Eat & Drink
  • mainetoday
    Restaurant Pronunciation Guide

    Say it, Eat it: Bruschetta

    Bruschetta[bru sketta] Stuff on toast. More specifically, stuff (like basil, fresh tomato, and mozzarella) on grilled bread that’s gotten a healthy rub down with garlic and a drizzle over the top with olive oil. Hear it: Eat it: Try the bruschetta “Toscana” at The Corner Room, featuring Maine-raised chicken livers with pancetta and herbs Paciarino’s… Read on

    Posted: January 24, 2013
  • mainetoday
    The Golden Dish

    The gentle art of biscuit making (last in a series)

    In testing biscuit recipes made with either soft-wheat biscuit mix, self-rising or plain all-purpose flour, I preferred the biscuits with plain flour using my own leavening and salt. The rise was much higher and I liked the flavor more than the pre-mixed flours. Read on

    Posted: January 23, 2013
  • mainetoday
    Restaurant Pronunciation Guide

    Say it, Eat it: Ceviche

    Ceviche [say vee chay] or [say bee chay] Raw fish meets citrus juice. The citrus (often lime juice) turns the fish opaque and alters the fish’s texture. (It’ll look cooked, but it technically isn’t.) Ceviche is muy popular in South America. Hear it: Eat it: Eat the ceviche Veracruzano, featuring fresh whie fish marinated in… Read on

    Posted: January 23, 2013
  • mainetoday
    Eat & Drink

    On the rocks: Ice Bar 2013

    20,000 pounds of ice. You could make a lot of cocktails with that amount of frozen water. But the 20,000 pounds we're talking about has been carefully hand carved on the patio of Portland Harbor Hotel. It's Ice Bar 2013. Read on

  • mainetoday
    Restaurant Pronunciation Guide

    Say it, Eat it: Charcuterie

    Charcuterie[shar cu ter ee] Prepared meat. More specifically, salted, smoked, or cured meats like ham, sausage, confit, pate, and bacon. When ordered, expect a board with a sampling of the house meats, perhaps also served with some cheese, hummus, or vegetables. The word can also refer to a butcher shop that sells such meats. Hear… Read on

    Posted: January 22, 2013
  • mainetoday
    The Golden Dish

    The big megillah: bagels in Maine

    In a world big on bagels, the New York variety is the standard by which all others are judged. Spongy yet dense, crispy on the outside and chewy texture within—these are the first born of bagels. Read on

    Posted: January 21, 2013
  • mainetoday
    Restaurant Pronunciation Guide

    Say it, Eat it: Chèvre

    Chèvre [shev rah] or [shev] Goat cheese. As in any cheese made from goats milk (“Chevre” means “goat” in French). Many guides indicate “shev rah” is the correct pronunciation, although here in Maine it’s quite common to hear local chefs and goat cheese makers pronounce it as simply “shev.” Hear it: or Eat it: Petit… Read on

    Posted: January 21, 2013
  • mainetoday
    Restaurant Pronunciation Guide

    Say it, Eat it: Chipotle

    Chipotle [chi poht lay] It’s a jalapeño. Specifically, a really ripened jalapeño that’s been smoke-dried. Hence that smoky chipotle flavor. Chipotle also makes good burritos in a fast casual environment. Hear it: Eat it: Try the Taquitos De Puerco, featuring slow-cooked chipotle pork at Zapoteca The chicken tacos at The Front Room are made with… Read on

    Posted: January 20, 2013
  • mainetoday
    Eat & Drink

    DRINK CHEAP: $2 Drafts at Po’ Boys & Pickles Sun-Tue

    You know what else $2 buys you these days? Two passes through the Turnpike toll booth in South Portland. Or no passes through the Turnpike toll booth in York. Or a coffee. Or one thing at the Dollar Store. Or the “For Sale, Cheap” episode of Reba Season 2 on Amazon.com. Read on

    Posted: January 20, 2013
  • mainetoday
    Restaurant Pronunciation Guide

    Say it, Eat it: Confit

    Confit [con fee] Meat preserved in its own fat. That fat also gives it excellent flavor. Duck is commonly prepared this way, although “confit” can also refer to fruit and other foods that are submerged in a substance, such as sugar, for preservation and flavor (think candied oranges). Hear it: Eat it: Smoked duck leg… Read on

    Posted: January 19, 2013