Thursday, December 31




Photo: Ron Harrity,
via PTLDME.

Labels: ,

Wednesday, December 23

Tony's coming to town

Anthony Bourdain is coming to Portland in January. Lydia Tenaglia, Executive Producer says:
We’ve had Maine on the short list for several seasons now. However, picking each season’s line-up is not a matter of throwing darts at a map.... I strongly encourage you to send in a detailed list of people/places that we should visit there. Nothing sells a location more than a list of “What’s Not To Be Missed.” You can send that to contact [at] zeropointzero.com, via No Reservations.
[Updated] He went to Street & Co. and J's Oyster. What can you say? He likes good service.

[Updated] Bourdain tells the BDN that Portland has too many transplants to be considered the real Maine.

[Updated 4/13] Watch the show.

Labels: , , ,

All your foods are belong to Internets

Brian Duff analyzes the year in food for The Phoenix and gives us this professorial gem:
[T]here will likely be many folks opening restaurants that they simply shouldn't. Anyone who does will confront an online community of food-obsessives who have sometimes gotten downright ugly this year — with personal attacks, off-kilter rants, and ill-advised opening-night reviews. In such an environment, and with so many great restaurants already established in our small city, it's a wonder anyone has the guts to open another, via The Phoenix.
The more acute problem remains the lack of a single restaurant reviewer worth reading. Seriously, where is the Jonathan Gold of Maine?

Labels:

Friday, December 18

Eat like a Mainer, according to Down East

Down East has a list of 31 food producers and restaurants in its January issue, including Portland's 555, Bard Coffee, Blue Spoon, Bresca, Corner Room, Fore Street, Hot Suppa, and Otto.

The article also includes what has become the most commonly uttered thing about Portland's dining scene, this time from Dana Street:
“In 1988 I read that Portland had more restaurants per capita than the rest of the United States except for possibly San Francisco," via Down East.

Labels: , , , , , ,

Thursday, December 17

Stocking up, live free or die edition

Al Diamon discovers that Maine not only charges significantly more than New Hampshire for Allen's Coffee Brandy, but also:
I discovered that Maine had been running its alcoholic-beverage operations about as effectively as Tiger Woods managed his social life, via The Phoenix.

Labels: ,

Wednesday, December 16

About Face




Graham Letourney/
Salt, Dec. 17, 5-8 p.m.

Labels: , , ,

Mead Works

Is mead the new eggnog? NECN thinks so.
Mead has always been popular with the Dungeons and Dragons Renaissance Fair crowd. The challenge for modern mead makers is getting them to try this updated recipe.

Labels: , ,

Monday, December 14

Allagash koelschip

Allagash has been experimenting with wild yeasts:
To anyone versed in conventional beer-making, the koelschip process is an exercise in madness. After boiling the wort and adding a dose of aged hops, the steaming liquid is pumped into the koelschip and left overnight, with the windows open. Wild yeasts and bacteria float in on wind gusts or drop down from the ceiling, via The Atlantic.

Labels:

Friday, December 11






Photo: Shoshannah White/
Photo A-Go-Go, Dec. 11, 6-8 p.m.

Labels:

Thursday, December 10

DiMillo's Floating Restaurant

Long before Commercial Street meant Standard Baking Co., Bubble Maineia, or Gaucho's, there was a man named David "The Dogman" Koplow, who fed his wild dogs raw fish as they roamed the stinking, falling down waterfront. It was 1978 and DiMillo's was about to be born:
By sea, we moved in the Hercules, a 60-foot, wooden, self-propelled barge with a Bucyrus Erie crane atop her deck, and the Seboomock, a small 32-foot powerful tugboat that had done her previous work on northern Maine lakes; a couple of skiffs with outboards completed the armada, via Working Waterfront.

Labels:

How to sell a chair

Chef Rob Evans of Hugo's talked with Samatha Hoyt Lindgren from Rabelais about molecular gastronomy, a patron named Herman, and the future:
SHL: So the [Duck Fat]’s doing well?
RE: Yes, it’s doing well—that’s our nest egg, Duck Fat. We look at doing a few more of those and hopefully that will allow me to open up my hobby restaurant. All tasting menus, just twenty seats. I’d love to sell chairs. Instead of buying food, the chair will cost you two hundred dollars for three hours. Along with the chair comes three hours of food, via Gastronomica.

Labels: , ,

Wednesday, December 9

Lobster eggs






Photo: Peter Dennen

Labels: , ,