hungry eye

Healthy, fresh Thai food–not a crab Rangoon in sight–at Cheevitdee on Fore Street op- posite the Mariner’s Church.

Epicurious JANUARY Join us on a journey through Maine’s culinary jungle. 12-14 / 19-20 Annual Glacier Ice Bar & Lounge By Sarah Moore, Madison Andrews, and erik neilson Sip cocktails at what’s equally the “hottest and coolest” bar on the Maine coast this ungry? There’s almost no reason to stay in and cook when Maine’s food scene re- January at the Annual Glacier Ice Bar & fuses to show signs of plateauing in creativity. Media like The New York Times, Bon Lounge at the Samoset Resort. It’s the per- Appétit, and Thrillist continue to prick their ears in our direction, sniffing the air fect option for a stay-cation, with bites from H Enoteca Wine Bar and live entertainment at for fresh wonders from the little city that could. In the following pages, we invite you to con- sider delicious gossip, emerging trends, and a boggling list of new restaurant launches and La Bella Vita. samosetresort.com photo courtesy cheevitdee exciting culinary events.

Winterguide 2 0 1 8 4 1 Hungry Eye

Have you heard... the shopfront at 3 Spring Street. Lio is com- Last year, we waxed lyrical about the im- ing soon. minent arrival of Lio, Cara Stadler’s prom- ised launch in the site of the former Styxx flash and flames nightclub. But nothing happened–it’s been Familiar faces and new arrivals are popping crickets for the last 12 months. “I talk- up across the state with tempting new of- ed too much about the project out of the ferings from the creative minds of Maine’s gate last time and things didn’t work out chefs and restaurateurs. on time,” says Stadler. “I had some fam- ➽ In 2018, Maine & Loire and Drift- ily issues to deal with alongside running ers Wife will move into a neighboring space Bao Bao and Tao Yuan. But Lio will open in the Nissen Building that once housed in 2018, in mid-winter. The whole concept Roustabout. “The new space has a much has changed. It will still be a wine-focused large bar and kitchen area,” says Orenda dining experience, and Chris Peterman Hale. “Chef Ben Jackson will finally have [American Sommelier of Maine] is no lon- a hood, a gas stove, space for support staff, ger a partner.” things most people start out with. Opera- tions will expand, but the ethos of a small n addition, Stadler will be creating an local, seasonal menu won’t change.” aquaponic greenhouse attached to Tao ➽ Big Fin Poké, Westbrook’s stand-out IYuan that will begin as “a kind of ex- star of 2016, introduced us to the Hawai- periment. We’re going to see if you can have ian trend sweeping the West Coast. Bowls a financially viable model. Year-round pro- of spicy raw tuna with crunchy vegeta- duce is one of the challenges the local res- bles and punchy dressing were an instant Crowdsourcing taurant industry faces. Greenhouses de- hit, fuelling lines out the door. Jimmy Li- mand a lot of heat during the winter, and ang is building on the poké craze with a kitchens produce an enormous amount brand new location at 29 Western Avenue of heat, so we’re working with Harpswell in South Portland. Coastal Academy and Canopy Farm to see ➽ Quill Books & Beverage will open a Dream if we can grow vegetables and keep fish in a in Westbrook under the direction of long- sustainable and economical way. We’ll also time Lolita bartender Matthew Irving and rant Dadaleares is restaurant shop- open a bakery and pastry shop.” partner Allison Krzanowski. Situated on ping. The pastry chef, who earned Stadler isn’t letting her excitement draw Westbrook Common, the cafe/bar will sell B his stripes at Fore Street, Hugo’s, her in this time around. “I’m not going to a curated selection of used books. “We’ll and Central Provisions, plans to open a talk about Lio ahead of opening. I’m just offer simple foods like sandwiches, salads, dessert bar named Gross Confection in going to open it quietly and see what hap- and cheese boards with wine and four downtown Portland in 2018 but has yet to pens.” You heard it here. Keep your eyes on nights a week until 10 p.m.,” Krzanowski sign a lease. For once, it’s not lack of funds holding a project back. Dadaleares has Lobster buns at $35,273, thanks to a successful Kickstarter Blyth and Burrows, campaign. He’s one of a several Maine food ’s exclusive new and drink entrepreneurs who have turned watering hole. to the online community for financial backing. In the cinema of the delicious, is crowdfunding the latest launching pad for a new generation of restaurateurs? Dadaleares’s inspiration for his dessert

12-13 Whole Hog Culinary Workshop This one-of-a-kind master class involves breaking down a whole pig, learning the craft of creating prosciutto, sau- sage, and other smoked and cured meats, and

4 2 p o r t l a n d m o n t h ly magaz i n e January Dadaleares’s “‘Brown Butter Spanish Bar Cake.’ My grandparents would always bring a Spanish Bar Cake when they visited us in Maine. I believe it originated at the A&P stores. It was basically a spiced raisin and applesauce cake with a icing. I reimagined the recipe with heirloom apple jam, cream cheese mousse, pomegranate jus, coconut sorbet, and fennel seed tuile.”

Food Lab, Blake Orchard Juicery, Union , Bearded Lady’s Jewel Box, Strong Brewing, and the recent target-hitter Stars & Stripes Brewing. For the tech-savvy, strategic entrepre- bar began with a hail of keystrokes. “I was ares, who hit his target in October, pledg- neur willing to market themselves to the lo- posting pictures of my desserts online with ing everything from bon-bons to private cal scene, crowdfunding sites present a dip- the caption #gross, a nod to the sarcasm parties as incentives to grassroots investors. lomatic entryway into the local food scene. that runs rampant in professional kitchens. “People are bombarded by information on- No need to schmooze big investors or take I started to get a positive response online, line. You need to be able to really capti- out loans, but you will have to create the and the idea to open a dessert bar grew.” vate an audience. The campaign was a full- voice and vision to make your idea in a Gross Confection will serve a changing sea- time job. I hadn’t expected that. You need crowded, quickly diverted space. For those sonal menu of sweet treats, “from large- to constantly work on your online presence, who don’t reach their target in the set time, format desserts for five to six people to in- field questions. There were times I wanted none of the existing investment pledges will dividual bites, plus a full bar that will spe- to huck my phone down the stairs.” be honored. cialise in digestifs.” Other local businesses have used Kick- “I was very humbled to reach my tar- Is it really as simple as creating a cam- starter to take flight in recent years. David get,” Dadaleares says. “I remember look- paign page to bring your dreams to life? Levi launched Vinland in 2013 after raising ing up an investor whose name I didn’t “It’s a full-time job. You need to spend over $45,000 on the platform, on which he know. It turned out to be a burlesque around two months planning everything shared a fervent 2,000-word manifesto on drag show team in Washington D.C. out before you even go live,” says Dadale- his locavore vision. Others include FORK That was awesome.”

enjoying the final results at 13 Maine Brewers’ music and plenty of grub about apple varieties and a formal dinner. Not for the Guild Beer Festival from local food trucks to the re-emergence of arti- ourtesy photos Celebrate Maine’s craft C faint of heart, the Whole soak up the suds. sanal cider-making prac- Hog workshop takes place beer at the winter ses- mainebrewersguild.org tices. bolstersnow.com sion of the annual Maine en (2); over a two-day period at w 14 Cider Series 18-20 Ice Bar o Nezinscot Farm in Turner, Brewers’ Guild Beer Fes- b ME, led by the brother- tival at Thompson’s Point Dinner #1 at Bolster, cis–hosts Brian Smith of at Brunswick ck a sister duo of Castonguay in Brick South, featuring Snow & Co. Oyster River Winegrowers Hotel and Tavern Meats. Get ready to pig an extensive selection Bolster, Snow & Co.–locat- for a four-course commu- Head north to the Bruns- top: z of Maine-brewed ales ed within Portland’s newest wick Hotel and Tavern for m out. 225-3231. nal dinner with cider pair-

ro and lagers, as well as live boutique hotel, The Fran- their annual ice f castonguaymeats.com ings, including discussions

Winterguide 2 0 1 8 4 3 tain Room 4 4 pot pie is so popular.” avocado and such. That’s why my chicken ways want a fancy, gourmet sandwich with and a strong selection of wine.”You don’t al deli is popular for its simple, hearty offerings been built yet!” says owner Peter Leavitt. The “We built for a neighborhood that hasn’t from 2017’s unlikely hero, Bayside Bowl. location on Kennebec Street a block down 5-10 p.m. ment each night from ing, and live entertain d’oeuvres, outdoor grill of specialty drinks, hors up with an assortment bar celebration. Warm readings.”poetry now, so we plan to host acoustic nights and tions for nights out in Westbrook right says. “It feels therelike aren’t a lot of op H Opening Night 23 hotelandtavern.com January to Portland from Chicago. Portland stands for.” Lidinsky just moved an-inspired. It’s geared toward everything losophy is fun, trendy, vibrant, and Europe says manager Jeff Lidinsky.“The wholephi as the “centerpiece and focus of the hotel,” Its bar, called the AC Lounge, function will openwill in April 2018 on 158 Fore Street. and continued development to the moured second rooms to hismansion culinary with a ru ungry ungry ➽ ➽ ➽ Babette’s Feast d n a l t r o p Leavvitt & Sons Deli The Marriott Hotel chain Harding Lee Smith is adding more thebrunswick at Sunday River Ski Resort. Front Room E m ye - h t n o - - opened a second in Falmouth portlandstage.org February 18. production runs through a lavish dinner party. community by throwing a refugee transforms a tion of the story of how bette’s Feast the opening night of P l ortland y y AC Hotel A M Moun g S tage presents a - - e n i z - , an adapta -

- - the new incarnation of stroll down Congress Street land will you at hood,’ however local or global. A westward of abouttalk bringing back ‘the neighbor For months now, there’s been a great deal T er into the West End, you’ll encounter down on a shot of nostalgia. Venture deep ing red-sauce pasta lovers and doubling- alter ego: val tery Cafe ea’s original occupants, to gastronomic destination. One of the ar rapid development from industrial outlier ton Avenue showed no sign of slowing its of . Meanwhile, Washing up succulent and smoky bowls the Middle East to East Bayside, plating Street on . on the counter at croissants popped up seemingly overnight land Hunt + Alpine Club respectively. colo, and Briana and Andrew Volk of Port Damian Sansonetti and Ilma Lopez of Pic and chicken parm as headliners. Across comfort food, with spaghetti and meatballs T Ba rending into Maine he - - Looking eastward, impossibly buttery and Little Giant T at BlueFin 25/27 bor at the new BlueFin res once again this January portlandharborhotel.com a party not to be missed. food and fire pits, this is sculptures, complimentary taurant. With a live , now has an alluring after-hours Lena’s Italian. he annual H otel ice bar returns Ice Bar Belleville , the second child of P ortland The Roma The Portland Pot The menu is pure at One North D H J, ice - ar brought - , delight sic. sic. mu and prizes, games, for brewery the to invited are guests releases, rare of array diverse a fering of as well As Allagash! at year the of release beer I Beer Roundup 27 Cha t’s the most exciting exciting most the t’s - - - Allagash Wild - - - - Prost! - -

allagash.com in style on New Year’s Day 2017 with fi child of chef covered,” challenges one Facebookbreak user. into that market? B interview with the ing to new head chef shop featuring a classic soda fountain,”Black Cow accord R S R tury brick building that once housedrestaurant, which has inhabited the 19th-cen hole of Which restaurants shuffled off the mortal coil D T to slow. Wave Asian”], and the momentum has yet of Asian restaurants back in October [“New We spotted the emergence of a new breed F was named best in 2017 by ly, Works Maine & Loire concoctions with grain and yeast, hosts sen Co.Baking and now creates more adult once pumped out baked goods as the Nis ner series. The Nissen Building, which and the space to host a Sunday Roast din allowing for bigger production volumes ed into the space adjoining Island Creek, inspired tinned fishin a sleek setting. fer fresh, plump local oysters and Spanish- Creighton’s Flower Market, where they of opened a Portland location in the former the street, Boston’s avings Bank for nine years (and later F. eidy’s), announced its plans to reincarnate as osie’s, and b good. RGR ound in ay 2018 marked the end of P Hardshore Distilling I ortland’s dining scene in 2017? n a surprise turn, Sonny’s bar, , Sichuan Kitchen Oxbow Brewing Maine Craft Distilling inthirsty this neck of the woods. here’s really no chance of going E , “a casual hamburger-and-shake levation Burger, Five - D . T T avid - he popular bar and Latin-style ran wine shop, Press Herald pies, featuring oldfavor to samplemore than50 23). Seizetheopportunity tional P just afewdaysafter Na - nual pie-centricparade land hoststhe14than- by Food Network, R Dubbed “P Rockland, 28 T H Island Creek Oysters urin, closed without warn D N s ow are you going to Pies on Parade avid’s icholas E lation very tier of burger is (whose craft gin , and, most recent kicked things off ie Day(January Maine Mead USA Today O KPT . “ N ie ld S appi in an G onny’s is near T P relocat , uys, own USA” ort watering N the brain P ew ortland N P Y osh, arker ock ). ear’s ------

from left: courtesy photos(2); corey templeton ing in October. Kennebunk Resort Collection owns the restaurant and “plans to reopen a reimagined restaurant in The Boathouse Waterfront Hotel in Spring 2018,” says Rachel Pelkey of KRC. “We’re working on a new con- cept and design.” Will Turin return as head chef? “I believe we’ll hire a new head chef,” Pelkley says. KRC was unable to confirm if the restaurant’s 45 former full-time staff members will be offered their old jobs back. Bramhall Square proved a tough spot to stick it out for Vinland chef David Levy, who saw two ventures close in quick succession at 3 Deering Avenue. First was Rossobianco, fol- lowed by its sucessor, rustic Trattoria Fanny, which lasted from February to August. ery broths and authentic dishes from a re- gion of China often underrepresented in Maine. ThenIzakaya Minato brought art- ful Japanese dishes and fusion plates like Udon Vongole, a salty and tasty hybrid of Japanese-Italian cooking, to Washing- ton Avenue. Mami Food Truck, of Japa- nese comfort food fame, found a brick-and- mortar home on Fore Street, just a few feet away from a healthful Thai eatery,Chee - vitdee. Speaking of food trucks, Hakka Me brought Cantonese to the streets of Port- land, right alongside the Cambodian new- Eat. Play. Save. comer Nom Bai Street Kitchen. Even Boda got in on the mobile action, selling grilled ortland quail eggs and lemongrass beef skewers P from a tiny window that managed to end Dine up wherever the crowds were. What else? Around Công Tử Bột made diners sit up and take Club™ notice with an authentic approach to Viet- namese cuisine in a thoroughly modern Celebrating 30 Years of Savings! setting. The husband-and-wife team atYo - Everybody loves SAVINGS! bo brought us Korean charm with Bibim- The Perfect Gift for every one on your list. bap bowls and local ingredients, and Sun Portland Dine Around Club has given Mainers Bakery & Restaurant quietly opened doors huge savings for 30 years. Members receive just two days after Thanksgiving. special deals for over 300 Southern Maine OK 2018, let’s see what you’ve got. restaurants, local attractions, sporting events and more. Join the club and start saving! ites like apple, raspberry, and blueberry, and Still Only $29.95! savory twists like gourmet Purchase at our Maine Mall Kiosk or pizza pies, Maine Wicked Goods Mercantile in Freeport. seafood pies, Call 207.775.4711 or Order Online. and whoopie pies from lo- cal businesses. Ticket sales benefit the AIO Food Pantry. MWGM 304 US Route 1, Freeport • dineportland.com • 207-775-4711 historicinnsofrockland.com

Winterguide 2 0 1 8 4 5 Hungry Eye Schmear Campaign

onsider the humble bagel. A grab- but not quite right. We think of the New York ba- and-go staple of everyday life, it gel like the New York slice–as the benchmark–but C might seem an unlikely food hero. I actually don’t like a lot of the recipes from the Mister Bagel set the bar locally in 1977 with iconic bagel makers. I’m a nerd for the traditional Brooklyn native Rick Hartglass’s first shop recipes and methods. It’s a matter of taste.” on Forest Avenue. Over 40 years later, we’re Looking like a slice of 1970s Lower East Side experiencing the second coming of the old- New York, Rose Foods on Forest Avenue (for- school Jewish treat. Here’s hoping the trend merly home to BreaLu cafe) is certainly tapping doesn’t go the way of New York’s multi-col- into our faith in the New-York-style bagel expe- ored, sugar-sprinkled ‘unicorn ’… rience. “I developed the recipe over the winter in “I think what we’re seeing now is a modern my kitchen,” says Chad Conley, who also owns interpretation. Bagels today are a lot lighter and the popular Palace Diner in Biddeford. “I worked less dense, because that’s the taste now,” says Au- hard to develop the right texture: a crisp bite to drey Farber as she serenely plaits a challa in the the exterior and a light chewiness.” sun-washed second floor ofFork Food Labs on Conley grew up down the street from Rose a weekday morning. Farber launched Bubbe & Foods and recalls when dining out in Bestemor bak- the area involved a trip to Olive Gar- ing company last den. He fell for the idea of a tradition- year to celebrate al-style bagel shop while traveling to her Ashkenazi Jew- New York and Vancouver. Creations iston bakery Forage Market will expand into the ish and Norwe- like the Luxe –Nova lox, salmon former Creighton’s Flower Market at 123 Wash- gian heritage. Hail- caviar, and lox cream cheese–eat- ington Avenue. The bakery’s fire-blistered -ba ing from New Jer- en in the tiny, tiled gels have been ranked one of the best in the coun- sey, she moved to deli-style shop–will try by Saveur magazine. Nearby, Union Bagel an- Maine aged 12 with almost transport nounced it will open a second, larger location on her family, including you to downtown Veranda Street to meet growing demand from her father, a fervent bagel fan. Manhattan. As will wholesalers, though they’ll keep their cozy store- “He’s doing a taste test of every ba- the price tag, $16. front on Cumberland Avenue. In Biddeford, Rov- gel in Maine. He says they’re all good Elsewhere, Lew- er Bagels added to the city’s ever-expanding ros-

Chef Mike Wiley (Hugo’s), ing event right in time for 28 Incredible bragging rights? FEBRUARY Chef David Turin (David’s) Valentine’s Day. A por- Breakfast Cook-off mainerestaurantweek.com 3 Chef Summit and more, it’s the foodi- tion of the proceeds go Kick Maine Restaurant The third annual Chef est event of the year on toward benefiting the Week off a few days early 13 Mardi Gras Summit at Sunday River the mountain. American Heart Associa- with the annual Incred- WMPG hosts the 23rd brings 12 chefs and mix- sundayriver.com tion. How sweet is that? ible Breakfast Cook-off! Fat Tuesday party at the ologists together for a allagash.com Taste the best of what USM Woodbury Campus unique evening of world- 12 Beer Hearts the city has to offer for Center. There will be live class food and beverag- Chocolate morning treats from Acadian and New Orleans es. Featuring dishes from Allagash hosts a romantic some of the area’s best music and local restau- Chef Josh Berry (Union), beer and chocolate pair- restaurants. Who will win rants will prepare their

4 6 p o r t l a n d m o n t h ly magaz i n e Greater Portland’s Green Cleaning Service

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a serving Montreal-style bagels from a wood-fired e m oven. Meanwhile, South Portland favorite Scratch Baking proves that bread binges have become an nsky; a elevated experience by opening the sleek Scratch usc

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Winterguide 2 0 1 8 4 7 Hungry Eye

Mainers love our lobster year-round, but there’s something about the delectable lobster roll that feels exclusive to summer–until now. Enter Highroller Lobster Company, which opened its cherry-red doors on 104 Ex- 2018 marks the 10-year anniversary of Maine change Street in December 2017. The jump from sidewalk cart to sit-down eatery was Restaurant Week, when practically every res- somewhat spontaneous. “Initially, a permanent space was not the dream at all,” co-owner taurant in town offers multi-course menus at Andy Gerry says. “We had a lot of tourists who’d seek us out, thinking we were a restaurant. fixed prices. It’s the deal of the year, so be And the local demand keeps getting higher and higher.” The new space, a cheerful red- sure to grab reservations in January or Febru- and-white refuge complete with old-school booths and an industrial bar, enables High- ary. mainerestaurantweek.com roller to serve up fun and fresh fare featuring Maine’s favorite crustacean all year long. “We 2-3 SUNAANA think of our food as the everyman’s lobster,” Gerry says. “A lot of places put lobster on a SUNAANA winter festival returns for its pedestal, but we have fun with it.” Dishes like the lobster cheese crisp taco and the lobby second year, this time stretching into a two- pop (a seafood version of a corndog) have an almost cult-like following among Portland day event. Jam-packed with music, art, craft residents. Of their decision to open a brick-and-mortar spot, Gerry declares, “Lobster rolls beer, spirits and local food, it’s one of the most eclectic events of the year at Brick are no longer seasonal.” South, Thompson’s Point. sunaana.com The once gaudy exterior of 3 Buoys on Washington Avenue now stands whitewashed and empty, awaiting its reincarnation as Bob’s 4 Coffee and Dessert Pairing Clam Hut. It’s been all quiet on the eastern front since owner Mi- “It’s going to be Get your sweet on at Coffee By Design! Fea- chael Landgarten announced plans to expand beyond Kittery a year turing signature desserts from some of the an urban Bob’s.” ago. “We’re definitely still coming to Portland,” says Landgarten. city’s best restaurants and plenty of caffeine, –Bob’s Clam Hut owner there’s no better way to shake off the winter “We’ll open in April or May. It’s going to be an urban Bob’s. We’re Michael Landgarten doldrums. coffeebydesign.com going to sell classic favorites like lobster rolls and fried clams but there will be more of a late night feel.” 6 Maine Brew Fest Spring Session Taste over 100 craft and ciders at the Migrate south for The Commissary in Scarborough, owned and operated by Bite into spring session of the Maine Brew Fest. Tak- Maine, one of Portland’s original food truck success stories. “The Commissary was the ing place at Sunday River’s South Ridge working kitchen for our trucks,” says co-owner Sarah Sutton. “We wanted to have the capa- Lodge, it’s the perfect way to wind down bility to work year-round, so we opened it up to customers.” The venue is modest–a take- after a day on the slopes. sundayriver.com out counter and 12 dining seats–but their menu has grown. “Guests can enjoy our famous 11 Spirit Quest lobster rolls, plus grown-up grilled cheese and chowder.” A self-guided walking tour through the Old Keep your eyes peeled for the long-awaited arrival of Maine Lobster Shack, which has Port and Arts District, Spirit Quest takes teased its arrival on 425 Fore Street since 2015. There’s no official opening date as yet, but CFO guests on a journey to taste the best cock- Michael Michalski is currently working with contractors to convert the 1,800-foot space that sits

tails and paired bites the city has to offer. next to Gelato Fiasco. The delay may have to do with tax deposit issues in California by Old urice

visitmaine.com ma

Port Lobster Shack owner Russell Deutsch, a Mainer who is California-based. n a

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Like us on Hungry Eye Company, the 17th Annual Portland Sym- year at the Ocean Gateway terminal on Port- 2018 Chocolate Lover’s Fling. With desserts phony Orchestra wine dinner will be held land’s historic waterfront, guests can expect from Standard Baking Company, the Holy this year at the Harraseeket Inn in Freeport. to sample fine wines and plenty of food Donut, Izzy’s and more, there’s Look for culinary creations from Paola Laboa pairings, and proceeds always go to a good no heading home hungry from this annual (Solo Italiano), Sara Jenkins (Nina June), Ilma cause. Tickets are limited, so secure yours event (now in its 33rd year!). Lopez (Piccolo, Chaval), Sam Hayward (Fore today! toastonthecoast.com chocolateloversfling.org Street, Scales) and Troy Mains (Harraseeket March 19 8 Great Plates Inn). portlandsymphony.org 26 Gulf of Maine Beer and bites for a good cause, 8 Great Seafood Celebration Plates brings together eight local restaurants 24 Annual Chili Give a toast to the bounty of the ocean at for a night of beer and food pairing, with all Chowder Challenge the 5th annual Gulf of Maine Seafood Cel- Recognized as the biggest and longest last- proceeds going to charity. allagash.com ebration. Mingle with marine scientists, local ing chili and chowder competition in Maine, fisherman, and more while tasting an end- the 17th Annual Chili Chowder Challenge less array of dishes highlighting the best our is a fun- and food-filled family event with a waters have to offer—it’s educational and JUNE charitable component. Proceeds from the delicious. gmri.org 4-9 Kennebunkport Festival event benefit the Children’s Center. Beyond A week-long celebration of area chefs the main event of tasting the state’s best chili and craft beverage producers and distill- and chowder from local res- ers, it’s the perfect way to en- taurants and caterers, guests joy the spirit of Kennebunk- can enjoy crafts, a silent auc- port—one unforgettable bite tion, and live music. and sip at a time. childrensctr.org kennebunkportfestival.com

25 Maine 10 Festival Maple Sunday Kick off your summer with the Get an up-close glimpse at 45th annual Old Port Festival. how Maine maple syrup pro- With over 250 vendor booths ducers create liquid gold on Guests offering an eclectic mix of food, Maine Maple Sunday—always music and art, this rain-or-shine the fourth Sunday in March. The Roma was reincarnatedItalian favorites in 2017. amid the event draws thousands of at- Bring your sweet tooth! Rines Mansion. can enjoy traditional tendees to Portland’s down- mainemapleproducers.com glamour of the refurbished town from 11 a.m.—5 p.m. portlandmaine.com/old-port- 25 Eat the Heat festival Chili Cookoff Be the judge at Sunday 21-23 Greek Festival River’s annual chili cookoff, A 3-day event that draws where local restaurants vie over 10,000 people each for the title of the Champion year, the annual Greek Food of Chili. This year’s twist? In- Festival is a family-friendly dividuals without a restaurant Portland tradition. Come for affiliation are invited to com- the spanakopita, lamb souv- pete. The Firefighters’ Race, laki, and loukoumades—stay live music, and a Bloody for the live music and tradi- Mary Bar from Shipyard Brew tional dancing! Haus tops it off to deliver you holytrinityportland.org a perfect Sunday. sundayriver.com 23 Allagash Street Fair Industrial Way becomes a veri- table festival each year at the annual Allagash Street Fair. A APRIL collaboration between area 6 Maine Brewfest: restaurants and benchmark Spring Session breweries from Maine and be- After a day of skiing and yond, it’s one of the finest ways snowboarding on the moun- to soak up some sun and suds tain, switch gears at night at this summer. allagash.com Sunday River’s second an- nual brew festival, highlight- 23 Maine Whoopie ing 100 different beers and Pie Festival ciders from 40 local brewers. The event, Fans of Maine’s official state treat will be in which kicks off the mountain’s Spring Festi- seventh heaven at the 2018 Maine Whoop- val Weekend, includes plenty to eat and live MAY ie Pie Festival. With samples of countless 11 Toast on the Coast different interpretations of the classic music to rock out to. sundayriver.com Spend an evening overlooking beautiful Maine treat to choose from, it’s the ultimate Casco Bay while enjoying gourmet fare at 8 Chocolate Lover’s Fling education on all things “whoopie.”

the 7th annual Toast on the Coast. Held each courtesy photo Get your fill of chocolatey goodness at the mainewhoopiepiefestival.com

5 0 p o r t l a n d m o n t h ly magaz i n e A casual, aff ordable, Italian-Inspired Restaurant

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and activities round out 9-14 Central Maine the “Egglympics.” of the world’s most eccen- JULY what is undoubtedly the Egg Festival centralmaineeggfestival.org tric beverages with other 7-14 Maine Potato state’s biggest homage to Truly the event of the year Moxie lovers from across Blossom Festival the potato, including a… in Pittsfield, ME, the an- 13-15 Moxie Festival the country. Did we men- Visit beautiful Aroostook potato blossom pageant? nual Central Maine Egg Held in Lisbon, ME since tion we still love the taste County for the annual You’ll just have to show up Festival celebrates the 1982, the annual Moxie all these years later? Maine Potato Blossom in Fort Fairfield to see it for humble egg in style. You’ll Festival is a Maine tradi- moxiefestival.com Festival this July. Over 100 yourself. fortfairfield.org never view eggs the same tion like no other. Cel- performances, contests way again after witnessing ebrate the origins of one 20-22 Maine Celtic

Booze News There’s no shortage of places to imbibe, thanks to the explo- “Our mission is to make great beer for great people. We want to bring sion of brewery tasting rooms in 2017, including Good Fire everyone, veterans and veterans’ families especially, together to talk and Brewing Co., Battery Steele Brewing, and Westbrook’s Yes share stories.” Brewing. But if you’re all sampled-out of your favorite ales, Beyond Portland, newcomer Nuts and Bolts Brewing plans to set up don’t fret–there’s more to come. shop in Biddeford by spring, while Brickyard Hollow Brewing will open “Enjoy your beer–that’s an order!” says Brad Nadeau, a taproom in Yarmouth. Lone Pine Brewing recently purchased space in founder of Stars & Stripes Brewing, a veteran-owned-and- Gorham to increase their production. operated company that plans to open a brewery and taproom But it’s not all hops. Blue Lobster Wine Company, having mastered in Portland in early 2018. The military-themed brewery, which the craft of canned wine, plans to forge ahead with a tasting room in hit its $20,000 Kickstarter campaign target in December Portland. “Our rosé and Bayside Blend have been really well received [see “Crowdsourcing a Dream”], will donate a portion of its around town. We’re stoked,” says owner Chris Gamble. “We’re current- proceeds to veterans organizations. “Our name says it all. It’s ly sampling wines that we plan to bring into our East Bayside facility to patriotic,” says Nadeau, who served in the U.S. Marine Corps. have available by spring.” –By Madison Andrews

5 2 p o r t l a n d m o n t h ly magaz i n e Celebration able cheese-rolling A fitting host city for such Sazerac North championship. Show a celebration, Belfast up and cheer on the Mardi Gras staple Sazerac Rye may be a New Orleans classic, but presents its 12th annual cheese-chasers…or the Louisiana whiskey still travels to your glass via Lewiston. Boston Maine Celtic Celebra- the wheel of Dubliner. Brands, an affiliate of Sazerac Co. , bottles the liquor, along with tion. Music, dancing, and mainecelticcelebration.com Fireball Whisky and Barton Vodka, at its Saratoga Street feats of strength mark plant in “The Lew.” The company just announced a $1M expansion the occasion, but none 20-22 Yarmouth in 2018, according to Bangor Daily News. That’s a lot of extra Saz- compare with the remark- Clam Festival erac flowing through Maine. courtesy photo

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A Maine summer tradi- Bringing together some Games and Scottish Festi- tion ever since 1965, the of the finest artists Maine val. Hosted by the St. An- Yarmouth Clam Festi- has to offer, the Picnic drews Society of Maine, val draws thousands of Music and Arts Festival is a it’s the event of the year people each year for live must-attend event for any- for anyone with an interest music, arts & crafts and—of one interested in support- in Scottish culture. Yes– course—as many clams as ing the local artist econ- there will be bagpipes. you can put back. Don’t omy. With a heavy food mainehighlandgames.org miss the Carnival on the truck presence, there’s no Midway! clamfestival.com way you’re going home 18-19 St. Peter’s hungry. Church Annual Ital- 22 Open Farm Day ian Bazaar Grow your sense of con- ally diverse event to take flocking to Rockland since 10 Acadian Festival Classic Italian food, street nection with Maine farm- place in Maine all year, 1947 for the Maine Lob- Celebrate Acadian culture games, and tons of family ers on Open Farm Day, the Festival of Nations in ster Festival, an ode to and history at the 41st fun characterize the St. Pe- which gives families the Deering Oaks Park is not the crustacean complete annual Acadian Festival in ter’s Church Annual Italian chance to visit working to be missed. Expect a with cooking contests, Madawaska, ME. It might Bazaar. Don’t leave with- farmers throughout all wide variety of authentic, carnival rides, and plenty be a bit of a drive, but we out a sausage sandwich! 16 Maine counties. It’s traditional cuisines from of culinary creations to try. promise the poutine and italianheritagecenter.com one of the most educa- around the world, as well All of the proceeds are “baby crawling contest” 25 Wells Chili-Fest tional events of the year, as plenty of live music, donated back to commu- will be worth it. Fully sanctioned by the with many farms offering dancing and other festivi- nities in the Midcoast area acadianfestival.com International Chili Society, plenty of tasty bites of ties. visitportland.com each year, which makes the Wells Chili-Fest is a se- locally grown meats and the MLF one of the most rious competition. Contes- produce along the way. guilt-free indulgence 17 Maine Highland tants will compete in vari- maine.gov events of the year. Games and Scottish ous categories, including AUGUST mainelobsterfestival.com Festival 29 Festival 1-5 Maine Get your fill of haggis chili, chili verde, and salsa. of Nations Lobster Festival 4 Picnic Music and Scotch whiskey at Don’t forget the antacids! july Perhaps the most cultur- Lobster lovers have been and Arts Festival the 2018 Maine Highland wellschilifest.com

5 4 p o r t l a n d m o n t h ly magaz i n e SEPTEMBER 7-10 Maine Garlic Festival Held every year in South- west Harbor, the Maine How can you entice diners off the street and into your restau- Garlic Festival features rant? A slice of light might work. Portland bars and restaurants live entertainment, plenty nsen are bringing back the retro appeal of neon signs with the help of a of food and drink, and

oh artist David Johansen, also known as Neon Dave. Rose Foods, j the chance to mingle with Sister’s Gourmet Deli, Hot Suppa, BGR Bar, and Blake Orchard ve

a experienced garlic grow- (left) have all recently commissioned glowing artworks. “Neon ers. It’s also an impor- s; d

w has always waxed and waned through our cultural aesthetic,” says tant fundraiser for local Johansen. “There were waves, sometimes lasting well over 10 nonprofits, so get ready ndre a to trade in your fresh years, roughly in the 1920s, 1950s, 1980s and, I would say, now. breath for a good cause. Social media is one thing playing a role in the current resurgence of neon’s popularity in the commercial and fine art worlds. Neon ddison downeastacadia.com

ma makes an impact both ‘in real life’ and on screen and is something regularly shared, posted, liked, and remembered.” Keep an eye

tions; out for his futuristic designs as you eat and drink your way around a

n town. Think of it as a game of neon bingo. f o al estiv f t - l 21-23 Common u a Ground Country Fair rri Celebrate rural living and ba l e organic farming at the a Common Ground Coun- ich m

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try Fair in Unity, Maine. 29 Billtoberfest munity Services programs, an excellent opportunity Presented by the Maine Celebrate the work of OCTOBER it’s a win-win for everyone to meet your local cheese- Organic Farming and head brewer Bill Boguski 6 Chowdah involved—and a tasty one, makers, learn more about Gardening Association at Foulmouthed Brewing Challenge at that. fcsmaine.org the process, and taste (MOFGA), it’s an excel- in South Portland. Grab Freeport’s tastiest event some of the most com- lent chance to enjoy and a frosty mug of German- of the year, the Chowdah 14 Maine plex cheeses in the state. embrace the bounty of style lager and cheers Challenge brings together Cheese Festival mainecheeseguild.org our state— plus everything your neighbor! offerings from area restau- Sample the finest fromage is organic and locally foulmouthedbrewing.com rants, all clamoring for first Maine has to offer from 18-21 Harvest grown! mofga.org plate. With all proceeds over 25 creameries at the on the Harbor benefiting Freeport Com- Maine Cheese Festival. It’s Harvest on the Har- September Maine State ine.gov ma nd

Pier…Market? la Portland’s working waterfront and celebrated food scene are the beating heart of the city, which is why perhaps why a proposal to cre- ate The Market at the Maine State Pier has put us in such a state of excitement. “The market is a proposed concept at this point,”

says Jessica Grondin, Director of Commu- t: courtesy photo; port f e l

nications for City of Portland. “It was just unveiled at the last Economic Development m ro f

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5 6 p o r t l a n d m o n t h ly magaz i n e bor features a diverse 22 Brett Camp and engaging line-up Get funky at Austin Street of events highlighting Brewery with a full line-up food and drink from of beers fermented with Maine’s best chefs and brettanomyces—a prized mixologists. Each ticket strain of wild, naturally sold benefits Full Plates occurring yeast. There’ll Full Potential, with a mis- even be a few special, sion to ending childhood limited-run bottles to Local Experienced Trusted hunger in Maine. bring home. harvestontheharbor.com austinstreetbrewery.com

Committee meeting.” The proposal outlines a vision for The Market that would champion local harvest- ers, “showcase world class “‘Trawl to table’ goods.” seafood, and promote ‘trawl to table’ goods.” The proposed expansion of the Maine State Pier, in “timeless materials, like stainless steel, stone, wood tile, and concrete,” would aim to provide “50-percent fish mongers and seafood purveyors and 50-percent bak- ers, butchers, grocers, and wine merchants, with at least one brewery tasting room, coffee roaster, and satellite restaurant.” -By Sarah Moore unitedinsurance.net | 800-734-2333

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Toll Free: 800-646-0068 • Local: 207-883-0222 Online Reservations available at www.mainelimo.com Email inquires to [email protected] Hungry Eye Thirsty? Drink Events Across the Year Rising Tide Brewing Company, Brewing Wine Tasting at LeRoux Kitchen, Join Saturday Bubbles, TIQA, 327 Commercial Up Weddings, 103 Fox St. Explore Rising LeRoux Kitchen for nibbles, great conversa- St. Grab a glass of Prosecco for $5 and enjoy Tide’s new venue while enjoying fresh tion and a complimentary wine tasting, fea- on the patio or in the lounge, every Saturday local craft beer and meeting vendors, turing a different theme each month. from 2 p.m. to 6 p.m. 808-8840 Jan. 17. 370-2337 Maine Brew Bus, Thirsty Thursday, Sweetgrass Winery & Distillery, Cross Insurance Arena, 1 Civic Center Beerunch! (Fridays and Saturdays), 324 Fore St. Maine-made wine and spirit Sq. Portland on Tap, two sampling sessions Breaking Brews (Saturdays), Friday Night tastings daily. 761-8446 of over 120 craft beers from more than 60 Flights. Hop on the bus and visit three local West End Deli, 545 Congress St. Monthly breweries, plus live music, food, and local breweries. 200-9111 beer and wine tastings. 874-6426 vendors, Jan. 27. 775-3458 Maine Brewers’ Guild, Beer Festival: The Wine Seller, 15 Tillson Ave., Rockland. , 659 US Rte 1, York. Free Summer Session, July 28. The Clown Free tastings twice monthly. 594-2621 tastings on the second Friday of each month, Rosemont Markets, Portland and Yarmouth. –By Madison Andrews 5-8pm. 351-3068 Two to three free tastings and events each month on Fridays. 774-8129

28 Goods from and art. Every attendee in Bangor. A culmination the Woods is sent home with a com- NOVEMBER of brewers, fiber artisans, Oxbow Brewing Com- 17-18 Maine Harvest ber memorative Oxbow glass chefs and farmers, it’s an pany’s annual celebration and two very special Festival ideal way to sample and o features a huge variety of bottles of Oxbow beer. Experience the best of learn more about the rare beer, gourmet food oxbowbeer.com “farm fresh” at the Maine Maine growing season. from some of Portland’s Harvest Festival at the maineharvestfestival.com finest chefs, live music, Cross Insurance center Oct

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5 8 p o r t l a n d m o n t h ly magaz i n e Dream Spots What’s stirring beneath the surface of Portland’s notable empty spaces? The former Frame Shop on 184 State Street, The Schwartz Building at 600-606 Congress Street, and the former Sahara Club at 135 Wash- ington Avenue are all begging to be transformed into the next ‘it’ spot. Broker John Hatcher of The Hatcher Group keeps his ear to the ground: “The Frame Shop is up for rent right now. A short while ago, someone wanted to open a photography studio there, but it didn’t work out. It’s a n shame,” The Schwartz Building, which, like The Frame Shop, is owned neighbor and Kurier owner Jasmine Clayton. “I’m looking to expand, w by landlord Geoffrey Rice, has long stood derelict despite its killer lo- and it’s an incredible spot. It would be great to see it occupied.” nto w cation facing Congress Square. “Again, there’s not much progress to In 2017, White Cap Coffee Co. announced plans to open a cold- report,” says Hatcher. Encouraged by the Friends of Congress Square brew coffee tasting room in the former Sahara Club on Washington nd do Park Committee, Rice has contributed to Little Village art collective to Avenue, but a ‘For Lease’ sign has since reappeared in the window. Will la install a charming “Arcs & Angles” light installation in the four-story build- 2018 be the year these three dream spots become destinations on our ing’s windows until February 1. “I’d love to relocate into that space,” says cultural map?

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