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Sunday May 26th 2013

Tagged: vegetarian

Asparagus Season! Tips and recipes for the coming spring crop.

Asparagus Season! Tips and recipes for the coming spring crop.
April 24, 2013

My patch doesn’t produce much, and seeing as it has been tended to precisely zero times in the ten years I’ve lived here, that’s about all we can hope for. But I want to make sure the few spears I get are perfectly prepared, because there’s no room for error when you have one to three pencil-thin pieces per person on any given day.

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Road Trip! Waterville’s Grand Central Cafe is a brick oven pizza Mecca.

February 10, 2013

This is a real family operation. The last time we were there, General Manager Elise Rich-Colton bossed the brick oven, her mom made the soup, and her sister waited the tables. Lots of vegetarian and gluten free options mean there is something for everyone here. The music and decor here (there is a massive contemplative Frankenstein painting that you have to see) are as cool as the crowd, so you may want to grab one of the many books at the counter and set a spell.

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50% off at Roost House of Juice-juicers and vegans rejoice!

50% off at Roost House of Juice-juicers and vegans rejoice!
February 04, 2013

There are three days left on Living Social’s 50% off deal for Roost House of Juice, a mecca for juicing diehards and people looking to get their veggie eats on. Located on Free Street, their smoothies and juice combos are out of this world, but they also serve up small plates of dairy-free, gluten-free, vegetarian and vegan nibbles.

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Woot! Opening 2/15: Bueno Loco Restaurante serving Yucatan-style Mexican food

Woot! Opening 2/15: Bueno Loco Restaurante serving Yucatan-style Mexican food
February 01, 2013

It takes a lot of courage to open a restaurant in the middle of the winter in Maine. More so if it’s your first restaurant. But after a quiet soft opening, Bueno Loco Restaurante will open its doors to the Portland area on Tuesday, Feb. 5 and I gotta tell you: I’m pretty excited about this place.

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If you’ve ever wanted to improve your vegetarian cooking skills, now’s your chance, kids.

If you’ve ever wanted to improve your vegetarian cooking skills, now’s your chance, kids.
January 28, 2013

As a born and bred carnivore, I had a steep learning curve when I entered the world of rock-n-roll catering and had to cook vegetarian and vegan food for REALLY picky and REALLY famous people. What I learned during that time is that there are certain techniques and skills that go a long way toward being successful when bacon and duck fat aren’t available to band-aid a less than perfect kitchen performance.

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Joseph’s By the Sea

January 14, 2013

Joseph’s By the Sea offers a nostalgic dining experience, especially in the off-season. It is banquet and wedding reception food, but it is banquet and wedding reception food done well. The staff is friendly, and if you are looking for a night (or brunch) that’s just off the beaten food trail, try Joseph’s. The ride through Old Orchard Beach in the off-season is fun, and I suggest ordering from Joseph’s long list of signature, warm espresso cocktails.

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Flaky Tart

January 14, 2013

At its once-a-month prix fixe dinners, The Flaky Tart combines homestyle elegance and delicious upscale comfort food in a fashionable atmosphere that melds the vintage and contemporary. During the day, the bakery and cafe offers homemade soups, sandwiches on homemade bread, quiches, wraps, espresso drinks and baked goods. Dinner service may become more frequent next summer.

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Mae’s Cafe and Bakery

January 14, 2013

Mae’s Cafe offers a sun-filled breakfast and lunch menu that includes old favorites and new twists, with particular emphasis on vegetarian and gluten-free options. Service is friendly, the atmosphere is charming, and although the space fills quickly on a Sunday morning, it never felt overwhelming or disproportionate. Try the cinnamon buns and the pecan sticky buns.

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Tao

January 14, 2013

Uncommon food prepared expertly, with special attention to new and complementary flavors, textures and visuals. The results are surprising and enticing. A creative kitchen melds the best of Far East seasonings and food with local ingredients when possible, and seldom gets it wrong.

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