragout, added a bright, fresh zip.
Review of David’s 388
Appetite Portland has published a review of David’s 388.
Mushroom Dusted Haddock: The night’s BIG standout. Moist, meaty haddock encased in an earthy mushroom essence draped over a bed of savory risotto. Spinach, first steamed in vegetable stock, then braised to perfection by the artistic pour of a sizzling ragout, added a bright, fresh zip.