Eat & Drink
  • 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
    Eat & Drink

    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
    Eat & Drink

    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
    Eat & Drink

    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