Interview with Restaurant Critic James Schwartz

| Posted in People

The Press Herald has published an interview with James Schwartz on the advent of his 1-year anniversary as the restaurant critic for the Maine Sunday Telegram.

Q: If you could give advice to a restaurant about how to do things right, what would you say?
A: The first thing I would say is cleanliness makes a huge difference. Nothing turns off a diner more than a sticky table. Next, warm service is good. Warm, professional service is better. It’s very nice to have a waiter or waitress who is nice. But it’s better to have a waiter or waitress who is nice but knows what they are doing. The last thing for me would be, simple is always better. A beautifully prepared piece of sautéed fish or chicken is better in my opinion than a poorly prepared piece of fish that is exuberantly sauced. I think gilding the lily is unnecessary.

Erik Desjarlais, Weft & Warp (Updated)

| Posted in Profiles

Today’s Press Herald includes an article on former chef Erik Desjarlais and his business Weft & Warp where he makes knife rolls, aprons, and leather goods.

Most of his customers – as much as 80 percent – are in the restaurant industry, although he also counts serious home cooks as fans. Cooks, bartenders and front-of-house staff all over Portland use his gear, as do employees of such well-known restaurants as Toro in New York City and Atelier Crenn in San Francisco.

“We love his work,” said Ken Oringer, chef/co-owner of Toro in Boston and Manhattan. Toro’s New York service team wears custom Weft & Warp waist aprons. “We love to support any chef/artisans who take risks to follow their hearts.”

Desjarlais has a retail shop under development in Freeport called Intervale Mercantile Co. which he hopes to have open this Saturday.

Under Construction: Mast Landing Brewing Co.

| Posted in Under Construction, Beer

mastlandingThe American Journal has published an update on Mast Landing, the new brewery under construction at 920 Maine Street in Westbrook.

Dorsey, the president and CEO of the company, and business partner Neil Fredrick were already hard at work Tuesday, creating their first “pilot batch” brew in the company’s new 12,000-square-foot space at 920 Main St…When work is complete, Mast Landing Brewing will open a tasting room, another first for the city, but it will also have room to expand. The Westbrook Planning Board approved a special exception for the building on Nov. 17 to allow it to be used as a microbrewery. Dorsey estimates the tasting room would be ready in three weeks.

15th Portland Symphony Wine Dinner

| Posted in Events

PSO_Wine-Dinner_web_image_lg Every year the Portland Symphony holds a dinner focused on a different wine growing region from around the world. Chef’s from five Portland area restaurants collaborate to design the menu and prepare the meal.

The PSO has announced the line-up for the 15th Annual Wine Dinner. The dinner is taking place April 6, 2016 at the Harraseeket Inn in Freeport. Tickets are now for sale online.

The 2016 dinner features wines from Spain imported by Vinos Libres and the participating chefs/restaurants are:

 

This Week’s Events: Rebuilding Fisheries, Fine Wine, Sinatra, Barrel-Aged Chocolate, Cookie Class, NYE

| Posted in Events

Monday — DiMillo’s is holding a GMRI seafood dinner., and the Maine Distillers Guild’s Pre-Launch Fundraiser is taking place at Liquid Riot.

Thursday — GMRI is giving a lecture on Rebuilding Fisheries in a Changing Environment.

Friday — Rosemont is holding their annual Fine Wine Showcase.

Saturday — Crooners & Cocktails is celebrating the Frank Sinatra’s birthday, La Crème Chocolat and New England Distilling is launching a rye-based barreled-aged chocolate, there will be a wine tasting at LeRoux Kitchen, and sparkling wine and chocolate tasting at Maine & Loire, and the Winter Farmers’ Market is taking place.

Sunday – Ri Ra is holding a 5k Brewer’s Holiday Dash, and Aurora Provisions is teaching a holiday cookie baking class.

New Year’s Eve – restaurants have started announcing NYE specials. I’ll be adding to and reposting the growing list each week over the coming month. Let me know if you know of one that’s missing.

  • Central Provisions – 14-course tasting menu, $220 per couple (including tax and gratuity) with optional pairings $55 per person.
  • Evo – 5-course dinner in collaboration with Veuve Clicquot, $75 per person with optional wine pairings.
  • Five Fifty-Five – 4-course, $85, with optional wine pairings.
  • Honey Paw/Eventide – passed apps and champagne toast, $53.74.
  • Isa – 3-course dinner, $45.
  • MK Kitchen – 4-course dinner, $75.
  • Petite Jacqueline – 3-course tasting  menu with champagne, $75.
  • Sur Lie – tasting menu, $75.
  • Tempo Dulu – 8-course dinner with cocktail and champagne toast, $195.
  • Vinland – 5-course dinner and sparkling wine toast, $108.

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: Blue Phoenix Lounge

| Posted in Under Construction

A new bar/dance club called Blue Phoenix Lounge is under construction at 845 Forest Ave. Owner  Stephen Wallace is aiming to launch a “contemporary and glamorous lounge with a neighborhood bar mentality” serving craft cocktails and “comfort food with a twist”. The draft menu (pages 93-94) includes items like Buffalo Chicken Dip, wedge salad, sandwiches, flatbreads and a Martini  Cheese Cake.

Review of Tempo Dulu

| Posted in Reviews

The Maine Sunday Telegram has reviewed Tempo Dulu.

Tempo Dulu isn’t for everyone. Much of the spicing is unapologetically intense; the tamarind in the curry, for example, or the chilies in the sambal. A few of the dishes (like the crab and shrimp cake) pale next to more flavorful options. And the place is definitely pricey for Maine: Couples who choose the most affordable of the three menus must still expect to spend well north of $150 dollars, excluding drinks. But if you’re dining out in search of something memorable, flavorful – and above all, sensual – Tempo Dulu is the place to go.