Eat & Drink
  • mainetoday
    The Golden Dish

    Happy eggs and free-roamers

    The next time you buy eggs packaged as organic, free-range and pastured take a look outside. Is there snow on the ground? Is the temperature below freezing? Read on

    Posted: January 30, 2013
  • mainetoday
    Food news

    Better your bean: Feb coffee education & sampling

    Coffee By Design will be celebrating Specialty Coffee Month – February - with weekly educational samplings of its coffees every Friday at its four coffeehouses. The samplings will focus on a different theme each week: Read on

    Posted: January 29, 2013
  • mainetoday
    The Golden Dish

    Even farmers' markets occasionally need help

    Lately Portland’s Winter Farmer's Market seems down in the dumps. Lighter attendance, difficult parking, a dwindling roster of vendors and its dour basement setting at the Irish Heritage Center are definite detractions. Read on

    Posted: January 28, 2013
  • mainetoday
    Eat & Drink

    Drink Cheap: Snowing? Half-price bourbons & drafts at Salt Exchange

    When it's snowing - like, literally snowing - drafts and bourbons are half off. Even when it isn't snowing, The Salt Exchange has launched a new Monday-through-Saturday happy hour boasting half-price mixed drinks, wine, and beer and $6 apps. Read on

  • mainetoday
    Restaurant Pronunciation Guide

    Say it, Eat it: bolognese

    BOLOGNESE[bo lo neez] or [bo lo ne se] Meat sauce. Think of the traditional red stuff flavored with beef or pork, much like your mom used to make – or pour from a can. Bolognese is what Prego wants to be. Hear it: Eat it: Try the Lasagne alla Bolognese at Paciarino, Portland The Corner… Read on

    Posted: January 26, 2013
  • mainetoday
    Restaurant Pronunciation Guide

    Say it, Eat it: Bouillabaisse

    Bouillabaisse [boo yah behss] Fish stew. The Provençal herbs in the broth make it special and differentiate it from other fish stews. Hear it: Eat it: Keep an eye out at French restaurants like Petite Jacqueline, Ribolitta, and The Corner Room Read on

    Posted: January 25, 2013
  • mainetoday
    The Golden Dish

    Grazing at Portland's finest: Eventide & Fore Street

    Grazing is the new norm amongst some voracious diners prowling for the next great dish. As though looking for gustatory cause and effect, it’s akin to foraging for culinary excitement—tautly wrought nibbling meant to enthrall our food sense. Read on

    Posted: January 24, 2013
  • 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