Food (27)

Easter eats: Ways to dine, hunt eggs and remember the season

For Easter, usher in spring with a meal at one of Portland’s many stellar restaurants, or con your niece/nephew/friend’s kid/random child into going to an egg hunt. They won’t notice if a few pieces go missing, right? And, as usual, the Catholic Diocese provides moments of reflection for this season of renewal. Restaurant Specials: Liquid Riot Bottling Company, 250 Commercial St. — Beer is, of course, on the Easter menu at Liquid Riot. The resto-bar…

Rosemont Market and community: Special dinners nourish the soul

When we think about food, so many things come to mind; where our food comes from, when we should eat it, where we should eat it, and with whom we should eat it. Leave it to Rosemont Market to answer all of these questions for us. John  Naylor, one of the two co-owners of Rosemont, makes it his business to think about the Maine community and how we eat. His commitment to the local farmer…

Slow-food aficionados: Vignola Cinque Terre taps traditions of Italy

At Vignola Cinque Terre, the delightful, ivy-covered restaurant at 10 Dana St., diners get the best of two great places: Maine and Italy. While it might seem a strange combination, the restaurant’s commitment to farm-to-table cooking and its goal of producing authentic Italian cuisine mesh extremely well. It’s Italian food made with fresh Maine ingredients. The restaurant’s owners, Dan and Michelle Kary, live on and operate Grand View Farm in Greene. The farm’s gardens and…

The purpose of consumption: Roustabout needs no reason to be good

  _by Brian Duff   The greatest American novel was about the original roustabouts – young men prowling the docks of New England, looking for work in a gig economy. Today Ishmael and Queequeg would fit right in, with their tattoos, multiculturalism and bi-curiosity. I think Queequeg had a man-bun. Melville’s roustabouts sought work as oarsmen or harpooners. Today’s version seek gigs as prep cooks, or perhaps mixing drinks. Of course, the whaler sought sperm-oil…

After 200 years, a famous recipe revealed: Grandma Gregory’s Lobster Stew takes Great Chili Chowder Award

Just after the James Beard Foundation winners were announced last week, a different kind of food contest was underway, Altrusa’s Great Chili Chowder contest. The big chowder winner this year was Free Range Fish & Lobster whose entry “Grandma Gregory’s Lobster Stew” took home both Judges’ and the People’s Choice awards for the first time. “We took it all,” said Joe Ray, president of the fish wholesaler, who along with his partner, Bill Denley, worked…

Last chance to see ‘Dining’

It’s the last chance to see paintings of  Portland food workers on the job in some of the city’s best known restaurants. Dan Graziano’s solo exhibit, “Dining” at Roux & Cyr, ends this Sunday, Feb. 28. Graziano and gallery owner’s husband, Mike McCallister, went on a two-day photo spree through area restaurants including David’s restaurant, the Grill Room, Corner Room, Boone’s Fish House and Oyster Room, Harbor Fish Market and Bull Feeney’s. Then Graziani holed…

Immigrant Kitchens: Armenian cooking secrets: Arabic music and a tablespoon of rose water

When my physical therapist, Amin Saab, in Brunswick heard about my quest to learn a dish from every country in the world, he connected me with his Armenian mother in Cape Cod. In August, she and I sat together on her back porch, overlooking a beach packed with orange parasols. Over the sounds of distant waves crashing and kids playing, Maggie Saab told me the story of the foods she was about to teach me…

Immigrant Kitchens: From the mountains of Colombia, a revelatory soup

Leonor Londono McGinn, the Colombian-American grandmother of my daughter’s schoolmate, taught me how to make her favorite food from her childhood. It’s a popular soup called sancocho, made with chicken broth, carrots, celery, whole sections of corn on the cob, whole pieces of bone-in chicken, and big chunks of potatoes, yuca root, and green plantains. My favorite part was the slices of avocado and fresh cilantro on top. After forty years of serving avocado room…
Subscribe to this RSS feed