This Week’s Events: Beard Awards, Cambodian Cooking Class, Allagash/Cultivating Community, Full Plates Full Potential, Lamb Jam

| Posted in Events

Monday – the James Beard Awards Gala is taking place in Chicago. Chefs Andrew Taylor and Mike Wiley from Eventide are co-nominees for Best Chef: Northeast, and Rob Tod from Allagash is a nominee in the category of Outstanding Wine, Beer or Spirits Professional. Portland Food Map will be onsite at the Lyric Opera House to report on the outcome.

Tuesday – there will be a rosé wine tasting at the Other Side Deli on Veranda Street.

Wednesday – it’s the opening day of the Monument Square Farmers’ Market.

Friday – Oxbow will be hosting Bob’s Clam Hut from Kittery, and there will be a wine tasting at the Rosemont Market in the West End.

Saturday – Immigrant Kitchens is teaching a Cambodian cooking class, Allagash is partnering with eight local restaurants to through a benefit for the Cultivating Community, and the Deering Oaks Farmers’ Market is taking place.

Sunday – Flanagan’s Table is hosting a sold out benefit for Full Plates Full Potential, and Lars Taylor from The Honey Paw and Pliny Reynolds from Terlingua will be competing in a BBQ Lamb Jam in Cambridge.

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.

Under Construction: Maine Craft Distilling

| Posted in Under Construction

Urban Eye has posted an update on Maine Craft Distilling’s plans for their new space on Washington Ave.

He plans to curate a craft whiskey collection from around the world and showcase his small-batch booze the way its meant to be imbibed: as classic cocktails. Because you can’t concoct a sidecar without cognac, or create a killer cocktail without access to absinthe, he had to apply for a lounge license. The distillery will also serve food and feel more like Liquid Riot on Commercial Street.

 

Reviews: Tipo, Mami, Stroudwater, Hot Suppa

| Posted in Reviews

The Maine Sunday Telegram has reviewed Tipo,

But if you order nothing else at Tipo, be sure to try the pizza, baked in a Hephaestian wood-fired oven whose ceiling temperature tops out at over 1,000 degrees F. It’s here, on the most dangerous piece of equipment in the building (or perhaps the neighborhood) where Gould’s single-minded focus yields its greatest dividend: a perfectly blistered, crisp and char-marked crust – good enough to make even a Neapolitan jealous.

The Golden Dish has posted a first look at Mami,

I considered several of the snack plates for lunch, dishes like a steamed bun filled with lamb, a hot dog with nori and scallions or grilled octopus balls. But I opted for the standard bearer of izakaya fare, okonomiyaki—the pancake spread with cabbage, seasonal veggies, katsuobushi, benishoga, okonomi sauce and kewpie. Since I was by myself I didn’t have the option of sharing the plate-size pancake, the thing to do with a dish that large. But I wolfed it down anyway to the last drop and crumb and loved it.

the Press Herald has reviewed the bar at Stroudwater Distillery,

Head down to Stroudwater Distillery if you are in the mood for something different. Whether you’re looking for a tasting of spirits or something from the carefully curated selection of cocktails, Stroudwater is all about high quality, so you really can’t go wrong.

and Peter Peter Portland Eater has reviewed Hot Suppa.

If you head over for brunch, the options are practically limitless. Among the choices are French toast, waffles, burgers, and eggs benedict. They’ve truly got something for all tastes. Their sprinkling of southern flair in Maine creates food that sounds great and eats even better. I challenge you to go to Hot Suppa any time of the day and not absolutely love it.

Stadler Restaurants Return to Tipping

| Posted in General News

Cara Stadler has reverted from the no-tipping model put in place last fall at Bao Bao and Tao Yuan, reports the Press Herald.

Bao Bao Dumpling House in Portland and Tao Yuan in Brunswick reversed the policy Wednesday after a review of the books for the first quarter of the year revealed it had been a failure.

“We really wanted it to work,” said Chris Peterman, director of operations for the restaurants. He said customers balked at the higher prices the restaurants had to charge to make up for the higher wages paid to servers who lost tip income.