ILovePortlandMaine.com has published a video interview with co-owner Matt Moran from Nosh KitchenBar.
Nosh will be appearing tonight’s Man vs Food episode on the Travel Channel at 9 pm.
Urban Farm Fermentory
The Forecaster has published an article about the work Eli Cayer and David Homa are doing to launch the Urban Farm Fermentory in Bayside.
Hops grow up from a pot of soil along lines of string connected to the wall. Bees swirl around two hives next to a makeshift greenhouse that grows nasturtium, lavender, hyssop, ginger, lemongrass and mint, among other things.
Homa, who oversees the garden, said the idea is to work with the landscape, even if it is of the industrial variety.
Maine Ahead: Chef Lee Skawinski and Simply Divine Brownies
The new issue of Maine Ahead includes an article about Simply Divine Brownies and an interview with Lee Skawinski, chef/owner of Cinque Terre and Vignola.
Cinque Terre was born from Skawinski’s friendship with a physician and gentleman farmer named Dan Kary. “Our business relationship started with conversations on what Kary can grow and what I would make with it,” Skawinski says. The synergy of agricultural and culinary abilities became the seeds of Cinque Terre.
Review of Local 188
Vin et Grub has published a review of Local 188.
i decided to go on the more “lunch-like” route. i picked the local 1/2 lb burger, which is served on their in house baked bun, with lettuce, tomato, onion, and homefries. the burger was cooked medium well- just like i asked, and the meat was seasoned well, with a small amount of fresh herbs, and salt n pepa. my homefries did me quite well, the little pieces of onion and green pepper were delicious, and i was very happy. i do have to say, that this burger is one of the best in town- not to mention well priced.
Review of Portland Pie
Mitten Machen has published a review of the gluten-free/vegan pizza options at Portland Pie.
Of course, as a gluten-free vegan, I’m grateful anytime a restaurant provides me with more than an undressed garden salad. Portland Pie Co. doesn’t do gluten-free pizza as well as Flatbread Company, but it’s another option for gluten-free, dairy-free folks who want to enjoy a meal alongside omnivorous friends. Next time, I’ll probably skip the vegan cheese and spring for lots more veggie toppings.
Review of Mousse Cafe and Bakeshop
The Bollard has published a review of Mousse Cafe and Bakeshop.
My daughter ordered the vanilla-scented challah French toast ($7.99) and kindly offered me a morsel no bigger than a book of matches. I greedily dunked it in maple syrup — yes, the real stuff, the kind that comes from trees — and immediately started pleading for a second bite. (I eventually got one, for the cost of a couple homefries.) Lightly crisp on the outside, moist and custardy on the inside, with just the slightest hint of vanilla, this was some of the best French toast I’ve had in ages.
This Week's Events
Wednesday — the premier of the Portland episode of Man vs Food on the Travel Channel, a wine tastings at RSVP and Old Port Wine Merchants, and Wine Wise is teaching a class at The Wine Bar.
Thursday — a wine dinner at Havana South featuring wines from Les Vins De Vienne.
Friday — a wine tasting at the Scarborough Wine Outlet.
Saturday — a wine tasting at the Black Cherry Provisions.
Sunday — Vignola and Cinque Terre’s 6th Annual Harvest Dinner at their farm in Greene, Maine, and Rippling Waters Organic Farm’s 6th Annual Soil to Supper event.
Farmer’s Markets — the traditional series of Farmer’s Markets are taking place Monday (Monument Square), Wednesday (Monument Square) and Saturday (Deering Oaks Park). Cultivating Community is running their new series of markets Wednesday, Thursday and Friday at various locations around the city.
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
Wednesday — the premier of the Portland episode of Man vs Food on the Travel Channel, a wine tastings at RSVP and Old Port Wine Merchants, and Wine Wise is teaching a class at The Wine Bar.
Thursday — a wine dinner at Havana South featuring wines from Les Vins De Vienne.
Friday — a wine tasting at the Scarborough Wine Outlet.
Saturday — a wine tasting at the Black Cherry Provisions.
Sunday — Vignola and Cinque Terre’s 6th Annual Harvest Dinner at their farm in Greene, Maine, and Rippling Waters Organic Farm’s 6th Annual Soil to Supper event.
Farmer’s Markets — the traditional series of Farmer’s Markets are taking place Monday (Monument Square), Wednesday (Monument Square) and Saturday (Deering Oaks Park). Cultivating Community is running their new series of markets Wednesday, Thursday and Friday at various locations around the city.
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.
Maine Chocolate Ice Cream and Truffles Win Honors
Dean’s Sweets won top honors in both the Best Truffle and Best Traditional Chocolates categories as well as placing in four other categories at the 2010 Boston Luxury Chocolate Salon.
Gifford’s Ice Cream won 1st place at the 2010 World Dairy Expo in the category for Regular Chocolate Ice Cream, according to a report in Maine Ahead magazine.
Gifford’s Ice Cream (www.giffordsicecream.com), central Maine’s third-generation family ice cream business, swept the competition at the 2010 World Dairy Expo, earning not only the title of “World’s Best Chocolate” for the third time, but also being recognized as “Grade A & Ice Cream Grand Champion,” besting the entire Championship Dairy Product category, considered a coup in industry circles.
MooMilk
MooMilk, the Maine-based organic milk company, is scaling back operations, according to a report in the Bangor Daily News.
MOOMilk, which stands for Maine’s Own Organic Milk, processed milk Wednesday but will suspend production Sunday on skim and 1 percent milk, as a variety of reasons have combined to force the business toward closure. The company’s cash flow is so low that it can only purchase 2 percent and whole milk cartons.
“We are out of money,” David Bright, MOOMilk’s secretary and one of its founders, said this week.
News Update: Portland Press Herald reports they will be staying open after “a number of individuals and foundations have provided enough money to enable the company to sell its product to two Maine food banks.”