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Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or saxelrod@mainetoday.com On Twitter: @susansaxelrod

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Posted: November 5, 2014

Snacktime: Waiting for Bill Murray, Ebb & Flow opens tomorrow, celebrating the Pocky, more

Written by: Susan Axelrod

#billmurraybeerweekme

Photos courtesy of Portland Beer Week.

Photos courtesy of Portland Beer Week.

Today’s the day. Bill Murray has been invited to Portland to try beers made in his honor for Portland Beer Week. Will he show up? Whether he does or not, YOU can taste beers brewed for Bill on tap tonight at Portland bars Novare Res, In’finiti, Mama’s Crowbar, The Great Lost Bear, LFK, Salvage, The Thirsty Pig, Slab, and Nosh.

Ebb & Flow opening tomorrow

Ebb&FlowMenuMain4

It may not be leaping into the Portland restaurant pool with the same dramatic splash as other recent newcomers, but Ebb & Flow is poised to be a strong swimmer when it opens its doors at 100 Commercial St. tomorrow (where Spread used to be).
Chef William D’Auvray makes everything his kitchen sends out in-house, even the pita bread served with the Greek-style mezzes – it comes to the table beautifully puffy and hot from the oven — and the kataifi, a baklava-like dessert made with shredded filo dough.
For now, Ebb & Flow will be open for dinner only, Monday – Friday 5 – 10 p.m. and Monday – Saturday 5 – 11 p.m. Lunch and brunch will be added down the road. The opening night menu above will give you an idea of what to expect; for more, see Restaurant Preview: Ebb & Flow opening soon on Commercial Street in Portland — plus a peek at the menu.

New menu at Zapoteca

Lengua con Tomatillo, a new appetizer at Zapoteca. Photo courtesy of Shannon Bard

Lengua con Tomatillo, a new appetizer at Zapoteca. Photo courtesy of Zapoteca/Facebook

Chef Shannon Bard has announced some ambitious changes to the menu at her Mexican restaurant, Zapoteca, 505 Fore St. in Portland. Among the new dishes: Crisp Masa-Crusted Beef Tongue with charred tomatillo Sauce, habanero cream, pasilla oil and chile-dusted masa crisp; Pulpo con Chile — tequila braised and grilled octopus with chipotle-saffron aioli, cilantro-jalapeno emulsion, duck confit potatoes and onions; and Carne Asada con Mole Negro, a seared beef rib eye medallion with huitalacoche flan, brown butter cauliflower and 6-hour Oaxacan black mole.
Note: My husband Ted Axelrod photographed Shannon Bard’s upcoming cookbook and has taken photos for the restaurant’s website.

International Pocky Day


What the heck is a pocky, you ask? It’s a Japanese chocolate-covered cookie stick, of course. Pockys (Pockies?) in several flavors will be celebrated at Portland’s new multi-cultural bakery, Ten Ten Pie, 17 Cumberland Ave., on Tuesday, Nov. 11 from 10:30 – 4 p.m. Watch the video to see how much the Japanese love their Pockys.

Harvest Dinners at Tao Yuan

Tao Yuan in Brunswick

Tao Yuan in Brunswick  Photo by John Golden/The Golden Dish

Beginning tomorrow night, Cara Stadler, chef/owner of Tao Yuan, 22 Pleasant St. in Brunswick, will host a series of dinners highlighting products from local farms. The dinners will follow Tao Yuan’s small-plates menu style and reservations are required. 725-9002; reservations@tao-yuan.me.
Nov. 6 — Snell Family Farm, Buxton, $48
Nov. 13 – Thirty Acre Farm, Whitefield, $48
Dec. 11 – Kennebec Cheesery, Sidney, $58

Portland Uncorked!

Graphic courtesy of Engineers without Borders

Graphic courtesy of Engineers without Borders

This is the third annual beer and wine tasting event hosted by Engineers without Borders to help build schools and other community projects in Ghana and Ethiopia. Held on Thursday, Nov. 13 from 5:30 to 9 p.m. at Ocean Gateway in Portland, the evening features local beers, wine, appetizers and desserts. Tickets are $30 online in advance, $35 at the door. portlanduncorkedme.org.

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