Trattoria Fanny is Well-Poised to Survive Doomsday

Did you read the New Yorker’s feature this January titled "Doomsday Prep For the Super-Rich" about how tech-billionaires are preparing to (luxuriously) survive the collapse of global institutions that their disruptive greed perpetuates? They are buying islands, building bunkers, stockpiling medications, and surgically correcting their vision. But the billionaire’s most sinister maneuver has been to outsource the funding of key aspects of their preparation to the rest of us. Our purchases pay for the development of…

How I Ate My Summer Vacation — New Eateries Continue to Flood the Peninsula and Beyond

Summer in Maine is a short window. It’s a time to slow down, get outside and soak up the warm weather before it inevitably disappears just a few months later. It’s also a time to give your oven a rest and sample some of the newer eats that are popping up around town on a weekly basis, and there’s plenty to look forward to. Not sure where to start? Here are a handful of spots…

The Beers of Summer

As I type, it's almost 90 degrees. When my editor requested some summer beer reviews for this column, I nearly wept with joy. Don't get me wrong, loyal reader, I love a good chewy stout when the weather is hot, but nothing drives me to drink like warm weather. This week, I'm going to be sampling some “summer beers.” I'm approaching this from a selfish perspective. I'm not going to drink anything that says, “Summer…

What's Red, Flemish, and Sour?

This spring, we've taken a virtual trip to Belgium. It's been a terrific journey featuring unusual adjuncts (like coriander!), brain-blistering levels of alcohol, and startling realizations. For example, who knew tripel was so light, and so easy to drink? I'm wrapping up our springtime Belgian ramble by sampling an unusual style called Flanders Red Ale. This uncommon style of beer features modest alcohol content (5-6 percent), strong sourness, and pronounced fruit character. This unique blend…

Belgian Whites: The Most Drinkable Beer Ever?

This season, we're taking a tour of Belgian beers. Last week, we sipped several Belgian stouts, so it's only natural that we explore the lighter side of Belgian beers: white or “Wit” beers. These lighter beers, which go by a variety of names, have a few characteristics in common. Most of them are brewed with a higher percentage of wheat malt, and many feature adjuncts like coriander, citrus peels and other spices. Not surprisingly, these…

Albanian Pastries and Smiles: The Coffee ME Up Experience

Coffee is the only beverage, that I have tried and failed, to give up. When sleep has been elusive, I have always attributed it to caffeine, and I don’t see the point in drinking coffee without caffeine. I have since decided any attempt will be futile, so I drink coffee every day and I do it in moderation – never after 2 p.m. The other gripe I have with coffee is that when I drink…

The Clink: Checking in with Bear Bones Beer

I first tasted Eben Dingman’s homebrew about ten years ago, when we were roommates at the University of Maine at Farmington. We were snobs on a budget then. Ron’s market would often bring in distressed cases – beer about to pass or having just passed its shelf life – of Gritty’s, Geary’s and the like, and we could grab a six pack for $4. I don’t think either of us could have predicted the meteoric…

Tiki Take Two — Rhum Revamps Its Menu

The Portland restaurant scene is so competitive that it often takes a creative approach to opening a new eatery.   Last year, two seasoned industry vets teamed up with two local developers to form the 5th Food Group. Jason Loring and Michael Fraser sat down with Jed Troubh and Chris Thompson to figure out how to keep track of each of their existing investments while venturing forward in two new fooderies—Rhum Tiki Lounge on North…

Taking a darker turn with Belgian stouts

We've spent the last few weeks sampling Belgian Abbey Ales, a family of beers traditionally brewed by Trappist monasteries. We've sipped single, dubbel, tripel and quadrupel. Yum! Now our exploration of Belgian styles is taking a darker turn: to stout! The stout most of us are familiar with is an Irish dry stout — like Guinness. Belgian stouts couldn't be more different! They typically have almost double the alcohol content (7-8% rather than 3-4%), smaller…

This Summer, Explore Portland's Craft Beer Scene

Please note, this article is sponsored content from Sierra Nevada Brewing Co.   It’s festival season in Portland.  Each summer the weekends are jam-packed with fests of every sort, celebrating our rich food heritage, tall ships on the waterfront, the local art scene and everything that makes Portland unique.  Set against a backdrop of 19th century architecture, landmarks and seaside charm, these festivals add even more flavor to the quintessential Maine experience for visitors and residents…
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