In the piece, owners Eli Cayer and Ben Alexander
So coffee lovers should salute Howard Schultz for the level to which he has taken the world; but the niche he invented is almost full, and he cannot meet the growing demand for truly high-end coffee, via FT.
A farmer in Maine is asking the president-elect to plow under an acre of White House lawn for an organic vegetable garden, via NYT.While Doiron (who owns four-tenths of an acre in Scarborough) is more of a suburban gardener than a farmer per se, not everyone appears to be as excited as Kim Severson about the prospects for watercress
"I think the idea to put an organic farm on the White House lawn is as shallow a stunt as is the intellectual rigor of the organic movement as a whole."
A city should support the quirky along with the novel, and so more people should try Chef et al., another notable new spot this year.Quirky might want to wait until Chef et al. undergoes a McDonald's-style renovation, says Chowboarders.
Labels: Week in Review
“It’s not that we don’t have respect for what happens to it, but that transformation is out of our hands and takes place in a church. The best thing we can do is make sure the bread is perfect in every way possible.”
Unfortunately, in America, there are few rules to say what a winery has to do to put "ice wine" on its label. That's the kicker, and this semantically loose attitude misses the whole point. No magic happens if all you have is a bunch of frozen grapes — the grapes have to undergo a much more intense process, via TM.
Take the spicy peanut noodles, for instance, which would be almost painless at $7.95. Lots of shaved iceberg lettuce adds crunch and cold to mouthfuls of peanuty and spicy noodles tuned up with fish sauce and curry powder. What does it matter that a lot of it came out of a can – including the coconut milk that sweetens the dressing – when it tastes good and it's cheap? via PPH (Thanks CW!).Ah, me loves the cheap beer and wine.
It tasted fine, via PPH.
Powell's vs. Rabelais?
Fruit tree project vs. gleanings?
Plate and pitchfork vs. 20-mile meal?
The Oregonian vs. Portland Press Herald?
Portland Food and Drink vs. Portland Food Map?
Tour de coups vs. Borrowed Sweet/Overland Apiaries?
Gabriel Rucker vs. Steve Corry?
Scott Dolich vs. Rob Evans?
McMenamins vs. Allagash?
People's vs. Portland Food Coop?
Pinot noir vs. mead?
Family Supper vs. Deathmatch?
Labels: Week in Review
[Anestes] Fotiades doesn’t editorialize (much) but does link to available reviews so you can decide whether the new tapas place is really worth your time and money, via DE.The magazine has also posted a review/profile of Evangeline.
Labels: Week in Review
We found the food to be pretty good, though certainly not great. The service during out visit was deplorable, via Dead Tree Version.While over at Portland Magazine, on the other hand, things are looking up for the "Ms. Portland":
The whole atmosphere at Miss Portland seems as transforming and energetic as the medical and office high-rises that have spurted up next door, via PM.
So far, six Portland restaurants, Local 188, Downtown Lounge, Norm's East End Grill, Norm's Bar and Grill, Ruski's, and the North Star Cafe, have joined in. [Amy] Dowley expects many others will follow suit: "What you give up in profits you make up for in customer relations, and you reduce a lot of waste," she says, via tP.The article quotes a Nestle spokeswoman on the "Eco-Shape" bottle, which Wired has listed as one the biggest little green lies.
Portland (Maine) is the new Portland (Oregon): Abundance of great chefs, restaurants, and local foodies? Check, check, and check. Want examples? Visit Five Fifty-Five, Hugo's, and Fore Street to start, via MW.That refrain of restaurants is sounding a little stale. While the other Portland might lack seafood and the battle of quality microbrews is a close one, really, how can this Portland have a farmers market without a bread vendor?
A couple months ago a friend of mine offered me a smoker which I heartily accepted with visions of making my own hams and bacon this fall. My vision didn't really entail standing outside at 10:00 at night in 20 degree weather trying to keep a fire hot enough to bring a 17 pound ham up to an internal temperature of 155 degrees, but reality seldom enters into my enthusiastic visions around food preparation, via Local Foodie.
If you have encountered spelt, it has most likely been in the spiritually uninspiring form of those cellophane-wrapped, beige bread products, sold in health-food stores, that taste like wet cardboard. Artisanal bread baked with intensely nutty-tasting whole-grain spelt flour, as is done by Tim Semler and Lydia Moffet of Tinder Hearth Bakery in Brooksville, Me., is much less of a spiritual buzz kill, via NYT.